Shrimp and Corn Soup


Makes 4 quarts


5 Tbsp unsalted butter
1 Tbsp canola oil
5 Tbsp all-purpose flour
1 cup onions, diced
1 cup green bell peppers, diced
1 cup celery, diced
2 Tbsp garlic, minced
2 cans whole corn kernels
2 cans creamed corn
4 Tbsp Chef Paul Prudhomme’s Shrimp Magic®
1 quart heavy cream
1 cup milk
2 cups seafood stock
10 sprigs fresh tyme
2 whole bay leaves
2 lbs small shrimp, peeled and deveined

How To Prepare

In a heavy pot on medium high heat, add butter and oil. When butter is melted, add flour and stir to make a roux, cooking for 3 minutes until blonde roux is achieved. Add onions, bell peppers, celery, and garlic and cook for 5-8 minutes, until vegetables are soft. Add corn, creamed corn and Shrimp Magic®, stirring well to incorporate. Bring to a simmer, then add cream, milk, seafood stock, thyme, and bay leaves. Cover and cook for 45 minutes. Uncover, add shrimp, and simmer for additional 15 minutes. Serve hot.

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