Description
A delightful and creamy shrimp and corn soup that combines the sweetness of corn with succulent shrimp for a comforting meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Stir in the corn and cook for a few minutes.
- Add the broth and bring to a boil.
- Reduce heat and add the shrimp, cooking until they turn pink.
- Stir in the heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a spicier version, add diced jalapeños.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg