Shrimp and Corn Soup


2 tablespoons butter
1 cup chopped onion
2 tablespoons all-purpose flour
3 cups chicken broth
1 cup fresh corn kernels, cut off the cob or thawed frozen corn
1 pound raw shrimp, peeled and cut into 1/2-inch pieces
1 cup buttermilk
1/2 teaspoon seafood seasoning (such as Old Bay)
1/2 cup chopped fresh parsley


Heat the butter in a medium saucepan over medium-high heat. Add the onion and cook for 5 to 7 minutes, or until tender. Stir in the flour and cook for 1 minute. Gradually whisk in the broth and bring to a boil, whisking constantly. Reduce the heat to medium-low, add the corn, and simmer for 5 minutes. Add the shrimp, stir, and cook until the shrimp turn pink, about 2 minutes. Stir in the buttermilk and the seafood seasoning. Remove from the heat, cover, and let stand for 4 minutes. Stir in the parsley and serve.


Makes 4 servings.

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