Dixie Crossroads-style Shrimp Soup

  • 2 quarts water
  • 2 cups potatoes, diced
  • 2 Tbsp powdered chicken base
  • 1 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 lbs rock shrimp, peeled and deveined
  • About 3 oz cornstarch
  • Pepper, to taste image placeholder

Fill soup pot with the 2 quarts water. Bring to a boil. Add chicken base, celery, onions and potatoes. Continue cooking until vegetables are cooked. Add shrimp. Bring to a boil once again. Thicken soup (as desired) with a mixture of cornstarch and water. Stir until totally dissolved. Slowly add to soup, stirring continuously. Add pepper. Add no salt.

Makes 4