Ingredients

3 tablespoons of butter

1 medium sized onion

bite sized carrots

1 green bell pepper

4 cups chicken stock

1 15 oz can italian styled diced tomatoes

1 28 oz crushed tomatoes

1/4 teaspoon ground ginger

3 cans cream styled corn

1 lb medium sized shrimp shelled and deveined

salt and pepper

Preparation

In soup pot combine melted butter, onion, carrots, bell pepper cook until onion is soft. Add stock, tomatoes and ginger, bring to boil and reduce to simmer until carrots are soft. Add corn and shrimp stirring often until shrimp are pink.