Cajun Shrimp and Corn Soup
Cajun Shrimp and Corn Soup is a bold, creamy dish packed with smoky Cajun spices, tender shrimp, and sweet corn in a rich, flavorful broth. It’s a quick and satisfying meal that delivers the perfect balance of heat and sweetness.
Equipment
- Large pot For cooking the soup
- Ladle For serving
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 1 small bell pepper diced (red or green)
- 1 rib celery chopped
- 3 cloves garlic minced
- 1 tablespoon Cajun seasoning adjust to taste
- 4 cups chicken or seafood broth
- 1.5 cups corn fresh, frozen, or canned
- 1 pound shrimp peeled and deveined
- 1 cup heavy cream
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 2 tablespoons green onions chopped, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add diced onion, bell pepper, and celery. Cook for about 5 minutes until softened and fragrant.
- Stir in minced garlic and Cajun seasoning. Cook for another minute until fragrant.
- Pour in the broth and bring to a simmer. Stir in the corn and let cook for 10 minutes.
- Add the shrimp and cook for 3-5 minutes until pink and opaque. Be careful not to overcook them.
- Lower the heat and stir in the heavy cream. Let the soup warm through without boiling.
- Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with chopped green onions.
Notes
- For extra spice, add cayenne pepper or hot sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve with crusty bread, cornbread, or steamed rice for a complete meal.
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