Description
A comforting and creamy Cajun-inspired Shrimp and Corn Soup recipe that is perfect for a cozy dinner. This seafood chowder is easy to make and full of delicious flavors that will warm you up from the inside out.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 celery stalks, diced
- 1 small red bell pepper, diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken or seafood broth
- 2 cups fresh or frozen corn kernels
- 1 large russet potato, peeled and diced
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- ½ cup half-and-half or coconut milk
- 1 pound raw shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon
Instructions
Instructions:
- Heat the olive oil: In a large pot over medium heat.
- Add vegetables: Onion, celery, and bell pepper. Sauté until softened.
- Season: Stir in garlic, paprika, cayenne, and thyme. Cook for 1 minute.
- Add broth: Pour in and bring to a simmer.
- Cook potatoes and corn: Until potatoes are tender, about 12–15 minutes.
- Stir in milk: Add half-and-half or coconut milk. Simmer gently.
- Cook shrimp: Add shrimp and cook until pink and opaque, about 3–4 minutes.
- Season and serve: Add salt, pepper, and lemon juice. Garnish with parsley.
Notes
Notes:
- For a thicker soup, mash some of the cooked potatoes before adding the shrimp.
- You can use precooked shrimp, but add them at the very end to avoid overcooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
