Shrimp and Corn Soup (Printable Version)
# What You’ll Need:
01 -
4 tablespoons butter
02 -
½ cup celery, chopped
03 -
4 green onions, sliced (white and green parts separated)
04 -
4 cloves garlic, minced
05 -
½ teaspoon salt, plus more to taste
06 -
¼ teaspoon black pepper, plus more to taste
07 -
¼ cup all-purpose flour
08 -
2 cups whole milk
09 -
1 cup heavy whipping cream
10 -
1 15-ounce can cream-style corn
11 -
1 ½ cups corn kernels, fresh or frozen
12 -
1 pound shrimp, peeled, deveined, uncooked
13 -
2 teaspoons Old Bay seasoning, plus more to taste
# Steps to Follow:
01 -
Warm a large pot over medium-high heat, then add butter. Once the butter has melted, add the celery and white parts of the green onions. Cook until vegetables are tender, approximately 3 minutes.
02 -
Add garlic, salt, and black pepper to the pot. Stir well and cook for 1 additional minute, or until the garlic is fragrant.
03 -
Sprinkle the all-purpose flour into the pot, stirring to coat the vegetables.
04 -
Remove the pot from heat and pour in milk and heavy whipping cream. Return the pot to heat, increase temperature to high, and bring the mixture to a boil while stirring constantly. Once the liquid begins to boil, reduce the heat and let simmer.
05 -
Add cream-style corn and corn kernels to the pot. Stir to distribute and let simmer for approximately 5 minutes, or until the soup has thickened.
06 -
Add shrimp and Old Bay seasoning to the thickened soup. Stir well and cook until the shrimp is cooked through and no longer translucent, approximately 3 minutes. Taste the soup and adjust the seasoning as needed.
07 -
Portion the soup into serving bowls, garnish with the green parts of the green onions, and serve warm. Accompany with warm bread if desired.
# Additional Notes:
01 -
Remove the pot from the heat when adding milk and heavy cream to avoid curdling.
02 -
For a spicier soup, add more Old Bay seasoning or a dash of hot sauce.
03 -
For a thinner soup, stir in a little more milk. For thicker soup, use more flour or let it simmer longer.