Calling all seafood enthusiasts and soup lovers! Cajun Corn Soup with Shrimp is an explosion of flavors that will tantalize your taste buds and warm your soul. This delectable soup combines the essence of Cajun cuisine with the goodness of fresh shrimp and sweet corn, resulting in a rich and creamy masterpiece. With four unique recipes to choose from, you'll have a variety of options to suit your preferences. Whether you prefer a classic Cajun flavor profile or a creamy, cheesy indulgence, these recipes have got you covered. So, gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Louisiana with Cajun Corn Soup with Shrimp.
**Recipes included in the article:**
1. **Classic Cajun Corn Soup with Shrimp:** This recipe stays true to the traditional Cajun flavors, featuring a robust blend of spices, tender shrimp, and a hint of heat.
2. **Creamy Cajun Corn Soup with Shrimp:** For those who love a creamy and comforting soup, this recipe adds a velvety touch with heavy cream and cream cheese, balancing the bold Cajun flavors.
3. **Cheesy Cajun Corn Soup with Shrimp:** Cheese lovers, rejoice! This recipe incorporates a generous amount of cheddar cheese, creating a gooey and irresistible soup that will satisfy your cravings.
4. **Spicy Cajun Corn Soup with Shrimp:** If you enjoy a bit of spice, this recipe cranks up the heat with the addition of cayenne pepper and jalapeños, resulting in a soup that packs a flavorful punch.
SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
Steps:
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
CAJUN SHRIMP SOUP
The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup.
Provided by Kristy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
- Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
- Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 19.1 g, Cholesterol 156.6 mg, Fat 15.6 g, Fiber 2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 599.4 mg, Sugar 3.5 g
CAJUN SHRIMP SOUP
Steps:
- Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.
Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1026mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
CAJUN SHRIMP AND CORN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
- Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.
Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams
CAJUN CORN SOUP
I got this recipe from a friend of mine who is a caterer. It's always a big hit. I like to add some Cajun seasonings. Posted for ZWT5.
Provided by TxGriffLover
Categories Corn
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well.
- Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently.
- Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
- Don't be afraid to adjust the spices to your taste. This recipe is a good starting point, but you can add more or less cayenne pepper, paprika, and cumin depending on how spicy you like your soup.
- If you don't have shrimp, you can use another type of seafood, such as crab, lobster, or scallops.
- Serve the soup with a side of crusty bread or cornbread. This will help to soak up all of the delicious broth. Don't overcrowd the pan - if adding chicken, shrimp and vegetables all at once, cook in batches so the temperature of the oil doesn't drop.
- To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until it's warmed through.
Conclusion:
This Cajun corn soup with shrimp is a delicious and easy-to-make soup that's perfect for a cold day. The soup is flavorful and satisfying, and it's packed with healthy ingredients like corn, shrimp, and vegetables. If you're looking for a new soup recipe to try, this one is definitely worth a shot.
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