Shrimp and corn soup has a super creamy broth with notes of sweet corn paired with the flavors of garlic and fresh veggies.
Looking for the perfect comforting soup to warm you up on a chilly day? Look no further than this creamy shrimp and corn soup recipe.
Made with succulent shrimp, sweet corn, and a rich, creamy broth, this soup is a true indulgence for the taste buds. Each spoonful is bursting.
What sets this recipe apart is the careful combination of ingredients and the attention to detail in the cooking process. We’ve perfected the balance of flavors, creating a harmonious blend of sweet, savory, and creamy notes that will keep you coming back for more.
This shrimp and corn soup is a must-try. So grab a bowl, cozy up, and enjoy the comforting flavors of this dish.
How To Make Shrimp And Corn Soup
Ingredients needed to start
- Raw uncooked shrimp
- Corn (frozen or corn on the cob)
- Creamed corn
- Garlic
- All-purpose flour
- Butter
- Milk
- Heavy cream
- Seasoning (listed below)
Making the shrimp and corn soup easily
- In a large pot on medium heat, add the butter. Once the butter is melted add in the garlic and cook the garlic a bit until it’s fragrant.
- Now, add in the flour then cook the flour with the butter for about 30-60 seconds. Then, add in the corn, creamed corn and raw shrimp.
- Pour in the milk, heavy cream and bring up the heat to steam. You do not want this to ever boil, that is too hot.
- Once the milk is steaming, continue to stir and you’ll notice it begins to thicken. Continue to cook the shrimp and corn soup until the shrimp has finished cooking.
- Lastly, once the shrimp has cooked add in the seafood seasoning and salt to taste. The soup is finished and ready to serve.
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Shrimp And Corn Soup
Ingredients
- 1 pound raw shrimp, peeled & deveined
- 3 cloves garlic, minced or pressed
- 1 cup corn, fresh or frozen
- 2 ribs celery, minced
- 15 ounce can of creamed corn
- 2 tablespoon all-purpose flour
- 2 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon old bay seasoning
- salt & pepper to taste
Instructions
- In a large pot on medium heat, add the butter. Once the butter is melted add in the garlic and cook the garlic a bit until it’s fragrant.
- Now, add in the flour then cook the flour with the butter for about 30-60 seconds. Then, add in the corn, creamed corn and raw shrimp.
- Pour in the milk, heavy cream and bring up the heat to steam. You do not want this to ever boil, that is too hot.
- Once the milk is steaming, continue to stir and you’ll notice it begins to thicken. Continue to cook the shrimp and corn soup until the shrimp has finished cooking.
- Lastly, once the shrimp has cooked add in the seafood seasoning and salt to taste. The soup is finished and ready to serve.
what flour!!?🤦♀️🤷♀️
Thanks you for catching that, I updated the recipe. It’s 2 TB