Description
Creamy shrimp and corn soup made with tender shrimp, sweet corn, milk, and heavy cream, seasoned with Old Bay for a rich bisque-style flavor perfect for chilly days.
Ingredients
Scale
- 4 tablespoons butter
- 1/2 cup celery, chopped
- 4 green onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 (15-ounce) can cream-style corn
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 pound shrimp, peeled, deveined, uncooked
- 2 teaspoons Old Bay seasoning, plus more to taste
Instructions
- Warm a large pot over medium-high heat and melt the butter.
- Add chopped celery and the white parts of the green onions and cook about 3 minutes until tender.
- Stir in garlic, salt, and black pepper and cook 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir to coat evenly.
- Remove pot from heat and slowly pour in milk and heavy cream while stirring.
- Return pot to heat, bring to a boil while stirring constantly, then reduce heat and simmer.
- Add cream-style corn and corn kernels and simmer about 5 minutes until thickened.
- Stir in shrimp and Old Bay seasoning and cook about 3 minutes until shrimp are opaque and cooked through.
- Taste and adjust seasoning, then garnish with green onion tops and serve warm.
Notes
- Remove the pot from direct heat before adding milk and cream to prevent curdling.
- Add extra Old Bay or a dash of hot sauce for more heat.
- For thinner soup add a little milk; for thicker soup simmer longer or add slightly more flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 628
- Sugar: 12
- Sodium: 1538
- Fat: 40
- Saturated Fat: 24
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 3
- Protein: 25
- Cholesterol: 267