Shrimp and Corn Soup
Fall is upon us, the weather is finally starting to get a little bit cooler. It is time to usher in the warm broths. One of my favorites is shrimp and corn soup. There are a few local restaurants that make great versions. I have tried to replicate those. I prefer a creamier broth, as opposed to a tomato based broth, although recipes for both are out there. Here, I will show you how I made mine.
1 onion, finely chopped
1 bell pepper, finely chopped
2 tablespoons minced garlic
3 bunches of green onions
1 stick of butter
Salt and pepper to taste
1/2 teaspoon cayenne pepper
1 1/2 cups dry sherry
2 lbs peeled and deveined shrimp (can be frozen)
1 pint of heavy whipping cream
1 16 ounce package of Velveeta cheese
In a large stock pot, cook down the onion, bell pepper, garlic, green onions, butter and dry seasonings. Cook the seasoning mixtures until translucent, stirring occasionally.
While the seasonings are still cooking, you can add in the dry sherry.
Let cook down until butter is completely melted and seasonings are translucent. Then, add in the shrimp and let cook.
When the shrimp starts to turn pink, pour in the heavy whipping cream and continue to let cook for about 5 minutes.
Add in the cans of whole kernel corn and creamed corn to the pot.
Finally, add in the Velveeta cheese and let it melt into the soup. I found this Velveeta cheese made with 2% milk. This is still a very rich soup, however, I thought cutting the fat a bit with a lighter version of the cheese couldn't hurt.
I forgot to capture a picture adding the the block of cheese. So, here I attempted to show you what it looked like before melting by lifting it with the spoon.
Once the cheese melts, reduce the heat to let simmer for about ten minutes. When finished, you can get about 12 servings out of this soup.