Shrimp And Corn Soup
Shrimp and corn soup has a super creamy broth with notes of sweet corn paired with the flavors of garlic and fresh veggies.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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