Cream of Corn and Shrimp Soup Recipe
Anyone who has ever enjoyed a Lowcountry boil which includes shrimp and corn knows that those flavors are a winning combination. Here is a creamy soup that uses easy canned corn and an economical half pound of shrimp!
Ingredients
- 1 15 ¼ ounce can of corn kernels, undrained
- 1 teaspoon salt
- ½ pound shrimp, washed, unshelled
- 1 tablespoon butter
- 1 tablespoon oil
- 1 medium onion, chopped finely
- 1 teaspoon salt
- 1 pint heavy cream
- 1 ½ teaspoons salt
- 1/8 teaspoon pepper
- ¼ teaspoon tarragon
- 1 ½ teaspoons Old Bay seasoning
Directions
- 1. Drain the can of corn and reserve the liquid in a saucepan.
- 2. Add enough water to bring the liquid to 2 cups, add the 1st teaspoon of salt and bring to a boil.
- 3. Boil the shrimp in this liquid until cooked (approx. 6-8 minutes)
- 4. Drain the shrimp and reserve the liquid.
- 5. In a stock pot over medium-high heat the butter and oil together.
- 6. Add the onion and 1 teaspoon of salt and cook 2-3 minutes.
- 7. Add the drained corn kernels and cook 5 more minutes.
- 8. Meanwhile, peel the shrimp.
- 9. Remove ½ cup of cooked corn/onion and place in a blender with ½ cup of the shrimp and the cream. Blend well.
- 10. Add the cream mixture and the reserved liquid that the shrimp were cooked in to the stock pot and the remaining seasonings.
- 11. Cut the remaining shrimp into small pieces and add.
- 12. Continue to cook over medium-high for 10-15 more minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 395 | |
| Calories from Fat 266 | 67% |
| Total Fat 30.21g | 38% |
| Saturated Fat 16.23g | 65% |
| Trans Fat 0.09g | |
| Cholesterol 176mg | 59% |
| Sodium 2397mg | 100% |
| Potassium 290mg | 8% |
| Total Carbs 18.93g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.54g | 2% |
| Protein 15.05g | 24% |
