Festive Corn Soup Recipe

5 1 1
Festive Corn Soup Recipe
Festive Corn Soup Recipe photo by Taste of Home
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Festive Corn Soup Recipe

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5 1 1
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My mother used young ears of white corn to make this wonderful soup...I still remember her scraping off the kernels. I've updated her recipe to use corn soup instead, and I also added the shrimp to make it heartier still.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cans (10-3/4 ounces each) condensed cream of corn soup, undiluted
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 teaspoon ground red or cayenne pepper
  • Dash hot pepper sauce
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/3 cup chopped fresh parsley
  • Cooked rice

Directions

In a Dutch oven, stir flour and oil until smooth. Cook over medium-low heat, stirring constantly, until mixture is a light reddish-brown, about 10-15 minutes. Stir in the onion, celery, green pepper, green onions and garlic. Cook over medium heat until the vegetables are just crisp-tender, about 5 minutes, stirring often. Stir in the broth, soup, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add shrimp; cook for about 10 minutes longer or until shrimp turn pink, stirring occasionally. Discard bay leaf. Stir in parsley. Serve soup in bowls over rice. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Festive Corn Soup in Reminisce Extra December 1993, p51

Nutritional Facts

1 cup: 185 calories, 12g fat (2g saturated fat), 88mg cholesterol, 627mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 11g protein.

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup sliced green onions
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) chicken broth
  • 2 cans (10-3/4 ounces each) condensed cream of corn soup, undiluted
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 teaspoon ground red or cayenne pepper
  • Dash hot pepper sauce
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/3 cup chopped fresh parsley
  • Cooked rice
  1. In a Dutch oven, stir flour and oil until smooth. Cook over medium-low heat, stirring constantly, until mixture is a light reddish-brown, about 10-15 minutes. Stir in the onion, celery, green pepper, green onions and garlic. Cook over medium heat until the vegetables are just crisp-tender, about 5 minutes, stirring often. Stir in the broth, soup, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add shrimp; cook for about 10 minutes longer or until shrimp turn pink, stirring occasionally. Discard bay leaf. Stir in parsley. Serve soup in bowls over rice. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Festive Corn Soup in Reminisce Extra December 1993, p51

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lisaann46 User ID: 762532 43010
Reviewed Aug. 21, 2013

"This was delicious, My husband said one of the best soups I ever made. I used fresh corn off the cob ( worth it ) And added about a half pound of chicken i had left over from the grill, a little extra chicken broth, about 1/2 a cup. Will make again"

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