Recipe courtesy of Sam Carroll and Cody Carroll

Shrimp and Corn Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 to 6 servings (about 1 1/2 cups fondue)
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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 

Cajun Select Seasoning:

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 


  1. 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.
  2. 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.

Cajun Select Seasoning:

Yield: 1 cup
  1. 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.