Shrimp and Corn Soup Crock Pot
Dive into a bowl of creamy, flavorful comfort with this Shrimp and Corn Soup made effortlessly in a crock pot. Brimming with tender shrimp, sweet corn, hearty potatoes, and aromatic vegetables, this soup is elevated with the warm, zesty kick of Old Bay seasoning and a hint of dried thyme. A partial blend of the soup creates a velvety texture while keeping delightful chunks for a rustic feel. Finished with a swirl of heavy cream and garnished with fresh parsley, this easy slow-cooker recipe is perfect for cozy nights or casual entertaining. Serve with a squeeze of fresh lemon for a tangy burst and enjoy a seafood-inspired delight that’s as satisfying as it is simple to prepare. Perfect for those searching for crock pot soup recipes, shrimp dishes, or hearty comfort food!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 cups Frozen corn kernels
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 medium Russet potatoes (peeled and diced)
- 2 stalks Celery (diced)
- 1 large Carrot (diced)
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Butter
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large skillet, melt the butter over medium heat. Add the onion, celery, carrot, and garlic. Sauté for 3-5 minutes, or until the vegetables are slightly softened.
Transfer the sautéed vegetables to the crock pot. Add the diced potatoes, corn, chicken broth, Old Bay seasoning, thyme, salt, and black pepper. Stir everything to combine.
Cover the crock pot with the lid and cook on high for 3 hours or on low for 6 hours, until the potatoes are fork-tender.
After the cooking time, use an immersion blender to blend part of the soup directly in the crock pot, leaving some chunks for texture. (Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return it to the crock pot.)
Add the shrimp to the crock pot and stir in the heavy cream. Cover and cook on high for an additional 20-30 minutes, or until the shrimp are cooked through and pink.
Taste the soup and adjust seasoning, adding more salt or pepper if necessary.
Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for an extra tangy kick.
Enjoy your hearty and delicious Shrimp and Corn Soup straight from the crock pot!
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 6272 mg | 273% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 44.7 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 469 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5756 mg | 122% | |
*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.
