Ingredients for Shrimp And Corn Soup Crock Pot
- Cream Style Corn
- 4 cups Whole Kernel Corn
- Rotel Tomatoes & Chilies
- Bell Pepper
- 1/2 cup chopped Onion
- 2 cloves minced Garlic
- Parsley
- Tomato Sauce
- Celery
- Water
- Cream Of Celery Soup
- Worcestershire Sauce
- Cajun Seasoning
- 1 lb peeled & deveined Shrimp
- 2 tablespoons chopped Green Onions
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
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How to Make Shrimp And Corn Soup Crock Pot
- Sauté 1/2 cup chopped onion and 2 cloves minced garlic in 1 tablespoon olive oil until softened.
- Place sautéed onions and garlic, 4 cups corn (fresh or frozen), 4 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt in your slow cooker.
- Cook on low for 7 hours.
- Add 1 pound peeled and deveined shrimp during the last hour of cooking.
- Stir gently and switch the slow cooker to high for the remaining 30 minutes. This will help to heat through and slightly thicken the soup.
- Ladle into bowls and garnish with 2 tablespoons chopped green onions before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
44g
Fat
6g
Carbs
18g