Oh, let me tell you about the comfort of shrimp and corn soup! There’s something so delightful about the combination of tender shrimp and sweet corn swimming in a creamy, flavorful broth. It’s like a warm hug on a chilly day! I remember the first time I made this dish—my kitchen filled with the inviting aromas of sautéed garlic and onion, and I just knew it was going to be special. The best part? It’s incredibly easy to whip up, making it perfect for a cozy weeknight dinner or a special gathering. Trust me, once you try this recipe, it’ll become a favorite in your home, too!

Ingredients for Shrimp and Corn Soup

1 pound shrimp, peeled and deveined
2 cups corn kernels, fresh or frozen
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Chopped parsley for garnish

How to Prepare Shrimp and Corn Soup

Now, let’s dive into the fun part—making this delicious shrimp and corn soup! It’s really straightforward, and I promise you’ll have it ready in no time. Let’s get started!

Step-by-Step Cooking Instructions

First, grab a large pot and heat the olive oil over medium heat. You want it nice and warm but not smoking—just enough to get the flavors going!
Once the oil is shimmering, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant. Oh, the smell is heavenly!
Next, pour in the chicken broth and bring it to a rolling boil. This is where the magic starts to happen!
Now, add in the corn kernels and shrimp. Cook everything together for about 5-7 minutes, or until the shrimp turns that lovely pink color. It’s like watching a beautiful transformation!
After that, stir in the heavy cream and season with salt and pepper to taste. Let it simmer for another 5 minutes, allowing all those flavors to meld together—trust me, it’ll be worth the wait.
Finally, garnish with freshly chopped parsley just before serving. It adds a pop of color and a fresh taste!

And there you have it! A hearty, comforting shrimp and corn soup ready to be enjoyed. You’re going to love it!

Why You’ll Love This Recipe

Quick to make—perfect for busy weeknights!
Rich and creamy, bringing comfort in every spoonful.
Sweet corn and tender shrimp create a delightful flavor combo.
Uses simple ingredients you probably already have on hand.
Great for meal prep; it tastes even better the next day!
Perfectly pairs with crusty bread for dipping and savoring.
Everyone loves it—kids and adults alike will ask for seconds!

This shrimp and corn soup is not just a meal; it’s a warm embrace on a bowl! I can’t wait for you to try it!

Tips for Success

To ensure your shrimp and corn soup turns out absolutely perfect, here are a few handy tips! First off, always opt for fresh shrimp if you can—it’s a game changer for flavor! Don’t forget to taste as you go; adjusting the seasoning with salt and pepper can really elevate the dish to your liking. Also, if you want an extra creamy soup, you can add a splash more of heavy cream at the end. And remember, letting the soup simmer for a few minutes helps all those wonderful flavors meld together beautifully. Trust me, these little tweaks will make a big difference!

Nutritional Information

Here’s the estimated nutritional breakdown for a serving of my delightful shrimp and corn soup. Remember, these values are approximate and can vary based on specific ingredients and portion sizes:

Calories: 320
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Protein: 22g
Carbohydrates: 18g
Fiber: 2g
Sugar: 5g
Sodium: 600mg
Cholesterol: 150mg

This soup is not only delicious but also packed with protein and comforting flavors. It’s a wonderful way to enjoy a hearty meal without the guilt!

FAQ Section

Can I use frozen shrimp?

Absolutely! You can definitely use frozen shrimp for this recipe. Just make sure to thaw them completely before adding them to the soup. I usually recommend placing them in the fridge overnight or running them under cold water for a quick thaw. This way, they’ll cook evenly and still taste delicious!

What can I serve with shrimp and corn soup?

This shrimp and corn soup pairs beautifully with a variety of sides! I love serving it with some crusty bread for dipping—there’s something so satisfying about that combo! A simple green salad with a light vinaigrette also complements the richness of the soup nicely. If you’re feeling a bit indulgent, a side of garlic bread is always a hit too!

How long does shrimp and corn soup last in the fridge?

Your shrimp and corn soup can last in the fridge for about 3-4 days when stored in an airtight container. Just make sure to let it cool completely before sealing it up. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave. Just give it a good stir, and you’ll be right back in that cozy flavor zone!

Serving Suggestions

When it comes to serving shrimp and corn soup, you’ll want to enhance that comforting experience! A warm, crusty baguette or some buttery garlic bread is just perfect for dipping into the creamy broth—trust me, you won’t want to miss that! I also love pairing this soup with a fresh garden salad, tossed lightly with a lemon vinaigrette to balance the richness. And if you’re in the mood for something a bit heartier, a side of roasted vegetables or a simple quinoa salad works wonders. These sides not only complement the soup beautifully but also make your meal feel complete and satisfying!

For more delicious recipes, check out our all recipes page or try making a Greek pasta salad as a refreshing side!

Shrimp and Corn Soup: A Heartwarming Delight in 30 Minutes

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Print Recipe

Description

A hearty shrimp and corn soup that combines fresh shrimp with sweet corn in a flavorful broth.

Ingredients

Scale

1 pound shrimp, peeled and deveined
2 cups corn kernels, fresh or frozen
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until soft.
Pour in chicken broth and bring to a boil.
Add corn and shrimp, cook until shrimp turns pink.
Stir in heavy cream, season with salt and pepper.
Simmer for 5 minutes.
Garnish with parsley before serving.

Notes

Use fresh shrimp for the best flavor.
Adjust seasoning according to your taste.
Serve with crusty bread for a complete meal.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 22g
Cholesterol: 150mg

Keywords: shrimp, corn, soup, seafood, comfort food

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