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Shrimp and Corn Soup

This delightful blend of fresh shrimp and sweet corn creates a creamy, comforting dish that's quick to whip up, making it perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 cups corn kernels (fresh or frozen)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish

Method
 

Cooking Steps
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  2. Add shrimp and cook until they turn pink.
  3. Stir in corn and broth, bringing to a simmer. Cook for about 10 minutes.
  4. Reduce heat and stir in heavy cream. Season with salt and pepper to taste.
  5. Let it heat through for 5 more minutes. Serve hot, garnished with chopped parsley, and enjoy with crusty bread.

Notes

For a creamier texture, blend half the soup and mix it back in. If you’re out of shrimp, try using diced chicken or roasted veggies for a vegetarian twist. For a spicy version, toss in some diced jalapeños.