Ingredients
Scale
- 4 tablespoons butter
- ½ cup celery (chopped)
- 4 green onions (sliced, white and green parts separated)
- 4 cloves garlic (minced)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 (15-ounce) can cream-style corn
- 1 ½ cups corn kernels (fresh or frozen)
- 1 pound shrimp (peeled, deveined, uncooked)
- 2 teaspoons Old Bay seasoning (plus more to taste)
Instructions
- Sauté the veggies: Start by warming your pot over medium-high heat, and add the butter. Once melted, toss in your chopped celery and the white parts of your green onions. Let them cook for about 3 minutes until softened and fragrant. (I’ve found that rushing this step can lead to undercooked veggies, so take your time.)
- Add the garlic: Throw in your minced garlic, salt, and black pepper. Cook for just another minute—garlic can burn quickly, and you definitely don’t want that bitter taste!
- Thicken it up: Here’s where the magic happens. Sprinkle in the flour, and stir until everything’s coated. You’ll want to take the pot off the heat for a second as you pour in the milk and cream (I’ve learned the hard way that adding it over high heat can make the dairy separate). Then, return the pot to the heat, bring the mixture to a boil, and keep stirring. Once it hits a simmer, lower the heat and let it bubble away until it starts to thicken.
- Add the corn: Stir in both the cream-style corn and the kernels. Let it simmer for about 5 minutes to allow the flavors to blend. This is usually the moment when my kitchen smells amazing, and I start getting impatient for dinner!
- Shrimp time: Add your shrimp and sprinkle in the Old Bay seasoning. Stir well, and let the shrimp cook for about 3 minutes, or until they’re no longer translucent. You’ll know they’re ready when they turn a nice pink color. Be careful not to overcook the shrimp—it happens quickly, and no one likes rubbery seafood!
- Final touches: Taste the soup and adjust the seasoning if needed. Once you’re happy with the flavors, ladle the soup into bowls, and garnish with the green parts of your sliced onions.
Notes
If you have leftovers, this soup stores well in the fridge for up to 3 days. Just make sure to let it cool down completely before putting it in an airtight container. When reheating, warm it gently over low heat, stirring occasionally to prevent the cream from separating. If the soup seems a little thick after refrigeration, just add a splash of milk or broth to loosen it up. Avoid reheating the shrimp for too long, as it can turn tough and rubbery.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner