A steamy bowl of Shrimp and Corn Soup is the perfect antidote for bone-chilling, wet winter days. This soup is a favorite dish in south Louisiana made with its spicy tomatoey broth that balances the sweetness of the corn and shrimp flavor. Warmth for the body, good for the soul!
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My first taste of this soup brought a familiar remembrance of my Mawmaw Green’s brisket and corn soup, but with a twist. A delightful twist! It was the taste of SHRIMP! Not too much, but just enough to flavor the bowl of delicious tomatoey broth.
If you’re a shrimp lover like I am you’ll appreciate this recipe and want to share it with others.
First Things First
Well, you know what I’m going to say since this soup has Cajun roots. Yeah, “First, you make a roux!”
But not yet! First, you peel and devein your shrimp. Here’s a blog post for a nifty Shrimp Tool to help do the job faster and easier. Maybe yours are already peeled straight from the freezer or store. Rinse with fresh water removing any leftover shells. And of course, you need to dice up your Cajun trinity of onions, bell peppers, and celery.
After the vegetables are cooked go ahead and add peeled and petite diced tomatoes along with canned tomato sauce.
Now, it’s time for the corn, water, and seafood stock. I use homemade stock from my freezer, but you can use canned seafood stock from the grocery store. I only add 1 cup. Any more than that takes away from the mild shrimp flavor.
If you can’t get your hands on seafood stock use chicken stock. I’ve even made it with no stock at all, just water, and it turned out ok. It was better the next day after the flavors spent time hanging out together.
Before letting the soup simmer for a while, add your favorite Cajun seasoning. I use Slap Ya Mama White Pepper Blend. You can get it by clicking the blue highlighted product link if you can’t find it in the grocery store. It’s best to taste the soup then adjust the seasoning. I add a little extra salt when using Slap Ya Mama products because they are low in salt, which isn’t a bad thing.
After the soup simmers a while, add the shrimp and cook it a little longer, but not too long or the shrimp will toughen.
This soup starts with a bit of roux and the Cajun trinity of onions, bell pepper, and celery. Its spicy tomatoey broth balances the sweetness of the corn and flavorful shrimp.
4 tablespoons olive or vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups onion or 1 large onion, chopped
1/2 cup green bell pepper or 1/2 of large bell pepper, chopped
1/2 cup celery or 1 celery stalk, chopped
2 cloves garlic, pressed
1 (14.5 ounce) can peeled petite diced tomatoes
2 (8 ounce) cans tomato sauce
1 (16 ounce) bag frozen whole kernel corn
1 (14.75 ounce) can cream style corn
7 cups water
1 cup seafood stock
1 or 1 1/2 teaspoonSlap Ya Mama Cajun Seasoning, White Pepper Blend
1 teaspoon sea salt
2 pounds small to medium size raw shrimp, peeled and deveined
Heat oil, add flour stirring until roux becomes a caramel color.
Add onion, bell pepper, celery, and garlic to the roux and cook for about 10 minutes or until onions are soft and transparent.
Add tomatoes, tomato sauce, corn, water, stock, and seasonings stirring then bringing all to a simmer.
Let soup simmer slowly for 45 minutes stirring occasionally.
Add shrimp and cook at a low simmer for 10 minutes with an occasional stir.
Chicken stock may be substituted for seafood stock.
Don’t cook the shrimp more than 10 minutes or they will toughen.
Category:Gumbos, Soups, and Bisques
Keywords: shrimp and corn soup
This is a very satisfying pot of soup that’s easy to make and keep in the refrigerator for a few days or in the freezer for later. You may like these recipes on the blog, Seafood Bisque and Crawfish Etouffee’ for more ways to prepare shrimp. Enjoy!