Sweet corn and shrimp soup

• 3 cups whole kernel corn
• 2 pounds freshwater or other shrimp
• 1 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/4 cup diced garlic
• 1 cup diced tomatoes, seeded
• 1 cup flour
• 1 cup tomato sauce
• 2 1/2 quarts shellfish stock
• 1 cup heavy whipping cream
• 1/2 cup sliced green onions
• 1/2 cup chopped parsley salt and cracked pepper to taste
• Louisiana Gold Pepper Sauce to taste

In a two gallon stock pot, melt butter over medium high heat.

Add corn, onions, celery, bell peppers and garlic. S

aute three to five minutes or until vegetables are wilted.

Add tomatoes, blend well into the vegetable mixture and add flour.

Using a wire whisk, whip constantly until white roux is achieved.

Do not brown.

Add tomato sauce and stock, one ladle at a time, stirring constantly until all is incorporated.

Bring to a low boil and reduce to simmer.

Add half of the shrimp and cook for thirty minutes.

Add remaining shrimp , cream, green onions and parsley.

Allow the shrimp to cook approximately ten minutes.

Season to taste using salt, pepper and Louisiana Gold.

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