Corn and Shrimp Soup
Dive into a bowl of rich and comforting Corn and Shrimp Soup, a perfect blend of sweet, creamy corn and tender, juicy shrimp elevated by a touch of aromatic spices. This hearty soup starts with sautéed onions and garlic, then layers in fresh corn kernels, diced potatoes, and delicate hints of thyme and paprika. Blended to achieve a velvety yet chunky texture, it’s finished with a splash of heavy cream for ultimate indulgence and simmered shrimp that melt in your mouth. Topped with vibrant green onions and parsley, this one-pot wonder is not only quick to make in under an hour but also brimming with fresh, wholesome ingredients. Whether served as a satisfying weeknight dinner or a sophisticated appetizer, this creamy shrimp and corn soup is sure to impress. Perfect for fans of seafood chowder or creamy soups, it’s an irresistible recipe that brings restaurant-quality flavors right to your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 pound shrimp, peeled and deveined (medium size)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the unsalted butter and olive oil. Once the butter is melted, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the fresh corn kernels, diced potatoes, paprika, dried thyme, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, to coat the vegetables in the spices.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are tender.
Using an immersion blender, puree about half of the soup in the pot to create a creamy texture while still leaving some chunks for a hearty consistency. If you don’t have an immersion blender, remove half of the soup, blend it in a countertop blender, and return it to the pot.
Add the heavy cream to the soup and stir well to combine. Adjust seasoning with additional salt and pepper if needed.
Increase the heat to medium, add the shrimp, and cook for 5-7 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked.
Ladle the soup into bowls, and garnish with sliced green onions and fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 34.1 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4642 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
