Description
A comforting shrimp corn soup that combines the sweetness of corn with the savory taste of shrimp, perfect for chilly evenings or family dinners.
Ingredients
- Fresh shrimp: 1 pound, peeled and deveined.
- Sweet corn: 2 cups (fresh or frozen).
- Diced tomatoes: 1 can (14.5 oz) or 2 medium fresh tomatoes, diced.
- Onion: 1 medium, finely chopped.
- Garlic: 3 cloves, minced.
- Vegetable broth: 4 cups.
- Heavy cream: 1 cup.
- Olive oil: 2 tablespoons.
- Salt: to taste.
- Black pepper: to taste.
- Paprika: 1 teaspoon.
- Fresh herbs: such as parsley or cilantro, for garnish.
Instructions
- Gather your ingredients.
- Prepare the base by heating olive oil and sautéing the onion until translucent, then add garlic.
- Cook the shrimp until pink and opaque, then set aside.
- Combine diced tomatoes and sweet corn in the pot and cook for 3-4 minutes.
- Pour in vegetable broth, season, and simmer for 10 minutes.
- Add shrimp back into the pot, stir in heavy cream, and heat through for 2-3 minutes before serving.
Notes
- Fresh shrimp is preferred for the best flavor.
- Adjust seasoning to taste throughout the cooking process.
- Experiment with additional vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp corn soup, comfort food, easy soup recipe