Corn And Shrimp Soup
A hearty and flavorful shrimp and corn soup, featuring sweet corn, tender shrimp, and aromatic herbs. This comforting dish is perfect for a cozy meal, offering a balance of savory, spicy, and fresh flavors that appeal to seafood lovers and those craving a taste of summer in every bowl.
Ingredients
- 9 ears fresh corn or 3 cans whole kernel corn ⓘ
- 1 can Ro-Tel tomatoes ⓘ
- 1 lb peeled shrimp ⓘ
- 1/2 cup green onions ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/2 teaspoon basil ⓘ
- 1 tablespoon parsley ⓘ
- 1 onion chopped ⓘ
- 1/2 cup butter ⓘ
- 1/2 tablespoon flour ⓘ
- 1/2 large can tomato sauce or 1 small can ⓘ
- 1 cup water ⓘ
- salt and pepper to taste
Instructions
- Heat butter in a large pot and add flour to make a medium brown roux.
- Add chopped onion and sauté until translucent.
- Add the remaining ingredients except green onions and parsley, and simmer for 1 hour.
- Add water to reach desired consistency.
- Stir in chopped green onions and parsley, then simmer for an additional 15 minutes.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the onions. If fresh corn isn't available, frozen corn can be a great substitute. For a spicier kick, add diced jalapeños along with the Ro-Tel tomatoes. Ensure the shrimp are not overcooked by adding them towards the end of cooking. This dish can be paired beautifully with Batter Fried Fish for a delightful meal.
Serving Suggestions
Serve this soup hot, garnished with additional chopped green onions and parsley. It pairs wonderfully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Kathryn's Famous Tuna Casserole. This soup is perfect for family gatherings or as a comforting weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of water or broth to maintain the desired consistency. Avoid microwaving for long periods as it can overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Shrimp Soup contains roughly 1358 calories, with 36g protein, 246g carbohydrates, and 69g fat. It is an excellent source of dietary fiber (687% of the Daily Value), iron (147% of the Daily Value), and vitamin C (81% of the Daily Value). Note that it is relatively high in sodium, at 2078mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw them properly before adding to the soup. This will help ensure even cooking and a better texture in your Corn and Shrimp Soup.
What can I substitute for fresh corn?
If fresh corn is not available, you can use canned whole kernel corn or frozen corn. Both options will work well and still provide a sweet corn flavor to the soup.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes better the next day as the flavors meld together. You can prepare it in advance and store it in the refrigerator. Just reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).