Shrimp Corn Soup Recipe
This shrimp corn soup combines the taste of juicy shrimp and sweet corn in a rich seafood broth. It's a creamy corn chowder-style soup, made with Cajun seasonings. It's ready in just 30 minutes, warming your heart and soul. This soup is easy to make. With a few fresh ingredients and basic cooking skills, you can turn shrimp and corn into a special meal. It's great for any time, whether you need a quick dinner or a weekend treat.
Ingredients
- 1 pound fresh shrimp peeled and deveined
- 3 cups sweet corn fresh or frozen corn works great
- 4 cups chicken stock
- 2 tablespoons butter
- 1 cup chopped celery
- Green onions
- Minced garlic
- Flour for thickening
- Milk and cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot.
- Cook onions and garlic for 6-7 minutes until tender.
- Add carrots and celery.
- Sprinkle 2 tablespoons all-purpose flour.
- Pour in 4 cups chicken stock.
- Add corn kernels and cream style corn.
- Simmer soup for 20-25 minutes.
- Add shrimp and cook for 2-3 minutes.
- Stir in ½ cup heavy cream.
Notes
- Keep leftovers in the fridge for up to 4 days.
- Add a few dashes of hot sauce for extra flavor.
- For a lighter version, try using low-fat milk instead of cream.
- Use fresh corn for the best texture and flavor.
- If you prefer a spicy kick, add Cajun seasonings or hot sauce.