Corn Soup III

2 tbsp. oil

2 tbsp. flour

1 dozen ears corn, cleaned and cut from cob

2 onions

2 fresh tomatoes

2 lbs. fresh shrimp

Salt and pepper to taste

Make a thin roux to a gold brown, add onion, tomatoes and corn. Cook about 5 minutes. Then add 2 quarts of water, let simmer 30 minutes. Then add shrimp and cook 20 minutes longer.

Note:
If salt pork is used, cut into pieces and add at same time with tomatoes, onions and corn.