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.
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Servings: 5 serving
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.
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