ss.toflyintheworld.com
New recipes

Creamy Prawn and Sweetcorn Soup recipe

Creamy Prawn and Sweetcorn Soup recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Soup

A quick and hearty soup. Serve with fresh crusty bread for a substantial lunch or dinner.

61 people made this

IngredientsServes: 8

  • 450g medium prawns, peeled and deveined
  • 1 onion, chopped
  • 50g margarine
  • 1 (295g) tin cream of chicken condensed soup
  • 1 (295g) tin cream of celery condensed soup
  • 450g frozen sweetcorn
  • 415ml chicken stock
  • 250ml skimmed milk
  • 1 pinch dried rosemary
  • 1 pinch dried thyme
  • 1 pinch ground nutmeg
  • salt and pepper to taste

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. In a large pot over medium high heat, saute the prawns and the onions in the margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, sweetcorn, stock, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(69)

Reviews in English (56)

by CHRYOUNG

The soup was good, but needed more of a seafood taste. The next time, I think I'll replace the cream of chicken soup with Campbell's Shrimp Bisque. Also, for more of a Maryland flavor, I added a lot of Old Bay, instead of the listed herbs. Also, don't cook the shrimp with the onion... it makes them very tough. Put the shrimp in at the very end... they only need to cook until they turn pink. Otherwise, very easy recipe.-27 Feb 2002

by HEBH

I agree with previous postings that this is a good basic recipe and it can be enhanced easily. I only had a half pound shrimp, so I chopped up some cooked chicken breast and through that in as a substitute. I used butter instead of margarine. I used fresh corn (cut it off the cob) and low sodium chicken broth. I also tossed in 2 russet potatoes (peeled, and cut into small bites) to make it more like a chowder, adding a little extra milk to thin it out. For spices I used my own combination of Tony Sachers Cajun spice, Emeril's essence, Cayenne, and pleny of fresh ground pepper! I thought I would prefer these spices to the more mellow rosemary and thyme and it turned out fabulous!-12 Apr 2005

by APV

This soup is quick & easy to make, however, the butter could be cut in half. During the cooking of the onion in butter, 2 Tablespoons of flour could be worked into a roux to make the soup a bit thicker. I used the lo-fat celery soup and crm of shrimp soup in place of the chicken. Shrimp soup should be shrimp!! I did feel it needed extra seasonings which I added. All in all I will probably make it again with some slight changes. I had to omit the corn for my husband's diet, but he ate 2 bowls.-02 Nov 2002


Creamy Shrimp and Corn Soup

The marriage of sautéed shrimp and sweet corn in this Creamy Shrimp and Corn Soup recipe is a delicious concoction with minimal effort. Rich and creamy, it is best served with homemade garlic toast and can be used as a meal.

Irresistibly creamy and the flavors allow the main players, the shrimp and the corn, to take center stage.

(An update to the Creamy Shrimp & Sweet Corn Soup posted in 2015)

A little background about the Creamy Shrimp & Corn Soup In the small town where I grew up, there was this quaint café that was only open for lunch and had the best Cream of Shrimp soup. They served the soup in demi cups with your choice of one of their croissant sandwiches. Birthdays, baby announcements, and other special occasions this quaint little café was the place you wanted to celebrate with its low frills environment yet seriously scrumptious food.

With the temperatures beginning to fall, I am reminded that there is nothing quite as comforting as a hearty bowl of soup and I begin to long for that little café with my most favorite soup. Because I’m unable to visit as much as I would like, I set out to recreate a similar soup to enjoy whenever the weather beacons a warm and comforting meal.

However, if you’re like me, and you find yourself really missing home, you could purchase yourself some demitasse cups and serve it with a sandwich!

What else can be served with the Creamy Shrimp and Corn Soup?

I’m so glad you asked!

