Shrimp And Corn Soup
A hearty shrimp and corn soup blending sweet corn, tender shrimp, and savory vegetables, perfect for seafood lovers seeking a comforting, flavorful meal.
Ingredients
Instructions
- Season the peeled shrimp and set aside.
- Make a roux by cooking oil and flour together.
- Add chopped onions and celery to the roux and cook until the onions are wilted.
- Add the roux, cream-style corn, Shoe Peg corn, sliced lemon, and tomato ketchup to boiling water and cook for about 25 minutes.
- Add the seasoned shrimp and cook for another 15 minutes.
- Season the soup to taste with salt and cayenne pepper.
- Add green onion tops to the soup.
- Let the soup sit for a few minutes before serving in bowls.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the roux while cooking. If you're short on time, frozen shrimp can be used instead of fresh. You can also substitute the Shoe Peg corn with regular canned corn if needed. This soup can be thickened further by adding more flour to the roux or blended for a creamier texture.
Serving Suggestions
Serve this Shrimp and Corn Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Texas Crackers for a delightful crunch. For a heartier option, consider serving it alongside a simple green salad or as a starter before a seafood main course.
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 stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much upon refrigeration, add a splash of water or broth to loosen it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Corn Soup contains roughly 1657 calories, with 11g protein, 63g carbohydrates, and 154g fat. It is an excellent source of iron (26% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 912mg per serving (40% 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 in this recipe. Just ensure they are thawed and patted dry before seasoning to maintain the best texture. Cooking times may vary slightly, so adjust accordingly.
Is there a vegetarian option for this soup?
Certainly! You can omit the shrimp and use vegetable broth instead of water. Add extra vegetables like bell peppers or carrots for added flavor and texture. Cream-style corn will still provide a nice richness to the soup.
How can I make this soup spicier?
To increase the spiciness, you can add more cayenne pepper to taste. Alternatively, consider incorporating diced jalapeños or a dash of hot sauce for an extra kick. Adjust the heat gradually to suit your preference.
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).