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Shrimp and Corn Soup

A warm, creamy soup that combines shrimp and sweet corn for a delightful, family-friendly meal that's quick to prepare.
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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 Fresh or frozen
  • 2 cups sweet corn 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
  • to taste salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onion and garlic; sauté until translucent.
  3. Pour in the broth and bring to a simmer.
  4. Stir in the sweet corn and cook for about 5 minutes.
  5. Add the shrimp and cook until they turn pink, about 3-4 minutes.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Simmer for an additional 2-3 minutes. Serve hot, garnished with fresh parsley.

Notes

Don’t rush the sautéing; let those onions and garlic get soft for maximum flavor. You can replace shrimp with chicken or tofu for a vegetarian option. A pinch of red pepper flakes can add some heat. This soup keeps well in the fridge for about 3 days and can be frozen for up to 2 months.