Shrimp Corn Soup
A hearty shrimp and corn soup with creamy tomato flavors, perfect for a comforting meal. Rich in seafood and vegetable notes, it suits family dinners and casual gatherings.
Ingredients
Instructions
- Make 1 tablespoon of roux and cook until browned.
- Add onions and shrimp to the roux and cook until shrimp are pink and onions are translucent.
- Add all other ingredients: cream celery, tomato soup, Ro-Tel tomatoes, corn, and bits and pieces tomato.
- Simmer the soup for 1 hour before serving.
Tips & Substitutions
For a richer flavor, consider adding garlic or a splash of white wine while cooking the onions and shrimp. If you prefer a lighter soup, substitute half of the cream celery with low-sodium chicken broth. Using fresh corn instead of canned can enhance the sweetness of the soup. This dish also works well with frozen shrimp if fresh isn't available.
Serving Suggestions
Serve the shrimp corn soup hot, garnished with fresh herbs like parsley or cilantro for added freshness. It pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside Crab-Artichoke Tarts, as they complement the flavors wonderfully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If it thickens, add a bit of water or broth to reach your desired consistency. Avoid microwaving to maintain the shrimp's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Corn Soup contains roughly 475 calories, with 44g protein, 80g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (194% of the Daily Value), protein (89% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1656mg per serving (72% 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 corn instead of canned?
Yes, frozen corn can be used in place of canned corn. Just ensure it's thawed before adding it to the soup. This will provide a fresher taste and texture. If using frozen, you might want to adjust the cooking time slightly to ensure everything is heated through.
What type of shrimp is best for this soup?
Medium or large shrimp work best for this recipe, as they hold up well during cooking and provide a satisfying bite. Fresh shrimp is ideal, but frozen shrimp is a great alternative. Just be sure to thaw them properly before adding to the soup.
Can I add other vegetables to the soup?
Absolutely! Feel free to include bell peppers, zucchini, or even diced potatoes for added texture and flavor. Just remember to adjust the cooking time to ensure all vegetables are tender. This flexibility allows you to customize the soup to your liking.
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).