Ingredients with Measurements:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the corn kernels and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and add the shrimp. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
5. Stir in the heavy cream, salt, black pepper, and cayenne pepper. Cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 26g
- Carbohydrates: 25g
- Protein: 25g
- Fiber: 3g
Substitutions for ingredients:
- Instead of fresh or frozen corn, you can use canned corn.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use crab meat instead of shrimp for a different seafood twist.
- Add diced tomatoes or red bell peppers for a pop of color.
Tips and tricks:
- Be sure to devein the shrimp before cooking to remove any gritty or sandy bits.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- For a thicker soup, add a roux (butter and flour mixture) to the pot before adding the broth.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, add a roux (butter and flour mixture) to the pot to thicken it up.
Food safety advice:
- Be sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
- Shrimp and corn soup is a classic Southern dish that originated in Louisiana.
Flavor profiles:
- Creamy, savory, slightly sweet, with a hint of spice.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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