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–+ servings
Shrimp and Corn Soup

Creamy Shrimp and Corn Soup That Warms Your Soul

This creamy shrimp and corn soup is a quick and delightful dish that bursts with flavor, perfect for cozy nights in.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Dishes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups shrimp peeled and deveined; fresh or frozen
  • 1 cup corn fresh, frozen, or canned; sweet corn enhances flavor
  • 4 cups broth vegetable or chicken broth adds depth
  • 1 teaspoon salt enhances natural flavors
  • 1 teaspoon pepper a touch of black pepper for kick
  • 2 tablespoons butter adds creamy richness
Optional Add-ins
  • 1 splash cream for a richer texture
  • herbs fresh parsley or cilantro can add flavor

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, place 2 tablespoons of butter over medium heat and allow it to melt completely.
  2. Add 2 cups of peeled and deveined shrimp to the pot, and cook for about 3 to 5 minutes until they turn pink and opaque.
  3. Stir in 1 cup of corn and cook for another 2 to 3 minutes, allowing the flavors to meld.
  4. Pour in 4 cups of broth and bring to a gentle simmer for about 5 minutes.
  5. Season the soup with 1 teaspoon of salt and 1 teaspoon of pepper, then simmer for an additional 10 minutes to develop flavors.
  6. Before serving, taste the soup and adjust the seasoning, adding a splash of cream if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently to preserve texture.

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