When Aunt Janet had fresh corn from the garden, we would cut off the corn and scrape the cob. You can count on Aunt Linda to serve this on special occasions.
Recipe by Janet Hoover–Pat’s sister
Ingredients
1 stick butter
1 onion
2 rib celery
1/2 bell pepper
1 quart shrimp — peeled, chopped, and seasoned with Tony’s seasoning
4 small bags sweet corn (extra sweet is best)
24 ounces half and half
Method
Saute onions, bell pepper and celery. Add corn and milk. Blend some of the mixture with an immersion blender. This will thicken the soup. Add shrimp 10 minutes before you serve. Add milk if too thick.
*Lump crab meat can be added or be a substitute for the shrimp.
*If extra sweet corn cannot be found, add a tablespoon of sugar.
*This recipe can be made without the shrimp for vegetarians. Add the Tony’s seasoning to the soup instead.
If this is the recipe Ms. Pat made at one of our Christmas dinners, it’s amazing. It is one of my all time favorite foods!