Photo: Cala
Cream of Corn Shrimp Soup
10 ingredients
30 min + 30 min
4
openrecipes
Anyone who has ever enjoyed a Lowcountry boil that includes shrimp and corn knows that those flavors are a winning combination. Here is a creamy soup that uses easy canned corn and an economical half pound of shrimp!
Estimated Nutrition (whole recipe, rough)
500
Calories
29g
Protein
32g
Fat
29g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (15 1/4 Oz. Size) Corn Kernels, Undrained
- 3-½ teaspoons Salt, Divided
- ½ pounds Shrimp, Washed, Unpeeled
- 1 Tablespoon Butter
- 1 Tablespoon Oil
- 1 whole Medium Onion, Chopped Finely
- 1 pint Heavy Cream
- ⅛ teaspoons Black Pepper
- ¼ teaspoons Tarragon
- 1-½ teaspoon Old Bay Seasoning
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes