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Jan
15
2013

Shrimp and Corn Soup

[ssba]

With all this cold, rainy weather here lately, I thought a good southern soup recipe was appropriate to share today.  This recipe came from a former co-worker friend of mine.  She brought it for lunch to share with everyone one day, and it hit the spot!  She used crawfish instead of shrimp, which was most excellent too!


Using a few indulgent ingredients, this recipe is great to share with others:

Saute onions, bell pepper, celery in a stick of butter ( the way any good southern recipe starts).

 Add shrimp and saute for about 4-5 minutes.  


Now here’s where the good stuff comes in…beware, this is a recipe you might want to share with a crowd and not eat all by yourself:) Add both kinds of corn, both cans of cream of potato, cream cheese, and cream of mushroom.  

 Next, add half and half and cook on LOW until everything melts together.  Season to taste.

 
If you prefer a thinner soup, add a little milk.  Enjoy!

Recipe:
1 1/2 cups onion, bell pepper, celery
1 stick of butter
1-1 1/2 pound of small shrimp
1 pt. half and half
1 can yellow corn
1 can white corn
2 cans cream of potato
1 can cream of mushroom
1 block cream cheese
salt and pepper to taste, or creole seasoning to taste

Saute onion mix in butter for about 10 minutes.  Add shrimp and saute for about 4-5 more minutes.  Add the rest of the ingredients.  Cook on low to medium low until it all melts together.  Season to taste.  Add more milk, if you prefer a thinner soup.  

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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

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Comments

  1. Anonymous says

    September 21, 2013 at 11:17 pm

    Hi! I live in the deep south where we are having rain today. It’s possibly never going to be cold again so we’re staying inside and pretending it’s winter (even though it’s like 85 out there, and this is a “cold front”). Today called for soup and yours looked perfect! We enjoyed it SO MUCH – even though I chickened out and used half a stick of butter, reduced fat cream of mushroom, and 2% milk. It. Was. Amazing. My family loves it! Thanks!

    Reply
    • Jaren says

      September 24, 2013 at 3:50 pm

      I’m so glad y’all liked it! My co-worker that originally shared this recipe with me makes hers with crawfish. It was super yummy too!

      Reply
    • Linda Blanchard says

      February 2, 2014 at 12:08 pm

      I bet you wish you wish you hadn’t said that about getting cold again because I know you didn’t have to do much pretending in the last month. 6 more weeks of winter, we may need lots of soup. I’m making a pot today, maybe you should too. lol

      Reply
  2. Kelsey Delaune says

    December 18, 2019 at 10:41 am

    How many servings is this.

    Reply
    • Jaren says

      December 30, 2019 at 7:31 am

      Hi Kelsey! Sorry for the delay in my response. It serves 5 to 6 people.

      Reply

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Hello everyone!

I'm Jaren, and I am a wife to an awesome husband, mother of four great kids, and a middle school math and science teacher. I love collecting recipes and cookbooks and sharing what I make!

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