Shrimp & Corn Soup

October 9, 2014

If Jeremy hadn't been working out lately to prep for the Warrior Dash this weekend I wouldn't have heard a word about this dish making him fat. 

However, if there is anything you need to know at our house his disdain for what I cook is directly related to what "thing" is coming up. Albiet, while he was training for the marathon a few years ago I couldn't keep weight on the man. 

I did lighten this up just a smidge for the man, and when I say lighten up I don't at all mean it wasn't still super heavy. 

Don't look at this for a moment and think this is healthy, it's only good for you if you fall into the calf category and have a need for high amounts of milk fat. 

But it's dang good and that's what matters. 

Shrimp & Corn Soup

1 stick of butter
1 small onion
1 small bell pepper
1 can of cream of potato soup
1 large russet potato, cubed and cooked through
2 cans of corn (14 oz ish)
1 lb peeled shrimp
2 pints of half and half
1 can of cream of mushroom soup
1 small package of cream cheese
3 green onions, plus extra for topping
1/2 tsp garlic powder
Cajun Seasoning and Pepper to taste

Melt butter. Saute bell pepper, garlic, and onion. When onion and pepper are nearly done add in the cubed potato. Add in cream cheese, half and half, and soups. When cream cheese is nearly melted, add in shrimp and corn. Bring to a low boil and stir frequently. Cook 10 minutes or until shrimp is done. Season with pepper and Cajun seasoning to taste.

*I didn't actually use butter in mine, I was completely out. I opted for grape seed oil because I had it on hand and it worked out fine. So if you don't want all the butter go for olive oil or another you keep stocked. Also, if you aren't in the mood to chop and want this to go even faster, buy a bag of seasoning blend and small bag of cubed hash brown potatoes. 

As per the usual with Nanny's recipes there aren't a ton of directions. This actual recipe was emailed from my Pop's sister Frances. I have quite a few recipes in this collection though that have come from recipes they've tried and emailed out to their siblings.

I didn't go too heavy on the Cajun Seasoning in the soup, I left that mainly to be added to individual servings. Not everyone likes the same amount of spice and salt around here!

What's your favorite soup to make in the fall?