Рецепт Cream of Corn and Shrimp Soup

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1 голос | 2039 визитов

Anyone who has ever enjoyed a Lowcountry boil which includes shrimp and corn knows that those flavors are a winning combination. Here is a creamy soup that uses easy canned corn and an economical half pound of shrimp!

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Порций: 4
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Ингредиенты

Cost per serving $2.12 view details
  • 1 15 ¼ ounce can of corn kernels, undrained
  • 1 teaspoon salt
  • ½ pound shrimp, washed, unshelled
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 medium onion, chopped finely
  • 1 teaspoon salt
  • 1 pint heavy cream
  • 1 ½ teaspoons salt
  • 1/8 teaspoon pepper
  • ¼ teaspoon tarragon
  • 1 ½ teaspoons Old Bay seasoning

Инструкции

  1. 1. Drain the can of corn and reserve the liquid in a saucepan.
  2. 2. Add enough water to bring the liquid to 2 cups, add the 1st teaspoon of salt and bring to a boil.
  3. 3. Boil the shrimp in this liquid until cooked (approx. 6-8 minutes)
  4. 4. Drain the shrimp and reserve the liquid.
  5. 5. In a stock pot over medium-high heat the butter and oil together.
  6. 6. Add the onion and 1 teaspoon of salt and cook 2-3 minutes.
  7. 7. Add the drained corn kernels and cook 5 more minutes.
  8. 8. Meanwhile, peel the shrimp.
  9. 9. Remove ½ cup of cooked corn/onion and place in a blender with ½ cup of the shrimp and the cream. Blend well.
  10. 10. Add the cream mixture and the reserved liquid that the shrimp were cooked in to the stock pot and the remaining seasonings.
  11. 11. Cut the remaining shrimp into small pieces and add.
  12. 12. Continue to cook over medium-high for 10-15 more minutes.

Nutrition Facts

Amount Per Serving %DV
Serving Size 230g
Recipe makes 4 servings
Calories 395  
Calories from Fat 266 67%
Total Fat 30.21g 38%
Saturated Fat 16.23g 65%
Trans Fat 0.09g  
Cholesterol 176mg 59%
Sodium 2397mg 100%
Potassium 290mg 8%
Total Carbs 18.93g 5%
Dietary Fiber 1.9g 6%
Sugars 3.54g 2%
Protein 15.05g 24%
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