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Shrimp and Corn Soup

A cozy and creamy shrimp and corn soup that warms you from the inside out, perfect for chilly evenings.
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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 sweet corn (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh herbs (e.g., cilantro or parsley) for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until onions are translucent.
  2. Stir in the sweet corn and cook for a few minutes until heated through.
  3. Add the shrimp and cook until they turn pink.
  4. Pour in the broth and bring the mixture to a boil.
  5. Reduce heat and stir in the heavy cream or coconut milk, paprika, salt, and pepper. Simmer for about 10-15 minutes.
  6. Serve hot, garnished with fresh herbs.

Notes

Store leftovers in the fridge for about 3-4 days or freeze for up to 2 months. Reheat adding a splash of broth to maintain creaminess.