The 1/2 teaspoon of liquid crab boil is the recipe’s secret ingredient. This delicious soup can be made with crab or shrimp.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup butter
- 1 small onion, chopped
- ½ bunch green onions, chopped
- 3 stalks celery, chopped
- 1 small orange bell pepper, chopped
- 1 (10.75 ounce) can reduced sodium cream of mushroom soup
- 1 (10.75 ounce) can reduced sodium cream of celery soup
- 10 ¾ fluid ounces water
- 1 (14.75 ounce) can creamed corn
- 1 (10 ounce) package frozen corn
- 2 pounds peeled and deveined medium shrimp
- 1 pint half-and-half cream
- ½ cup chopped fresh parsley
- ½ teaspoon liquid shrimp and crab boil seasoning
- ¼ teaspoon Creole seasoning, or to taste
- salt and black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
- Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
- Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 9 g |
| Sodium | 599 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I thoroughly enjoyed making and eating this soup. As many have stated, it is amenable to adjustments according to your taste. I used 1 tsp of a reduced-sodium version of the “creole seasoning blend” recipe from this site. I also substituted cream of shrimp for the cream of celery just because I did not have (nor could I find) cream of celery. I made shrimp stock with the shells from the shrimp & used that in place of the 10.75 oz water. Next time I may try substituting a couple of diced red potatoes for some of the corn. I honestly think the recipe would have been just fine as written!
I followed the recipe as written and it was delicious. Definitely will make it again. Made it for a baby shower, for the non meat eaters amongst us, it was a hit !!!!
My entire family loved this soup. My husband who is quite the critic is bragging about the delicious soup his wife made. Since we have a large family, I doubled the recipe, I made it with milk I already had, 3lbs of shrimp and 1lbs of crab meat. I also added 1 extra tsp of the crab and shrimp boil. It was amazing! My kids were asking for this the next day. I made this twice, the first time, I could not find the liquid shrimp and crab boil and it turned out ok but a little too spicy since I tried to compensate with the creole seasoning. Then I found the shrimp and crab boil at Walmart and decided to give it another try…SOOOO glad I did!
Awesome soup! I used 1 extra large vidalia onion, 2 green bell peppers, 2 cans of Rotel Tomatoes. I seasoned to taste with Tony’s! I omitted the celery and the crab boil. It was GREAT!!! Loved it and will definitely make again.
I added a few drops of Worcestershire sauce and tony chacheres seasoning and it’s was the best thing ever!!
Really good
A creamy and yummy seafood soup. We made several changes: reduced butter to 1/4 cup, subbed golden mushroom soup for cream of mushroom, subbed seafood stock for water, 24 ounces of evaporated milk for half-and-half, and used Old Bay seasoning in lieu of liquid shrimp and crab boil seasoning. We will make this again.
OMG!! This was soooo good. I am not much of a seafood fan, so I mixed things up and used roasted chicken. It was excellent.
The soup was delicious. I added another tablespoon of shrimp and crab boil. The soup was a lot thinner than Ia wanted it so I made a slurry with water and cornstarch to try and thicken the soup…it worked.
This was as good as any restaurant bisque I have had in the past. I had nice blue lump crab meat, so I added it in the last 15 minutes. Also, I know that it has enough fat content already, but when making something for the fam for the first time, I go for all out taste – added a cup of shredded colby/jack cheese at end, and 1/2 can of rotel(suggestion from sis) (Tomatoes and green chile)… thanks! My shrimp and crab were glad they were not wasted!
I didn’t have any shrimp & crab boil so I just used extra Creole seasoning but otherwise followed the recipe as is and it was delicious! Thanks for the great recipe!
Outrageously Good! I am no cook, though I try really hard! I found this easy to make and absolutely delicious. My family, who is a hard audience to please, loved it! It is also such a pretty medley of colors when done. Very pleasing to the eye as well as palate. A+
Very good! Watch the crab boil if you have a sensitive mouth…over here we add a little smidge more-we are Louisianan’s though lol!
I threw in some serrano peppers and hot sauce for an extra kick. I used skim milk instead of cream and it worked fine.
my husband and children loved this recipe it really is a keeper. I added an extra 1/2 tsp shrimp boil and seasoned to taste with creole seasoning it was to die for
I used this for my cooking business. I didn’t put in the liquid shrimp and my client liked it without that, he did say that it wasn’t as cajun as he thought it would be though, so I would add some more spice to give it a kick.
Excellent soup, I added a little extra creole and shrimp and crab boil. and topped with a little parmesan cheese. SUPER DELICIOUS!!!!
Delicious! Will make again for sure! A great addition would be orien cut potatoes or black beans. My fam declares this a new FAV! I did add more of the Creole seasoning than called for because my fam likes it spicy, but not too hot. Keeper Recipe!
This soup was REALLY good! My husband said it was the best thing I’ve ever made (and we’ve been together for 10 years). I didn’t change anything about the recipe other than I didn’t get the veggies very tender when sautéing them and we really liked the crunchiness that added later. I didn’t have creole seasoning but had Penzey’s Cajun seasoning and I used a teaspoon and a half of that. This is definitely a keeper and next time we’ll add a can of crab meat to liven things up. Great recipe!!
I made this for our “SOUPER” Bowl party — it was a big hit! I got find the liquid crab and shrimp boil, so I used a mixture of the Old Bay Seasoning and a little water, but I am sure that the real thing would have been super! Thank you