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yummy corn and shrimp soup

(15 ratings)
debbie110772 avatar
Blue Ribbon Recipe by
Debbie W
@debbie110772
SW, LA

I love this soup when it is chilly outside.It has a little spice but not to much. I have made it for a long time. I have never actually written it down until now. Truth be known I probaly make it different everytime.

Blue Ribbon Recipe

What a wonderful recipe for a cold winter day! Not only will the steamy, creamy broth warm you, but so will the heat of the Rotel. Yummy, indeed!

— The Test Kitchen @kitchencrew
(15 ratings)
yield serving(s)
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For yummy corn and shrimp soup

  • 1 1/2 lb
    shrimp peeled and devined
  • 2
    sticks of butter
  • 2
    medium onions chopped
  • 3
    clerey sticks chopped
  • 2
    cloves garlic chopped
  • 3/4 c
    flour
  • 32 oz
    box of chicken broth
  • 2 c
    water
  • 10 oz
    can rotel tomatoes mild
  • 1 Tbsp
    salt
  • 2 tsp
    black pepper
  • 1 tsp
    cayenne pepper(more if you like more spice)
  • 6 dash
    of tabasco sauce
  • 2 c
    frozen corn
  • 2 c
    half and half

How To Make yummy corn and shrimp soup

  • 1
    In a large stock pot melt butter on med heat..saute onion , celery, and garlic until good and tender.
  • 2
    Once veggies are tender add flour to make your roux..bring to a bubble and dont allow to get brown.
  • 3
    Then add chicken broth and water and stir well to get everything is mixed. Do all this on med heat . Bring to a slow bubble Add all the seasonings.
  • 4
    Add tomatoes and corn bring to a slow bubble. For about 5 min or so. Then add shrimp. Once the shrimp are pink and curled add half and half. Bring back up to a bubble . Turn off. Cover for about 5 min then serve.
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