Description
A hearty and flavorful Shrimp and Corn Soup, combining sweet corn, tender shrimp, and aromatic spices into a comforting, Southern-style dish.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 small bell pepper, chopped
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 1 tablespoon flour
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper; sauté until softened, about 5 minutes.
- Add garlic and cook for another 1-2 minutes.
- Stir in the flour and cook for 1 minute to form a roux.
- Gradually pour in the broth, stirring to avoid lumps. Bring to a simmer.
- Add corn, paprika, thyme, cayenne (if using), salt, and pepper. Simmer for 10 minutes.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- Stir in heavy cream and simmer for another 2 minutes.
- Adjust seasoning if needed. Garnish with green onions before serving.
Notes
- You can use frozen shrimp; just thaw them first.
- For a lighter version, substitute half-and-half for heavy cream.
- Great served with crusty bread or over rice.