Shrimp and Corn Soup

This shrimp and corn soup is like a warm hug from the coast. It's rich, creamy, and bursting with the sweetness of corn and the tender bite of shrimp. I've made this soup for casual dinners and cozy gatherings, and it always gets rave reviews. It’s the kind of soup that makes you feel comforted and satisfied.

The way the sweet corn kernels burst with flavor against the backdrop of the creamy broth is simply delightful. I remember the first time I made this, my partner said it tasted like a fancy restaurant soup, but made with love at home.

Selecting the Ingredients: A Careful Choice

• Butter: Use high quality butter for a rich, buttery flavor.
• Celery and Green Onions: These aromatic vegetables form the base of the soup. Choose fresh, crisp vegetables.
• Garlic: Fresh garlic cloves add a pungent, aromatic flavor.
• All Purpose Flour: This is used to create a roux, thickening the soup.
• Whole Milk and Heavy Whipping Cream: These add richness and creaminess to the soup.
• Cream Style Corn and Corn Kernels: Use a combination of cream style corn and corn kernels for a variety of textures.
• Shrimp: Select fresh or frozen shrimp, peeled, deveined, and uncooked.
• Old Bay Seasoning: This adds a classic seafood flavor.
• Salt and Pepper: Use sea salt and freshly ground black pepper for the best taste.

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Crafting the Shrimp and Corn Soup: Detailed Steps

Sautéing the Aromatic Vegetables:

In a large pot, melt four tablespoons of butter over medium high heat. Add the chopped celery and the white parts of the sliced green onions. Cook until they are tender, about three minutes. This releases their natural sweetness and builds a flavorful base.

Adding Garlic and Seasoning:

Add the minced garlic, half a teaspoon of salt, and a quarter teaspoon of black pepper to the pot. Cook for one minute, until the garlic is fragrant. Be careful not to burn the garlic, as this will impart a bitter taste.

Creating the Roux:

Sprinkle a quarter cup of all purpose flour into the pot and stir to coat the vegetables. Remove the pot from the heat and slowly pour in two cups of whole milk and one cup of heavy whipping cream, stirring constantly. This technique prevents the milk and cream from separating or curdling.

Simmering the Soup:

Return the pot to the heat and bring the mixture to a boil, stirring constantly. Reduce the heat and let it simmer. Add the fifteen ounce can of cream style corn and one and a half cups of corn kernels. Stir well and simmer for five minutes, until the soup thickens.

Cooking the Shrimp:

Add one pound of peeled, deveined, and uncooked shrimp and two teaspoons of Old Bay seasoning to the soup. Stir well and cook until the shrimp are pink and opaque, about three minutes. The shrimp should be cooked through but still tender.

Serving the Creamy Delight:

Taste and adjust the seasoning if needed. Ladle the soup into bowls, garnish with the green parts of the green onions, and serve warm with crusty bread if desired.

My family loves adding a dash of hot sauce or a sprinkle of extra Old Bay seasoning for a spicier kick. It adds a nice warmth to the creamy soup.

Tips for Best Shrimp and Corn Soup

• Avoid Curdling: Remove the pot from heat when adding milk and cream.
• Adjust Consistency: Add more milk for a thinner soup, more flour or simmer longer for a thicker soup.
• Spice It Up: Add extra Old Bay seasoning or hot sauce for a spicier kick.
• Fresh Shrimp: Use fresh shrimp if possible, or fully thaw frozen shrimp before cooking.

Serving Suggestions

• Crusty Bread: Serve with warm, crusty bread for dipping.
• Green Salad: Pair with a simple green salad for a balanced meal.
• Roasted Vegetables: Add a side of roasted veggies for extra heartiness.

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Storage and Reheating

• Refrigerator: Store in an airtight container for up to four days.
• Reheat: Warm on the stovetop over low heat, stirring occasionally.
• Freezing: Not recommended, as the shrimp and creamy base may not reheat well.

This Shrimp and Corn Soup is a creamy, comforting dish that’s perfect for any occasion. It’s a recipe that brings the warmth of coastal flavors to your kitchen.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, thaw the shrimp completely before adding it to the soup.

→ Is this soup gluten-free?

Use gluten-free flour to make this recipe gluten-free.

→ Can I make this soup spicier?

Yes, add more Old Bay seasoning or a dash of hot sauce.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

→ Can I use fresh corn instead of canned?

Yes, fresh or frozen corn works well in this recipe.