Creole Corn and Shrimp Soup

Gather the ingredients.

In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color. Don't let it get too dark.

Add the chopped onions and garlic and cook until the onions are softened.

Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.

Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.

Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.

Season the soup with kosher salt and freshly ground black pepper to taste.

Serve the soup hot and enjoy!