| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings (about 1 1/2 cups fondue) |
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/2 onion, chopped
- 1 stalk celery, chopped
- 1/4 red bell pepper, chopped
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- One 15-ounce can cream-style corn
- 1 cup corn kernels (from 2 medium ears corn)
- 1 pound small shrimp (30/40s), peeled and deveined
- 2 teaspoons Cajun Select Seasoning, recipe follows
- Splash liquid crab boil
- 1/4 cup green onions sliced on a bias
- Kosher salt and freshly ground black pepper
- Paprika, for garnish
- 2 tablespoons granulated garlic
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon ground celery seed
- 1 teaspoon dried oregano
Instructions
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
Reviews
This is the best soup!! Love it!
This is my go-to chowder. Paired with some cornbread…perfection!
Love the Cajun Aces!
This is absolutely the best soup I’ve ever had!! Wow!!! My whole family is crazy about this soup and is now their favourite soup of all time. Even my grandchildren love it!! Thank you soooooo much for sharing this fantastic recipe! I will be making this always!
I made this for family I was visiting for Christmas. It was delicious and so easy to prepare. One person couldn’t eat shrimp so I put some aside before adding them. He said it was the best corn “chowder” he’d ever had. The rest of the family couldn’t get enough. I’ll definitely mark this recipe as amazing and will share with others.
Loved this! I made this while I was sick, and it was so good! I will add more shrimp next time. I put lots of cayenne along with the paprika on top and it was amazing! Thanks for the recipe!
WWWWOOOOWWWWWW!!!! Everything I have made from Sam and Cody are keepers. This one though……..they hit it outta the park!!!! This was so good I made extra to freeze and serve to company, which I did. They said it is the best thing I have ever made for them!!! They also said it was something you would expect to get in a restaurant!!! I made the cornbread to go with it. I just finished making another huge pot which I will again bag and freeze so I can impress other friends and family. I sure hope Food Network picks them up again, 6 episodes just wasn’t enough.
I have made the gumbo and potato salad, shrimp and corn soup (chowder), cornbread, farmer’s caviar and the pie. I can’t remember the last time I made 6 successful dishes from the same people, or person. Yup, I think this is a first! Thanks Sam and Cody!!!!
footnote:
I say chowder instead of soup because I wanted it to be thicker so I added a little more flour.
Exceptional Flavor and easy! This soup will be one of my new family favorite recipes and will be made often. I’ll keep the ingredients on hand for impromptu preparation.
This is sooo good! Next time I’m going to try adding crab meat as someone else suggested. Very flavorful and comforting!
I made this last weekend and was so in love with it I had to call my mom to come over and share it with her! It is the best corn soup we have ever had. This is definitely gonna be in my menu rotation now. My daughter is allergic to shrimp so I chopped up a thick ham steak and used it instead of shrimp. The flavor in this soup is on point!
We made the shrimp and corn soup, WOW it was the best I have ever tasted. Sam was correct, throw grandma’s recipe out and use this one. If you put it over a little bit of rice, you can make it a meal. Boo-ya!
I’m telling you, you will not believe it is soooo good.