Shrimp & Corn Soup

Servings 12, Total Time 1 hour + 30 minutes

Shrimp and Corn soup is a much-loved soup in my family. It has become a tradition to make it every Christmas Eve. We prepare a large pot of it so that we have enough leftovers to enjoy on Christmas Day. The combination of the fresh, sweet Louisiana shrimp and a trinity of fresh vegetables, including bell pepper, onions, and celery, creates a delicious flavor. A hint of spice, just enough to be noticed at the end, adds playfulness and warmth to the dish.

This recipe is inspired by a very special woman named Christine. She is a native of Louisiana and worked in one of our restaurants for many years. Christine is an incredible cook, and my kids adored her. She shared her recipe with me, and I will treasure it forever.

For the shrimp stock:

• Shrimp shells

• Onion and carrot trimmings

• 2 whole garlic cloves

• ½ lemon

• 2 bay leaves

• 1 fresh thyme spring

• 6 peppercorns

• 1 teaspoon cayenne pepper

For the soup:

• 1 tablespoon unsalted butter

• 1 cup onions, diced small

• 1 cup celery, cut very small

• 1 cup green bell pepper, cut very small

• 2 cups carrots, shredded

• 4 cloves garlic, minced (1 tablespoon)

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 2 tablespoons all-purpose flour

• 1 cup milk

• 1 cup half and half 

• 6 cups shrimp stock

• 2 cups canned organic corn kernels 

• ½ teaspoon ground cayenne pepper

• 2 lb large Louisiana shrimp,  peeled & deveined, cut in thirds

• 1/2 teaspoon dried thyme

• 1 teaspoon chopped fresh thyme

• 1 teaspoon Louisiana hot sauce 

For the toppings:

• Fresh thyme

• Hot sauce (optional)

• Crispy bacon (optional)

Steps:

1. Dice and grate the vegetables, saving the trimmings. Measure your ingredients. Peel the shrimp and save the shells.

2. In a large stockpot, combine 3 quarts of cold water, shrimp shells, the onion and carrot trimmings, two bay leaves, fresh thyme, garlic cloves, peppercorns, lemon, and Louisiana boil. Bring to a boil and turn the heat down to medium. Simmer for 15 minutes. Drain through a fine sieve in a large bowl and set aside. 

3. Wipe the pot, add the butter, and melt over medium heat. 

4. Add the onions, celery, green bell pepper, and carrots. Cook, stirring occasionally, until the mirepoix-vegetables are tender, about 10 minutes. 

5. Add the garlic, salt, and black pepper and cook for 1-2 minutes, until fragrant. 

6. Sprinkle in the flour and stir to combine. Gradually add the milk, stirring constantly to prevent lumps from forming. 

7. Stir in the half and half, corn kernels, cayenne pepper, and hot sauce. 

8. Bring the soup to a simmer and cook for 10-15 minutes, until the soup has thickened slightly. 

9. Add the shrimp and dry thyme, and cook for 5-7 minutes until the shrimp are pink and cooked all the way through. 

10. Taste and adjust seasoning if necessary. Garnish with fresh thyme.

11. Serve hot with crispy bacon and hot sauce, optional.

Notes:

Avoid browning your mirepoix when building your foundation for soups, stews, or braises. The best vegetables are onion, celery, and carrots. Cook them on medium heat until they are soft, fragrant, and translucent.