Shrimp and Corn Soup

Submitted By: Head Chef

This is one of my favorite recipes. It makes a very wonderful soup that everyone will love.

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Difficulty: medium


1 1/2 cups diced onions
1 cup bell peppers
1/2 cup celery
1 tbs diced garlic
1 1/2 cups diced potatoes
10 oz can rotel tomatoes
1 can whole kernel corn
1 can creamed corn
1 can chicken stock(or 1 1/2 cups shrimp stock)
1 1/2 lbs shrimp tails
1 pt half and half


Make a roux.

I suggest 1/4 cup oil and 3 tbs flour. Cook over a low heat until it is golden brown. Add all of your seasoning to this roux and cook till it is melted.
After you have made the roux, add the shrimp and the potatoes, and let cook 10 minutes.

Then add the rotel tomatoes and chicken stock(As I have said in the ingredients you can use shrimp stock, but I prefer chicken myself).

After you have added these here is the best time to add a little red pepper and salt for taste. I like to add a pinch of each, but it is up to you.Though, I would suggest to never ever overdo it.

Add 3/4 of the can of whole kernel corn(drain the can first).

Add in blender the remaining 1/4 of kernel corn and the whole can of creamed corn. Puree in blender until it is creamy. Add to pot.

Finally, add the pint of Half and Half and cook for 20 minutes on low heat.

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