Shrimp and Corn Soup

Kitchen Tested
  • Yield 12 cups
  • Prep 5 mins
  • Cook 10 mins

Canned cream-style corn makes a rich base for this seafood soup.

shrimp and corn soup
Mark Boughton Photography / styling by Teresa Blackburn


2 cans (15-ounce) cream-style corn
2 cups frozen corn
2 cans (10-ounce) diced tomatoes with green chiles
1 can (15-ounce) tomato sauce
2 pounds peeled shrimp
1 bunch chopped green onions


  1. Heat creamed corn, frozen corn, tomatoes with green chiles, and tomato sauce in a large saucepan. Add  shrimp and green onions. Cook 5 minutes or until shrimp are done.

Recipe by Holly Clegg.



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