CREAMY SHRIMP AND CORN SOUP
This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.
Provided by Alisa Kennedy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g
SHRIMP CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
- Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
- Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
- Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
- Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
- Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g
COLD SOUTHWESTERN CORN AND SHRIMP SOUP
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
- Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g
NEW ORLEANS CORN & SHRIMP SOUP
Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.
Provided by Luby Luby Luby
Categories Corn
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Rinse shrimp in cool water then peel and save shells.
- In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
- Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
- Strain the stock into a bowl, discard shells and onion and set aside.
- In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
- Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
- Remove the mixture from the dutch oven and separate into 2 equal portions.
- Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
- Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
- Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
- Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
- As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
- Next add the reserved whole shrimp (the unshredded portion), mixing well.
- Cover the dutch oven and cook on low heat for about 20 minutes.
- Place in serving bowls and garnish with cilantro.
SHRIMP, CORN, AND POTATO SOUP
Steps:
- In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.
CHILLED CORN AND SHRIMP SOUP
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
CORN AND SHRIMP SOUP (WEIGHT WATCHERS)
My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I "fattened" it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the "fattening" version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Spray heavy dutch oven with Pam.
- Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
- Stir in cream cheese and cook until cheese is melted.
- Add milk, corn, soup & tomatoes and seasonings.
- Simmer gently for 10 minutes, stirring to keep from sticking.
- Add shrimp and cook an additional 5 minutes or until shrimp are pink.
- Remove from heat and sprinkle with green onions.
CAJUN CORN SOUP WITH SHRIMP
Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!-Debra Dennis, Convent, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.
Nutrition Facts :
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