Shrimp And Corn Soup
Shrimp And Corn Soup with a kick is ideal for a chilly day. It combines tender shrimp, sweet corn, thick cream, and a spice blend for a delectably satisfying dish that’s more like a bisque than a soup.
Shrimp And Corn Soup Ingredients
- 4 tbsp. melted butter
- 1/2 cup chopped celery
- 4 sliced green onions, white and green parts separated
- 4 minced garlic cloves
- 1/2 teaspoon salt, plus more as desired
- 1/4 teaspoon black pepper, plus more as desired
- 1/4 cup regular flour
- 2 quarts whole milk
- 1 gallon heavy whipping cream
- 1 can cream-style corn (15 oz.)
- 1/2 cup fresh or frozen corn kernels
- 1 pound uncooked peeled and deveined shrimp
- 2 teaspoons Old Bay seasoning, plus as desired
- Add butter to a large pot that has been heated to medium-high. Add celery and the white parts of green onions after the butter has melted. Cook for three minutes, or until the vegetables are tender.
- Include the black pepper, salt, and garlic. After a thorough stir, cook for one more minute, or until the garlic is fragrant.
- Add all-purpose flour to the pot and stir to coat the vegetables. Remove the pot from the heat and add the milk and heavy whipping cream when the vegetables are well coated. Return the pot to the heat, raise the temperature to high, and continuously stir the mixture to bring it to a boil.
- Reduce the heat and allow the liquid to simmer once it begins to boil.
- Add corn kernels and cream-style corn. After distributing the mixture, simmer for about 5 minutes or until the soup has thickened.
- To thickened soup, add shrimp and Old Bay seasoning. Give the shrimp a good stir and cook for about 3 minutes or until cooked through and no longer translucent. Season the soup according to your tastes. Serve the soup warm with warm bread if desired, portion it into serving bowls, and garnish with green parts of green onions.