Shrimp and Corn Soup – A Cozy Bowl of Easy Recipes Delight
This comforting shrimp and corn soup is packed with flavor and simple enough for any night of the week.
Servings: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup flour
- 4 cups seafood stock or chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups fresh or frozen corn kernels
- 1 small Yukon gold potato, diced
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add shrimp and cook for about 2 minutes per side, until pink and just cooked through. Remove and set aside.
- In the same pot, add butter. Once melted, stir in the onion and celery. Sauté for about 5-6 minutes until softened.
- Add garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
- Sprinkle in the flour, stirring constantly for about 1 minute to create a roux.
- Slowly pour in the seafood stock, whisking to avoid lumps. Add milk, cream, corn, and potatoes.
- Bring the soup to a gentle simmer and cook for 15-20 minutes, until potatoes are tender and soup is slightly thickened.
- Return the shrimp to the pot, season with salt and pepper to taste, and heat through for 2-3 minutes.
- Serve hot, garnished with chopped parsley.