Description
A comforting and flavorful shrimp and corn soup, perfect for a cozy meal. This hearty soup combines tender shrimp, sweet corn, and savory broth with a hint of spice.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 4 cups chicken or seafood broth
- 1 cup milk or cream
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 tbsp chopped parsley or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot. Sauté until softened, about 5 minutes.
- Add corn kernels and stir to combine. Cook for another 2-3 minutes.
- Pour in the chicken or seafood broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-4 minutes.
- Stir in the milk or cream, paprika, and cayenne pepper if using. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with chopped parsley or green onions.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Use fresh corn when in season for extra sweetness and flavor.
- Add diced potatoes for a heartier soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg