Creamy Shrimp and Corn Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 tablespoons butter
02 -
½ cup finely chopped celery
03 -
4 green onions, white and green parts separated
04 -
4 cloves garlic, minced
→ Dairy & Liquids
05 -
2 cups whole milk
06 -
1 cup heavy whipping cream
07 -
¼ cup all-purpose flour
→ Corn & Seafood
08 -
1 can (15 ounces) cream-style corn
09 -
1 ½ cups corn kernels, fresh or frozen
10 -
1 pound shrimp, peeled and deveined
→ Seasonings
11 -
2 teaspoons Old Bay seasoning
12 -
½ teaspoon salt
13 -
¼ teaspoon black pepper
# Instructions:
01 -
Melt butter in a large pot over medium-high heat. Add celery and white parts of green onions, cooking until tender for about 3 minutes.
02 -
Stir in garlic, salt, and pepper. Cook for another minute until the garlic becomes fragrant.
03 -
Sprinkle flour over vegetables and stir to coat. Remove pot from heat, add milk and cream, then return to high heat. Stir constantly until mixture comes to a boil, then reduce heat to simmer.
04 -
Stir in both cream-style corn and corn kernels. Let simmer for about 5 minutes until the soup thickens.
05 -
Add shrimp and Old Bay seasoning. Cook for about 3 minutes until shrimp are pink and cooked through. Garnish with green onion tops before serving.
# Notes:
01 -
Remove pot from heat when adding dairy to prevent curdling
02 -
Adjust thickness by adding more milk or letting it simmer longer
03 -
Add extra Old Bay or hot sauce for more heat