4-5cups warm chicken stock,(adjust thickness with more or less)
5ears of corn,(about 3 cups)
1teaspoon white pepper
1 potato,(about half pound)
1tablespoon chopped flat-leaf parsley
Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Set aside. You may also use frozen corn.
Next, generously season the shrimp with creole seasoning. Heat oil/butter over medium heat in a heavy-bottomed Dutch.
Sauté the shrimp for about 3 -5 minutes and set aside.
In the same pan, add onions, garlic, bay leaf, and thyme sauté for about a minute, followed by celery sticks, red bell pepper, smoked paprika, and Creole Cajun seasoning. Continue cooking for about 5-7 minutes until onions are soft.
Add the tomato paste and cook for further minute or two before pouring in the chicken stock, corn, white pepper and potatoes.
Bring to a boil and let it simmer for about 20 -30 minutes or until the potatoes are fully cooked and tender - enough to thicken the soup. Top with sautéed shrimp (you may also add shrimp, if desired, at the last 3-5 minutes before turning off the stove ). You do not want to overcook the shrimp. Garnished with chopped flat-leaf parsley.
If you use frozen shrimp, thaw them in the refrigerator just before tossing them into the skillet.
For added heat, you may add minced fresh or canned jalapenos or mild green chili pepper.
You may use fresh or frozen corn kernels instead of the canned corn and creamy-style corn.
You may add rice to this mixture and some bacon bits or diced ham if desired.
Not a fan of potato? You may swap it for butternut squash or rice to help thicken the soup.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.