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!
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.
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.