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!
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 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.
CREAMY SHRIMP AND CORN SOUP
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
Number Of Ingredients 12
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, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g
HAM BONE CORN SOUP WITH SHRIMP
A new direction from the usual pea soup, this is a delicious use up for that leftover hambone. The shrimp adds a festive note and good flavor, especially if you are able to get fresh rock shrimp. But any frozen or fresh shrimp is fine. I improvised this recipe when I wanted something different from pea or bean soup.
Provided by Ivy Food Sleuth
Categories Chowders
Time 1h15m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
- Remove hambone and reserve any ham bits. Toss hambone away.
- Place liquid in fridge overnight or until all fat rises and hardens at the top.
- Remove fat.
- Heat till warm and strain.
- Return to pot.
- Sautee shallot or onion.in butter.
- Add to liquid.
- Add both cans of corn.
- Add thyme.
- If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
- Bring to low boil and reduce heat.
- Add shrimp and cook for three minutes.
- Add cream or half and half.
- Pepper to taste.
- Add salt if needed. Taste first! Hambone aleady contributed salt.
Nutrition Facts : Calories 378.1, Fat 23.1, SaturatedFat 13.7, Cholesterol 160.1, Sodium 329.8, Carbohydrate 30.9, Fiber 3, Sugar 3.7, Protein 16.2
YUMMY CORN AND SHRIMP SOUP
What a wonderful recipe for a cold winter day! Not only will the steamy, creamy broth warm you, but so will the heat of the Rotel. Yummy, indeed!
Provided by Debbie W @debbie110772
Categories Fish Soups
Number Of Ingredients 15
Steps:
- In a large stock pot melt butter on med heat..saute onion , celery, and garlic until good and tender.
- Once veggies are tender add flour to make your roux..bring to a bubble and dont allow to get brown.
- Then add chicken broth and water and stir well to get everything is mixed. Do all this on med heat . Bring to a slow bubble Add all the seasonings.
- Add tomatoes and corn bring to a slow bubble. For about 5 min or so. Then add shrimp. Once the shrimp are pink and curled add half and half. Bring back up to a bubble . Turn off. Cover for about 5 min then serve.
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