Update to the Creamy Shrimp & Sweet Corn Soup.
Originally posted using the Swanson Cajun Infused broth (which I still stand behind!) that is no longer available in your local stores. Insert massive wailing. WHY!??!?! Apparently, that flavored infused broth was a special edition item type of thing and it didn’t make the final round up. Boo.
Don’t you worry yourselves, though! I’ve updated the recipe and considering I just ate it for lunch, can verify that it is legit.
In the town I grew up in there was this quaint little café that was only open for lunch and had the best Cream of Shrimp soup. They served the soup in demi cups with your choice of one of their croissant sandwiches. Birthdays, baby announcements, and other special occasions this quaint little café was the place you wanted to celebrate with its low frills environment yet seriously scrumptious food.
With the temperatures beginning to fall, I am reminded that there is nothing quite as comforting as a hearty bowl of soup and I begin to long for that little café with my most favorite soup. Because I’m unable to visit as much as I would like, I set out to recreate a similar soup to enjoy whenever the weather beacons a warm and comforting meal.
The marriage of sweet corn and sautéed shrimp is a delicious concoction with minimal effort. Rich and creamy, it is best served with homemade garlic toast and can be used as a meal.
However, if you’re like me, and you find yourself really missing home, you could purchase yourself some demi cups and serve it with a sandwich.
Creamy Shrimp & Sweet Corn Soup
- ½ cup chopped onion
- 2 tbsp chopped celery
- ½ cup 1 stick butter + 2 tbsp more
- ¼ cup flour
- 1 cup chicken broth
- 1 ½ cup heavy whipping cream
- 1 15 ounce can cream-style corn
- 1 cup frozen corn
- 1 pound shrimp peeled and deveined
- 2 tsp Creole seasoning divided
- ¼ cup chopped green onions
- ¼ cup sherry
- 1 ½ tsp salt
- Saute the onion and celery in the butter in a medium saucepan for 3 minutes or until the onions are translucent. Add the flour and mix well. Cook for 3 to 5 minutes, stirring constantly. Add the broth gradually, again stirring constantly to prevent burning. Stir in the whipping cream and corn.
- Cook over medium-low heat for 10 minutes continuing to stir frequently. Meanwhile, in a separate pan, combine the shrimp with 2 tablespoons of butter and 1 teaspoon Creole seasoning, and sauté the shrimp until they turn pink- about 3-5 minutes. Fold in the shrimp and green onion tops to the saucepan containing the corn mixture. Stir in the sherry, salt and remaining Creole seasoning. Add additional pepper if desired. Simmer just until heated through and ladle into soup bowls.
Irresistibly creamy and the flavors allow the main players, the shrimp and the corn, to take center stage.
Over the weekend, I ordered “Shrimp & Corn Soup” and let me just tell you, that unless the shrimp were pureed (and in which case is a travesty in and of itself) there was not ONE shrimp in my bowl. I nearly sent it back I was so disappointed. Not only was there no shrimp, the corn was overridden with tomatoes and other ingredients that it didn’t taste anything like I was anticipating. Awful, awful, awful.
It was in my dismay that I ran to the grocery store to make my own darn Shrimp & Corn Soup, thus realizing, that the broth I loved is no longer available. I didn’t let that stop me. Oh no, no, no. I needed SOUP.
So here ya go, the revitalized Creamy Shrimp & Sweet Corn Soup so that you, too can have a souper dinner tonight.
This blog post was sponsored by Swanson® last Fall.