Shrimp and Corn Soup
A luscious and mildly spicy shrimp and corn soup, perfect for cooler days. This hearty dish fuses succulent shrimp, sweet corn, and rich cream into a velvety bisque-like consistency, enhanced with a touch of Old Bay seasoning for an extra kick.
Ingredients
- 1 ½ cups corn kernels fresh or frozen
- 1 cup heavy whipping cream
- 4 tablespoons butter
- 2 teaspoons Old Bay seasoning plus additional to taste
- ½ teaspoon salt plus more to taste
- ½ cup celery chopped
- ¼ teaspoon black pepper plus more to taste
- 1 pound shrimp peeled, deveined, and uncooked
- 1 15- ounce can cream-style corn
- 2 cups whole milk
- ¼ cup all-purpose flour
- 4 green onions sliced (white and green parts separated)
- 4 cloves garlic minced
Instructions
- Place a large pot over medium-high heat and melt the butter. Add the celery and the white portions of the green onions, cooking for about 3 minutes until the vegetables become tender. Incorporate the minced garlic along with the salt and black pepper, stirring well, and continue to cook for an additional minute until the garlic becomes aromatic.
- Dust the vegetables with the all-purpose flour, stirring thoroughly to coat, then take the pot off the heat. Pour in the whole milk and heavy whipping cream, return the pot to the burner, and elevate the heat to high, stirring constantly until the mixture reaches a boil. Once boiling, lower the heat and allow the soup to simmer gently.
- Stir in the cream-style corn and the corn kernels, mixing well to combine, and let simmer for around 5 minutes until the soup has thickened.
- Add the shrimp and Old Bay seasoning to the pot, stir to combine, and cook for approximately 3 minutes or until the shrimp are opaque and fully cooked. Taste and adjust seasoning as necessary. When finished, ladle the soup into serving bowls, garnish with the green tops of the sliced green onions, and serve hot, optionally accompanied by warm bread.
Notes
Remove the pot from the heat before adding milk and cream to prevent curdling. For a spicier dish, increase the Old Bay seasoning or finish with a splash of hot sauce. To achieve a thinner soup, add extra milk; for a thicker consistency, incorporate more flour or extend the simmering time.