Description
A creamy and comforting soup that combines the sweetness of corn with tender shrimp, layered with aromatic vegetables and finished with a splash of cream. This dish is perfect for both cozy weeknight dinners and impressive entertaining.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 4 slices bacon (optional)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small jalapeño, minced (optional)
- 2 tbsp all-purpose flour
- 3 cups chicken or seafood stock
- 1 cup half-and-half or heavy cream
- 1 medium potato, peeled and diced
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- ½ tsp smoked paprika (optional)
- ¼ tsp dried thyme or 1 tsp fresh
- Fresh parsley or chives for garnish
- Optional: 1 tbsp lemon juice, ½ cup grated cheese
Instructions
- In a large pot or Dutch oven, cook bacon until crisp (if using). Remove and set aside.
- Add butter to the pot and stir in onion, garlic, bell pepper, and jalapeño. Sauté for 5–7 minutes.
- Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Gradually pour in stock while stirring. Add potatoes, paprika, thyme, salt, and pepper. Bring to a boil, then reduce to simmer for 12–15 minutes.
- Stir in corn and half-and-half. Simmer for another 5 minutes.
- Add shrimp and cook for 3–5 minutes until just pink and opaque.
- Turn off heat, stir in lemon juice if using, and return bacon to the pot.
- Ladle into bowls and garnish with parsley or chives. Serve warm.