Description
Make this creamy Shrimp and Corn Soup recipe for a hearty, comforting dish. Perfect as a main course or appetizer, with easy step-by-step instructions!
Ingredients
Scale
Ingredients
- 4 tablespoons butter
- ½ cup celery, chopped
- 4 green onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
- 1 ½ cups corn kernels (fresh or frozen)
- 1 pound shrimp, peeled and deveined (uncooked)
- 2 teaspoons Old Bay seasoning (plus more to taste)
Instructions
Instructions
- Melt butter in a large pot over medium-high heat. Add celery and the white parts of the green onions. Sauté for about 3 minutes or until tender.
- Stir in garlic, salt, and black pepper. Cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
- Remove the pot from heat and gradually pour in the milk and heavy cream while stirring constantly. Return to the heat and bring to a boil, then reduce heat to simmer.
- Add cream-style corn and corn kernels. Stir well and let simmer for 5 minutes until thickened.
- Add shrimp and Old Bay seasoning. Stir and cook for 3 minutes or until shrimp turn pink and opaque.
- Taste the soup and adjust seasonings as needed. Garnish with the green parts of the onions and serve warm.
Notes
Notes
- To prevent curdling, remove the pot from the heat before adding the milk and cream.
- For a spicier soup, add a pinch of cayenne pepper or a splash of hot sauce.
- Adjust the consistency by adding more milk for a thinner soup or letting it simmer longer for a thicker soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern