Description
Shrimp and Corn Soup is a comforting and flavorful dish that combines tender shrimp with sweet corn in a creamy broth, perfect for any occasion.
Ingredients
Scale
- 1 lb 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
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Stir in corn kernels and cook for a few minutes.
- Add the broth and bring to a boil.
- Reduce heat and let it simmer for about 10 minutes.
- Add the shrimp and cook until they turn pink.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add red pepper flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or carrots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg