Description
A hearty and flavorful shrimp and corn soup that combines fresh shrimp with sweet corn in a creamy broth.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups corn kernels, fresh or frozen
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Pour in vegetable broth and bring to a boil.
- Add corn and shrimp, cook until shrimp are pink.
- Stir in heavy cream, season with salt and pepper.
- Simmer for 5 minutes, then remove from heat.
- Serve hot, garnished with parsley.
Notes
- Use fresh shrimp for best flavor.
- Adjust cream quantity for desired thickness.
- Can add other vegetables like bell peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: shrimp and corn soup, seafood soup, corn soup