Name: Srimp and Corn Soup
Cook time: 30 min
Total time: 65 min
Ingredients: 500 g Freshly frozen shrimp ((tails only, no heads)); 1,5 l chicken broth ((fish broth is fine too, in a pinch, use bouillon cube and water)); 50 g unsalted butter; 4 cloves garlic; 1 onion; 1 stalk celery; 1 can canned corn ((400 g, drain the liquid)); salt; black pepper; green onion; cilantro; red chilli; lemon

Easy soup with shrimp and corn based on chicken broth. Chicken broth, if you want you can replace it with fish broth or even use a bouillon cube, but broth, fresh or frozen is certainly preferable. The soup is made quickly enough, the most tedious thing is to peel the shrimp and remove the black veins, you will have to make some fuss with it.

⏱ Cooking time — 65 minutes overall. Includes 30 minutes of preparation and cooking + 35 minutes unattended.

🥣 Ingredients

🍽 For 4-5 servings:

500 g of freshly frozen shrimp (tails only, no heads)
1.5 l of chicken broth (fish or vegetable broth will do as well, in a pinch – use a stock cube and water)
50g of unsalted butter
4 garlic cloves
1 onion
1 stalk of celery
1.5 tsp. paprika
1 tin of canned corn (400g, drain liquid)
salt, black pepper
Green onions, cilantro, chili pepper, lemon/lime (optional, for serving)

🔪 Step by step directions

Pour the broth into a saucepan and place over low heat.

Peel the shrimp from the shell, put the shells aside, do not throw them away.

If you have shrimp with the head (which is preferable, for a richer flavor) – the heads also set aside and do not throw away.

Remove the black veins from the shrimp. To do this, make an incision along the length of the back, pick up the vein with the tip of the knife and gently pull with your fingers. Few people know that in addition to the back side, there is such a vein on the inside, the “belly” side. It, too, must be removed.

If you don’t remove the veins, nothing bad will happen, but it’s not cool.

In a large frying pan, melt 50g of butter and place the cleaned shrimp in a single layer. If they don’t fit, cook in batches.

Fry for about 2 minutes over low heat, turn over and fry for another minute. Transfer cooked shrimp to a plate.

Place shrimp shells in the pan and fry over low heat. In the meantime, finely chop celery and onion and add to the pan, stir. Finely chop the garlic and add to the same. Stir again and stir-fry for about a minute, until garlic aroma appears.

If slicing is difficult and time-consuming, it is preferable to chop the onion, celery and garlic beforehand and only then begin the frying process.

Pour 1 ladle of broth into the pan. Use a spatula to scrape off anything that has roasted from the bottom of the pan. Carefully transfer the contents of the pan to the pan with the broth and pour in 1.5 tsp of paprika. Bring to a boil, cover, turn down the heat to low and simmer for 30-35 minutes.

Add the garlic to the pan and fry for a minute

Strain the broth through a sieve, discard the vegetables and shrimp shells.

Pour back into the pot, add the corn and simmer for another 5 minutes. Taste and season with salt and pepper, and add more salt if needed.

Pour the soup into bowls, add the shrimp and garnish with cilantro leaves, finely chopped green onions and chili peppers (all together or separately). Or serve separately with lemon slices so that everyone can season the soup to their liking.

Shrimp and corn soup step by step recipe

Srimp and Corn Soup

5 from 6 votes

Pin Recipe Print Recipe

Cook Time30 minutes

Unattended:35 minutes

Total Time1 hour 5 minutes

Servings servings

Calories219kcal

Ingredients

500 g Freshly frozen shrimp (tails only, no heads)
1,5 l chicken broth (fish broth is fine too, in a pinch, use bouillon cube and water)
50 g unsalted butter
4 cloves garlic
1 onion
1 stalk celery
1 can canned corn (400 g, drain the liquid)
salt
black pepper

Optional, to serve:

green onion
cilantro
red chilli
lemon

Instructions

Pour the broth into a saucepan and place over low heat.
Peel the shrimp from the shell, put the shells aside, do not throw them away. Remove the black veins from the back and belly sides of the shrimp.
Melt 50g of butter in a large frying pan and place the cleaned shrimp in a single layer. Cook for 2 minutes, turn over and cook for another minute. Place on a plate.
Place the shrimp shells in a pan and fry over low heat.
In the meantime, finely chop the celery and onion. Add to the pan and stir.
Finely chop the garlic and add it to the pan as well. Stir again and stir-fry for about a minute, until garlic aroma appears.
Pour 1 ladle of broth into the pan. Use a spatula to scrape off anything that has roasted from the bottom of the pan. Carefully transfer the contents of the pan to the pan with the broth and pour in 1.5 tsp of paprika. Bring to a boil, cover, turn down the heat to low and simmer for 30-35 minutes.
Strain the broth through a sieve, discard the vegetables and shrimp shells.
Pour it back into the pot, add the corn and simmer for another 5 minutes. Taste and season with salt and pepper and season as needed.
Pour the soup into bowls, add the shrimp and garnish with cilantro leaves, finely chopped green onions and chili peppers (all together or separately). Or serve separately with lemon slices so that everyone can season the soup to their liking.