Cream Of Corn Shrimp Soup Recipe

Name: Cream Of Corn Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 1/4 Oz. Size) Corn Kernels, Undrained; 3-1/2 teaspoons Salt, Divided; 1/2 pounds Shrimp, Washed, Unpeeled; 1 Tablespoon Butter; 1 Tablespoon Oil; 1 whole Medium Onion, Chopped Finely; 1 pint Heavy Cream; 1/8 teaspoons Black Pepper; 1/4 teaspoons Tarragon; 1-1/2 teaspoon Old Bay Seasoning

Servings: persons

1 can (15 1/4 Oz. Size) Corn Kernels, Undrained
3-1/2 teaspoons Salt, Divided
1/2 pounds Shrimp, Washed, Unpeeled
1 Tablespoon Butter
1 Tablespoon Oil
1 whole Medium Onion, Chopped Finely
1 pint Heavy Cream
1/8 teaspoons Black Pepper
1/4 teaspoons Tarragon
1-1/2 teaspoon Old Bay Seasoning

1
Drain the corn and reserve the liquid in a saucepan. Add enough water to bring the liquid to 2 cups. Add 1 teaspoon salt and bring to a boil. Boil the shrimp in this liquid until cooked, approximately 6-8 minutes. Drain the shrimp and reserve the liquid.
2
In a stockpot over medium-high heat, heat the butter and oil together. Add the onion and 1 teaspoon of salt and cook 2-3 minutes. Add the drained corn kernels and cook 5 more minutes.
3
Meanwhile, peel the shrimp. Remove 1/2 cup of cooked corn/onion and place in a blender with 1/2 cup of the shrimp and the cream. Blend well.
4
Add the cream mixture, reserved liquid that the shrimp were cooked in, and remaining seasonings to the stock pot. Chop the remaining shrimp into small pieces and add. Continue to cook over medium-high for 10-15 more minutes.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (15 1/4 Oz. Size) Corn Kernels, Undrained, 3-1/2 teaspoons Salt, Divided, 1/2 pounds Shrimp, Washed, Unpeeled, 1 Tablespoon Butter, and more.

Yes, Cream Of Corn Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Corn Shrimp Soup

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