  • You can serve crusty bread slathered with this Homemade Roasted Garlic Spread
  • You can make some Sweet Onion Skillet Cornbreadand I won’t judge you if you dip it


I vividly remember enjoying Seafood Chowder in San Francisco served in bread bowls. Ever since then when I make them at home I love serving them in individual bread bowls made from bread rolls that have had their tops lopped off, hollowed out by pinching out the bread and only leaving the base and sides intact.

I drizzle the hollowed bread rolls generously with olive oil and bake them for 4-5 minutes so they get a little toasted. This helps from them getting soggy immediately.


Recipe For Creamy Shrimp and Corn Soup

Image courtesy: fortheloveofyum.wordpress.com

  • 1 pound medium shrimp – peeled and deveined
  • 1 onion, chopped
  • 1/4 cup margarine
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can low-fat cream of celery soup
  • 1 (16 ounce) package frozen corn kernels
  • 1 (14.5 ounce) can chicken broth
  • 1 cup skim milk
  • 1 pinch dried rosemary
  • 1 pinch dried thyme
  • 1 pinch ground nutmeg
  • salt and pepper to taste

In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.


Cream of Corn Shrimp Soup

Anyone who has ever enjoyed a Lowcountry boil that includes shrimp and corn knows that those flavors are a winning combination. Here is a creamy soup that uses easy canned corn and an economical half pound of shrimp!

Ingredients

  • 1 can (15 1/4 Oz. Size) Corn Kernels, Undrained
  • 3-½ teaspoons Salt, Divided
  • ½ pounds Shrimp, Washed, Unpeeled
  • 1 Tablespoon Butter
  • 1 Tablespoon Oil
  • 1 whole Medium Onion, Chopped Finely
  • 1 pint Heavy Cream
  • ⅛ teaspoons Black Pepper
  • ¼ teaspoons Tarragon
  • 1-½ teaspoon Old Bay Seasoning

Preparation

Drain the corn and reserve the liquid in a saucepan. Add enough water to bring the liquid to 2 cups. Add 1 teaspoon salt and bring to a boil. Boil the shrimp in this liquid until cooked, approximately 6-8 minutes. Drain the shrimp and reserve the liquid.

In a stockpot over medium-high heat, heat the butter and oil together. Add the onion and 1 teaspoon of salt and cook 2-3 minutes. Add the drained corn kernels and cook 5 more minutes.

Meanwhile, peel the shrimp. Remove ½ cup of cooked corn/onion and place in a blender with ½ cup of the shrimp and the cream. Blend well.

Add the cream mixture, reserved liquid that the shrimp were cooked in, and remaining seasonings to the stock pot. Chop the remaining shrimp into small pieces and add. Continue to cook over medium-high for 10-15 more minutes.


Sweetcorn soup

1 Heat the 1 tablespoon peanut or vegetable oil in the insert pan of your slow cooker or a non-stick frying pan over a medium-low heat. Add the onion, garlic, ginger and coriander and sauté for 7–8 min without browning. Increase the heat to medium-high, add the rice wine or sherry and cook for 1–2 min until the liquid has been reduced by two-thirds. Alternatively, put the ingredients in the slow cooker and cook, covered, for 20–30 min until the onion is soft.

2 Return the insert pan, if using, to the slow cooker, or transfer the veg mixture to the slow cooker. Add the sweetcorn, creamed corn, stock and soy sauce. Season with pepper and stir to combine. Cover and cook on low for 3 hr.

3 Remove the lid and immediately pour in the beaten eggs in a slow stream, while stirring with a fork, until the egg creates small ribbons.


Cream of Corn Soup with Shrimp Butter Recipe

It’s that time of year when Jersey corn is at its peak. If you’re familiar with my web site and have read my posts, you’ll know I am a huge fan of fresh corn from New Jersey and now Pennsylvania. So I’m always on the look out for new ways to prepare fresh corn other than my favorite corn on the cob with butter and salt & pepper.

