Shrimp and Corn Soup

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time


  • ½ cup (1 stick) butter
  • ½ cup chopped onion (½ onion)
  • ½ cup chopped celery (1 stalk)
  • ¼ cup chopped red bell pepper (¼ bell pepper)
  • ¼ cup flour
  • 1 cup chicken broth
  • 1 ½ cups heavy whipping cream
  • 1 ½ cups whole milk
  • 1 (15 ounce) can cream-style corn
  • 1 cup corn kernels (from 2 medium ears of corn)
  • 1 pound small shrimp, peeled and deveined 30/40s
  • 2 tsps Cajun Select Seasoning
  • Splash of liquid crab boil
  • ¼ cup chopped green onions
  • Kosher salt and freshly ground black pepper
  • Paprika, to garnish
  • Green onions, sliced on a boas, for garnish


  • Melt the butter in a large heavy bottom saucepan over medium high heat. Add the onion, celery, and bell pepper and sauté for 3 minutes until the onions are translucent. Sprinkle in the flour and mix well. Cook for 3-5 minutes, stirring constantly to create a blonde roux. Pour in the broth gradually while stirring constantly. Stir in the whipping cream, milk, cream corn, and corn kernels.
  • Cook over medium-low heat for 10 minutes while stirring frequently. Drop in the Cajun Select Seasoning, liquid crab boil, and fold in the green onions. Simmer until shrimp turn bright pink. Ladle into soup bowls then sprinkle with paprika and green onions.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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