6 - 9 ears fresh corn, cut off cob or 1 bag frozen corn
1 large chopped onion
1 medium chopped bell pepper
2 - 3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
3 cups of milk
salt, red pepper, and black pepper to taste.
Instructions
Saute onion, bell pepper, and corn in margerine or bacon grease until onion begins to clear, add the celery and green onions.
Once the celery and green onion wilt, add the raw shrimp and crabmeat.
Saute until shrimp are pink.
Add soup and milk, season with salt and pepper.
Do not let soup boil.
You can substitute 1-2 small cans of chili peppers for the green pepper or add in additon to.
Also, 2-3 6 oz. cans of shredded crab meat can be added for more crab flavor. They will be absorbed into the broth.
Use less milk if you like thicker soup .
Serving
Suggestions
Salad and Corn Bread
Originally Submitted
2/13/2009
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