10/18/2025
Happy Saturday, friends!
Tuhmara’s Shrimp & Corn Soup w/Corn Casserole
Soup ingredients
1 stick of butter (there are no substitutes for real butter)
Pictsweet frozen seasoning blend 10 oz (bell peppers, onions, celery, parsley)
1 Tablespoon Tony’s
2 pounds of shrimp (I buy the frozen gulf shrimp from Sam’s)
Frozen super sweet corn 16 oz
Pictsweet frozen sweet cream corn 16 oz (Super 1 has this)
Half and half (whole milk will substitute) 1 cup-2 cup
Mix up your corn casserole first and getting it cooking. Recipe below.
Get ya soup pot
Melt a stick butter
Throw in frozen seasoning blend.
Cook until the veggies are well done but not burnt
Add a tablespoon of Tony’s
Add two pounds of shrimp. I only buy ones from American. Don’t know what’s in those from other places.
Cook until shrimp are done - about medium heat
Add some frozen super sweet corn - about 16 oz
Add frozen cream corn (you can use can cream corn or you can make your own cream corn by putting frozen corn and half and half in ninja and blend till creamy)
According to your liking - add some half and half, more or less depending on how thick you like your soup.
Cook till corn is done - medium to low heat - be careful not to cook to hot or will stick to bottom of pan.
Simmer until corn casserole is done.
Corn Casserole ingredients
1 stick of butter
1 box of Jiffy corn bread mix (you can use whatever corn bread mix you like best)
8 oz sour cream
1 can whole kernel corn (drained)
1 can cream corn
Salt and pepper
Get ya a glass mixing bowl and melt the butter in microwave
Add the rest of the ingredients.
Mix well.
Spray a 9 x 12 pan.
Pour your mixture in the pan, spread evenly.
Bake at 375 for 1 hour.
Get your favorite bowl. Put some corn casserole in it. Add soup on top.
For years we ate the soup with crackers. Then one cold winter day I cooked corn casserole at the same time as I cooked the soup. Somebody put them in the same bowl and well the rest is history.
