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Ingredientes
- 10 x Ears young, tender corn, cut from the cob, up to 12
- 1 can Rotel tomatoes, finely minced
- 1/4 c. All-purpose flour
- 1/4 c. Veg. oil
- 1/4 tsp Black pepper
- 3 1/4 quart Water
- 1 lrg Onion, minced
- 1 lrg Bell pepper, minced
- 1 x Clove garlic, minced
- 8 ounce Tomato sauce
- 1 lb Small shrimp, peeled and deveined, up to 2
- 2 1/2 tsp Salt
- 1/2 tsp Cayenne pepper, optional
Direcciones
- 1. Make a golden roux with oil and flour, not too dark.
- 2. Add in onions and bell pepper and cook till tender.
- 3. Stir in corn, tomatoes and seasonings; cook 5 min, stirring often to prevent sticking.
- 4. Add in water and bring to a boil. Lower heat and simmer approximately 45 min. Soup will become somewhat thickened.
- 5. Add in shrimp and cook till they are pink. Simmer another 20 min.
- Notes: Can be served immediately, but it is best when refrigerated at least 2 hrs to allow flavors to blend. Serve as an entree or possibly a main dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4647g | |
| Calories 1545 | |
| Calories from Fat 599 | 39% |
| Total Fat 67.86g | 85% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 1.41g | |
| Cholesterol 689mg | 230% |
| Sodium 8129mg | 339% |
| Potassium 3373mg | 96% |
| Total Carbs 131.84g | 35% |
| Dietary Fiber 20.5g | 68% |
| Sugars 36.17g | 24% |
| Protein 113.41g | 181% |
