Corn Soup with Shrimp

Dive into a bowl of velvety Corn Soup with Shrimp, a comforting yet elegant dish that perfectly balances natural sweetness and savory spice. This richly flavored soup is made with fresh corn kernels, blended until silky smooth and enriched with heavy cream, creating a luxurious base that’s both hearty and light. Juicy, paprika-seasoned shrimp are pan-seared until tender and added as the star topping, infusing the soup with a burst of smoky flavor and protein-packed goodness. A squeeze of lime and a sprinkle of fresh parsley elevate each bite with bright, zesty notes. Perfect for weeknight dinners or special occasions, this quick and easy recipe comes together in just 45 minutes, delivering a crowd-pleasing meal that’s as satisfying as it is stunning.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 4 cups Fresh corn kernels
• 4 cups Chicken or vegetable broth
• 1 cup Heavy cream
• 1 pound Raw shrimp, peeled and deveined
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Butter
• 2 tablespoons Chopped fresh parsley
• 4 pieces Lime wedges, for serving

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 4-5 minutes, or until soft and translucent.

Step 2

Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 3

Stir in the corn kernels and cook for 2-3 minutes, letting the corn slightly caramelize.

Step 4

Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Step 5

Using an immersion blender (or a countertop blender, in batches), blend the soup until smooth. If you prefer a chunkier texture, leave some corn unblended.

Step 6

Return the soup to low heat and stir in the heavy cream. Add 1 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust seasoning if necessary.

Step 7

While the soup is simmering on low, season the shrimp with the paprika, 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper.

Step 8

Melt the butter in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and fully cooked. Remove from heat.

Step 9

Ladle the hot soup into bowls and top each serving with a few cooked shrimp.

Step 10

Garnish with chopped parsley and serve with lime wedges on the side for a fresh, tangy finish.

Nutrition Facts

Serving size	(2705.8g)

Amount per serving	% Daily Value*
Calories	2446.8

Total Fat 133.0g	0%
Saturated Fat 61.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1130.2mg	0%
Sodium 7776.8mg	0%
Total Carbohydrate 179.2g	0%
Dietary Fiber 26.6g	0%
Total Sugars 59.4g
Protein 144.0g	0%

Vitamin D 2.2IU	0%
Calcium 483.7mg	0%
Iron 8.5mg	0%
Potassium 4040.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 23.1%

Carbs: 28.8%