Something about fall makes me want to cook (and eat) soup. While I have many good soup recipes, this one is a family favorite! Here in Louisiana, we are so lucky to have access to quality, fresh seafood and we always have shrimp in the freezer. I am also lucky because my hubby does not mind helping peel the shrimp. He has a fast technique of running the prong of a fork down the back and it removes the shell and the vein at the same time. I made good use of some smaller (gumbo sized) shrimp for this recipe.
2 lbs of gumbo sized shrimp, peeled and de-veined
(sprinkle raw shrimp with cajun seasoning)
1 bag frozen gold & white corn
1 can creamed corn
1/2 block cream cheese, cubed
1 cup heavy whipping cream
1 cup of water or seafood stock
1 stick butter
4 tablespoons flour
1 small onion, finely diced
Cajun seasoning to taste, such as Tony Chacere's
1 tablespoon celery salt
1 teaspoon garlic powder
1 tablespoon dried parsley
Fresh cracked pepper to taste (I used tricolor)
In a medium pot, melt butter. Once melted, add diced onions and cook until translucent. Add flour and whisk until combined and cooked through. Add cajun seasoning, celery salt, garlic powder and pepper. Add creamed corn, frozen corn and cream cheese. Cook until combined. Add water or stock and bring to a boil, then reduce to simmer. Let this simmer about 10-15 minutes so that the corn and onions have a chance to cook. Add shrimp and cook just until they turn pink in color. Add the whipping cream and parsley and let it heat through. (Note: do not allow your soup to boil after you add the cream.) Serve warm with french bread.
I have included pictures as a step by step guide below.