Quick Shrimp-and-Corn Soup
Our top-rated shrimp and corn soup has a creamy texture similar to a chowder or bisque and takes less than 30 minutes to make. This is a simple and quick seafood soup recipe.
How to Make It
Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.
AnnaRos's Review
I found this soup to be a bit sweet. Texture was great, I used roasted red peppers instead of green like other reviewers. Used 2 celery stalks, diced, and more garlic in the first step. Would benefit from liberal use of hot sauce, like sriracha, or hot pepper flakes. May try with frozen or fresh corn next time instead of creamed to cut down on the sweetness.
tsimpkins's Review
I loved this! It was delicious and very easy to make. Next time I'll add more shrimp though.
TeresaMichelsen's Review
Definitely a good soup. I used red bell peppers also - better than green. I would make a few minor changes to suit my own tastes next time, cutting back on the cream of mushroom soup to make it slightly less thick, and using crab and/or scallops instead of shrimp. This would be amazingly good with crab.
Debbie In Texas's Review
UNBELIEVABLE!!! I printed this recipe 5 years ago and never got around to trying it until today. I had NO IDEA what I had been missing! TRULY FANTASTIC! Only change I made was to substitute a red bell pepper for color (instead of the green one). TRY THIS... You won't be sorry!
veryslowcook's Review