Shrimp and Corn Soup: A Bowl of Comfort

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Ingredients

1 lb large shrimp, peeled and deveined

2 cups fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

4 cups low-sodium chicken broth

1 cup heavy cream

2 tbsp olive oil

1 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for heat)

Salt and pepper, to taste

1/4 cup fresh cilantro or parsley, chopped (for garnish)

Juice of 1 lime

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5 minutes until the onion becomes translucent. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

Add Corn and Broth: Add the corn kernels to the pot, then pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.

Season the Soup: Stir in the smoked paprika and cayenne pepper (if using). Add salt and pepper to taste.

Add Shrimp and Cream: Carefully add the shrimp to the pot and cook for about 3-5 minutes until they turn pink and opaque. Reduce the heat to low and slowly stir in the heavy cream. Let the soup warm through for another 2-3 minutes, making sure not to boil.

Finish and Serve: Remove the soup from heat, and squeeze in the lime juice. Taste and adjust seasoning if necessary. Ladle the soup into bowls, garnishing with fresh cilantro or parsley.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6