Creamy Shrimp and Corn Soup with Old Bay
This creamy shrimp and corn soup combines sweet corn, tender shrimp, garlic, celery, and Old Bay in a cozy one-pot dinner.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 40 minutes
Ingredients
Ingredients
- 4 tablespoons butter
- ½ cup celery chopped
- 4 green onions sliced, white and green parts separated
- 4 cloves garlic minced
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
- 1 ½ cups corn kernels fresh or frozen
- 1 pound shrimp peeled, deveined, uncooked
- 2 teaspoons Old Bay seasoning plus more to taste
Instructions
Instructions
- Warm a large pot over medium-high heat and add butter. Add celery and the white parts of green onions and cook until tender, about 3 minutes.
- Add garlic, salt, and pepper; cook 1 minute until fragrant.
- Stir in flour, remove from heat, add milk and cream, then return to high heat. Bring to a boil while stirring, then reduce to a simmer.
- Add both corns and simmer about 5 minutes until thickened.
- Add shrimp and Old Bay; cook about 3 minutes until opaque and cooked through. Adjust seasoning and garnish with green onion tops.