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Shrimp and Corn Soup

This creamy and savory shrimp and corn soup is quick, easy, and perfect for busy weeknights or a spontaneous dinner party.
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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
Calories: 350
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and garlic, and sauté until the onion is translucent.
  3. Stir in the corn and cook for another 2-3 minutes.
  4. Pour in the broth and bring it to a simmer.
  5. Add the shrimp and cook until they are pink and opaque.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Simmer for an additional 5 minutes.
  8. Serve hot, garnished with fresh parsley.

Notes

This soup keeps well in the fridge for about 3 days. Store it in an airtight container. It can be frozen for up to 3 months. Reheat on the stove until warmed through.