Description
A comforting and flavorful shrimp and corn soup with a creamy base, perfect for a cozy meal. This Cajun-inspired dish combines the sweetness of corn with the savory taste of shrimp in a satisfying bowl of soup.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
Seasonings:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Soup Base:
- 3 cups low-sodium chicken or seafood broth
- 2 cups frozen or fresh corn kernels
- 1 (12 oz) can evaporated milk
Shrimp and Garnish:
- 1 pound medium shrimp, peeled and deveined
- 2 green onions, sliced
- 1 tablespoon fresh parsley or thyme, chopped (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter over medium heat. Add onion, celery, and bell pepper, and sauté until softened.
- Add Seasonings: Stir in garlic, salt, black pepper, paprika, and cayenne. Cook until fragrant.
- Simmer: Pour in broth and bring to a simmer. Add corn and cook for 5–7 minutes.
- Add Soup Base: Stir in evaporated milk and simmer gently. Add shrimp and cook until pink and cooked through.
- Finish and Serve: Remove from heat, stir in green onions and herbs. Serve warm with bread or crackers.
Notes
- You can use half-and-half or whole milk instead of evaporated milk for a lighter soup.
- Add diced potatoes for a heartier version.
- This soup works well with crab meat or crawfish tails as substitutes for shrimp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 170 mg
