Description
Mexican shrimp and corn soup delights palates with its rich, creamy blend of coastal flavors. Generous portions of succulent shrimp and sweet corn kernels promise a comforting bowl you’ll savor to the last spoonful.
Ingredients
Scale
- 1 lb (1 pound) shrimp, peeled & deveined
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 4 cups chicken broth (or seafood stock)
- 1 cup heavy cream (or half-and-half)
- 1 small onion, chopped
- ½ cup celery, diced
- ½ cup bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 2 tbsps butter (or olive oil)
- 1 tbsp tomato paste
- 1 tsp Cajun seasoning (or to taste)
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ¼ tsp red pepper flakes (optional, for spice)
- ¼ cup fresh parsley or green onions, chopped
Instructions
- Sauté Base: Heat butter in a large pot over medium heat, creating a golden, even coating that will form the flavor foundation of the soup. Swiftly add onion, celery, and bell pepper, allowing the vegetables to soften and become translucent, releasing their delicate essence.
- Aromatic Infusion: Incorporate finely minced garlic into the vegetable mixture, stirring continuously to prevent burning and distribute the intense, pungent notes throughout the pot. The combination will develop a deeply fragrant base that promises a rich, complex flavor profile.
- Preparation Progression: Maintain a gentle, consistent stirring motion to ensure even cooking and prevent any potential scorching, transforming the raw ingredients into a harmonious, golden-hued mixture that serves as the critical starting point for the soup’s development.
Notes
- Prevent Burning: Stir vegetables constantly over medium heat to avoid sticking and ensure even caramelization of onions, celery, and bell peppers.
- Garlic Timing: Add minced garlic towards the end of vegetable sautéing to prevent burning and preserve its delicate, aromatic flavor profile.
- Butter Quality: Select high-quality, unsalted butter for a cleaner taste and better control of overall soup seasoning.
- Vegetable Precision: Chop vegetables uniformly to guarantee consistent cooking and texture throughout the soup preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 380
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg