MOMMIE'S CORN AND SHRIMP SOUP
This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup but is very delicious. It is a little time consuming, but WELL worth the wait!
Provided by mrsjjkool
Categories Cajun
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Make a light brown roux with oil and flour.
- Add onions, garlic, and bell pepper.
- Let simmer a few minutes.
- Add tomatoes and cook for 5 minutes.
- Add to this mixture 3 cans of corn and chicken broth.
- Cook slowly for 1 hour.
- In a separate skillet, fry the shrimp in butter.
- After the shrimp turn pink, add to the soup mixture.
- Cook for 1/2 hour.
- Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
- Serve with crusty bread and a salad and ENJOY!
CORN AND SHRIMP SOUP (WEIGHT WATCHERS)
My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I "fattened" it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the "fattening" version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spray heavy dutch oven with Pam.
- Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
- Stir in cream cheese and cook until cheese is melted.
- Add milk, corn, soup & tomatoes and seasonings.
- Simmer gently for 10 minutes, stirring to keep from sticking.
- Add shrimp and cook an additional 5 minutes or until shrimp are pink.
- Remove from heat and sprinkle with green onions.
CURRIED SHRIMP AND CORN CHOWDER
Provided by Katie Lee Biegel
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
- Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.
SHRIMP, CORN, AND POTATO SOUP
Steps:
- In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
Steps:
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
CHORIZO, SHRIMP AND CHICKPEA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
- Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
- Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
- Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.
Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams
CORN AND SHRIMP SOUP (LOW-FAT)
Have a hearty soup on the table in under 20 minutes. Delicious and very easy to prepare...even easier if using pre-cooked shrimp. For variety, add one can crabmeat when you add the shrimp. Optional asparagus adds a little color and great taste!
Provided by BeachGirl
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Devein, wash and rinse shrimp.
- If shrimp are very large, cut them in half lengthwise. (This will make them curl nicely when boiled.) Drop shrimp into boiling water and cook just until they turn pink; drain. Do not overcook.
- In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
- Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
- Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
- Serve.
Nutrition Facts : Calories 159.1, Fat 0.7, SaturatedFat 0.1, Sodium 773.4, Carbohydrate 25.3, Fiber 2.2, Sugar 5.1, Protein 3.4
NEW ORLEANS CORN & SHRIMP SOUP
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.
Provided by Luby Luby Luby
Categories Corn
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
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.
SPICY SWEETCORN AND SHRIMP SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !
Provided by twissis
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
COLD SOUTHWESTERN CORN AND SHRIMP SOUP
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
- Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g
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