Ingredients
Seafood & Protein
- 1 lb shrimp, peeled & deveined
Vegetables & Herbs
- 1 small onion, diced
- 2 cups corn kernels
- Green onions for garnish
Liquids & Dairy
- 3 cups seafood or chicken broth
- 1 cup milk or cream
- 1 tbsp butter
Spices & Seasonings
- 1 tsp paprika
- Salt & pepper to taste
Instructions
- Sauté Onion: Melt butter in a pot over medium heat and sauté the diced onion until it softens and becomes translucent, about 3-4 minutes. This forms the aromatic base of the soup.
- Add Corn and Broth: Stir in the corn kernels and pour in the seafood or chicken broth. Bring the mixture to a simmer and let it cook gently for 10 minutes, allowing the flavors to meld and the corn to soften.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering soup. Cook for 3–4 minutes until the shrimp turn pink and are cooked through, being careful not to overcook.
- Add Milk and Seasonings: Stir in the milk or cream along with the paprika. Heat the soup gently without boiling to maintain its creamy texture. Adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with chopped green onions for a fresh, bright finish. Serve immediately for a comforting seafood meal.
Notes
- Add diced potatoes to the soup for a heartier, chowder-style version.
- Use coconut milk instead of dairy milk or cream for a dairy-free and subtly sweet twist.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Coastal-Inspired
- Diet: Gluten Free
