Cajun Shrimp and Corn Soup

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Here is the recipe for my entry in the AR Souper Bowl Weekend:

Here is a link to the basic recipe that I adapted to what I now make:

https://www.realcajunrecipes.com/recipe/dots-cajun-shrimp-corn-soup/

Ingredients

• 2+ cup onions, chopped
• 1+ cup bell pepper, chopped
• 1 cup green onion, chopped
• carrots ???
• 3 - 4 stalks celery
• Numerous cloves garlic
• oil
• 2 - 3 pounds shrimp, peeled & de-veined
• 1 small can tomato paste
• 1 can diced tomatoes
• 1 can crushed tomatoes
• 1 1/2 quarts Shrimp Stock (can use chicken broth)
• 2 - 3 cans whole corn
• salt & pepper to taste
• creole seasoning to taste
• 2 16oz can cream corn (optional)

Steps

• In a 7 quart Dutch oven, add the oil and cook onions, bell pepper, and green onion, celery, carrots, garlic until tender, Salt, Pepper & Creole Seasoning to taste.
• Add the tomato paste and cook for 5 to 10 minutes.
• Add the corn, water, salt and pepper and cook on a medium heat approximately 30 minutes.
• Add shrimp and continue to cook until the shrimp are done approximately 10 minutes.
• Add more liquid if necessary.