Shrimp and Corn Soup

By • September 2, 2013 0 Comments

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Author Notes: A family favorite in Louisiana - this soup often meant that fall was officially here. This is a brothy soup, and light, but full of flavor, and the spicy kick makes you want a second bowl to warm you up even more.Jenna S


Serves 10-12 large bowls

  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 medium yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 can golden mushroom soup
  • 1 can cream style corn
  • 2 cans whole kernel corn
  • 1 pound peeled, uncooked shrimp (sm to med size)
  • 1/3 cup green onions, chopped
  • 1/4 tablespoon parsley, chopped (dried or fresh)
  • 4 splashes hot sauce
  • 3 dashes Cajun seasoning
  • 5-6 cups water
  1. In a soup or stock pot, make a roux with the flour and oil: turn the heat on medium-low, add the oil and then immediately the flour. Stir constantly until golden brown/like a nice caramel color or a little darker (5-7 minutes)
  2. Add the chopped onion, bell pepper, and celery. Saute' until tender. May have to add a little water to keep it moist and to keep the roux from clumping too much.
  3. Add the shrimp, green onions, and parsley. Season to taste with the Cajun seasoning (I prefer Tony Chachere's) and hot sauce. Add a couple of dashes of pepper and salt, too.
  4. Cook until soup thickens (cover off), for at least half an hour or so. Taste again and season as needed.

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