Corn Soup

1/2 c Onion; chopped
2 tb Bacon drippings
17 oz Corn, whole kernel; drained
28 oz Tomatoes; drained
4 md Potatoes; peeled and cubed
1 tb Salt
1/2 ts Pepper
1/2 c Celery; chopped
2 qt Water
1 lb Shrimp; raw, peeled
1/2 c Parsley; chopped

Saute onion in bacon drippings in a Dutch oven until tender. Add next 6 ingredients; simmer 15 minutes, stirring occasionally. Add water, and bring mixture to a boil. Stir in shrimp, and continue to cook 10 additional minutes. Sprinkle parsley over soup; reduce heat, and cook 25 minutes.

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