Shrimp & Corn Soup: They say a picture is worth a thousand words, but…

They say a picture is worth a thousand words, but I tend to disagree in this particular case. While the picture may have you drooling, our very own Shrimp & Corn Soup recipe will cause your taste buds to explode as soon as the spoon hits your palette. You may think by the taste that this is a complex recipe, but it is the opposite. If you can open a few cans, use a stove and know how to stir a pot, this recipe is perfect for you. So without further discussion, here is our very own Shrimp, Corn and Potato Soup recipe: Ingredients Needed:
  • 2 lbs of fresh peeled shrimp (I use 91/130)
  • 2 cans chicken broth
  • 2 cans cream of corn
  • 1 can whole corn
  • 2 cans cream of potato soup
  • 2 cans Rotel (1 mild & 1 medium if you like a spicy flavor)
  • 1 1/2 cups chopped seasonings (onion, bell pepper, celery)
  • 1/2 cup of half and half
  • 1 cup of heavy whipping cream
  • Tony's seasoning
  • Salt & Pepper to taste
  • 3 Chicken bouillon cubes
  • 3 tbsp. oil (can substitute butter)
  • drop of crab boil
Lightly season shrimp with Tony's seasoning. In a large pot on a medium heat, combine oil, shrimp and chopped seasonings. Cook until the shrimp are no longer grey and your vegetables are clear, stirring occasionally. Mince both cans of Rotel in a blender. (I do this because we do not like chunks of tomatoes, but it is not necessary.) Add, Rotel, all corn, potato soup, chicken bouillon cubes, drop of crab boil and chicken broth. Let cook on a medium heat, stirring occasionally for about 45 minutes. Add whipping cream and half and half* and reduce to a low heat allowing to cook for about 30 more minutes.(*If you prefer a thicker soup, reduce the amount of half and half that you add at this time.) Taste and season according to your taste buds. This is a spicy recipe. If you do not like or cannot tolerate spicy, then I recommend you using mild Rotel and eliminating the crab boil from the recipe. Makes for a hearty meal on these cooler evenings. I also think that this can be done in the crockpot by dumping everything in and letting it cook on low all day. Serve with a nice garden salad and fresh french bread and you have the perfect meal. This made about 8 servings depending on who you are feeding. (Hubby always eats much more than the normal serving size.) If you try this recipe, please give us feedback on your likes or dislikes, how you tweaked it or any other comments on making it better. We love hearing from our readers. Hope you enjoy!
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