RECIPE FOR CORN AND SHRIMP SOUP RECIPES

CREAMY SHRIMP AND CORN SOUP RECIPE | ALLRECIPES

Creamy Shrimp and Corn Soup Recipe | Allrecipes image

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Provided by Alisa Kennedy

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

Steps:

In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Nutrition Facts : Calories 231.5 calories, CarbohydrateContent 21.6 g, CholesterolContent 91.4 mg, FatContent 9.9 g, FiberContent 2 g, ProteinContent 15.7 g, SaturatedFatContent 1.9 g, SodiumContent 560.3 mg, SugarContent 4.9 g

NEW ORLEANS CORN & SHRIMP SOUP RECIPE - FOOD.COM

New Orleans Corn & Shrimp Soup Recipe - Food.com image

Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs shrimp (shells on)
1/2 cup real butter
1 cup onion, chopped fine
1 tablespoon minced garlic
1/2 cup green onion, finely sliced
1/2 cup celery, finely chopped
1/4 bell pepper, finely chopped
2 cups shrimp stock
1 pint whipping cream
1 cup whole milk
2 (15 ounce) cans cream-style corn
1/2 lb good quality bacon (fried and crumbled) or 1/2 lb diced tasso, if you can find it
1 teaspoon basil
2 teaspoons salt
1 teaspoon white pepper
1 dash cayenne pepper (more if you want hot)
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
4 tablespoons chopped cilantro
1 onion, quartered (for stock)

Steps:

Rinse shrimp in cool water then peel and save shells.
In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
Strain the stock into a bowl, discard shells and onion and set aside.
In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
Remove the mixture from the dutch oven and separate into 2 equal portions.
Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
Next add the reserved whole shrimp (the unshredded portion), mixing well.
Cover the dutch oven and cook on low heat for about 20 minutes.
Place in serving bowls and garnish with cilantro.

Nutrition Facts : Calories 1329.6, FatContent 98.1, SaturatedFatContent 52.5, CholesterolContent 710.5, SodiumContent 2999.6, CarbohydrateContent 54.9, FiberContent 4.5, SugarContent 13.9, ProteinContent 63.6

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