Description
The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup.
Ingredients
- ½ cup butter
- 1 small onion, chopped
- ½ bunch green onions, chopped
- 3 stalks celery, chopped
- 1 small orange bell pepper, chopped
- 1 (10.75 ounce) can reduced sodium cream of mushroom soup
- 1 (10.75 ounce) can reduced sodium cream of celery soup
- 10 ¾ fluid ounces water
- 1 (14.75 ounce) can creamed corn
- 1 (10 ounce) package frozen corn
- 2 pounds peeled and deveined medium shrimp
- 1 pint half-and-half cream
- ½ cup chopped fresh parsley
- ½ teaspoon liquid shrimp and crab boil seasoning
- ¼ teaspoon Creole seasoning, or to taste
- salt and black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Mix in onion
- green onions
- celery
- and bell pepper. Cook and stir until tender.
- Pour cream of mushroom soup
- cream of celery soup
- 1 soup can of water
- creamed corn
- and frozen corn into pot. Cook 20 minutes
- stirring occasionally
- until heated through.
- Mix in shrimp
- and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 12