Sweet Corn and Shrimp Soup with Smoky Bacon

In our version of this South Louisiana staple, we use BBQ Shrimp Seasoning. It has everything you need for a perfectly spiced pot of soup. Despite its name, this seasoning is delicious on lots more than grilled fish. Try it on pork tenderloin or chicken. It has complex flavor with lots of kick--use this one sparingly!


3 slices bacon

1/2 stick butter

1/2 cup flour

1 small onion, diced

1 stalk celery, diced

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

2 cups frozen corn

2 tsp BBQ Shrimp Seasoning

1/2 cup canned diced tomatoes

4 1/2 cups Seafood Stock (we like Kitchen Basics...or see note below

1.5 lbs peeled shrimp

1/2 cup green onions, finely sliced

1/2 to 1 cup heavy cream, optional

Salt to taste


In a heavy bottomed dutch oven or soup pot, fry bacon until crisp. Move bacon to a plate, crumble and hold. Reserve rendered bacon fat and add butter to the reserved fat in the pot. Add flour and whisk. Cook over medium heat, stirring constantly until a blonde roux is achieved. Quickly add in onion, celery, bell peppers and corn to cool down the roux. Cook until the vegetables are wilted.

Add in the BBQ Shrimp Seasoning and diced tomatoes. Slowly add in the seafood stock while stirring constantly. Add 1/2 of the shrimp and cook for 20 minutes. Add in the remaining shrimp and green onions and cook for 5-10 mins or until the shrimp are cooked through.  Add in the cream a little at a time to adjust consistency (if desired). Taste and adjust the salt to taste. Serve with crumbled bacon on top.

*Note: If time permits, buy unpeeled shrimp, then peel and boil the peelings in water for 20 minutes to make a quick shrimp stock. A half of an onion, celery salt and crushed garlic cloves can be added if they're on hand. 

Check out how we made this in our podcast Smidgen!

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