Description:

A hearty filling soup - full of good stuff!

Source:

Jen14221@hotmail.com

Serves/Makes:6

Ingredients

• 1 tbsp (15 ml) butter
• 2 tbsp (30 ml) olive oil
• 1 small onion, chopped
• 2 tbsp (30 ml) flour
• 8 cups (1900 ml) chicken broth
• 16 oz (448 grm). corn (fresh or frozen)
• 1 small zucchini or summer squash, chopped
• 1 medium red pepper, chopped
• 1 lb (.5 kg). medium sized (peeled and deveined) frozen or fresh shrimp
• 1 cup (225 ml) light cream
• salt
• pepper
• nutmeg

Preparation

• Heat butter and olive oil in large saucepan.
• Add onion and stir, heat until onion begins to brown.
• Add flour and stir.
• Add chicken broth and corn.
• Heat and stir until mixture begins to boil.
• **** (see below)
• Add pepper and zucchini/squash, simmer until veggies are soft.
• Add shrimp and cream along with a pinch of netmeg.
• Simmer five minutes.
• Salt and pepper to taste.
• Serve.

Comments

At the break in preparation (****) you have the option of cooling your soup base and pureeing the mixture to make a thicker soup before adding the rest of the ingredients. I like it without the pureeing step, it is much quicker (no need to wait for soup to cool) and I like the chunks of corn too.

Serve this great soup with a salad and some nice crusty bread!