Description

A rich and comforting shrimp and corn soup with a creamy, bisque-like texture, tender shrimp, sweet corn, and savory seasoning that comes together quickly for a cozy, satisfying meal.

Ingredients

4 tablespoons butter

1/2 cup chopped celery

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

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Instructions

Heat a large pot over medium-high heat and melt the butter.
Add the chopped celery and the white parts of the green onions. Cook for about 3 minutes until softened.
Stir in the garlic, salt, and black pepper and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir until evenly coated.
Remove the pot from heat and slowly whisk in the milk and heavy cream.
Return the pot to high heat, stirring constantly until the mixture comes to a boil.
Reduce heat to a simmer and add the cream-style corn and corn kernels. Cook for about 5 minutes until thickened.
Add the shrimp and Old Bay seasoning and cook for about 3 minutes, until shrimp are pink and fully cooked.
Taste and adjust seasoning as needed.
Ladle into bowls, garnish with the green parts of the green onions, and serve warm.

Notes

Remove the pot from heat before adding milk to prevent curdling.

Simmer longer for a thicker soup or add extra milk to thin it.

Frozen shrimp work well if fully thawed.

Reheat gently to keep the soup creamy.

Serve with crusty bread for a complete meal.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 8g
Sodium: 760mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 26g
Cholesterol: 210mg