Shrimp and Sweet Corn Soup wallacegardencenter

Shrimp and Sweet Corn Soup

This soup pairs perfectly as a side dish and is a flavorful combination of taste!

  • 4 strips bacon
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup chopped onion
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 cups fresh or frozen corn
  • 1 medium Russet potato, diced
  • 1 teaspoon Creole seasoning (I use Tony Chachere's)
  • 1 pound peeled and deveined shrimp
  • 1 cup half and half
  • Salt and freshly ground black pepper
  • 1/2 cup chopped green onions, for serving
  1. In a heavy-bottomed Dutch oven over low heat, cook the bacon until the fat is rendered and the bacon is crisp, 10 to 15 minutes.
  2. Transfer bacon to a paper towel-lined plate.
  3. Crumble bacon when cool.
  4. Add the butter to the bacon grease in the pot.
  5. Increase heat to medium-low, and once butter has melted, add onion, celery and garlic and cook, stirring frequently, until softened, 3 to 5 minutes.
  6. Add the flour to pot, and cook, stirring constantly so the mixture doesn’t burn, for 3 minutes.
  7. Stir in the chicken broth, corn, potato, and 1/2 teaspoon of the Creole seasoning.
  8. Increase the heat to medium-high, bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.
  9. Stir in the half and half.
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