A old New England recipe? Vermontese Earwig soup? 
Ask and you shall receive...
EARWIG SOUP(Tomato Corn Soup with Shrimp Dumpings)
1 large can chopped or diced tomatoes
48 ounces V-8 vegetable juice
1 12-ounce bag frozen corn
1 8 oz bag frozen cocktail shrimp
2 1/2 cups Jiffy biscuit mix
1/3 cup milk
1 tsp Old Bay seafood seasoning
1/2 tsp salt
1. Combine tomatoes, juice, and salt in soup pot. Over medium heat, bring to boil.
2. Stir in corn, return to boil.
3. Reduce heat to medium-low, cover, simmer for 10 minutes.
4. Thaw shrimp under running cold water.
5. In a mixing bowl, combine biscuit mix, milk, and Old Bay. Mix together until dough is lumpy.
6. Add shrimp to batter, stir together gently.
7. Spoon dough onto top of soup. Cover and simmer for 15 minutes. DO NOT REMOVE LID.
8. Uncover and simmer for 5 minutes.
9. Serve with crusty bread and cheese.