Description
This comforting Shrimp and Corn Soup combines succulent shrimp with sweet corn and a flavorful blend of Cajun spices. Sautéed vegetables create a rich base, enriched with creamy broth and a hint of paprika for warmth. Perfect for a cozy meal, this Southern American classic is easy to prepare on the stovetop and garnished with fresh herbs for a bright finish.
Ingredients
Scale
Soup Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 stalk celery, diced
- 1 small green bell pepper, chopped
- 1 (15 oz) can sweet corn, drained
- 1 (15 oz) can creamed corn
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped green onions
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced celery, and chopped green bell pepper. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Make Roux: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux that will thicken the soup.
- Add Broth and Corn: Slowly pour in the seafood or chicken broth while stirring to prevent lumps. Add both the sweet corn and creamed corn, followed by Cajun seasoning, paprika, salt, and pepper to taste.
- Simmer Soup Base: Bring the mixture to a simmer and cook gently for 10 minutes to let the flavors meld and the corn soften.
- Add Cream and Shrimp: Stir in the heavy cream, then add the shrimp. Continue to simmer for 5 to 7 minutes until the shrimp turn pink and are fully cooked through.
- Finish and Serve: Remove the pot from heat. Garnish the soup with chopped green onions and fresh parsley before serving hot.
Notes
- For a thicker soup texture, blend half of the corn mixture before adding the shrimp.
- Add a splash of hot sauce for extra heat and zing.
- Either frozen or fresh corn can substitute for canned corn as preferred.
