Shrimp and Corn Soup

By jenlin

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1/4 red bell pepper, chopped
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups whole milk
• One 15-ounce can cream-style corn
• 1 cup corn kernels (from 2 medium ears corn)
• 1 pound small shrimp (30/40s), peeled and deveined
• 2 teaspoons Cajun Select Seasoning, recipe follows
• Splash liquid crab boil
• 1/4 cup green onions sliced on a bias
• Kosher salt and freshly ground black pepper
• Paprika, for garnish

Preparation

Step 1

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.