Shrimp and Corn Soup
Dive into a comforting bowl of Shrimp and Corn Soup, a creamy and flavorful dish that combines tender shrimp, sweet corn, and hearty vegetables in a rich broth. This recipe is elevated with a touch of heavy cream, aromatic herbs like thyme and bay leaf, and a delicate kick of paprika and optional cayenne pepper for added warmth. Fresh or frozen corn and succulent shrimp bring a taste of summer to every bite, making it perfect for any season. Quick to prepare in just 45 minutes, this soup is a satisfying meal on its own or paired with crusty bread. Top it off with a sprinkle of fresh parsley and a squeeze of lemon for a bright, citrusy finish. Perfect for weeknights or gatherings, this one-pot wonder will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 large potato, peeled and diced
- 2 cups corn kernels (fresh, canned, or frozen)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional)
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 lemon wedges (for serving, optional)
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Stir in the diced potato and corn kernels, then cook for another 2 minutes.
Pour in the chicken or vegetable broth, and add the paprika, cayenne pepper (if using), thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are tender.
Gently stir in the peeled and deveined shrimp, and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked.
Reduce the heat to low and stir in the heavy cream. Let the soup warm through, but do not boil.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve hot, garnished with fresh parsley and a side of lemon wedges, if desired.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 41.8 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 5013 mg | 107% | |
*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.
