Shrimp and Corn Soup

Shrimp and Corn Soup

2 (15 1/4 oz.) cans cream-style corn

1 (15 1/4 oz.) can whole-kernel corn, drained

1 (10 oz.) can Rotel tomatoes

1/2 bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1/4 C. chopped parsley

1 (8 oz.) can tomato sauce

2 stalks celery, chopped

4 cups water

1 (10 1/2 oz.) can cream of celery soup

2 T. Worcestershire sauce

Creole seasoning, to taste

1 1/2 lbs. raw shrimp, peeled

1 bunch green onions, chopped

Place all ingredients into slow cooker, except shrimp and green onions. Cook on Low for 8 hours. Add shrimp during last hour of cooking. Stir and turn cooker to High.

Ladle into individual bowls and garnish with green onions.

Serves 6.