Description
This creamy Shrimp and Corn Soup combines tender shrimp with sweet corn and a flavorful vegetable base, simmered in a rich broth enhanced by heavy cream and spices. Perfect for a comforting meal, this Southern-inspired soup is easy to prepare on the stovetop and can be adapted for gluten-free diets.
Ingredients
Scale
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 small bell pepper, diced
- 2 cups corn kernels (fresh or frozen)
- 3 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
Garnish
- 2 green onions, sliced
- Chopped parsley (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and bell pepper, sauté for 4–5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds to release the aroma.
- Make the Roux: Push the vegetables to the side of the pot. Melt the butter in the center of the pot, then whisk in the flour. Cook for 1 minute to form a light roux, which will thicken the soup without clumping.
- Add Broth and Seasonings: Gradually stir in the chicken or seafood broth while whisking constantly to avoid lumps. Add the corn kernels, paprika, cayenne pepper if using, salt, and black pepper. Bring the mixture to a simmer.
- Simmer the Soup: Let the soup simmer gently for 10 minutes, stirring occasionally to allow the flavors to meld and the soup to thicken slightly.
- Add Cream and Shrimp: Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes to blend the creaminess. Then add the shrimp and cook for 3–4 minutes until they turn pink and are cooked through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with sliced green onions and chopped parsley before serving.
Notes
- For extra flavor, substitute chicken or seafood broth with shrimp stock if available.
- This soup can be made a day ahead and reheats well, developing even more flavor.
- Serve with crusty bread or over white rice for a more filling meal.
- To make it gluten-free, replace the all-purpose flour with cornstarch as a thickening agent.
