Just made an awesome Shimp and Corn soup last night. I took some ideas from a few things I saw online, but I changed it up a bit because neither my wife nor I like lots of veggies (onions, celery, tomatoes, etc) in our food. We like the flavor, but not the big pieces.
Ok so here is what I came up with last night and it came out really, really good.
2 lbs of peeled LA shrimp (medium)
1/2 garlic clove (chopped)
(2) 32oz half and half cartons
(2) cans of chick broth
(4) cans of unsalted sweet whole kernels (you can probably add a few more, it's hard to tell exactly how much is in there)
(1) small box of velvetta cheese
(1) regular sized bag of shredded mozzerella
(1) regular sized bag of shredded chedder
(1) stick of butter
Some Louisiana crab boil
On medium heat in a medium sized stewing pot pour the half and half, chicken broth, corn in. As the heat rises, add the velvetta cut into cubes, and the rest of the cheese., stirring to be sure the bottom doesn't receive too much heat that makes it stick.
In a sautee pan, add the garlic and stick of butter and sautee lightly. Then add the shrimp and a crab boil. (the amount of crab boil really depends on how spicy you want it... remember the shrimp are peeled so they will absorb alot of the flavor.) Keep stirring the shrimp so that they cook and so that they're nice and covered with the garlic, butter, and crab boil.
When they're cooked... dump all of the contents into the pot with the soup. Heat and stir until all of the cheese is melted, but you should be good to go shortly. Taste to see if you think it's spicy enough, if not gradually add some more crab boil.. remember it's very spicey so don't add as much as you would with Tony's or any other creole seasoning.
Enjoy. :9: