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.
Tips & Substitutions
To enhance the flavor of your Corn-Shrimp Soup, consider adding a splash of Worcestershire sauce or hot sauce for a kick. For a lighter version, substitute half of the cream-style corn with an equal amount of vegetable broth. If you're out of shrimp, any firm fish or even chicken can work as a substitute in this seafood recipe.
Serving Suggestions
Serve your Corn-Shrimp Soup hot, garnished with chopped green onions for a fresh touch. It pairs beautifully with crusty bread or a side salad for a complete meal. For a fun appetizer, consider serving alongside Infamous Crab Dip or other seafood recipes for a delightful gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a bit of water or broth if the soup has thickened too much. Heat gently on the stove or in the microwave until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Shrimp Soup contains roughly 926 calories, with 18g protein, 130g carbohydrates, and 39g fat. It is an excellent source of vitamin C (57% of the Daily Value), dietary fiber (46% of the Daily Value), and iron (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1514mg per serving (66% 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 make this soup ahead of time?
Yes, this soup can be made ahead of time and actually tastes better after the flavors meld. Prepare it a day in advance, let it cool, and store it in the refrigerator. Reheat before serving for the best taste.
What type of shrimp should I use?
For this recipe, it's best to use raw, peeled shrimp. Fresh or frozen shrimp can both work well. If using frozen shrimp, make sure to thaw them completely before adding to the soup.
Can I add other vegetables to the soup?
Absolutely! Feel free to add your favorite vegetables like carrots, zucchini, or bell peppers. Just chop them finely and add them along with the other vegetables to ensure they cook evenly.
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).