Serves: 5
Total Calories: 298

1/4 cup oil
4 tablespoons flour
1 large onion, chopped
2 tablespoons chopped bell pepper
1 pound whole tomato, chopped (or use Ro-Tel tomatoes for spicier taste)
1 cup cubed ham
1 1/2 cups freshly cut or canned corn
2 quarts water
salt and pepper to taste
1 pound shrimp, cleaned, deveined
2 tablespoons chopped parsley

Make a golden brown roux with oil and flour, cooking slowly over low to medium heat and stirring constantly. Add onion and bell pepper; cook a few minutes, stirring often until wilted. Add ham, corn, and tomatoes; simmer about 30 minutes, stirring occasionally to keep from sticking. Add water, salt and pepper; simmer about 1 hour. Add shrimp and parsley and cook another 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 298
Calories from Fat: 117

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Creamy Broccoli Soup
Broccoli Cream Cheese Soup
Martha Washington’s Porridge of Green Peas
Basil Tomato Soup
Onion Soup
Zesty Gazpacho
Soup à la Julienne
Corn Soup with Shrimp
Oyster and Artichoke Soup
Crab and Asparagus Soup
Peanut Soup
Virginia Peanut Soup
Martha Washington’s To Make a Frykecy
Corn and Cheese Chowder
Golden Glow Corn Chowder
Flounder Chowder Fulgham
Captain Rasmussen’s Clam Chowder
Fish Chowder, Jersey Shore
Quahog “Chowdah”
Shrimp Bisque
Fresh Mushroom Bisque
Crab and Corn Bisque
Beaufort Grocery’s Darn Fine Gumbo
White Chili
Sinfully Rich Oyster Stew
5-Hour Beef Stew
Blues Brothers World Famous Brunswick Stew
Brunswick Stew Family Size
Chicken Tortilla Stew
Summer Corn and Tomato Stew