Shrimp and Corn Soup
INGREDIENTS
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1/2 cup (1 stick) unsalted butter
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1/2 onion, chopped
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1 stalk celery, chopped
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1/4 red bell pepper, chopped
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1/4 cup all-purpose flour
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1 cup chicken broth
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1 1/2 cups heavy whipping cream
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1 1/2 cups whole milk
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One 15-ounce can cream-style corn
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1 cup corn kernels (from 2 medium ears corn)
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1 pound small shrimp (30/40s), peeled and deveined
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2 teaspoons Cajun Select Seasoning, recipe follows
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Splash liquid crab boil
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1/4 cup green onions sliced on a bias
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Kosher salt and freshly ground black pepper
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Paprika, for garnish
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2 tablespoons granulated garlic
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2 tablespoons paprika
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2 tablespoons kosher salt
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1 tablespoon cayenne pepper
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1 tablespoon onion powder
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1 tablespoon ground black pepper
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1 tablespoon sugar
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1 teaspoon dried basil
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1 teaspoon ground celery seed
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1 teaspoon dried oregano
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