Creamy Shrimp and Corn Soup
A velvety smooth soup combining sweet corn and succulent shrimp in a rich, creamy broth ready in just 30 minutes.
Ingredients
Main Ingredients:
- 1 ½ pounds 680g medium shrimp, peeled and deveined
- 4 cups fresh corn kernels {about 6 ears} or frozen corn {600g}
- 6 tablespoons 85g unsalted butter
- 1 large yellow onion diced {about 150g}
- 3 garlic cloves minced {about 15g}
- ⅓ cup 40g all-purpose flour
- 5 cups 1.2L seafood or chicken stock
- 1 ½ cups 360ml heavy cream
Seasonings:
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon ground white pepper
- 1 teaspoon salt
Flavor Enhancers:
- 1 tablespoon fresh thyme leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce optional
- 2 tablespoons dry sherry optional
Instructions
Prepare ingredients: Peel and devein shrimp, dice onion, mince garlic, and cut corn kernels from cobs if using fresh.
Make the roux: Melt butter in a Dutch oven over medium heat. Add onions and cook until translucent (5 minutes). Stir in garlic for 30 seconds, then sprinkle flour and cook 2 minutes while stirring.
Build the soup base: Gradually whisk in stock until smooth. Add bay leaves, paprika, white pepper and corn. Simmer for 8 minutes.
Finish the soup: Remove bay leaves. Stir in cream and Worcestershire sauce. Add shrimp and cook 3-4 minutes until pink. Season with salt and optional hot sauce/sherry.
Serve: Ladle into bowls and garnish with fresh herbs, crispy bacon, or cheese as desired.
Notes
For best results:
Don't overcook shrimp
Use fresh corn when in season
Blend half the soup for creamier texture if preferred
Leftovers keep refrigerated for 3 days
Leftovers keep refrigerated for 3 days