Description
A warm and comforting creamy shrimp and corn soup perfect for family gatherings, blending sweet corn, succulent shrimp, and a rich creamy base.
Ingredients
- 1 1/2 cups onions, bell peppers, celery (frozen seasoned blend mix works well)
- 4 tbsp butter
- 1 tbsp olive oil
- 1 large red potato, peeled and chopped into 1-inch cubes
- 1 1/2 tsp creole seasoning (divided)
- 1 lb medium shrimp (70/90 ct.)
- 14.5 oz can whole kernel corn, drained
- 14.5 oz can cream-style corn
- 4 oz cream cheese, cubed
- 2 cups half and half
- Optional: Chopped fresh parsley for garnish
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Let the combination bubble lightly, blending their flavors.
- Add the onions, bell peppers, celery, and chopped potatoes into the pot. Sauté this mixture for about 10 minutes, stirring occasionally. Season with 3/4 teaspoon of creole seasoning to infuse the vegetables with flavor.
- Season the shrimp with the remaining creole seasoning and add them to the pot. Cook for an additional 4 to 5 minutes, allowing the shrimp to turn pink and opaque.
- Next, incorporate the canned corn, cream cheese, and half-and-half into the pot. Gently bring the soup to a simmer. Stir frequently until the cream cheese melts completely into the mixture.
- Once everything is well combined and heated, serve the soup warm. Top with fresh parsley for added color and flavor, if desired.
Notes
For extra flavor depth, consider roasting the potatoes before adding them to the soup. A squeeze of lemon before serving can brighten the dish.
