It has been officially cold down here in New Orleans this week, which means that we have been staying inside. The best way I can think to beat this cold is with some yummy hot Shrimp and Corn Soup! The best part is that this creamy soup takes very little work and can easily be doubled.
Shrimp and Corn Soup
Print recipe
| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Allergy | Milk, Shellfish |
| Meal type | Soup |
| Misc | Serve Hot |
Ingredients
- 1 stick Butter
- 1 cup Seasoning Mix (Onions, Bell Pepper, Celery, Parsley, Garlic)
- 1.5 cups Shrimp (peeled and deveined)
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 can Cream of Celery Soup
- 0.5 can Creamed Corn
- 0.5 bag Frozen Sweet Corn
- 0.5 bag Frozen Super Sweet White Corn
- 1 quart Half and Half
Directions
| Step 1 | |
| Melt Butter over Medium/High Heat and then saute seasoning mix till soft. | |
| Step 2 | |
| Add Shrimp and cook until no longer clear. | |
| Step 3 | |
| Add all three cans of soup and mix until well blended. | |
| Step 4 | |
| Add all the corn and cook for 10 minutes over medium heat. | |
| Step 5 | |
| Add Half and Half until it reaches your desired thickness and heat till bubbly. | |
| Step 6 | |
| Serve with hot bread! | |
Be sure to let me know what you think!
This is my kind of yum!!
Sounds delish – thanks for the recipe!
Everything good comes from New Orleans. Looks great!
Always looking for new recipes!
Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.