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Sweet Corn and Shrimp Soup Recipe


A seafood soup lovers dream!


  • 3 c. whole kernel corn
  • 2 lb. freshwater or another shrimp
  • 1 c. butter
  • 1 c. chopped onions
  • 1 c. chopped celery
  • 1/2 c. chopped red bell pepper
  • 1/2 c. chopped green bell pepper
  • 1/4 c. diced garlic
  • 1 c. tomatoes, seeded
  • 1 c. flour
  • 1 c. tomato sauce
  • 10 c. shellfish stock
  • 1 c. heavy whipping cream
  • 1/2 c. sliced green onions
  • 1/2 c. chopped parsley
  • salt and cracked pepper to taste
  • Louisiana Gold Pepper Sauce to taste


In a two gallon stock pot, melt butter over medium high heat. Add corn, onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. Add tomatoes, blend well into the vegetable mixture and add flour. Using a wire whisk, whip constantly until white roux is achieved. Do not brown. Add tomato sauce and stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to simmer. Add half of the shrimp and cook for thirty minutes. Add remaining shrimp, cream, green onions and parsley. Allow the shrimp to cook approx. ten minutes. Season to taste using salt, pepper and Louisiana Gold.

Seafood soup, shrimp soup, creamy seafood soup

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