Yummy Corn and Shrimp Soup
This Yummy Corn and Shrimp soup is creamy and slightly spicy . It's full of shrimp and the corn adds a touch of sweetness. This is the perfect comforting soup on a cold day .
Ingredients
- 2 LBS Shrimp peeled and deveined
- 1 cup butter
- 1 Medium Yellow onions diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 3/4 cup all purpose flour
- 32 oz chicken broth
- 2 cups of water
- 10 oz Rotel tomatoes
- 1 Tablespoon salt
- 2 teaspoon black pepper
- 1/4 to 1 teaspoon cayenne pepper-optional if you don't like things too spicy
- 4-6 Dashes Hot Sauce
- 2 cups Corn frozen
- 2 cups half and half
Instructions
- In a large soup pot melt both sticks of butter and cook the onions, celery and garlic until tender over medium heat
- Once the vegetables are tender add the flour . Stir with a spatula until it is nice and bubbly
- Add chicken broth and water, stir well and make sure there are no lumps
- Add seasoning and tabasco , bring up to a slow boil
- Add rotel tomato and frozen corn..bring back to a slow boil for about 5 minutes
- Make sure to stir with a spatula from the bottom
- Stir in shrimp
- Once the shrimp are pink and curled add the half and half
- Bring the soup up to a slow boil
- Once the there is a slow boil turn off burner and place lid on the soup for at least 5 minutes
Notes
Nutritional calculations are only estimates . This can greatly differ in cooking methods , brands and serving sizes.
Nutrition
Calories: 384kcalCarbohydrates: 24gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 2126mgPotassium: 333mgFiber: 2gSugar: 6gVitamin A: 1136IUVitamin C: 8mgCalcium: 101mgIron: 1mg
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