Description
A comforting and flavorful Shrimp and Corn Soup that is easy to make and perfect for a cozy meal. This creamy soup is loaded with tender shrimp, sweet corn, and savory vegetables in a delicious broth.
Ingredients
Scale
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 small carrot, diced
Soup Base:
- 4 cups low-sodium chicken or vegetable broth
- 1 cup fresh or frozen corn kernels
- 1 medium potato, peeled and diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
Shrimp:
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup milk or half-and-half
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Vegetable Mixture: Heat olive oil in a large pot and sauté onion, garlic, celery, and carrot until softened.
- Cook Soup Base: Add broth, corn, potato, paprika, thyme, salt, and pepper. Simmer until potatoes are tender.
- Add Shrimp: Stir in shrimp and cook until pink and opaque.
- Finish Soup: Pour in milk or half-and-half, simmer briefly, adjust seasoning, garnish with parsley, and serve hot.
Notes
- For a creamier texture, blend half the soup before adding shrimp.
- Try sweet potatoes or bell pepper for variations.
- This soup pairs well with crab or mixed seafood.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 150 mg
