Description
This creamy shrimp corn soup is a comforting and flavorful dish perfect for any season. Featuring tender shrimp, sweet corn, and diced tomatoes in a velvety vegetable broth enriched with heavy cream, it’s an easy-to-make recipe that delivers a delicious balance of seafood and fresh vegetables with subtle spices and herbs.
Ingredients
Scale
Seafood
- 1 pound fresh shrimp, peeled and deveined
Vegetables & Broth
- 2 cups sweet corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes or 2 medium fresh tomatoes, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
Dairy & Oils
- 1 cup heavy cream
- 2 tablespoons olive oil
Spices & Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
Garnish
- Fresh herbs such as parsley or cilantro
Instructions
- Gather ingredients: Collect all ingredients to have them ready for cooking.
- Sauté onion and garlic: Heat olive oil in a pot over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and cook for another minute until fragrant.
- Cook the shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn pink and opaque, approximately 2-3 minutes. Remove shrimp and set aside to prevent overcooking.
- Add tomatoes and corn: To the pot, add diced tomatoes and sweet corn. Cook together for 3-4 minutes, stirring occasionally to combine flavors.
- Simmer with vegetable broth: Pour in the vegetable broth, stir in paprika, salt, and black pepper to taste. Bring to a simmer and cook uncovered for 10 minutes to blend the flavors well.
- Finish soup: Return the cooked shrimp back into the pot. Stir in the heavy cream and heat through for an additional 2-3 minutes, making sure not to boil to preserve the cream’s smooth texture.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Use fresh sweet corn when in season for a sweeter taste, or frozen corn for convenience.
- Adjust paprika and black pepper according to your preferred spice level.
- The soup can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop to prevent curdling of the cream.
