Description
Creamy with a kick, this shrimp and corn soup is the perfect dish for a chilly day. It combines tender shrimp, sweet corn, thick cream, and a blend of spices for a deliciously satisfying dish that’s more like a bisque than soup.
Ingredients
- 4 tablespoons butter
- ½ cup celery, chopped
- 4 green onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
- 1 ½ cups corn kernels, fresh or frozen
- 1 pound shrimp, peeled, deveined, uncooked
- 2 teaspoons Old Bay seasoning, plus more to taste
Instructions
- Warm large pot over medium-high heat, then add butter. Once melted, add celery and white parts of green onions. Cook until vegetables are tender, about 3 minutes.
- Add garlic, salt, and black pepper. Stir well and cook 1 additional minute until garlic is fragrant.
- Sprinkle flour into pot, stirring to coat vegetables. Remove pot from heat and pour in milk and heavy cream. Return to heat, bring to boil while stirring constantly, then reduce heat and simmer.
- Add cream-style corn and corn kernels. Stir and simmer 5 minutes until soup thickens.
- Add shrimp and Old Bay seasoning. Cook until shrimp is opaque, about 3 minutes. Adjust seasonings as desired.
- Portion into bowls, garnish with green onion tops, and serve warm with bread if desired.
Notes
- Remove pot from heat when adding milk and cream to avoid curdling.
- Add more Old Bay for extra spice or a dash of hot sauce when serving.
- Adjust soup thickness with more milk or flour as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Seafood
- Method: Simmer
- Cuisine: American