Corn-Shrimp Soup
A hearty, flavorful corn and shrimp soup with a savory vegetable base, perfect for comforting meals and seafood lovers seeking a quick, satisfying dinner.
Ingredients
- 1/3 cup flour ⓘ
- 1/3 cup oil ⓘ
- 2 medium onions, chopped ⓘ
- 1 large bell pepper, chopped ⓘ
- 3 cloves garlic, chopped ⓘ
- 4 stems celery, chopped ⓘ
- 2 (16 oz.) cans stewed tomatoes, chopped ⓘ
- 3 (16 oz.) cans whole grain yellow corn ⓘ
- 2 (16 oz.) cans yellow cream-style corn ⓘ
- 2 potatoes, cubed ⓘ
- 2 lb. shrimp ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- chopped green onions ⓘ
Instructions
- Make a roux by heating oil and gradually adding flour until golden.
- Add chopped onions, bell pepper, garlic, celery, and chopped stewed tomatoes to the roux; simmer for about 10 minutes.
- Stir in the yellow corn and mix well.
- Add water, salt, and pepper; bring to a simmer and cook for 30 minutes.
- If the soup is too thick, add more water to reach desired consistency and bring to a boil.
- Add chopped green onions, turn off the heat, and serve.
Nutrition & Diet Analysis (per serving)
741
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).