Description
Shrimp Corn Soup is a comforting dish that combines sweet corn and tender shrimp in a creamy broth, perfect for any occasion.
Ingredients
Scale
- 4 tablespoons butter
- ½ cup celery, chopped
- 4 green onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
- 1 ½ cups corn kernels (fresh or frozen)
- 1 pound shrimp, peeled, deveined, uncooked
- 2 teaspoons Old Bay seasoning, plus more to taste
Instructions
- In a large pot, melt the butter over medium-high heat. Add chopped celery and the white parts of the green onions, sauté for about 3 minutes.
- Stir in minced garlic, salt, and black pepper. Sprinkle flour over the sautéed vegetables, remove from heat, and whisk in milk and heavy cream until smooth. Return to heat and bring to a gentle boil, then reduce to a simmer.
- Add cream-style corn and corn kernels, simmer for about 5 minutes. Fold in shrimp and sprinkle with Old Bay seasoning, cooking until shrimp are pink and opaque, about 3 minutes.
- Adjust seasonings to taste, let simmer for a few more minutes to meld flavors.
- Ladle soup into bowls, garnish with green parts of green onions, and serve with crusty bread.
Notes
- Use fresh, wild-caught shrimp for the best flavor.
- Feel free to add extra vegetables or spices to customize the soup.
- Let the soup sit for a few minutes after cooking to enhance flavors.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup freezes well; add shrimp fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g