Best Thick Creamy Shrimp Soup Recipes

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SHRIMP CHOWDER



Shrimp Chowder image

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

Steps:

  • In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted.

Provided by Normaone

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 lb medium raw shrimp, peeled,deveined,shells reserved
4 cups fish stock or 4 cups bottled clam juice
1 cup dry white vermouth
1 bay leaf
1 chopped onion
1 carrot, scraped and chopped
2 cloves garlic, chopped
3 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon butter
3 tablespoons brandy
3/4 cup whipping cream

Steps:

  • Heat 1 T olive oil over medium heat in a large saucepan.
  • Add reserved shrimp shells and saute'stirring for 5 minutes.
  • Add stock, vermouth, and bay leaf.
  • Bring to a boil, reduce heat and simmer 25 minutes.
  • Strain stock into a bowl.
  • Heat remaining T olive oil in the same saucepan over medium heat.
  • Add onion, carrot, and garlic, saute' 5 minutes.
  • Add tomatoe paste and cayenne, blending well.
  • Add tomatoes with juices and shrimp stock.
  • Simmer 5 minutes.
  • Melt butter in a large skillet over medium heat and add shrimp.
  • Saute 2 minutes.
  • Remove from heat.
  • Add brandy and carefully ignite.
  • After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
  • Place 6 shrimp in a bowl and set aside.
  • Mix remaining shrimp into soup.
  • Add cream to skillet, bring to boil and add to soup.
  • In a food processor or blender, puree soup in batches.
  • Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
  • Bring to a simmer.
  • Season to taste.
  • Ladle into bowls, topping each bowl with 1 reserved shrimp.

Nutrition Facts : Calories 324.5, Fat 20.2, SaturatedFat 9.3, Cholesterol 162.4, Sodium 599.3, Carbohydrate 10.6, Fiber 1.9, Sugar 4.8, Protein 20.7

CREAMY SHRIMP AND CORN SOUP



Creamy Shrimp and Corn Soup image

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Provided by Alisa Kennedy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 8

Number Of Ingredients 12

1 pound medium shrimp - peeled and deveined
1 onion, chopped
ΒΌ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g

CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

Make and share this Cream of Shrimp Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium carrots, minced
1 stalk celery, minced
1 small baking potato, peeled and minced
2 lbs small shrimp, peeled and deviened-reserve shells
2 cups fish stock or 2 cups chicken stock
2 cups light cream
1/2 tablespoon thyme
1 bay leaf, crushed
salt
white pepper
parsley (to garnish)

Steps:

  • In a large saucepan melt the butter over medium heat.
  • Add the carrots, onion, celery, potato and shrimp shells.
  • Saute until the onion is translucent and the shells turn pink, around 3 minutes.
  • Add the stock, cream, thyme, bay and all but 25 shrimp.
  • Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
  • In small batches puree the soup in a food mill or food processor.
  • Force puree through a strainer.
  • Return the soup to the pan and season to taste with the salt and pepper.
  • Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
  • Ladle into 6 bowls with 5 shrimp in each.
  • Garnish with chopped parsley.

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