Are you craving a comforting yet healthy meal that's ready in under 30 minutes? Look no further! This shrimp corn soup recipe is the perfect solution for busy weeknights. It's bursting with fresh corn flavor, tender shrimp, and a creamy broth that will warm your soul. This easy recipe is perfect for homemade cooking enthusiasts of all levels, from beginners mastering quick dinner ideas to experienced cooks looking for a delicious dish to add to their repertoire. Get ready to savor this bowl of sunshine!
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh, frozen, or canned – your preference!)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 pound shrimp, peeled and deveined
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional: 1 lime, cut into wedges, for serving
- Optional: Red pepper flakes for a touch of heat
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the flavor base of your delicious dish.
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Add Corn and Broth: Add the corn kernels and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, allowing the corn flavors to infuse the broth. This simple step creates a deeply flavorful soup.
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Cook the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-5 minutes. Overcooking shrimp makes them tough, so keep an eye on them!
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Blend (Optional): If you prefer a smoother soup, carefully use an immersion blender to partially or fully blend the soup to your desired consistency. Leave some texture for a heartier feel.
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Stir in Cream and Season: Stir in the heavy cream (or coconut milk) and chopped cilantro. Season with salt and pepper to taste. Taste and adjust seasonings as needed – everyone’s palate is different!
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Serve: Ladle the soup into bowls and serve immediately. Garnish with a lime wedge and red pepper flakes (optional) for an extra zing.
Tips for the Best Shrimp Corn Soup:
- Fresh Corn is Best: If you can get your hands on fresh corn on the cob, it will elevate the flavor of your soup significantly. Simply cut the kernels off the cob.
- Don't Overcook the Shrimp: Overcooked shrimp become rubbery. Cook them just until they turn pink and opaque.
- Adjust the Creaminess: Adjust the amount of heavy cream or coconut milk to your liking. You can use less for a lighter soup or more for a richer, creamier texture.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
Variations:
- Spicy Shrimp Corn Chowder: Add a diced jalapeño or some chopped chili peppers along with the onion for extra heat.
- Creamy Corn and Shrimp Bisque: For a thicker soup, stir in a tablespoon of cornstarch mixed with a little cold water before adding the cream.
- Shrimp and Corn Salad: Skip the simmering step and serve this as a chilled salad!
Nutritional Information (per serving, approximate):
- Calories: Around 250-300 (depending on ingredients used)
- Protein: Around 20g
- Fat: Around 15g
- Carbohydrates: Around 15g
This shrimp corn soup is a fantastic example of easy recipes that deliver big on flavor and nutrition. It's a quick dinner idea perfect for those busy weeknights, while also being a healthy meal option you can feel good about serving your family. Enjoy!