Mix this soup up in the morning and let
it cook all day. Add the shrimp in after you get home. Serve with a loaf of
fresh baked bread.
Shrimp and Corn Soup
2 (15 1/4 oz.) cans cream-style corn
1 (15 1/4 oz.) can whole-kernel corn, drained
1 (10 oz.) can Rotel tomatoes
1/2 bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1/4 C. chopped parsley
1 (8 oz.) can tomato sauce
2 stalks celery, chopped
4 cups water
1 (10 1/2 oz.) can cream of celery soup
2 T. Worcestershire sauce
Creole seasoning, to taste
1 1/2 lbs. raw shrimp, peeled
1 bunch green onions, chopped
Place all ingredients into slow cooker, except shrimp and green onions. Cook on
Low for 8 hours. Add shrimp during last hour of cooking. Stir and turn cooker to
High.
Ladle into individual bowls and garnish with green onions.
