| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Shrimp, Corn |
8 |
Servings |
INGREDIENTS
| 1 |
|
Can whole kernel corn with liquid |
| 1 |
|
Can creamed corn |
| 1 |
|
Green pepper, diced |
| 1 |
|
Onion, diced |
| 2 |
|
Strips bacon |
| 2 |
c |
Milk |
| 1/4 |
c |
Instant potatoes |
| 1/2 |
lb |
Shrimp, cooked |
|
|
Pepper |
|
|
Garlic powder |
|
|
Dried basil |
|
|
Bouquet Garni |
INSTRUCTIONS
Dice bacon, heat a soup pot and saute the bacon, green pepper onions, along
with bacon, until onions and green pepper are tender. Pour in milk and cans
of corn. Bring to a simmer. Stir in potatoes to thicken. Once thickened,
add cooked shrimp and use seasonings to taste.
This one was really ingenious. I would have never thought to use instant
potatoes to thicken instead of using flour or cornstarch. The potatoes
really add some flavor and do a great job of thickening.
Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback
Instructor
Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@iquest.net> on Oct
01, 1997
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