Sweet Corn and Shrimp Soup

Prep Time: 1 and 1/2 Hours
Yields: 6 Servings

My grandmother, or Mamere as we called her, made the best corn and shrimp soup, period. It was from her I learned the secret of the flavorful shellfish stock that really made her soup a standout. Mamere used to put the corncobs in the stock after cutting the kernels off. This step gave the soup an extra boost of rich, corn flavor when the stock was added.


6 ears Silver Queen corn
2 pounds freshwater or other shrimp, peeled and reserve shells
1 gallon water
1 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1/4 cup diced garlic
1 cup flour
1 cup tomato sauce
1 cup heavy whipping cream
1/2 cup sliced green onions
1/2 cup chopped parsley
salt and cracked black pepper to taste
Louisiana hot sauce to taste


Using a sharp knife, cut lengthwise through kernels to remove them from cob. Scrape each cob again to remove all "milk" (juice remaining on cob) and additional pulp from corn. Place kernels in a bowl and set aside, reserving cobs. In a 1-gallon stockpot, combine corncobs, 1 gallon water and reserved shrimp shells. Boil 30 minutes or until liquid reduces to 2 and 1/2 quarts. Strain, reserve stock and set aside, discarding solids. In a 2-gallon stockpot, heat butter over medium-high heat. Add reserved corn, onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add flour, whisking constantly, until a white roux is achieved. Add tomato sauce and reserved stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to a simmer. Add half the shrimp and cook 30 minutes. Add remaining shrimp, cream, green onions and parsley. Allow shrimp to cook approximately 10 minutes. Season to taste using salt, pepper and hot sauce.