Creamy Shrimp and Corn Soup
A delightful and creamy soup that combines the sweetness of corn with tender shrimp, making it perfect for any occasion.
Ingredients
Vegetables
- 1.5 cups onions, bell peppers, celery (or a frozen seasoned blend)
- 1 large red potato, peeled and chopped into 1-inch cubes
Fats
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
Spices
- 1.5 teaspoons Creole seasoning (divided)
Main Ingredients
- 1 pound medium shrimp (70/90 count), peeled and deveined
- 14.5 ounces can whole kernel corn, drained
- 14.5 ounces can cream-style corn
- 4 ounces cream cheese, cubed
- 2 cups half-and-half
Garnish
- Chopped fresh parsley for garnish Optional
Instructions
Preparation
- Heat the butter and olive oil in a large pot over medium heat.
- Add the onions, bell peppers, celery, and chopped red potato.
- Sauté for about 10 minutes, stirring occasionally, until tender.
- Season with 3/4 teaspoon of Creole seasoning.
Cook the Shrimp
- Season the shrimp with the remaining 3/4 teaspoon of Creole seasoning.
- Add the seasoned shrimp to the pot after the veggies have cooked.
- Cook for about 4-5 minutes, until they turn pink and curl up.
Combine Ingredients
- Add the whole kernel corn, cream-style corn, cubed cream cheese, and half-and-half.
- Stir well to mel the cream cheese evenly into the soup.
Simmer
- Reduce heat to medium-low and bring the soup to a gentle simmer.
- Stir occasionally for about 10-15 minutes until everything is heated through.
Final Touches
- Ladle the creamy soup into bowls.
- Sprinkle fresh parsley on top if desired before serving.
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Notes
For variations, consider adding spices for heat or swapping proteins like crab or chicken. This soup can be stored in the fridge for up to 3 days and frozen for up to 2 months.