Cajun shrimp and corn Soup
Servings: 4 to 6
3 TBL butter, divided
1 large onion, diced
1 TBL plus 1/2 tsp Cajun or Creole seasoning, divided, more to taste
2 (12-ounce) boxes frozen corn
2 c. chicken stock, more as needed
1 1/2 c. shrimp
1 c. heavy cream, more to taste
Chopped parsley for garnish
In a large saucepan over medium heat, melt 2 1/2 TBL butter.
Add the onions and cook until softened and translucent, about 5-7 minutes,
stirring occasionally.
Stir in 1 TBL Cajun spice, corn and chicken stock and simmer about 20
minutes or until the corn is cooked through, .
While the soup is cooking.....
Season the shrimp with the remaining Cajun spice.
Heat a large sauté pan over high heat, melt the remaining butter and quickly
sauté the shrimp until warmed through, about 2 minutes. Remove from heat.
Slice the shrimp into bite-sized pieces ; move the shrimp to a bowl. Set
aside in a warm place.
Stir the heavy cream into the soup and heat to a gentle simmer. Cook an
additional 10 to 15 minutes to thicken the soup slightly.
Remove from heat... Adjust the seasoning as needed and stir in additional
cream if desired. Stir in the cooked shrimp. Over low heat, bring the soup
back to the simmer and allow the shrimp to heat through, just a minute or
two, stirring constantly.
Serve the soup garnished with a sprinkling of chopped parsley.
Servings: 4 to 6
3 TBL butter, divided
1 large onion, diced
1 TBL plus 1/2 tsp Cajun or Creole seasoning, divided, more to taste
2 (12-ounce) boxes frozen corn
2 c. chicken stock, more as needed
1 1/2 c. shrimp
1 c. heavy cream, more to taste
Chopped parsley for garnish
In a large saucepan over medium heat, melt 2 1/2 TBL butter.
Add the onions and cook until softened and translucent, about 5-7 minutes,
stirring occasionally.
Stir in 1 TBL Cajun spice, corn and chicken stock and simmer about 20
minutes or until the corn is cooked through, .
While the soup is cooking.....
Season the shrimp with the remaining Cajun spice.
Heat a large sauté pan over high heat, melt the remaining butter and quickly
sauté the shrimp until warmed through, about 2 minutes. Remove from heat.
Slice the shrimp into bite-sized pieces ; move the shrimp to a bowl. Set
aside in a warm place.
Stir the heavy cream into the soup and heat to a gentle simmer. Cook an
additional 10 to 15 minutes to thicken the soup slightly.
Remove from heat... Adjust the seasoning as needed and stir in additional
cream if desired. Stir in the cooked shrimp. Over low heat, bring the soup
back to the simmer and allow the shrimp to heat through, just a minute or
two, stirring constantly.
Serve the soup garnished with a sprinkling of chopped parsley.