Creamy Shrimp and Corn Soup

Creamy Shrimp and Corn Soup

50

"This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening."
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Ingredients

servings 231 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Reviews

50
  1. 60 Ratings

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Most helpful positive review

The soup was good, but needed more of a seafood taste. The next time, I think I'll replace the cream of chicken soup with Campbell's Shrimp Bisque. Also, for more of a Maryland flavor, I added...

Most helpful critical review

This was O.K. I think there are better recipes for shrimp and corn soup out there. It did taste better the next day.

The soup was good, but needed more of a seafood taste. The next time, I think I'll replace the cream of chicken soup with Campbell's Shrimp Bisque. Also, for more of a Maryland flavor, I added...

I agree with previous postings that this is a good basic recipe and it can be enhanced easily. I only had a half pound shrimp, so I chopped up some cooked chicken breast and through that in as ...

This soup is quick & easy to make, however, the butter could be cut in half. During the cooking of the onion in butter, 2 Tablespoons of flour could be worked into a roux to make the soup a bit ...

This is a very good base recipe - which leaves alot of room for tweaking - I doubled the recipe and added a package of cream cheese and some pepperjack cheese. I used shrimp stock instead of ch...

Used Cream of Shrimp soup instead of the Cream of Chicken. Otherwise, we only added 1 tablespoon of Old Bay in addition to the other spices. We also added the shrimp in the last 5 minutes of c...

very yummy! we had some friends over that weren't hungry but we told them they had to try it and they ended up eating 2 bowls each! i used cream of shrimp and fat free cream of mushroom instea...

This was O.K. I think there are better recipes for shrimp and corn soup out there. It did taste better the next day.

This was easy to make for a rookie like me and easy to get creative with. I sauteed 1/2 lb bay scallops with the onions and added the 1LB shrimp at the last minute since it was pre-cooked. I als...

This soup is SO good! For a little kick, I added a pinch of cayenne pepper and a pinch of red pepper flakes. Everyone thought it came from a restaurant, that's how good it was!