Creamy Shrimp & Corn Soup (Print Version)
# Ingredients:
→ Base
01 -
4 tablespoons butter
02 -
½ cup celery, chopped
03 -
4 green onions, sliced, white and green parts separated
04 -
4 cloves garlic, minced
→ Creamy Base
05 -
¼ cup all-purpose flour
06 -
2 cups whole milk
07 -
1 cup heavy whipping cream
→ Corn and Shrimp
08 -
1 (15-ounce) can cream-style corn
09 -
1½ cups corn kernels, fresh or frozen
10 -
1 pound shrimp, peeled, deveined, uncooked
→ Seasonings
11 -
½ teaspoon salt, plus more to taste
12 -
¼ teaspoon black pepper, plus more to taste
13 -
2 teaspoons Old Bay seasoning, plus more to taste
# Instructions:
01 -
Melt butter in large pot over medium-high heat. Add celery and white parts of green onions, cook until tender, about 3 minutes.
02 -
Add garlic, salt, and black pepper. Cook 1 minute until fragrant.
03 -
Sprinkle in flour, stirring to coat vegetables. Remove from heat, add milk and cream. Return to heat, bring to boil while stirring constantly, then reduce to simmer.
04 -
Stir in cream-style corn and corn kernels. Simmer about 5 minutes until thickened.
05 -
Add shrimp and Old Bay seasoning. Cook until shrimp is done, about 3 minutes. Adjust seasonings to taste. Garnish with green onion tops and serve warm.
# Notes:
01 -
Remove pot from heat when adding dairy to prevent curdling
02 -
Can adjust spiciness with more Old Bay or hot sauce
03 -
Consistency can be adjusted with more milk or flour