Imagine a pot of Shrimp and Corn Soup simmering on your stove, the aroma of savory shrimp and sweet corn mingling with a hint of spice.
This comforting soup is an effortless delight, perfect for a cozy evening at home.
As the creamy broth envelops the tender shrimp and corn, each spoonful becomes a warm embrace.
Let’s bring this delicious and hearty dish to life in your kitchen today!
Kitchen Tools Required
- 1 large pot
- 1 medium skillet
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 3 cups corn kernels, fresh or frozen
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Shrimp and Corn Soup, you can follow this timeline:
- Preparation and Reading (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary ingredients and equipment.
- Ingredient Preparation (10 minutes)
- Chop the onion.
- Mince the garlic.
- Peel and devein the shrimp if not already done.
- Measure out the corn kernels, chicken broth, heavy cream, and spices.
- Cooking (25 minutes)
- Minute 1-3: Heat olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic until the onion is translucent.
- Minute 4-8: Add shrimp to the pot and cook until pink. Remove shrimp and set aside.
- Minute 9-11: Add corn kernels to the pot and cook for 2 minutes.
- Minute 12: Pour in chicken broth and bring the mixture to a boil.
- Minute 13-22: Reduce heat and let the mixture simmer for 10 minutes.
- Minute 23-25: Stir in heavy cream, salt, black pepper, and cayenne pepper. Return shrimp to the pot and cook for an additional 3 minutes.
- Resting (5 minutes)
- Remove the pot from heat and let the soup rest for 5 minutes.
- Serving (2 minutes)
- Garnish with fresh parsley and serve hot.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until onion is translucent, about 3 minutes.
Add shrimp and cook until pink, approximately 4 minutes.
Remove shrimp from the pot and set aside.
Add corn kernels to the pot and cook for 2 minutes.
Pour in chicken broth and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Stir in heavy cream, salt, black pepper, and cayenne pepper.
Return shrimp to the pot and cook for an additional 3 minutes.
Remove pot from heat and let soup rest for 5 minutes.
Serve hot, garnished with fresh parsley.
Serving Tips
- Crusty Bread: Pair the soup with a slice of crusty bread to soak up the rich, creamy broth.
- Side Salad: Serve alongside a fresh green salad to add a crisp, invigorating contrast to the creamy soup.
- Rice: Add a scoop of steamed rice to make the meal more filling and complement the shrimp flavors.
- Avocado Slices: Top the soup with avocado slices for a creamy and healthy addition.
- Grilled Vegetables: Include a side of grilled vegetables to add a smoky flavor and extra nutrients to the meal.
Storage
To store shrimp and corn soup, transfer it to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze the soup for up to 2 months.
Freezing
To freeze Shrimp and Corn Soup, let it cool completely.
Then, transfer to airtight containers. Leave some space for expansion.
Label with the date. Freeze for up to 3 months.
Reheating
To reheat Shrimp and Corn Soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to prevent overcooking the shrimp.
Alternatively, microwave on low power. Make certain it’s covered.
Final Thoughts
Shrimp and Corn Soup is a delightful and comforting dish that’s both easy to make and packed with flavor.
Its creamy texture, paired with the natural sweetness of corn and the tender shrimp, makes it a perfect meal for any occasion.
This American cuisine staple can be prepared in under an hour, making it an excellent choice for a weeknight dinner.
With a few simple ingredients and straightforward instructions, you’ll have a delicious soup to enjoy.
Remember to adjust the seasoning to your taste, and feel free to experiment with additional flavors like roasted corn or a splash of lemon juice.
Whether you’re cooking for family or friends, this Shrimp and Corn Soup is sure to impress and satisfy.
Frequently Asked Questions
Can I Use Pre-Cooked Shrimp for This Soup?
You can use pre-cooked shrimp, but reduce the cooking time to prevent toughness. Add them when you return the shrimp, letting them heat through gently. Enhance flavor with a touch of lemon and garnish with fresh herbs.
Is It Possible to Make This Soup Dairy-Free?
Yes, you can make it dairy-free. Substitute heavy cream with coconut milk for a creamy texture. Balance flavors with a hint of lime juice. Garnish with fresh herbs for a vibrant presentation that dazzles the senses.
How Can I Make the Soup Spicier Without Cayenne Pepper?
You can boost the soup’s heat by adding diced jalapeños or serrano peppers. Incorporate them with the onions for a balanced flavor. For a smoky touch, try chipotle powder. Garnish with sliced red chili for a vibrant presentation.
What Can I Substitute for Fresh Parsley?
You can substitute fresh parsley with cilantro for a citrusy twist, or use basil for a sweet aroma. Both herbs enhance the dish’s flavor profile and add a vibrant garnish, elevating your soup’s presentation.
Can I Add Other Vegetables to This Soup?
Absolutely, you can elevate the soup by adding vegetables like bell peppers or diced tomatoes. They pair well with shrimp and corn, creating a vibrant presentation. Sauté them with onions for a deeper, richer flavor.
Shrimp and Corn Soup
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 Wooden spoon
- 1 Ladle
- 1 Cutting board
- 1 Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined
- 3 cups corn kernels fresh or frozen
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent, about 3 minutes.
- Add shrimp and cook until pink, approximately 4 minutes.
- Remove shrimp from the pot and set aside.
- Add corn kernels to the pot and cook for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Stir in heavy cream, salt, black pepper, and cayenne pepper.
- Return shrimp to the pot and cook for an additional 3 minutes.
- Remove pot from heat and let soup rest for 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
