This scrumptious shrimp and corn soup offers a delightful zesty flavor while keeping things light and brothy. It’s bound to leave you feeling satisfied! Overflowing with freshly cut corn kernels, juicy seared shrimp, finely chopped red bell peppers, and potatoes, this soup is packed with goodness.
A sprinkle of spices adds an extra layer of yumminess, making it even more irresistible. And for the perfect finishing touch, top it off with some freshly sliced avocado!
|Prep Time: 25 minutes||Cook time: 30 minutes||Total time: 55 minutes|
|Cuisine: American||Yield: Serves 4||Nutrition Info: 423 calories per serving|
Ingredients to Make Shrimp and Corn Soup
- 1 pound peeled and deveined shrimp
- Black pepper
- Red pepper flakes
- 2 teaspoons paprika, divided use
- Olive or avocado oil
- 1 tablespoon butter
- 1 large onion, diced
- 1 red bell pepper, cored, seeded, and diced small
- 2 ribs celery, diced small
- 1 russet potato, peeled and diced small
- 4 cloves garlic, pressed through a garlic press
- Kernels of 4 ears of fresh corn (about 3 cups of kernels)
- 3 heaping tablespoons of tomato paste
- 4 cups chicken stock
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon chopped flat-leaf parsley
- Avocado slices, for garnish
Instruction for Making Delicious Shrimp and Corn Soup
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have them ready and organized for use.
- In a bowl, combine the shrimp with a couple of pinches of salt and black pepper, a pinch of red pepper flakes, and the paprika, plus a small drizzle of oil, and toss to coat; marinate for a few minutes.
- Place a medium soup pot over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the shrimp in a single layer (work in batches, if necessary) and allow it to sear on the first side for about 1-2 minutes; then flip over and sear for another minute, or until the shrimp is golden brown; repeat with remaining shrimp, and hold the shrimp in a bowl.
- To the same pot add the butter plus another tablespoon or two of the oil, and once melted together, add in the diced onion, red bell pepper, and celery, and stir to combine; add in a pinch or two of salt and pepper, and saute for a few minutes until slightly softened.
- Next, add in the diced potato and the garlic and stir, and once the garlic is aromatic, add in the tomato paste and stir to combine, cooking it for a moment.
- Add in the corn kernels, then add the warm chicken stock, stir, and allow the soup to very gently simmer, covered, for about 22-25 minutes, or until the potato is tender.
- Off the heat, add back into the pot the seared shrimp, along with the parsley and the cilantro, and check to see if any additional salt/pepper is needed (or even red pepper flakes, if you like it spicy); serve with a few avocado slices, if desired.
Tips for Making Perfect Shrimp and Corn Soup
- Fresh Corn is best, but frozen works fine as well: If you happen to have fresh, sweet corn on the cob in abundance at your market, then cutting the kernels straight from the cobs will yield the best flavor and texture. However, if you don’t have fresh corn on the cob, then feel free to substitute frozen, sweet corn kernels. No need to thaw, just add directly into the pot as you would the fresh kernels.
- Sear the shrimp first, for flavor: The reason I season and sear off my shrimp first, and then remove it from the pot, is to create a bit of char and added flavor for the shrimp. After I sear it, I remove it from the soup pot and add it back in at the end of cooking, so as to not overcook the shrimp, keeping it nice and plump.
- Red bell pepper for sweetness: Fresh, red bell pepper is a terrific addition to this soup, as it adds a nice touch of sweetness and bold flavor. If you can’t find red bell peppers, feel free to substitute yellow or orange bell peppers, as they are sweet as well. You can even use a combo of red and green bell pepper, if you’d like, using half of each pepper.
- Tasty toppings for shrimp and corn soup: We really love to slice or dice up some fresh, ripe avocado as a topper for this yummy soup, and crumbled corn chips are tasty as well!