Shrimp Corn Soup

I was searching for a soup to make with things I already had in my house. Given the current global status, I’m trying not to leave the house unless I absolutely need something. I think most of us are doing the same thing.

Knowing what I had in my freezer, in terms of proteins, I thought about what a shrimp soup would be like.

Shrimp is a sensitive protein because it can become gummy if it’s overcooked. It only takes about two minutes to cook entirely.

My shrimp was already precooked so I didn’t need to do anything else. If you’re using shrimp that’s raw, I would suggest pan-frying your shrimp with some oil and then putting in the soup when directed in the instructions. Honestly, it’ll probably yield more flavor.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb of Pre-cooked, Frozen Shrimp
  • 1 Cup of Red Bell Pepper, chopped into small pieces
  • 4 Cups of Red Potatoes (About 4 to 5 red potatoes), peeled and chopped
  • 1 Cup of Corn (I used Frozen)
  • 1 Medium-Sized Red Onion, diced
  • 4-5 Cloves of Garlic, minced
  • 8 Cups of Chicken Broth
  • 1/4 Cup of Flour
  • 4 Tablespoons of Butter
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Black Pepper
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley

The How-To:

  1. If you’re using raw shrimp, cook the shrimp in the butter and then remove from pan. If you’re using pre-cooked shrimp, just thaw the shrimp.
  2. In a large pot or dutch oven, cook the red bell pepper and onion. Cook until onion begins to become translucent.
  3. Add garlic and cook until fragrant.
  4. Next, add the flour in small increments until it has completely coated the mixture.
  5. Slowly, add the chicken broth and bring to a boil.
  6. Add potatoes and cook for 10 to 15 minutes until the potatoes are fork-tender. Stir occasionally and you’ll notice the soup has thickened.
  7. Add corn and cook for another 2 minutes.
  8. Add shrimp and cook for another 2 minutes.
  9. Bring the temperature down. Add the heavy cream and heat until it’s warm.
  10. Serve and Dobrou Chut’!

2 Replies to “Shrimp Corn Soup”

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