Easy Fast New Orleans Shrimp Corn Soup

The first time I tasted shrimp and corn soup was on a rainy afternoon in the French Quarter. Tucked away in a small, unassuming bistro, the aroma alone was enough to draw me in from the dreary street. That first spoonful – the sweetness of the corn, the slight spice, the tender shrimp – transported me. I knew I needed to capture that magic in my own kitchen, but without spending hours slaving over a complicated recipe. This recipe embodies that ambition – a taste of New Orleans, ready in a flash.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Pescatarian

Ingredients

• 1 lb peeled medium raw shrimp (comes frozen)
• Green onion
• 1 (10 ounce) can condensed tomato soup
• 1 (8 ounce) can tomato sauce
• 3 (10 ounce) soup cans water
• 2 (14 ounce) cans creamed corn
• 1 (14 ounce) can kernel corn (drained)
• 1 lb sliced smoked sausage
• Basil

Equipment Needed

• Soup Pot
• Knife
• Cutting Board

Instructions

1. Begin by preparing your ingredients. Slice the smoked sausage into rounds or half-moons, depending on preference. Roughly chop a bunch of green onions. Thaw the shrimp if frozen.

2. In a large soup pot, sauté the sliced sausage and chopped green onions over medium heat. Cook until the sausage begins to brown slightly and the onions are softened, about 5-7 minutes. The sausage will release some of its flavorful oils, which will form the base of your soup.

3. Add the 10-ounce can of condensed tomato soup and the 8-ounce can of tomato sauce to the pot. Stir well to combine them with the sausage and onions.

4. Using one of the empty tomato soup cans, measure out three cans of water. Add the water to the pot. This will thin out the soup base and create the desired consistency.

5. Next, incorporate the 2 (14 ounce) cans of creamed corn and the 1 (14 ounce) can of drained kernel corn. Stir everything together to ensure the corn is evenly distributed throughout the soup.

6. Bring the soup to a simmer over medium heat. Once simmering, add the peeled raw shrimp.

7. Continue to simmer the soup until the shrimp is fully cooked and pink, this will take approximately 5-7 minutes. Be careful not to overcook the shrimp, as it can become rubbery.

8. Season with fresh basil, chopped or torn.

9. Simmer for another minute to allow the basil to flavor the soup.

10. Serve immediately.

Expert Tips & Tricks

• Spice It Up: For an extra kick, add a dash of cayenne pepper or a pinch of red pepper flakes to the soup while it’s simmering. A little bit of hot sauce works wonders, too!
• Thickening Magic: If you prefer a thicker soup, create a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Gradually whisk this into the simmering soup until it reaches your desired consistency.
• Enhance the Flavor: Searing the sausage before adding it to the soup deepens the flavor. For a deeper flavor profile, consider using andouille sausage.
• Make-Ahead Option: The soup base (without the shrimp) can be made a day in advance. Store it in the refrigerator and add the shrimp just before serving.

Serving & Storage Suggestions

Ladle the shrimp and corn soup into bowls and garnish with a sprig of fresh basil and a sprinkle of chopped green onion. Crusty bread or crackers are excellent accompaniments for dipping into the flavorful broth.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months.

To reheat, thaw the soup in the refrigerator overnight if frozen. Gently reheat on the stovetop over medium heat, stirring occasionally, until heated through. Avoid boiling, as this can toughen the shrimp. You can also reheat it in the microwave in 1-minute intervals, stirring in between.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	N/A
Calories from Fat	210 g	44%
Total Fat	23.4 g	35%
Saturated Fat	7.4 g	36%
Cholesterol	141.6 mg	47%
Sodium	2012.8 mg	83%
Total Carbohydrate	48.1 g	16%
Dietary Fiber	4.5 g	17%
Sugars	12.9 g	51%
Protein	25 g	49%

Variations & Substitutions

• Dairy-Free: While this recipe does include creamed corn, which often contains dairy, you can find dairy-free creamed corn alternatives or make your own by blending corn kernels with a bit of plant-based milk.
• Seafood Extravaganza: Add other types of seafood, such as crabmeat or crawfish tails, for an even richer flavor.
• Vegetarian Twist: Swap the smoked sausage for vegetarian sausage or add more vegetables like diced bell peppers, celery, or carrots.
• Spicy Cajun Kick: Add a tablespoon of Cajun seasoning or a pinch of cayenne pepper for a more intense flavor.
• Healthier Option: Substitute half the sausage for shredded chicken breast to reduce fat content.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of canned?
A: Absolutely! If fresh corn is in season, grill the corn for a slightly smoky taste, then cut the kernels off the cob and add them to the soup. You will need the equivalent of two 14-ounce cans of creamed corn and one 14-ounce can of kernel corn. You can substitute for the creamed corn by taking the kernels from two ears of corn and blending them with a small amount of milk (or cream, if you don’t want the dairy free option) before adding to the soup.

Q: How do I prevent the shrimp from becoming rubbery?
A: The key is to avoid overcooking the shrimp. Add it to the simmering soup during the last 5-7 minutes of cooking, and remove the soup from the heat as soon as the shrimp turns pink and opaque.

Q: Can I make this soup in a slow cooker?
A: Yes, you can! Sauté the sausage and onions as directed, then transfer everything to a slow cooker. Add the remaining ingredients (except the shrimp), and cook on low for 4-6 hours. Add the shrimp during the last 30 minutes of cooking time.

Q: What kind of smoked sausage is best for this soup?
A: Andouille sausage is a classic choice for a New Orleans-style soup, as it provides a spicy and smoky flavor. However, you can use any type of smoked sausage that you enjoy.

Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2 months. However, be aware that the texture of the shrimp may change slightly after freezing and thawing. It’s best to freeze the soup without the basil and add that when you are ready to reheat it.

Final Thoughts

This Easy Fast New Orleans Shrimp Corn Soup is a comforting and flavorful dish that’s perfect for a quick weeknight dinner or a cozy weekend lunch. It’s incredibly versatile, so feel free to adjust the ingredients and seasonings to your liking. I hope this recipe brings a little bit of New Orleans sunshine into your kitchen. Don’t hesitate to share your creations and feedback! And to complete the experience, try serving with a cold glass of crisp Sauvignon Blanc – a perfect pairing to complement the soup’s rich flavors. Bon appétit!