Creamy Shrimp And Corn Soup Recipes

CREAMY SHRIMP AND CORN SOUP

Steps:

• 1. Saute the onion and celery in the butter in a medium saucepan for 3 minutes or until the onions are translucent. Add the flour and mix well. Cook for 3 to 5 minutes, stirring constantly. 2. Add the broth gradually, again stirring constantly to prevent burning. Stir in the whipping cream and corn. 3. Cook over medium-low heat for 10 minutes continuing to stir frequently. Meanwhile, in a separate pan, combine the shrimp with 2 tablespoons of butter and 1 teaspoon Creole seasoning sautéing the shrimp until they turn pink- about 3-5 minutes. 4. Fold in the shrimp and green onion tops to the saucepan containing the corn mixture. Stir in the sherry, salt and remaining Creole seasoning. Add additional pepper if desired. 5. Simmer just until heated through and ladle into soup bowls. Serve hot.

CREAMY SHRIMP AND CORN SOUP

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.

SHRIMP CHOWDER

Steps:

• In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

SHRIMP AND CORN SOUP

Steps:

• Gather all ingredients.
• Cut onion into small pieces.
• Open package of shrimp. Place into bowl and run under cold water until thawed.
• Now open a can of corn and drain water. Set aside.
• In a small bowl add salt, curry powder, garlic powder and red pepper flakes. Stir around.
• Open coconut milk. In a bowl add coconut milk, garlic powder, salt, red pepper flakes, and curry powder. Stir around well. Set aside.
• Heat a large pot on medium heat with a little oil.
• Add shrimp and onions to the pot. Stir around. Cook for about 2 minutes or until shrimp starts to turn pink.
• Next, add your coconut mixture to the pot.
• Now add the corn and stir around.
• Let it simmer for 3 minutes stirring occasionally.
• Enjoy! Top with fresh cilantro.

SHRIMP AND CORN SOUP

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.

SHRIMP & CORN SOUP

Steps:

• Chop veggies and sauté in butter and olive oil until translucent. Add shrimp and sauté for 3 minutes. Add corn, milk, cream, and seasonings.
• Cook on low heat until cheese is melted. Sprinkle with parsley and serve with crunchy French bread.