This creamy corn and shrimp chowder style soup is rich, decadent, and so delicious. There's cajun spiced shrimp, juicy sweet corn, and bacon with lots of fresh herbs. There is so much flavor in this soup, it will be a family favorite!
12 servings
prep time
cook time
total time
15 min
50 min
1 hr 5 min
If you want to make your own shrimp stock, I have a recipe for that too! It add SO much flavor to this shrimp and corn soup.
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1
Cook bacon until crispy, then add in the holy trinity (onion, bell pepper, and celery). Cook until soft, then add in garlic.
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2
Deglaze with sherry, then add in butter to melt. Sprinkle in flour and mix together. Cook until flour has slightly darkened.
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3
Whisk in seafood stock a little at a time until all the flour lumps are gone and all the stock has been added.
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4
Add in half the parsley and green onions. Simmer the soup for about 30 minutes until it has thickened.
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5
Add in raw shrimp with cream and corn. Simmer until the shrimp are cooked through and pink.
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6
Taste for proper seasoning and add cajun seasoning as needed. Garnish with parley, green onions, or bacon. Serve hot!
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