Shrimp And Corn Soup
A creamy and delicious shrimp and corn soup that is perfect for any occasion.
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.
Notes
For added flavor, consider adding a dash of hot sauce or a sprinkle of fresh herbs like parsley or chives.