Corn Soup
1 LB. PEELED SHRIMP
3 MEDIUM POTATOES DICED
¼ CUP OIL
1 PACKAGE JACOB'S COUNTRY ROUX MIX
2 - 16 OZ. CANS WHOLE CORN
1 - 16 OZ. CAN CREAM CORN
1 - 8 OZ. CAN WHOLE TOMATOES

In a 5 quart pot, pre cook shrimp in oil for 10 minutes.  Add tomatoes and cook for about 5 minutes. Mix 1/3 cup of roux into hot tap water, and add spice pack (use spice pack to taste), potatoes, 1/2 pack dry seasoning, and roux into pot and cook for about 5 minutes, stirring occasionally.  add 2 cans whole corn, and 1 can cream corn with 2 cups of hot water and cook on medium for about 20 minutes or until potatoes are tender.  Add more seasoning if desired.

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