Shrimp and Corn Soup

I got this recipe passed down from a lady way down in Cocodrie, LA who used to make it for a restaurant there.  It's super simple and the kind of thing where you just basically dump it all together.  

For a smaller family, consider cutting the recipe in half, because it makes a TON (like 8-10 cups)!  This would be good for a football watching party or something where you have a LOT of people dipping into the pot!
                                     Click for Printable Recipe

Ingredients:

• 1 stick of butter
• 1 onion, chopped
• 5 cloves garlic, finely chopped
• 2 cans cream style corn
• 1 can Ro-tel tomatoes
• 2 pounds shrimp (60-70 size)
• 1 can whole kernel corn 
• 1 pint half and half
• 1 pint whipping cream
• 1 lb Velveeta cheese (I used the 2% fat version)
• 1/3 pound cooked bacon
• garlic salt to taste
• black pepper to taste
• garnishes - chopped green onions, fresh parsley, corn kernels, cooked bacon

Step-by-Step:

1. Saute:

• 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped

2. Add

• 2 cans cream style corn

•  1 can diced ro-tel tomatoes.  Vary the heat with the type of ro-tel you buy... from mild to spicy.

•  2 pounds shrimp (60-70 size)
•  Place on medium heat and bring to boil until shrimp are cooked (8-10 min)

 *(optional) You can add a can of whole kernel corn to soup for extra “corn” texture.

 

3. Add

• 1 pt half and half + 1 pt whipping cream
• Heat on low until hot.

4. Add

• 1 lb Velveeta cheese  
• I know... try not to have a heart attack just looking at it.  It IS very rich, but I did use the 2% milk lower fat cheese if that makes you feel better.
• Stir and heat until cheese is melted.
• You don't want to keep boiling it after the cheese is in there, or it will scorch on the bottom. 
• Can you see how full the pot has gotten?!

• Optional - add in chopped bacon pieces.  
• This was not in the original recipe, but tonight, I wanted a little extra texture and a little smokiness.  I probably used about 1/3 of a pound for the whole pot.

5. Add garlic salt and pepper to taste.

• If soup is too watery at this point, bring up to a boil for a few minutes to thicken. 
• I didn't season it earlier, because the cheese and bacon can be very salty.

6. Garnish
- Chopped green onions or parley, some whole corn kernels and a little extra chopped bacon.

Step-by-Step:  

1. Saute:

• 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped

2. Add

• 2 cans cream style corn

•  1 can diced ro-tel tomatoes.  Vary the heat with the type of ro-tel you buy... from mild to spicy.

•  2 pounds shrimp (60-70 size)
•  Place on medium heat and bring to boil until shrimp are cooked (8-10 min)

 *(optional) You can add a can of whole kernel corn to soup for extra “corn” texture.

 

3. Add

• 1 pt half and half + 1 pt whipping cream
• Heat on low until hot.

4. Add

• 1 lb Velveeta cheese  
• I know... try not to have a heart attack just looking at it.  It IS very rich, but I did use the 2% milk lower fat cheese if that makes you feel better.
• Stir and heat until cheese is melted.
• You don't want to keep boiling it after the cheese is in there, or it will scorch on the bottom. 
• Can you see how full the pot has gotten?!

• Optional - add in chopped bacon pieces.  
• This was not in the original recipe, but tonight, I wanted a little extra texture and a little smokiness.  I probably used about 1/3 of a pound for the whole pot.

5. Add garlic salt and pepper to taste.

• If soup is too watery at this point, bring up to a boil for a few minutes to thicken. 
• I didn't season it earlier, because the cheese and bacon can be very salty.

6. Garnish
- Chopped green onions or parley, some whole corn kernels and a little extra chopped bacon.

1. Saute:

• 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped

2. Add

• 2 cans cream style corn

•  1 can diced ro-tel tomatoes.  Vary the heat with the type of ro-tel you buy... from mild to spicy.

•  2 pounds shrimp (60-70 size)
•  Place on medium heat and bring to boil until shrimp are cooked (8-10 min)

 *(optional) You can add a can of whole kernel corn to soup for extra “corn” texture.

 

3. Add

• 1 pt half and half + 1 pt whipping cream
• Heat on low until hot.

4. Add

• 1 lb Velveeta cheese  
• I know... try not to have a heart attack just looking at it.  It IS very rich, but I did use the 2% milk lower fat cheese if that makes you feel better.
• Stir and heat until cheese is melted.
• You don't want to keep boiling it after the cheese is in there, or it will scorch on the bottom. 
• Can you see how full the pot has gotten?!

• Optional - add in chopped bacon pieces.  
• This was not in the original recipe, but tonight, I wanted a little extra texture and a little smokiness.  I probably used about 1/3 of a pound for the whole pot.

5. Add garlic salt and pepper to taste.

• If soup is too watery at this point, bring up to a boil for a few minutes to thicken. 
• I didn't season it earlier, because the cheese and bacon can be very salty.

6. Garnish
- Chopped green onions or parley, some whole corn kernels and a little extra chopped bacon.

Method:

Saute 1 stick butter with 1 onion chopped and 5 cloves garlic, finely chopped.  Add: 2 cans cream style corn, 1 can diced ro-tel tomatoes.  Vary the heat with the type of ro-tel you buy... from mild to spicy, 2 pounds shrimp (60-70 size). Place on medium heat and bring to boil until shrimp are cooked (8-10 min).   *(optional) You can add a can of whole kernel corn to soup for extra “corn” texture.

Add 1 pt half and half + 1 pt whipping cream and heat on low until hot.   Add 1 lb Velveeta cheese. Stir and heat until cheese is melted. You don't want to keep boiling it after the cheese is in there, or it will scorch on the bottom.

Optional - add in chopped bacon pieces.  I probably used about 1/3 of a pound for the whole pot.  Add garlic salt and pepper to taste.  If soup is too watery at this point, bring up to a boil for a few minutes to thicken.  I didn't season it earlier, because the cheese and bacon can be very salty.  Garnish with chopped green onions or parsley, some whole corn kernels and a little extra chopped bacon.