Becky Luigart-Stayner; Cindy Manning Barr
This quick and easy soup recipe features shrimp and whole-kernel corn and gets is creaminess from half-and-half. Serve with sliced baguette for dipping.
How to Make It
Step 1
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 3 minutes. Add 1/2 cup onions, water, seasoning, and corn; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Step 2
Remove from heat; stir in half-and-half and salt. Cover; let stand 3 minutes. Sprinkle with 1/4 cup onions.