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 .

I had something totally different planned for dinner tonight but when I left work today it was cold and raining. You see, here in southern Louisiana the temperature gets beneath 50 degrees and we lose our minds . Temperatures in the lower 40’s , windy and raining I needed this bowl of spicy yumminess in my life . This soup is something I have been making for years and It is my go to comfort food when it is cold. I originally posted this on Just a Pinch in 2010 you can check it out HERE.

What you will need to make Corn and Shrimp Soup:

• 2 LBS Shrimp peeled and deveined-The get best shrimp you can afford . Preferably shrimp that are not imported
• 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

Start by cooking the onions, celery and garlic in 1 cup of butter.

Cook until the veggies are tender .

Once the vegetables are nice and tender add the flour , stir to incorporate the flour .

Cook for 3-4 minutes .

Add chicken broth and water making sure there are no lumps.

Add the seasoning ( omit cayenne if you want this milder) and bring the soup up to a nice slow boil stirring from the bottom with a spatula occasionally.

Add the rotel tomatoes and stir well .

Add the frozen corn .

Stir in shrimp and add a few dashes of Tabasco. Bring back up to a slow boil.

Cook until the shrimp turn pink and curl up .

Add the half and and half, stir until well combined .

Bring the soup back up to a slow boil, turn the burner off , place the lid on the pot for at least 5-10 minutes.

ENJOY!!

If you like this recipe check out these :

• Cajun Corn Soup
• Sausage and Potato soup
• Swam Soup
• Whole Chicken Noodle Soup

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 .

4.19 from 33 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine American/Southern

Servings 8 servings

Calories 384 kcal

Ingredients

  

1x2x3x

• 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

Keyword Corn and Shrimp Soup

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