Description
A rich, quick, and comforting soup featuring sweet corn and tender shrimp, perfect for weeknight meals.
Ingredients
Scale
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups corn (fresh or thawed frozen)
- 4 cups low-sodium chicken or vegetable stock
- 1 teaspoon salt
- 1 cup heavy cream
- 1/4 teaspoon white pepper
- Pinch of cayenne pepper (optional)
- 1 lb peeled and deveined shrimp
- 1 tablespoon oil
- 1 tablespoon lemon juice
- Chopped herbs for garnish
Instructions
- Sauté onion and garlic in butter over medium heat until translucent, about 4–5 minutes.
- Add corn, stock, and salt; simmer for 10 minutes.
- Blend half of the corn with a cup of broth to create a silky base, then return to the pot.
- Stir in heavy cream, white pepper, and cayenne.
- Season and cook shrimp in a hot skillet for 45–60 seconds per side until opaque; fold into the soup off the heat.
- Finish with lemon juice and garnish with herbs.
Notes
Use low-sodium stock for precise seasoning; can be made ahead and reheated. Adjust texture with stock or cream as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 160mg