Shrimp-Corn Soup Recipe

Name: Shrimp-Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 c. fresh cut corn; 1 large onion, diced; 1 stalk celery, diced; 1/2 c. margarine; 2 medium tomatoes, peeled and diced; 2/3 c. roux; 2 bay leaves; 3 qt. water; 1 qt. shrimp, peeled and deveined; salt, pepper and cayenne pepper to taste; 1/2 tsp. parsley

Servings: persons

5 c. fresh cut corn
1 large onion, diced
1 stalk celery, diced
1/2 c. margarine
2 medium tomatoes, peeled and diced
2/3 c. roux
2 bay leaves
3 qt. water
1 qt. shrimp, peeled and deveined
salt, pepper and cayenne pepper to taste
1/2 tsp. parsley

1
Bake corn in slow oven for 1 hour.
2
Saute onion and celery in margarine until tender.
3
Add diced tomato and cook until blended into onion mixture.
4
Add roux; stir well.
5
Add bay leaves and water, stirring after each cup.
6
When all water is added, boil slowly for 45 minutes.
7
Add corn; cook 30 more minutes on low heat; stir often.
8
Add shrimp; cook only until done, about 10 minutes. Turn off heat.
9
Season with salt, pepper and parsley.
10
Serve with hot French bread.
11
Freezes well.

304

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 11 ingredients. The key ingredients include: 5 c. fresh cut corn, 1 large onion, diced, 1 stalk celery, diced, 1/2 c. margarine, and more.

Yes, Shrimp-Corn 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.

Shrimp-Corn Soup

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