Corn Soup With Shrimp Recipes

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SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

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

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

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

CREOLE CORN AND SHRIMP SOUP



Creole Corn and Shrimp Soup image

This easy corn and shrimp soup recipe is sure to satisfy. It's the perfect combination of shrimp, tomatoes, vegetables, and corn.

Provided by Diana Rattray

Categories     Side Dish     Entree     Soup

Time 1h25m

Yield 6

Number Of Ingredients 12

1/2 cup vegetable oil
6 tablespoons all-purpose flour
2 medium onions (chopped)
2 cloves garlic (minced)
1 (28-ounce) can stewed tomatoes (undrained and mashed; or two 14.5-ounce cans)
1/2 (10-ounce) can tomatoes with green chile peppers (Ro-Tel is one brand, spicy or mild)
2 (15-ounce) cans cream-style corn
2 (15-ounce) cans whole kernel corn
1 quart chicken broth (low sodium or unsalted)
2 pounds shrimp (preferably fresh)
Kosher salt, to taste
Ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color . Don't let it get too dark.
  • Add the chopped onions and garlic and cook until the onions are softened.
  • Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.
  • Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
  • Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.
  • Season the soup with kosher salt and freshly ground black pepper to taste.
  • Serve the soup hot and enjoy! This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread. Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.

Nutrition Facts : Calories 686 kcal, Carbohydrate 78 g, Cholesterol 319 mg, Fiber 7 g, Protein 48 g, SaturatedFat 3 g, Sodium 2344 mg, Sugar 17 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

CREAMY SHRIMP AND CORN SOUP



Creamy Shrimp and Corn Soup image

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

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

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 AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

Steps:

  • Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
  • Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

SHRIMP, CORN, AND POTATO SOUP



Shrimp, Corn, and Potato Soup image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, finely diced
2 Poblano chiles, toasted (see Note) and diced
4 cloves garlic, finely chopped
6 plum tomatoes, peeled, seeded, and chopped
1 cup fish broth or clam juice
1 bay leaf
6 small new potatoes, peeled and halved
3 cups milk
1 cup corn kernels, fresh or thawed frozen
1 ear of corn, shucked and cut crosswise into 1/2inch rounds
1 pound medium raw shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 small bunch cilantro, leaves only

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.

COLD SOUTHWESTERN CORN AND SHRIMP SOUP



Cold Southwestern Corn and Shrimp Soup image

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

4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

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

MOMMIE'S CORN AND SHRIMP SOUP



Mommie's Corn and Shrimp Soup image

This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup but is very delicious. It is a little time consuming, but WELL worth the wait!

Provided by mrsjjkool

Categories     Cajun

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 tablespoons oil
3 tablespoons flour
2 onions, finely cut
2 garlic cloves, finely chopped
1 bell pepper, finely chopped
1 (15 ounce) can tomatoes, undrained and chopped
2 (11 ounce) cans shoe peg corn, undrained
1 (14 3/4 ounce) can cream-style corn
3 (16 ounce) cans chicken broth
2 lbs peeled shrimp
1/2 cup butter
green onion top
parsley
Tabasco sauce
salt and pepper

Steps:

  • Make a light brown roux with oil and flour.
  • Add onions, garlic, and bell pepper.
  • Let simmer a few minutes.
  • Add tomatoes and cook for 5 minutes.
  • Add to this mixture 3 cans of corn and chicken broth.
  • Cook slowly for 1 hour.
  • In a separate skillet, fry the shrimp in butter.
  • After the shrimp turn pink, add to the soup mixture.
  • Cook for 1/2 hour.
  • Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
  • Serve with crusty bread and a salad and ENJOY!

CAJUN CORN SOUP WITH SHRIMP



Cajun Corn Soup with Shrimp image

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

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, chopped
1/3 cup green onions, chopped
2 quarts hot water or heated chicken broth
2 cans (14-1/2 ounces) stewed tomatoes, cut up
8 cups cut corn or 4 cans (16 ounces each) whole-kernel corn, drained
2 pounds peeled, deveined shrimp
Salt to taste
Pepper to taste

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 :

CHILLED CORN AND SHRIMP SOUP



Chilled Corn and Shrimp Soup image

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

1/2 cup chopped sweet onion
3 tablespoons olive oil
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 garlic cloves, minced
1 teaspoon curry powder
2 cups buttermilk
1 package (16 ounces) frozen shoepeg corn, thawed, divided
1 cup reduced-fat sour cream
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons minced chives

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.

NEW ORLEANS CORN & SHRIMP SOUP



New Orleans Corn & Shrimp Soup image

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

2 lbs shrimp (shells on)
1/2 cup real butter
1 cup onion, chopped fine
1 tablespoon minced garlic
1/2 cup green onion, finely sliced
1/2 cup celery, finely chopped
1/4 bell pepper, finely chopped
2 cups shrimp stock
1 pint whipping cream
1 cup whole milk
2 (15 ounce) cans cream-style corn
1/2 lb good quality bacon (fried and crumbled) or 1/2 lb diced tasso, if you can find it
1 teaspoon basil
2 teaspoons salt
1 teaspoon white pepper
1 dash cayenne pepper (more if you want hot)
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
4 tablespoons chopped cilantro
1 onion, quartered (for stock)

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.

