Tiffany's Easy Creamy Shrimp and Corn Soup
Ingredients
- 1 pound shrimp, peeled & deveined
- 1 (8 oz) package of cream cheese, cubed
- 1 stick of butter
- 2 (10 1/2 oz) cans of cream of potato soup
- 2 (16 oz) cans of corn, undrained
- 1 cup of onion, chopped
- salt and pepper to taste
- Tony's Chachere's seasoning, optional (to taste)
Step-by-Step Instructions
- In large pot, melt butter and cook onions on medium heat until tender, about 5-10 minutes.
- Add cream of potato soup, cream cheese, corn, salt & pepper (and Tony’s if using). Cover and cook on medium heat for approximately 30 minutes, stirring frequently to help the cream cheese melt and blend smoothly.
- Add shrimp and cook until shrimp are pink and cooked through, approximately 10 more minutes.
Common Problems and Solutions
Q: Why is my cream cheese not blending smoothly?
A: Make sure to cube the cream cheese before adding it to the pot, and stir frequently during the 30-minute simmer time. The heat and stirring will help it melt completely into the soup. You can also let the cream cheese come to room temperature before adding.
Q: Can I use fresh or frozen corn instead of canned?
A: Yes! If using fresh corn, you'll need about 3-4 cups of kernels. If using frozen, add it straight from the freezer. Note that canned corn adds extra liquid to the soup, so if using fresh or frozen, you may want to add 1/2 to 1 cup of chicken or seafood stock to achieve the right consistency.
Q: How do I know when the shrimp are done?
A: Shrimp cook quickly and are done when they turn pink and opaque throughout, usually 3-5 minutes depending on size. Don't overcook them or they'll become rubbery—as soon as they're pink, they're ready.
Tips and Techniques
Don’t skip the step of cooking the onions until tender first—this builds a sweet flavor base for the soup. Stir the soup frequently during the 30-minute simmer to prevent scorching on the bottom and to help the cream cheese incorporate smoothly.
Ingredient Substitutions
- cream of potato soup: cream of celery or cream of mushroom soup
- fresh shrimp: frozen shrimp, thawed and drained
- butter: olive oil or vegetable oil
- Tony's Chachere's seasoning: Cajun seasoning blend or a mix of paprika, garlic powder, and cayenne
Equipment Needed
- large pot or Dutch oven
- wooden spoon for stirring
