Creamy shrimp corn soup is a delicious and flavorful dish that can be enjoyed by people of all ages. It is a creamy, rich, and flavorful soup made with shrimp, corn, and a variety of herbs and spices. This hearty soup is perfect for a cold winter day or a quick and easy weeknight meal. It is also a great way to use up leftover shrimp or corn. With just a few simple ingredients and steps, you can have a delicious and comforting bowl of creamy shrimp corn soup in no time.
Here are our top 6 tried and tested recipes!
SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
Steps:
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
CREAMY SHRIMP AND CORN SOUP
This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.
Provided by Alisa Kennedy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
NEW ORLEANS CORN & SHRIMP SOUP
Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.
Provided by Luby Luby Luby
Categories Corn
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Rinse shrimp in cool water then peel and save shells.
- In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
- Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
- Strain the stock into a bowl, discard shells and onion and set aside.
- In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
- Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
- Remove the mixture from the dutch oven and separate into 2 equal portions.
- Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
- Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
- Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
- Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
- As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
- Next add the reserved whole shrimp (the unshredded portion), mixing well.
- Cover the dutch oven and cook on low heat for about 20 minutes.
- Place in serving bowls and garnish with cilantro.
CHILLED CORN AND SHRIMP SOUP
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
CREAMY CORN & SHRIMP CHOWDER
This recipe is from a restaurant, Satterfield's, located in New Roads, Louisiana. It is great served with hot, buttered, crusty French bread on a cold winter night.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large heavy pot melt butter and sauté onions, bell pepper, celery and garlic until soft.
- Add thyme, rosemary, salt, black pepper, cayenne pepper, Worcestershire sauce and crushed bouillon cubes.
- Simmer for 5 minutes.
- Add flour mixing well and cook for 2-3 minutes.
- Add cream and milk and whip with whisk until completely blended.
- Cook over low heat until mixture thickens, stirring.
- Adjust seasonings, if necessary.
- Add corn and cook for 5 minutes, stirring.
- Add shrimp and cook for another 5-10 minutes or just until shrimp are cooked being careful not to overcook shrimp.
Nutrition Facts : Calories 1031.3, Fat 81, SaturatedFat 48.9, Cholesterol 500.1, Sodium 773, Carbohydrate 40.3, Fiber 3.5, Sugar 6, Protein 40.9
Tips for Making Creamy Shrimp Corn Soup:
- Use fresh ingredients whenever possible. Fresh shrimp, corn, and vegetables will give your soup the best flavor.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
- Add the corn and vegetables towards the end of the cooking time so that they don't get overcooked.
- Season the soup to taste. Add salt, pepper, and other seasonings to your liking.
- Serve the soup immediately, garnished with fresh herbs or a dollop of sour cream.
Conclusion:
Creamy shrimp corn soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover shrimp and corn. With its creamy texture, sweet corn, and succulent shrimp, this soup is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy soup recipe, give creamy shrimp corn soup a try. You won't be disappointed!
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