Best Yummy Corn And Shrimp Soup Recipes

SHRIMP AND CORN SOUP

Shrimp and Corn Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 26

Ingredients

1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
1 stalk celery, chopped
1/4 red bell pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined
2 teaspoons Cajun Select Seasoning, recipe follows
Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

Steps:

Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

MOMMIE'S CORN AND SHRIMP SOUP

Mommie's Corn and Shrimp Soup image

This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup but is very delicious. It is a little time consuming, but WELL worth the wait!

Provided by mrsjjkool

Categories Cajun

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

5 tablespoons oil
3 tablespoons flour
2 onions, finely cut
2 garlic cloves, finely chopped
1 bell pepper, finely chopped
1 (15 ounce) can tomatoes, undrained and chopped
2 (11 ounce) cans shoe peg corn, undrained
1 (14 3/4 ounce) can cream-style corn
3 (16 ounce) cans chicken broth
2 lbs peeled shrimp
1/2 cup butter
green onion top
parsley
Tabasco sauce
salt and pepper

Steps:

Make a light brown roux with oil and flour.
Add onions, garlic, and bell pepper.
Let simmer a few minutes.
Add tomatoes and cook for 5 minutes.
Add to this mixture 3 cans of corn and chicken broth.
Cook slowly for 1 hour.
In a separate skillet, fry the shrimp in butter.
After the shrimp turn pink, add to the soup mixture.
Cook for 1/2 hour.
Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
Serve with crusty bread and a salad and ENJOY!

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

Ingredients

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ 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

YUMMY CORN AND SHRIMP SOUP

Yummy Corn and Shrimp Soup image

What a wonderful recipe for a cold winter day! Not only will the steamy, creamy broth warm you, but so will the heat of the Rotel. Yummy, indeed!

Provided by Debbie W

Categories Cream Soups

Time 1h10m

Number Of Ingredients 15

Ingredients

1 1/2 lb shrimp peeled and devined
2 sticks of butter
2 medium onions chopped
3 clerey sticks chopped
2 cloves garlic chopped
3/4 c flour
32 oz box of chicken broth
2 c water
10 oz can rotel tomatoes mild
1 Tbsp salt
2 tsp black pepper
1 tsp cayenne pepper(more if you like more spice)
6 dash(es) of tabasco sauce
2 c frozen corn
2 c half and half

Steps:

1. In a large stock pot melt butter on med heat..saute onion , celery, and garlic until good and tender.
2. Once veggies are tender add flour to make your roux..bring to a bubble and dont allow to get brown.
3. Then add chicken broth and water and stir well to get everything is mixed. Do all this on med heat . Bring to a slow bubble Add all the seasonings.
4. Add tomatoes and corn bring to a slow bubble. For about 5 min or so. Then add shrimp. Once the shrimp are pink and curled add half and half. Bring back up to a bubble . Turn off. Cover for about 5 min then serve.

NEW ORLEANS CORN & SHRIMP SOUP

New Orleans Corn & Shrimp Soup image

Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.

Provided by Luby Luby Luby

Categories Corn

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs shrimp (shells on)
1/2 cup real butter
1 cup onion, chopped fine
1 tablespoon minced garlic
1/2 cup green onion, finely sliced
1/2 cup celery, finely chopped
1/4 bell pepper, finely chopped
2 cups shrimp stock
1 pint whipping cream
1 cup whole milk
2 (15 ounce) cans cream-style corn
1/2 lb good quality bacon (fried and crumbled) or 1/2 lb diced tasso, if you can find it
1 teaspoon basil
2 teaspoons salt
1 teaspoon white pepper
1 dash cayenne pepper (more if you want hot)
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
4 tablespoons chopped cilantro
1 onion, quartered (for stock)

Steps:

Rinse shrimp in cool water then peel and save shells.
In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
Strain the stock into a bowl, discard shells and onion and set aside.
In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
Remove the mixture from the dutch oven and separate into 2 equal portions.
Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
Next add the reserved whole shrimp (the unshredded portion), mixing well.
Cover the dutch oven and cook on low heat for about 20 minutes.
Place in serving bowls and garnish with cilantro.