Description
This creamy Shrimp and Corn Soup is a comforting American seafood dish that combines tender shrimp, sweet corn, and aromatic vegetables in a flavorful broth enriched with cream. Perfect for an easy weeknight meal or a cozy lunch, this soup is both satisfying and delicious with subtle smoky and spicy notes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 medium carrot, diced
- 4 cups chicken or seafood broth
Main Ingredients
- 2 cups fresh or frozen corn kernels
- 1 pound raw shrimp, peeled and deveined
Seasonings and Garnish
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, chopped celery, and diced carrot. Sauté for 5–6 minutes until the vegetables are softened and fragrant, creating a flavorful base for the soup.
- Add Spices: Stir in smoked paprika, cayenne pepper if using, and dried thyme. Mix well to coat the vegetables, allowing the spices to bloom for about a minute to enhance their flavors.
- Add Broth and Simmer: Pour in the chicken or seafood broth and bring the mixture to a gentle simmer. Add the corn kernels and cook for 5 minutes, allowing the sweet corn to infuse the broth.
- Cook Shrimp: Add the raw peeled and deveined shrimp to the pot. Continue to simmer for 3–4 minutes, until the shrimp turn pink and are cooked through, ensuring a tender texture.
- Finish with Cream: Lower the heat to a gentle simmer and stir in the heavy cream or half-and-half. Allow the soup to cook for another 2 minutes without boiling, which helps to blend the creamy texture with the broth.
- Season and Serve: Remove the pot from heat. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning with salt and black pepper to taste. Serve the soup hot alongside crusty bread or crackers for a complete meal.
Notes
- For a dairy-free version, substitute coconut milk for the heavy cream.
- Add a splash of white wine or a bay leaf while simmering the broth to deepen the soup’s flavor.
- If using frozen shrimp, make sure to thaw and pat dry before cooking to avoid excess water diluting the soup.
