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  • Cream of Corn and Shrimp Soup

    1 vote
    Cream of Corn and Shrimp Soup
    Prep: 20 min Cook: 30 min Servings: 4
    by Carolinaheartstrings
    301 recipes
    >
    Anyone who has ever enjoyed a Lowcountry boil which includes shrimp and corn knows that those flavors are a winning combination. Here is a creamy soup that uses easy canned corn and an economical half pound of shrimp!

    Ingredients

    • 1 15 ¼ ounce can of corn kernels, undrained
    • 1 teaspoon salt
    • ½ pound shrimp, washed, unshelled
    • 1 tablespoon butter
    • 1 tablespoon oil
    • 1 medium onion, chopped finely
    • 1 teaspoon salt
    • 1 pint heavy cream
    • 1 ½ teaspoons salt
    • 1/8 teaspoon pepper
    • ¼ teaspoon tarragon
    • 1 ½ teaspoons Old Bay seasoning

    Directions

    1. 1. Drain the can of corn and reserve the liquid in a saucepan.
    2. 2. Add enough water to bring the liquid to 2 cups, add the 1st teaspoon of salt and bring to a boil.
    3. 3. Boil the shrimp in this liquid until cooked (approx. 6-8 minutes)
    4. 4. Drain the shrimp and reserve the liquid.
    5. 5. In a stock pot over medium-high heat the butter and oil together.
    6. 6. Add the onion and 1 teaspoon of salt and cook 2-3 minutes.
    7. 7. Add the drained corn kernels and cook 5 more minutes.
    8. 8. Meanwhile, peel the shrimp.
    9. 9. Remove ½ cup of cooked corn/onion and place in a blender with ½ cup of the shrimp and the cream. Blend well.
    10. 10. Add the cream mixture and the reserved liquid that the shrimp were cooked in to the stock pot and the remaining seasonings.
    11. 11. Cut the remaining shrimp into small pieces and add.
    12. 12. Continue to cook over medium-high for 10-15 more minutes.

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