Shrimp and Corn Soup
Ever walked into a kitchen and been swept away by the aroma of sizzling shrimp and sweet corn?
This Shrimp and Corn Soup is your new go-to dish that combines mouthwatering flavors with a creamy texture. It’s perfect for those chilly nights or when you’re just craving something warm and comforting. Plus, it’s incredibly simple to whip up, needing just one pot! Isn’t that a win-win?
Why make this recipe
First off, who doesn’t love an easy meal that delivers big on flavor? This Shrimp and Corn Soup offers quick cleanup and delicious flavors in under 30 minutes. It’s the ultimate family-friendly dish that both adults and kids can enjoy together. Seriously, it’s so good that you might want to hide the leftovers… or not! 😂
Ingredients
You don’t need fancy stuff — just these basics!
- 1 pound shrimp, peeled and deveined
- 2 cups corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, for garnish
Directions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
- Pour in the broth and bring to a simmer.
- Add the corn and cook for another 5 minutes.
- Add the shrimp and cook until pink, about 3-4 minutes.
- Stir in the heavy cream, and season with salt and pepper.
- Remove from heat and garnish with fresh parsley before serving.
How to make Shrimp and Corn Soup (Overview)
Whipping up this soup is as easy as it gets. Start by sautéing the onion and garlic in butter until they’re soft—your kitchen will smell divine! Next, add the broth to heat things up before tossing in the corn. Pro tip: Don’t rush the simmering step—it helps develop the rich flavors. Finally, stir in the shrimp and cream, and voilà! You’ve got a bowl of hearty goodness ready to be devoured.
How to serve Shrimp and Corn Soup
Serving this soup is an opportunity to get creative! Ladle it into vibrant bowls, and garnish with fresh parsley for that pop of color. Paired with some crusty bread, it’s a feast for the senses. The aromas blend with the creamy texture, creating a dish that practically sings comfort food!
How to store Shrimp and Corn Soup
If you have any leftovers (no judgments here!), it keeps well in the fridge for about 3 days. Just store it in an airtight container. Make-ahead tip: You can simmer the broth and corn ahead of time and add the shrimp and cream right before serving for the freshest flavors. Freezing isn’t recommended since shrimp doesn’t hold up well, but that’s a risk you won’t want to take anyway!
Tips to make Shrimp and Corn Soup
- Customize your shrimp: Try using different types, like jumbo shrimp for a heartier bite!
- Corn swap: If fresh corn is out of season, frozen corn works beautifully too!
- Extra creaminess: Want it even creamier? Add another splash of heavy cream or some cream cheese.
Variation
Feeling adventurous? You can easily make this dish vegan by swapping shrimp for chickpeas or tofu and using coconut milk instead of cream. The flavors will shift, but you’ll still enjoy a delightful soup that warms your heart!
FAQs
Can I use frozen shrimp?
Yes! Just thaw them before cooking to ensure they cook evenly.
How can I thicken the soup?
Add a slurry of cornstarch mixed with a bit of water, and allow it to simmer until thickened.
Can I make this soup ahead of time?
Absolutely! Just make the base and add shrimp and cream when you’re ready to eat.
📌 Pin this recipe for your next cozy dinner night!
Shrimp and Corn Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
- Pour in the broth and bring to a simmer.
- Add the corn and cook for another 5 minutes.
- Add the shrimp and cook until pink, about 3-4 minutes.
- Stir in the heavy cream, and season with salt and pepper.
- Remove from heat and garnish with fresh parsley before serving.
