New Orleans Corn Shrimp Soup

Dive into the heart of Louisiana with this New Orleans Corn Shrimp Soup, a creamy and flavor-packed recipe that brings together the vibrant essence of Creole cuisine. This comforting dish features tender shrimp, sweet corn, and hearty russet potatoes, all simmered in a luscious broth enriched with heavy cream and a signature blend of Creole spices. A classic roux provides the perfect base, while sautéed aromatics like onion, celery, and red bell pepper create a depth of flavor that will transport you straight to the streets of New Orleans. Whether served with crusty bread or spooned over fluffy rice, this easy-to-make soup is perfect for weeknight dinners or chilly evenings. Upgrade your soup game with this ultimate bowl of Southern goodness!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 large russet potato, peeled and diced
• 2 cups canned corn, drained (optional: use fresh or frozen corn)
• 1 pound shrimp, peeled, deveined, and tails removed
• 1 cup heavy cream
• 1 tablespoon Creole seasoning
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper (optional, for spice)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion, celery, and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux. This will help thicken the soup.

Step 5

Gradually pour in the chicken stock, stirring to combine and remove any lumps.

Step 6

Add the diced potato and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Stir in the corn, shrimp, heavy cream, Creole seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Simmer for another 5-7 minutes, or until the shrimp are pink and cooked through.

Step 8

Taste and adjust seasoning as needed.

Step 9

Serve immediately, garnished with chopped parsley, and enjoy with crusty bread or over rice.

Nutrition Facts

Serving size	3206.9 grams (3206.9g)

Amount per serving	% Daily Value*
Calories	2661

Total Fat 137.40g	176%
Saturated Fat 70.60g	353%
Polyunsaturated Fat NaNg
Cholesterol 1304mg	435%
Sodium 6518mg	283%
Total Carbohydrate 172.60g	63%
Dietary Fiber 24.00g	86%
Total Sugars 42.90g
Protein 185.50g	371%

Vitamin D 0IU	0%
Calcium 420mg	32%
Iron 14mg	76%
Potassium 4267mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 27.8%

Carbs: 25.9%