Shrimp and Corn Soup (Print Version)
# Ingredients:
→ Soup Base
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 can (15 oz) cream-style corn
11 -
1½ cups corn kernels (fresh or frozen)
→ Shrimp and Seasoning
12 -
1 pound shrimp, peeled, deveined, and uncooked
13 -
2 teaspoons Old Bay seasoning (plus more to taste)
# Instructions:
01 -
In a large pot, melt the butter over medium-high heat. Add the celery and white parts of the green onions. Cook until tender, about 3 minutes.
02 -
Add the minced garlic, salt, and black pepper. Stir well and cook for 1 minute until fragrant.
03 -
Sprinkle the flour into the pot and stir to coat the vegetables. Remove the pot from heat and slowly pour in the milk and heavy cream, stirring constantly. Return the pot to heat and bring to a boil, stirring frequently. Reduce heat and let it simmer.
04 -
Stir in the cream-style corn and corn kernels. Simmer for 5 minutes, or until the soup thickens.
05 -
Add the shrimp and Old Bay seasoning. Stir well and cook until the shrimp are opaque and cooked through, about 3 minutes. Adjust seasoning to taste.
06 -
Ladle the soup into bowls, garnish with the green parts of the green onions, and serve warm with bread if desired.
# Notes:
01 -
Remove the pot from heat when adding milk and cream to prevent curdling.
02 -
For a spicier soup, add more Old Bay seasoning or a dash of hot sauce.
03 -
Adjust the soup’s thickness by adding more milk for a thinner consistency or more flour for a thicker one.