Kim's Shrimp and Corn Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 bunch of chopped green onion
- 2 (12 ounce) packages shrimp or (12 ounce) packages crawfish, if you prefer
- 1 (14 3/4 ounce) can whole kernel corn (drained)
- 1⁄2 tablespoon liquid crab boil
- 1⁄2 cup butter
- 1 pint half-and-half cream
- 4 ounces cream cheese
directions
- Mix all ingredients (except the shrimp or crawfish) together in a crockpot until blended and butter is melted. Now add the seafood (make sure you have squeezed out the liquid. We used pre-cooked frozen salad shrimp or crawfish).
- Let simmer for two hours and serve with a good crusty french bread! This is simply wonderful!
- You might also add some Tony's seasoning to your taste.
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Reviews
-
I cut this recipe in half & with one exception, I followed it right on down ~ I did substitute some homemade cream of celery soup for the mushroom kind! That said, you have a VERY NICE TASTING SOUP here, & one I'd be happy to make again (not often, but again, nevertheless)! Thanks for sharing this unique dish! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]
Tweaks
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I cut this recipe in half & with one exception, I followed it right on down ~ I did substitute some homemade cream of celery soup for the mushroom kind! That said, you have a VERY NICE TASTING SOUP here, & one I'd be happy to make again (not often, but again, nevertheless)! Thanks for sharing this unique dish! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]