HAM BONE CORN SOUP WITH SHRIMP



Ham Bone Corn Soup With Shrimp image

A new direction from the usual pea soup, this is a delicious use up for that leftover hambone. The shrimp adds a festive note and good flavor, especially if you are able to get fresh rock shrimp. But any frozen or fresh shrimp is fine. I improvised this recipe when I wanted something different from pea or bean soup.

Provided by Ivy Food Sleuth

Categories     Chowders

Time 1h15m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 ham bone, fully cooked
1 (8 1/4 ounce) can corn kernels
1 (8 3/4 ounce) can creamed corn
1 teaspoon dried thyme or 2 tablespoons fresh thyme
1 carrot
1 small onion, quartered
1 tablespoon butter
1 shallots or 1/4 medium onion, minced
1/2 lb rock shrimp or 1/2 lb other shrimp, cleaned
salt and pepper
1 cup half-and-half or 1 cup milk
water

Steps:

  • Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
  • Remove hambone and reserve any ham bits. Toss hambone away.
  • Place liquid in fridge overnight or until all fat rises and hardens at the top.
  • Remove fat.
  • Heat till warm and strain.
  • Return to pot.
  • Sautee shallot or onion.in butter.
  • Add to liquid.
  • Add both cans of corn.
  • Add thyme.
  • If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
  • Bring to low boil and reduce heat.
  • Add shrimp and cook for three minutes.
  • Add cream or half and half.
  • Pepper to taste.
  • Add salt if needed. Taste first! Hambone aleady contributed salt.

Nutrition Facts : Calories 378.1, Fat 23.1, SaturatedFat 13.7, Cholesterol 160.1, Sodium 329.8, Carbohydrate 30.9, Fiber 3, Sugar 3.7, Protein 16.2

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From theseasonedmom.com


SHRIMP AND CORN TORTILLA SOUP - FROM A CHEF'S KITCHEN
2021-11-02 Cook 3-4 minutes or until beginning to soften. Add the garlic, chili powder, cumin and oregano and saute briefly, 15 seconds. Add the chicken broth, clam juice and tomatoes. Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes. Add shrimp and corn.
From fromachefskitchen.com


SHRIMP AND CORN SOUP | BAYEVSKITCHEN
2022-06-30 Bring to a boil, cover, turn down the heat to low and simmer for 30-35 minutes. Strain the broth through a sieve, discard the vegetables and shrimp shells. Pour back into the pot, add the corn and simmer for another 5 minutes. Taste and season with salt and pepper, and add more salt if needed.
From bayevskitchen.com


CREAM OF CORN SOUP WITH SHRIMP AND SMOKED PAPRIKA POPCORN
Add the corn and cook for about 2 minutes, stirring frequently. Add the broth, corn cobs (they give flavour to the broth) and potato and bring to a boil. Simmer, uncovered, for about 20 minutes or until the potato is tender. Remove the cobs and discard. In a blender, purée the soup until smooth. Strain. Add the cream. Season with salt and pepper.
From ricardocuisine.com


CREAMY SHRIMP AND CORN SOUP - AIMEE'S PRETTY PALATE
2022-03-08 The marriage of sweet corn and sautéed shrimp come together in this Creamy Shrimp & Corn Soup recipe that is a delicious concoction with minimal effort. Print Ingredients. ½ cup chopped onion 2 tbsp chopped celery ½ cup (1 stick) butter + 2 tbsp more ¼ cup flour 1 cup chicken broth 1 ½ cup heavy whipping cream 1 (15 ounce) can cream-style corn 1 cup …
From aimeebroussard.com


CORN SOUP WITH SHRIMP & ROASTED POBLANO | HOLLAND HOUSE
Directions. In a pot, heat the olive oil and add the diced onion. Stir until soft. Add the garlic, tomatoes, cumin, chili powder, salt and pepper. Stir well and cook for a few minutes. Roast the poblano over a gas flame until black. Place in a sandwich bag and seal to steam the chili. After a few minutes, the skin should come right off and then ...
From hollandhouseflavors.com


SUAM NA MAIS WITH SHRIMP-FILIPINO CORN SOUP – HEARTY TONGUE
Add shrimp, stir for a bit and cover the pot. If you have started with a full flame, adjust the heat to a medium and simmer for 2 minutes. Remove the shrimp and set it aside. Put the shrimp broth cube, stir until it melts. Add in the corn kernels and pulps we set aside a …
From heartytongue.com


CAJUN CORN SOUP WITH SHRIMP RECIPE - FOOD NEWS
Cajun Corn Soup with Shrimp Recipe: How to Make It. 2 lbs. shrimp, peeled and deveined. Salt and pepper, to taste. Heat oil in soup pot. Make a roux by adding flour and cooking until brown. Add onion, shallots, garlic, bell pepper, celery and parsley. Cook 10 minutes, or until onion is tender. Add stewed tomatoes and tomatoes and chili peppers ...
From foodnewsnews.com


CREAM OF CORN SOUP WITH SHRIMP BUTTER RECIPE
2012-08-09 Instructions. Prep Your Ingredients: - Cut the kernels off the ears of corn and cook the shrimp. In a large saucepan or soup pot, melt two tablespoons of butter over low heat. Add the corn kernels, marjoram leaves and the splash of chicken stock. Cover and cook over low heat for 5 minutes. Meanwhile (I put "meanwhile" in bold type so you notice ...
From reluctantgourmet.com


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