Shrimp And Corn Soup: The Ultimate Comfort Food Recipe
Introduction to Shrimp And Corn Soup
Shrimp and Corn Soup is a delightful dish that combines the sweetness of corn with the savory flavors of shrimp. It’s a warm, comforting bowl of goodness that can brighten any day. Perfect for family gatherings or a cozy night in, this soup is not only easy to make but also packed with flavor and nutrients. Whether you’re a seasoned cook or a kitchen novice, you can whip up this recipe in just about 30 minutes!
A Personal Story Behind My Shrimp And Corn Soup Journey
Growing up, my grandmother made the best shrimp and corn soup. Every Sunday, our family would gather around the table, and her soup was always the highlight of the meal. The aroma wafting through the house would entice everyone, and we couldn’t wait to dig in. This recipe brings back those cherished memories, and I love sharing it with my loved ones, just as she did.
What Makes This Shrimp And Corn Soup Recipe Special?
This Shrimp and Corn Soup recipe stands out because of its creamy texture and the perfect balance of flavors. The combination of fresh corn, succulent shrimp, and a hint of Old Bay seasoning elevates this dish to a new level. Plus, it’s incredibly versatile; you can easily modify it to suit your taste preferences or dietary needs. Adding a dash of hot sauce or fresh herbs can really enhance the flavor, making it your own!
The Full Shrimp And Corn Soup Recipe
Ingredients
- 4 tablespoons butter
- 1/2 cup chopped celery
- 4 green onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 pound shrimp, peeled and deveined
- 2 teaspoons Old Bay seasoning, plus more to taste
Instructions
- In a large pot over medium-high heat, melt the butter. Add the chopped celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes. (Tip: Stir occasionally to avoid burning.)
- Add the minced garlic, salt, and black pepper. Stir and cook for an additional minute until the garlic is fragrant.
- Sprinkle the all-purpose flour into the pot, stirring to coat the vegetables. Remove the pot from heat and pour in the milk and heavy whipping cream. Return the pot to heat, increase to high, and bring the mixture to a boil while stirring constantly. Once boiling, reduce heat and let it simmer.
- Add the cream-style corn and corn kernels. Stir well and simmer for about 5 minutes until the soup thickens. (Tip: Make sure to stir continuously to prevent the bottom from sticking.)
- Add the shrimp and Old Bay seasoning to the thickened soup. Stir and cook until the shrimp are cooked through and no longer translucent, about 3 minutes. Adjust seasonings to taste.
- Portion the soup into serving bowls, garnish with the green parts of green onions, and serve warm. Enjoy with warm bread if desired.
Serving Suggestions and Variations for Shrimp And Corn Soup
This Shrimp and Corn Soup can be enjoyed on its own or paired with a crusty piece of bread for a hearty meal. For a twist, try adding diced potatoes or bell peppers for extra texture. You can also swap the shrimp for chicken or tofu for a different protein source. Don’t forget to sprinkle some fresh herbs like parsley or chives on top for a burst of freshness!
Frequently Asked Questions About Shrimp And Corn Soup
Can I use frozen shrimp?
Yes! Frozen shrimp work well; just be sure to thaw them before adding them to the soup.
How can I make this soup spicier?
Adding a dash of hot sauce or red pepper flakes can give your soup an extra kick!
Can I make this soup ahead of time?
Absolutely! Just reheat it on the stove before serving. It also tastes even better the next day as the flavors meld together!
Is this soup gluten-free?
Yes, just substitute the all-purpose flour with a gluten-free flour blend.
Shrimp And Corn Soup
Equipment
- Large pot For cooking the soup
Ingredients
Main Ingredients
- 4 tablespoons butter
- 0.5 cup chopped celery
- 4 unit green onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
- 1.5 cups corn kernels (fresh or frozen)
- 1 pound shrimp, peeled and deveined
- 2 teaspoons Old Bay seasoning
Instructions
- In a large pot over medium-high heat, melt the butter. Add the chopped celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes. (Tip: Stir occasionally to avoid burning.)
- Add the minced garlic, salt, and black pepper. Stir and cook for an additional minute until the garlic is fragrant.
- Sprinkle the all-purpose flour into the pot, stirring to coat the vegetables. Remove the pot from heat and pour in the milk and heavy whipping cream. Return the pot to heat, increase to high, and bring the mixture to a boil while stirring constantly. Once boiling, reduce heat and let it simmer.
- Add the cream-style corn and corn kernels. Stir well and simmer for about 5 minutes until the soup thickens. (Tip: Make sure to stir continuously to prevent the bottom from sticking.)
- Add the shrimp and Old Bay seasoning to the thickened soup. Stir and cook until the shrimp are cooked through and no longer translucent, about 3 minutes. Adjust seasonings to taste.
- Portion the soup into serving bowls, garnish with the green parts of green onions, and serve warm. Enjoy with warm bread if desired.