This weekend Katy McLaughlin from the Wall Street Journal wrote about the “Cream of the Crop” and included seven recipes featuring corn. They all looked great but one recipe caught my eye and I’m not sure if it was the title or the fact that it was from the year I graduated college. It was the oldest recipe featured and made me feel somewhat dated but I’ll get over it.

The recipe is from the innovating chef, Jeremiah Tower and adapted from his cookbook Jeremiah Tower’s New American Classics. If you are not familiar with Chef Tower, he is often credited with creating the style of cooking known as California cuisine at Chez Panisse in Berkeley, California. You know, of Alice Waters fame. There is so much I need to learn about Chef Tower so I promise to study up and write a post in the future.


Vegan creamy quick and easy sweetcorn soup

What is your favourite soup from a Chinese restaurant? I think the most popular Chinese soups in the UK are wonton, sweetcorn and hot & sour soup.

Traditionally, most of them are cooked with meat or seafood. However, with a rapid increase in the number of vegetarians and vegans in London, most restaurants offer vegetarian options. It’s also not too tricky to vegan-ise them at home, which I will be doing to the other 2 dishes and sharing with you in next few weeks.

As usual I like to make things as quick and easy as possible so in this recipe I cheated with a can of creamed corn, which will save you about 20 minutes of work. I have checked most available brands in UK supermarkets and they all seem to be gluten-free, vegan and don’t have a crazy amount of sugar or chemicals added.

You can prepare this lovely delicious, creamy oyster mushroom and sweetcorn soup in just 15 minutes during a busy week, why not give it a go!?

To start, let’s chop the oyster mushrooms into very fine pieces. I love mushrooms so much and I’d add them to everything if I could. However, this is totally optional. The mushrooms in this recipe don’t affect the taste of the soup much.

Next, divide the spring onion into 3 equal parts. Slice 1 part of spring onion horizontally for garnish.

And then shred the other 2 parts thinly for cooking.

Heat the olive oil in a saucepan, add the finely shredded spring onion and fry for 2-3 minutes until they turn slightly golden in colour.

Pour in the creamed sweetcorn then refill the tin to the top with water and pour that in as well. Cook on high heat until the soup is boiling.

Add the chopped oyster mushrooms, season with salt and bouillon and stir gently. Reduce the heat to medium, cover with the lid and simmer for 5 minutes.

Pour the soup into two serving bowls equally, garnish with the rest of spring onion and coriander. This soup is best served hot.

This unfussy sweetcorn soup only requires a few ingredients and can be prepared in just 15 minutes. It is creamy, mild and sweet tasting it’s can be quite a hit with children. Also, It doesn’t just go well with your Chinese meals, it also pairs well with toast or ciabatta.

P.S. Did you notice my new duck chopsticks holder? They are cute aren’t they :D.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!


Shrimp Soups

Amazing how some shrimp and corn can turn some creamy potato soup into something spectacular that tastes like you made it from scratch.

Method: stovetop
Time: under 30 minutes

A creamy bisque with a hint of heat. It's made with potatoes, creamed corn, and shrimp in a cream base.

Method: stovetop
Time: under 30 minutes

Don't let let the lengthy recipe directions scare you off, this is the best gumbo you'll ever have.

Method: stovetop
Time: 30-60 minutes

The holy Cajun trinity of onion, celery, and bell peppers with a dark brown roux is enough to get the party started, but okra, Andouille sausage and shrimp.

Method: stovetop
Time: 1-2 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with fresh cilantro, chicken broth, tortilla chips, shrimp, chopped green chilies, diced tomatoes and green chilies, butter or margarine, onion, garlic, sour cream

Method: stovetop
Time: 30-60 minutes

Made with whole tomatoes, cream of mushroom soup, lemon juice, Worcestershire sauce, water, salad shrimp, flounder, parsley, celery seed, cayenne pepper

Method: stovetop
Time: 30-60 minutes

Made with green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, dry white wine, orange juice, ripe olives, bay leaves

