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’!

Creamy Ham and Potato Soup

If you celebrate Easter you may have some leftover ham available for soup making. I’ve already gone ahead and made this wonderful soup that’ll fill your heart and soul with goodness.

It has melty cheddar cheese, small chunks of potatoes, and peas for a bite of freshness.

This soup is made on the stovetop and is done in under 30 minutes! It’s a quick and easy dinner!

If you omit the ham and replace the chicken broth with vegetable broth, you can make this vegetarian. It’s a great alternative and versatile.

If you don’t have all of these vegetables, you can throw in any vegetables that you have around.

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

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 1 1/2 to 2 Cups of Pre-cooked Ham
  • 2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
  • 4 Tablespoons (1/4 Cup) of Butter
  • 4 Tablespoons (1/4 Cup) of Flour
  • 1/2 Cup of Red or Green Bell Pepper, chopped
  • 1/2 Cup of Onion, chopped
  • 1/2 Cup of Frozen Peas
  • 5 Cups of Chicken Broth
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper
  • 1/2 Teaspoon of Paprika
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
  2. Add the garlic and let it become fragrant. About 1 minute.
  3. Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
  6. Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
  7. Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
  8. Serve and Dobrou Chut’!

Delicious Instant Pot Broccoli and Cheese Soup

You need this soup in your life.

The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!

Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.

I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.

It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.

If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 4 Cups of Broccoli (I used Frozen)
  • 1 Cup of Chopped or Matchstick Carrots
  • 1 Medium Sized Onion, diced
  • 2 Tablespoons of Butter
  • 3-4 Cloves of Garlic, minced
  • 4 Cups of Chicken Broth
  • 4 Ounces of Cream Cheese
  • 1/4 Cup of Cornstarch
  • 1/4 Cup of Cold Water
  • 1/4 Teaspoon of Ground Black Pepper
  • 1/4 Teaspoon of Salt (add as needed)
  • 1/4 Teaspoon of Paprika
  • 1/4 Teaspoon of Dry Mustard
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
  2. Add garlic and cook until fragrant. About a minute.
  3. Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
  4. Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
  5. When the one minute has ended, use the quick pressure release.
  6. Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
  7. Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
  8. Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.
  9. Serve and Dobrou Chut’!