Shrimp & Corn Soup from Yvette Marie's

yields about 7, eight ounce servings


1 stick butter
1/2 cup flour
1/2 cup each diced onions & bell peppers
1/4cup diced celery
1/2 tsp chopped garlic
1 to 2 sprigs fresh thyme
1 bay leaf
5 cups room temperature milk
1 and 1/2 cups room temperature heavy cream
1 tsp salt
1/2 tsp black pepper
1 pinch cayenne
1 cup frozen corn
1 pound frozen shrimp
1/4 cup chopped parsley
1/4 cup sliced scallions


  • In a heavy bottom sauce pot combine butter and flour – mix well
  • Add onion, pepper, celery, garlic, & thyme. Saute for about 10 minutes over low to medium heat
  • Add bay leaves, milk, & cream. Stirring constantly.
  • Season with salt, pepper, & cayenne
  • Add corn and let cook until hot again
  • Add shrimp and bring to a lightly rolling boil. Let cook about 10 to 15 minutes until shrimp are just done.
  • Stir in parsley and scallions. Serve immediately