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Shrimp And Corn Soup Recipe Emeril

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Thick and Creamy Shrimp Corn Chowder with Bacon is a hearty soup to keep you warm and cosy on a
Thick and Creamy Shrimp Corn Chowder with Bacon is a hearty soup to keep you warm and cosy on a from www.pinterest.com

Description

This shrimp and corn soup recipe by Emeril Lagasse is a delicious and hearty soup that is perfect for a cold winter day. The soup is made with fresh shrimp, sweet corn, and a variety of spices that give it a unique and flavorful taste. It is a simple recipe that can be made in under an hour, and it is perfect for both lunch and dinner.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

The ingredients for this recipe are as follows:
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 6 cups chicken stock
  • 4 cups fresh corn kernels
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Equipment

The equipment needed for this recipe are as follows:
  • Large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

To make this shrimp and corn soup, follow these steps:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions, celery, and bell peppers and sauté for 5 minutes.
  3. Add the garlic, salt, black pepper, cayenne pepper, and bay leaf and sauté for 2 minutes.
  4. Add the chicken stock and bring the mixture to a boil.
  5. Add the corn and reduce the heat to medium-low.
  6. Cook for 20 minutes, stirring occasionally.
  7. Add the shrimp and cook for 5 minutes, or until the shrimp turn pink.
  8. Stir in the heavy cream and parsley and cook for 2 minutes.
  9. Remove the bay leaf and serve hot.

Notes

This recipe can be made with frozen corn if fresh corn is not available. Simply thaw the corn before using it in the recipe. Additionally, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.

Nutrition Info

The nutrition information for this recipe is as follows:
  • Calories: 310
  • Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 174mg
  • Sodium: 1100mg
  • Carbohydrates: 23g
  • Fiber: 3g
  • Sugar: 7g
  • Protein: 23g

Recipes FAQ

Can I use frozen shrimp?

Yes, you can use frozen shrimp for this recipe. Simply thaw the shrimp before using it in the recipe.

Can I use canned corn?

While you can use canned corn for this recipe, it is not recommended. Fresh corn will give the soup a much better flavor.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.

Recipe Tips

To make this soup even more flavorful, you can add a teaspoon of smoked paprika to the recipe. Additionally, you can garnish the soup with chopped green onions or crumbled bacon for added flavor and texture. Finally, be sure to season the soup to taste with salt and pepper before serving.

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