Check out the Swamp Chef and Chef Matt making a delicious Cajun specialty, Corn and Shrimp Soup. Similar to a Chowder with the addition of extra veggies and plump shrimp. And visit my cooking blog for recipes made with humor and artistry: the99centchef.b...
Ingredients
2 pounds of Shrimp - boiled, peeled, and roughly chopped. No need to chop if the shrimp are Bay Shrimp or very small.
8 cups Water - to boil shrimp and seafood shells. The strained broth will go into the soup.
1 Bell Pepper - chopped. Remove the stem and seeds.
1 Onion - chopped.
1 stalk Celery - chopped.
2 cups Flour
10 ounces of Ro-tel - tomatoes and chile in the can. Okay to substitute with a can of tomato sauce.
1 teaspoon Garlic Powder
1 tablespoon dried Basil - or any favorite herbs.
1 teaspoon Hot Sauce - optional. Add as much or as little as you can handle.
1 teaspoon Cayenne Pepper - optional.
Salt and Pepper to taste - about half a teaspoon.
2 cups Corn - Fresh or frozen. Add 10 minutes to the cooking time if the corn is fresh.
1 bunch Green Onions - chopped. Remove root ends.
1 cup Cream - okay to use regular milk or a milk substitute.
1 tablespoon of Oil - for sauteing veggies. Any favorite vegetable oil.
Directions.
2 pounds Shrimp - add raw shrimp into 8 cups of water. Boil for 10 to 15 minutes then strain for a shrimp broth.
If you are using store-bought peeled shrimp then skip the shrimp broth part. You can add them at the end of the recipe.
In the video, the seafood shells were roasted for about 10 minutes. Okay to leave out this step. Boiling seafood shells will render plenty of flavor for a broth.
Add chopped veggies to a medium-hot pan with a tablespoon of oil. Stir and saute for about 5 minutes.
Add 2 cups of flour to veggies. Saute flour and veggies for a couple of minutes.
Strain about 8 cups of shrimp/seafood broth and add to sauteed vegetables and flour. Stir to dissolve the flour.
Add a can of Ro-Tel to the soup. Okay to substitute with tomato sauce.
Add herbs and seasonings including basil, hot sauce, cayenne pepper, salt, and pepper.
Stir in corn and cream. The soup will thicken in about 5 minutes. Cook an extra 10 minutes if the corn is cut raw from the cob.
Add peeled and roughly chopped shrimp to the soup. If shrimp are raw then simmer for about 10 minutes to cook through.
If the shrimp are already cooked then simmer for only a couple of minutes to heat the Shrimp and Corn Soup.
This recipe is similar to a New England Clam Chowder, thick and creamy with corn instead of potatoes.
19 сен 2024
