Shrimp and corn soup Recipe
This recipe was giving to me by my friend beth, I havn't had a chance to try it yet. I will put it on the try list!!!
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Ingredients
- 1 stick butter
- 1 large onion chopped
- 4 tbls minced garlic
- 2 or 3 pounds shrimp, peeled
- 1 can ro-tel tamaoes drained
- 2 1/2 pints heavy whipping cream
- 32 ounces half and half
- 1 capful liquid crab boil
- 2 cans cream style corn
- 2 cans whole corn, drained (keep liquid if needed later)
- 1 pound velveeta cheese
- 2 tbls brown sugar
- 2 teaspoon thyme
- 3 tablespoons creole seasoning to taste
Directions
- in a large pot, melt butter
- cook onions and garlic until soft
- add shrimp and rotel and cook until shrinm are pink
- add cream, half and half, and liquid crab boil, bring to a small boil
- reduce heat to simmer and add corn, thyme, creole seasoning, cheese, and brown sugar, an cook until the cheese melts
- variations: add jumbo crab meat
- freezes well
- if u want the soup to be thicker use the liquid from the whole corn add 4 tbles of cornstarch dissolve well and add to soup at the end of cooking time.
- enjoy!!
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