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–+ servings
seafood and vegetable stew

Shrimp and Corn Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 servings

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

For a richer flavor, consider roasting the corn kernels before adding them to the soup. You can also add a splash of lemon juice for some extra brightness. Adjust the cayenne pepper to your preferred level of spiciness. If the soup is too thick, add a bit more chicken broth to reach your desired consistency.
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