Method: crock pot
Time: 2-5 hours

Made with onion, celery, green bell peppers, tomato sauce, water, white rice, garlic salt, garlic, white pepper, seafood base

Method: stovetop
Time: under 30 minutes

Made with light cream, Creole seasoning, nutmeg, shrimp, water, fresh mushrooms, butter, all-purpose flour, white wine, chicken bouillon granules

Method: stovetop
Time: under 30 minutes

Made with celery, garlic, all-purpose flour, water, long-grain rice, chili powder, cumin, salt, whole tomatoes, chicken broth

Method: stovetop
Time: 30-60 minutes

Made with Tabasco sauce, shrimp in shells, brandy, white wine, onion, celery, carrot, half and half, butter, salt

Method: stovetop
Time: 1-2 hours

Made with fresh ginger root, soy sauce, boneless, skinless chicken breasts, bok choy, mushrooms, shrimp, green onions, tofu, cayenne, cilantro

Method: stovetop
Time: under 30 minutes

Made with cream cheese, onion, butter, evaporated milk, condensed cream of potato soup, condensed cream of chicken soup, shoepeg corn, garlic powder, Creole.

Method: crock pot, stovetop
Time: 2-5 hours

Made with seafood seasoning, cocktail shrimp, whole milk, cream cheese, butter, green onion, cream of potato soup, corn, cream-style corn

Method: stovetop
Time: 30-60 minutes

Made with salt and pepper, water or stock, butter, onions, shrimp, green bell pepper, flour, corn, tomatoes

Method: stovetop
Time: 1-2 hours

Made with salt and pepper, fresh cilantro, shrimp, olive oil, onion, bell pepper, skim milk, evaporated skim milk, potatoes, corn

Method: stovetop
Time: 30-60 minutes

Made with lime juice, lime zest, canola oil, ginger, onion, chicken broth, red pepper flakes, napa cabbage, shrimp, fish sauce

Method: stovetop
Time: under 30 minutes

Made with tiny cooked shrimp, artichoke hearts, butter, mushrooms, onion, flour, chicken stock, half-and-half, white wine, salt

Method: stovetop
Time: under 30 minutes

Made with butter, carrot, tomato paste, dried thyme, paprika, sherry, brandy, fresh parsley, heavy whipping cream

Method: stovetop
Time: 2-5 hours

Made with fresh dill, dried dill, sugar, shrimp, English cucumber, sweet onion, Dijon mustard, scallions

Made with garlic, all-purpose flour, white wine, clam juice, tomatoes, fresh tarragon, lemon juice, heavy cream, cayenne pepper, dry sherry or Madeira

Method: stovetop
Time: 30-60 minutes

Made with fennel seeds, dried thyme, fresh thyme, bay leaves, dried orange peel, salt and pepper, dry vermouth or dry white wine, fresh shrimp

Method: stovetop
Time: 30-60 minutes

Made with garlic, carrots, flour, tomatoes, tomato sauce, white wine, beef stock, Italian seasoning, shrimp, whipping cream

Method: stovetop
Time: 1-2 hours

Made with buttermilk or heavy cream, shrimp, lemon juice, leeks, potatoes, olive oil or shrimp oil, chicken broth, salt and white pepper, fennel.

Method: stovetop
Time: 2-5 hours

Made with lemon, cilantro, shrimp, ketchup, Tabasco sauce, cucumber, avocados

Method: stovetop
Time: 1-2 hours

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.

What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


Corn and Shrimp Soup (Weight Watchers)

My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I &quotfattened&quot it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the &quotfattening&quot version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area.


Creamy Shrimp and Potato Soup

Both hearty and classy, this creamy soup has shrimp as its star ingredient. How can we describe it? Words like fresh and delicious instantly come to our mind. It’s made with potato, corn, a little bit of chili, and thickened with a touch of heavy cream. You can make it in about half an hour and it brings a certain Mexican vibe that you will surely love.


Watch the video: 2020. COOKING. CREAMY SEAFOOD SOUP. VLOG#30