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Corn and Shrimp Soup

User Rating 4 Star Rating (1 Review)


Corn and shrimp soup recipe, shared by Dottie. Scroll down to see more seafood soup recipes.


  • 1/2 cup oil
  • 6 tablespoons flour
  • 2 med. onions, chopped
  • 2 cloves garlic, minced
  • 1 large can stewed tomatoes, undrained and mashed
  • 1/2 can Rotel tomatoes
  • 2 large cans cream-style corn
  • 2 large cans whole-kernel corn
  • 1 qt. chicken broth
  • 2 lbs. shrimp fresh, frozen or canned
  • Salt & pepper to taste


Mix oil and flour in a large saucepan or soup pot to make a light roux. Add chopped onions and garlic and cook until onions are soft. add both kinds of tomatoes, both kinds of corn, broth and cook on low heat at a simmer for 40 minutes. Add the shrimp and continue to simmer for 20 more minutes. Season with salt & pepper to taste. Serve hot.
Shared on our forum by Dottie.

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User Reviews

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 4 out of 5
Great soup, Member csteiger

This is a great soup.It's easy to put together and it re-heats very well. Good stuff.

9 out of 10 people found this helpful.

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