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Shrimp and Corn Soup

This Shrimp and Corn Soup is a creamy, flavorful dish perfect for chilly nights, made in just one pot and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 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

Method
 

Cooking
  1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
  2. Pour in the broth and bring to a simmer.
  3. Add the corn and cook for another 5 minutes.
  4. Add the shrimp and cook until pink, about 3-4 minutes.
  5. Stir in the heavy cream, and season with salt and pepper.
  6. Remove from heat and garnish with fresh parsley before serving.

Notes

For added flavor, simmer the broth and corn ahead of time; add the shrimp and cream before serving for freshness. Store leftovers in an airtight container in the fridge for about 3 days. For a vegan option, substitute shrimp with chickpeas or tofu and use coconut milk instead of cream.