Creamy Shrimp & Corn Soup
Creamy Shrimp & Corn Soup – A creamy Cajun-flavored soup filled with shrimp, corn, and potatoes and ready in about 30 minutes. It’s a great soup for company too!
Today is a big day around here for two reasons. Not only is it Mardi Gras, but it is also my oldest child’s 9th birthday. She is 9 on the 9th…her “big birthday.” She started her day off already with our traditional birthday breakfast in bed. It’s one of my favorite traditions we have around here. They look so forward to it and put in their requests the night before their big day.
It’s also a great day to have a birthday because there is no school today due to the Mardi Gras holiday. We’ve been busy going to parades and celebrating, but it all comes to an end tomorrow with the start of Lent.
I always look forward to Lent because as I’ve gotten older, it means so much more to me. It really is a time of spiritual renewal and growth for me. And if you read my post last week, I am all to aware of how God is really working in our life lately. I’m still settling into this new role as mom, blogger, and now back to full-time teacher. My motto has been to just “take it one day at a time.” It’s all I can do at this point. And my husband has really stepped up. He’s unloading the dishwasher in the morning, picking up little ones from daycare, and all kinds of other stuff that I did simply because I stayed home while he worked. To say it’s been a big change around here is a serious understatement.
So with the start of Lent comes signs that Spring is on her way. And even though our winter has been fairly mild down here, I am ready for it! And with Spring comes the season for seafood. Shrimp dishes make a heavy appearance around our homes this time of year and into summer. And if you’ve followed my blog for anytime at all, you know I heart shrimp. Just check out the shrimp recipes here.
Now this Creamy Shrimp and Corn Soup is a re-make of my old recipe back when my blog was brand new. I cut back on the calories from the original. Now it is still by no means, diet food, but it is less calories and still all the same great flavor. You could even cut back a little more by using a low-fat milk instead of using half and half. I also cut out the cream of potato soup and opted to just put potatoes in the soup with a can of cream-style corn for a thicker consistency. Overall, we loved it! This would be a perfect dish for company.
Creamy Shrimp and Corn Soup
Ingredients
- 1 1/2 cups onions, bell peppers, celery (I used a frozen Seasoned Blend mix)
- 4 tbsp butter
- 1 tbsp olive oil
- 1 large red potato, peeled and chopped into 1 in. 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
Instructions
1. Heat butter and olive oil in a large pot.
2. Saute onions, bell peppers, celery, and potato for 10 minutes. Season with 3/4 tsp creole seasoning.
3. Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat.
4. Add cans of corn, cream cheese, and half and half. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted.
5. Serve with fresh parsley, if desired.
*Goes great with bread and a salad.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 474Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 227mgSodium: 1348mgCarbohydrates: 37gFiber: 3gSugar: 10gProtein: 25g
Other recipes you might like:
Shrimp and Corn Soup (A tomato-based version)
Cajun Boiled Shrimp Stuffed Potatoes
Cajun Boiled Shrimp Pasta Salad
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Yum! I’d love a big bowl of this soup. I haven’t had a soup like this in a while. A shrimp soup sounds great right now!
Oh YUM!
This soup is wonderful
Sounds wonderful! How many servings does it make? Thanks.
Hi Martha! It serves about 6 to 8 servings. It can go a little further with a salad and bread too! Thanks for visiting!
Tonight’s variations on a theme: Use baby shrimp and scallops, use Old Bay instead of cajun (both of which I love) and fish stock that I made and use it to thicken flour..
Hi Brian! I bet that had some AMAZING flavor! Thanks for visiting!
FABULOUS!! I’m not one for following recipes but his one I went right down the line! (well…almost!) I did add about a half pound of andouille sausage to the pot. Other than that….this is a keeper for sure. So easy, so tasty! and when you live in ‘shrimpland’….what else could be better! I think next time a may split shrimp and blue crab meat…maybe a bit of sherry too for a variation.
Hi!! Thanks for letting me know how you liked it! Love your ideas too!!
This looks super delicious. Looking forward to more similar recipes. Please keep the awesome recipes coming.
I’ve made this recipe a few times now. Love it. I double or triple for my large family, and freeze some. I keep coming back!
Hi Marianne! We love this one too! Thanks for letting me know!
Do you drain the can of kerneled corn?
Hi Melinda! Yes, drain the corn. Sorry for the confusion. I have updated the recipe.
Could this be frozen?
Hi Denise! I have not frozen this recipe in particular, but I think it would be fine. Thanks for visiting!
This has to be the best soup I have ever tasted! My family Thanks You!
Hi Teressa! I’m so glad you liked it! We love this one too!! Total comfort food!
Jaren,
When you say 1/12 cups onion, bell pepper and celery….did you mean of each?
Hi Cindi! I use a combined total of 1 1/2 cups. You can use 1 medium onion, 1 small green bell pepper, and 1-2 stalks celery instead of a frozen chopped mix. Thanks for visiting!
Could you make this in an instant pot? Love this soup made it once and it was a big hit.
I just got an Instant Pot for Christmas. That recipe is one of the ones I’ve been excited to try. I’ll update it once I give it go! Thanks for visiting!
Delicious!! Thanks so much. I’ve never made anything like this before. So happy I chose your recipe. So easy to make. So delicious. My family loved it!! I served the chowder in sour dough bread bowls. 😁
Hi Anita! I’m so glad you liked it! It’s one of my favorite recipes too!
I see you have other great recipes. I will be trying those also!! Thank you!!
So good!! Have had this before
This was absolutely DELICIOUS! The corn was so sweet!!
So glad you liked it Leslie! It’s one of my favorites too!
Can this be made in the crock pot ?
Hi Kim! I have not tried out a shrimp recipe in the crock pot because the cooking time is minimal. I still hope you try the original recipe here! It’s one of our favorites!
First time I made this soup my husband had 4 helpings!!!! I ALWAYS double the recipe. I follow the recipe, but add a lot more potatoes to make it more of a chowder and I lessen it by 1 can of corn. It is fabulously delicious and one of our absolute favorites!!!!!!
Hi Susan! I’m so glad you like it, and I’m all about more potatoes too! Thanks for letting me know!!
This sounds delicious, but do you have any substitution suggestions for the shrimp (shellfish allergies) ? Do you think shredded chicken or smoked sausage would work ? The other ingredients sound SO good.
I think the smoked sausage would be really good, Sharon!