New Orleans Corn Shrimp Soup
Dive into the heart of Louisiana with this New Orleans Corn Shrimp Soup, a creamy and flavor-packed recipe that brings together the vibrant essence of Creole cuisine. This comforting dish features tender shrimp, sweet corn, and hearty russet potatoes, all simmered in a luscious broth enriched with heavy cream and a signature blend of Creole spices. A classic roux provides the perfect base, while sautéed aromatics like onion, celery, and red bell pepper create a depth of flavor that will transport you straight to the streets of New Orleans. Whether served with crusty bread or spooned over fluffy rice, this easy-to-make soup is perfect for weeknight dinners or chilly evenings. Upgrade your soup game with this ultimate bowl of Southern goodness!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 large russet potato, peeled and diced
- 2 cups canned corn, drained (optional: use fresh or frozen corn)
- 1 pound shrimp, peeled, deveined, and tails removed
- 1 cup heavy cream
- 1 tablespoon Creole seasoning
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux. This will help thicken the soup.
Gradually pour in the chicken stock, stirring to combine and remove any lumps.
Add the diced potato and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
Stir in the corn, shrimp, heavy cream, Creole seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Simmer for another 5-7 minutes, or until the shrimp are pink and cooked through.
Taste and adjust seasoning as needed.
Serve immediately, garnished with chopped parsley, and enjoy with crusty bread or over rice.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
