Louisianan’s make two different soups when the temperature drops, gumbo and shrimp and corn soup, with out fail!
Today we will feature the shrimp and corn soup because my taste buds just feel like it!
Super easy to make, creamy, with just enough bite!
Ingredients
Shrimp medium 1lb peeled, deveined
Onion
Bell pepper
celery
Garlic
3 cans cream style corn
Heavy whipping cream
Chicken broth
Salt
pepper
Red pepper flakes
Avocado or coconut oil and…..
1 package cream cheese!
I never said this was healthy:)
Peel, chop, and sauté all veggies in a large stock pot.
Add shrimp and cook to pink.
Season with red pepper, salt, pepper.
Throw in cream cheese and allow to melt.
Add corn and whip cream stirring.
Add chicken broth while stirring to thin.
*I prefer my soup slightly thin instead of so thickly heavy with cream like some restaurants. I want a thinner soup base not a bisque here, but you can play around with this and get the consistency you like.
Reseason, constantly taste your soup because it will get saltier with the cream cheese and whipping cream added in.
You want just a hint of background heat when tasting but not overly spicy from the red pepper flakes.
Adjust temp to slight simmer and prepare yourself for the long haul.
Do not boil your soup, just allow it to peacefully simmer for 2-3 hours.
Keep stirring, and tasting!
Garnish with a smidge of parsley before serving.
Yummmmmmo!!!!
This soup is one of the only good things about winter. Now how many days till march first? Come on spring!!!!
runninglooksgoodonme 