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Shrimp and Sweet Corn Soup

Recipes by Chef Steph

Chef Steph

Shrimp and Sweet Corn Soup

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

ingredients

Shrimp and Sweet Corn Soup
  • 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
Prep time
15 minutes
Cook Time
35  minutes
Serves
4 to 6

Directions

  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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