Description
A comforting and creamy shrimp and corn soup featuring tender shrimp, sweet corn kernels, and a medley of sautéed vegetables, all simmered in a flavorful broth with a touch of smoked paprika and cayenne for subtle heat. This easy stovetop soup is perfect for a hearty lunch or dinner and can be customized to be dairy-free with coconut milk.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 medium carrot, diced
- 2 cups fresh or frozen corn kernels
Proteins and Broth
- 1 pound raw shrimp, peeled and deveined
- 4 cups chicken or seafood broth
Seasonings and Dairy
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, chopped celery, and diced carrot. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Spices and Broth: Stir in the smoked paprika, cayenne pepper if using, and dried thyme to the vegetables. Then pour in the chicken or seafood broth and bring the mixture to a gentle simmer.
- Cook the Corn: Add the fresh or frozen corn kernels to the simmering broth and cook for 5 minutes to allow the flavors to meld and the corn to cook through.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Simmer for another 3 to 4 minutes, or until the shrimp turn pink and are cooked through but still tender.
- Finish the Soup: Reduce the heat to low and stir in the heavy cream or half-and-half. Let the soup simmer gently for 2 more minutes until heated through, but avoid boiling to prevent curdling.
- Season and Serve: Remove the pot from heat, then stir in the juice of half a lemon and chopped fresh parsley. Adjust seasoning with salt and black pepper to taste. Serve the soup hot, optionally with crusty bread or crackers.
Notes
- You can substitute coconut milk for the heavy cream to make the soup dairy-free.
- For deeper flavor, add a splash of white wine or a bay leaf to the broth during simmering, then remove before serving.
- If using frozen shrimp, thaw them and pat dry before cooking to ensure even cooking and better texture.
