Shrimp and Corn Soup

Ready in 1h

Try this Shrimp and Corn Soup recipe, or contribute your own.


1 15-oz can Cream-Style Corn
2 Fresh Scallions; (Green
1 Garlic; crushed
Salt & Freshly Ground Black
1/2 ts Sesame oil
Fresh Cilantro; For Garnish
8 oz Fresh Shrimp; Medium, Peeled
2 1/2 c Chicken broth
1 ts Green Chili Paste; or Sauce

Original recipe makes 4



Todays Souper Bowl recipe from The Cook & Kitchen Staff at can be prepared with fresh or frozen shrimp. If you prepare this recipe with frozen shrimp, make sure to thoroughly rinse and defrost the shrimp prior to cooking and remove excess water with a clean towel if necessary. This is one of those quick & easy soup recipes youll want to keep around in your files because it makes a great starter to nearly any dinner and a fresh change of pace for lunch. If using raw shrimp, cook them as directed on the package and set aside. Heat oil in a large, heavy-based saucepan over medium heat. Saute the scallions and garlic for 3 to 5-minutes until softened, but not browned. Stir in chicken broth, corn, cooked shrimp and chili paste or sauce. Increase heat slightly and bring to a boil, stirring occasionally. Reduce heat and simmer for 15-20 minutes. Season to taste and ladle into warmed soup bowls. Sprinkle with garnish and serve at once. Kitchen Staff Tip: If you dont happen to have cream-style corn, you can utilize ordinary canned or frozen corn. Just put it in your food processor and puree the corn for a few seconds until it is creamy, but still has texture. Posted to by The Cook & Kitchen Staff on Jan 21, 1998

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