Shrimp & Corn Soup

Never ate it at Brunet's is it cream based or more of a stock?

Cream based from the TD recipe book

Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup
Makes: About 8 cups with added seafood

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
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 and 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.


***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***

My stock based

make a med brown roux, add trinty, cook well, add can of tomatoes add 1 quart of seafood stock and 1 quart of water, add just a little sliced andoullie and cook on med low heat for an hour or so, add 1lb frozen corn and 1 lb shelled shrimp and cook until shrimp are done, add green onion tops,

add seasonings of your choice and add more water if it is too thick, for a great bonus add some crabmeat before serving

River Road Recipes II, p. 34.

quote:

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Shrimp & Corn Soup

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Ask the Mexican restaurant, La Carreta's.

They now serve it.