Shrimp, Corn & Potato Soup

Perfect for cooler evenings or slow weekends, this soup balances bold Cajun seasoning with creamy finishes that mellow the spice and create a satisfying, hearty bowl every time.

From the kitchen of Fred and Chris Credeur

Article sponsored by Half Shell Oyster House

Ingredients:
  • ½ stick butter, divided
  • 5–6 tbsp. roux
  • 2–3 onions, finely chopped
  • ½ red bell pepper, finely chopped
  • 3 stalks celery, finely chopped
  • Cajun seasoning (Tony’s or preferred blend), to taste
  • 1 small can tomato sauce
  • 1 can Rotel tomatoes, drained
  • 1 box (32 oz) chicken broth, heated
  • 2 c. water, heated
  • 1–2 cans potato soup
  • ½–1 bag frozen corn
  • ½ can evaporated milk
  • 1–2 lbs. fresh shrimp, peeled and deveined
  • Heavy cream or cornstarch, optional for thickening

Instructions:
  1. Start the Base
    In a large pot, melt ¼ stick of butter over medium heat. Stir in the roux until smooth and fragrant.
  2. Add the Vegetables
    Place the onions, red bell pepper, and celery into a food processor and chop very finely. Add the vegetable mixture to the pot and sauté until softened and cooked through.
  3. Season and Build Flavor
    Add the remaining ¼ stick of butter and sprinkle generously with Cajun seasoning. If the mixture becomes too thick, add a small amount of water to loosen it.
  4. Tomatoes In
    Stir in the tomato sauce and drained Rotel tomatoes. Cook until the mixture thickens, adding a little water if needed.
  5. Create the Soup Base
    Pour in the heated chicken broth and 2 cups of heated water. Bring to a boil, then reduce heat and simmer for 30–40 minutes to allow flavors to develop. Simmer longer if a deeper flavor is desired.
  6. Make It Creamy
    Stir in the potato soup and cook until fully dissolved into the broth.
  7. Add Corn and Adjust Seasoning
    Add frozen corn and adjust Cajun seasoning to taste. If the soup feels too spicy, don’t worry—the next step will mellow it.
  8. Finish with Dairy and Shrimp
    Stir in evaporated milk. Add the shrimp (lightly pre-cooked to remove excess water, if preferred) and simmer just until shrimp are pink and cooked through.
  9. Thicken if Needed
    If the soup needs more body, add a splash of heavy cream or a cornstarch slurry until the desired consistency is reached.

Serving Suggestions:
Serve hot with:
Crusty French bread
A simple green salad

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