Introduction
Transform humble shrimp and corn into a luxurious, creamy soup in under 20 minutes! This recipe is your weeknight savior, proving that delicious doesn’t have to mean difficult. Say goodbye to takeout and hello to a restaurant-quality meal that’s ready faster than you can order delivery.
Why This Works
This recipe triumphs because of its simplicity and incredible flavor payoff. Sweet corn and succulent shrimp are elevated by a touch of cream and a whisper of spice, creating a perfectly balanced, comforting bowl of goodness. Minimal prep and cleanup make this the ultimate time-saving recipe.
Key Ingredients
🍤 1 lb raw shrimp, peeled and deveined
🌽 2 cups frozen corn
🥛 1 cup heavy cream
🧅 1 medium yellow onion, chopped
🧄 2 cloves garlic, minced
🧈 2 tablespoons unsalted butter
🌿 1 teaspoon dried thyme
🌶️ ½ teaspoon cayenne pepper (optional)
🥣 4 cups chicken broth
🧂 Salt and pepper to taste
Instructions
1️⃣ Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2️⃣ Stir in garlic and thyme, cook for 1 minute more.
3️⃣ Add chicken broth, corn, and cayenne pepper (if using). Bring to a simmer.
4️⃣ Add shrimp and cook until pink and opaque, about 3-5 minutes.
5️⃣ Stir in heavy cream. Season with salt and pepper to taste. Simmer for 2 minutes, or until heated through. Do not boil.
6️⃣ Serve immediately and enjoy!
Handy Tips
- Use pre-peeled and deveined shrimp to save even more time.
- If you don’t have fresh thyme, substitute with 1/2 teaspoon of dried oregano.
- Taste and adjust seasoning as needed. A squeeze of lemon juice at the end brightens the flavor.
Heat Control
Maintaining a gentle simmer is key. Boiling the soup will curdle the cream and make it grainy. Keep the heat low enough to keep the soup warm without a rolling boil.
Crunch Factor
While this soup is delightfully creamy, you can add a little crunch by topping it with some crispy fried onions or chopped fresh parsley just before serving.
Pro Kitchen Tricks
- For extra flavor, sauté the shrimp briefly in a little extra butter before adding it to the soup. This creates a beautiful sear that intensifies the shrimp’s flavor.
- Use a hand blender to partially puree the soup for a smoother, creamier texture.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful gift! Package individual portions in charming mason jars, adding a festive ribbon and a personalized label for a thoughtful and delicious present.
Flavor Variations
🌟 Spicy Shrimp & Corn Chowder: Add a pinch of red pepper flakes for extra heat.
🌟 Creamy Chipotle Shrimp Soup: Stir in 1 tablespoon of chipotle peppers in adobo sauce for a smoky kick.
🌟 Coconut Shrimp & Corn Soup: Substitute coconut milk for the heavy cream for a tropical twist.
🌟 Shrimp & Corn Chowder with Bacon: Add 4 slices of crispy bacon, crumbled, for extra savory richness.
Troubleshooting
- Grainy soup: This is usually caused by boiling the soup, curdling the cream. Reheat gently over low heat, stirring frequently.
- Shrimp is overcooked: Overcooked shrimp becomes tough and rubbery. Ensure it’s cooked through but still tender.
FAQ
- Can I use canned corn? Yes, you can substitute 2 cups of canned corn, drained.
- Can I make this soup ahead of time? Yes, you can prepare the soup up to a day ahead and reheat gently before serving.
- Can I freeze this soup? Yes, allow the soup to cool completely before freezing in airtight containers for up to 3 months.
Conclusion
This Creamy Shrimp & Corn Soup is a true weeknight winner! Its ease, speed, and incredible flavor make it a recipe you’ll return to again and again. Share this recipe with your friends and family – let’s spread the deliciousness!
30-Minute Creamy Shrimp & Corn Soup: Weeknight Winner
A quick and delicious shrimp and corn soup that is creamy, comforting, and perfect for weeknight dinners.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sautu00e9 until translucent, about 5 minutes.
- Add minced garlic and paprika, and cook for another minute until fragrant.
- Stir in the diced potato and corn, then pour in the broth. Bring to a boil and cook for 10 minutes until the potatoes are tender.
- Add the shrimp and cook until they turn pink, about 3-5 minutes.
- Reduce heat and stir in the heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Tips
- For added flavor, consider using shrimp stock instead of chicken or vegetable broth.
- You can substitute heavy cream with coconut milk for a lighter version.