Corn & Shrimp soup recipe?

thanks

how much seafood? and how big is this frozen bag of corn?

TIA

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how much seafood?

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i use a pound of crabmeat.

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how big is this frozen bag of corn?

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Not sure of the actual size. it's the bag that's roughly 4-5 x 8 in size.

ETA: it looks like a 16 oz bag of corn.

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Fresh makes a big difference to me

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i'm sure it does. But, i'm lazy.

The cob of corn should be used for any type of corn based soup, it gets the last little bit of the flavor into the mixture.

I can vouch for the Gris Gris recipe. Made it several times and it's real good and easy. Ive used some G90 sweet corm out the freezer a couple times and it worked out. You could still milk it and use the cobs in your stock.

Here ya go. I think it makes about 2 quarts plus. You can tinker with the recipe in whatever way you like.

Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup

1 lb jumbo lump crabmeat (or one pound of crawfish,shrimp or andouille)***
1/4 c butter
2 c chicken stock
seasonings to taste (salt, garlic powder, white and/or red pepper)
1 c fresh yellow corn (I use a bit more than is called for because I like corn!)
1/4 c all purpose flour
2 c half and half (you can use cream if you want it richer or thicker or fat free half and half, if you're trying to cut the fat)
white onions, chopped fine (sorry, I don't measure these. I would imagine I use about 1/4 c minimum)

Cut fresh corn off the cob, but only about half way through the kernels. Then scrape the cobs for milk.
Set aside.
*I generally microwave each cob for about 1 minute before I cut them. You can't boil this soup too much
and it takes a long time for the corn to cook on simmer. You can actually cook the corn all the way if you like.
As long as you cut the kernels half way and scrape the cobs, you will have a good corn flavor. I sometimes
put the cobs in the liquid and simmer for about 20 minutes before I add the seafood. The scraped cobs
add a good bit of flavor. Remove before adding corn kernels, scrapings and seafood.

Melt butter in a saucepan, add flour and blend well. Add chicken stock, stirring constantly. Cook until thick
and smooth. Stir in half and half, corn, onions and seasonings. Cook over low fire until corn is tender. Add
seafood and simmer for about 10 minutes to marry flavors. It's best when made the day before and reheats just fine, though you must be careful of reheating seafood and you may wish to add that after the reheat.

** I don't have a note as to how much this makes. My guess is about 8 cups with the seafood in it.

***For Corn and Andouille soup, use 1 lb of andouille. Boil water in a pot large enough to hold the andouille. While the water is boiling, add the whole andouille and turn the heat off. Let the andouille sit for about 15 minutes to release some of the grease. Drain and chop the andouille. Follow the recipe directions the same way as you would for the seafood.

***For shrimp, you may want more than a pound since the shells take up a bit of the weight. If you're shrimp are large, you may which to cut them in chunks.

The corn and andouille is really good, Walt, and it reheats better than any of them since seafood tends to overcook.