Description
A creamy and delicious shrimp corn soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 pound shrimp, peeled and deveined
- 4 cups chicken broth
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Sprinkle in the smoked paprika and stir to combine. Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the corn kernels and simmer for 10 minutes.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes, but do not boil.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper when sautéing the vegetables.
- Substitute the shrimp with cooked chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg