Cajun Corn Shrimp Soup (Printable Version)
Hearty, flavorful corn and shrimp simmered with Creole spices and vegetables in a rich tomato broth.
# Everything You’ll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Vegetables
02 -
1 large onion, diced
03 -
1 tablespoon minced garlic
04 -
½ cup chopped celery sticks
05 -
1 red bell pepper, diced
06 -
5 ears of corn, kernels removed (approximately 3 cups)
07 -
1 potato, diced (about ½ pound)
→ Liquids
08 -
4 to 5 cups warm chicken stock
09 -
2 tablespoons canola oil
→ Seasonings
10 -
Creole seasoning, to taste
11 -
Tomato paste, amount as desired
# Steps to Cook:
01 -
Cut the kernels off the corn cobs and set them aside for later use.
02 -
Season shrimp with Creole seasoning. Heat canola oil in a pot over medium heat and sauté the shrimp until they turn pink. Remove shrimp and set aside.
03 -
In the same pot, cook diced onions, minced garlic, chopped celery, diced red bell pepper, and Creole seasoning until the vegetables soften and become aromatic.
04 -
Stir in tomato paste, then add warm chicken stock, corn kernels, and diced potatoes. Bring the mixture to a simmer.
05 -
Simmer the soup for 20 to 30 minutes until potatoes are tender. Return cooked shrimp to the pot just before serving to heat through without overcooking.
# Extra Suggestions:
01 -
For optimal flavor, use fresh Creole seasoning and warm the chicken stock before adding to the soup.