Go Back
Bowl of shrimp and corn soup, a delicious seafood dish rich in flavor.

Shrimp and Corn Soup

A creamy, comforting shrimp and corn soup that is quick and easy to make, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 cup sweet corn (fresh, frozen, or canned)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Chopped parsley for garnish

Method
 

Preparation
  1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, sautéing until softened.
  2. Add shrimp and cook until pink, about 2-3 minutes.
  3. Stir in corn and broth, bringing the mixture to a simmer.
  4. Reduce heat and add heavy cream, seasoning with salt and pepper to taste.
  5. Cook for an additional 5-10 minutes, stirring occasionally.
  6. Serve hot, garnished with chopped parsley.

Notes

You can substitute shrimp with chicken or tofu. To make it vegan, use coconut milk instead of heavy cream. This soup keeps well for up to 3 days in the fridge and can be frozen for up to a month.