Soups Shrimp and Corn Soup by Alex Bayev June 30, 2022 Published: June 30, 2022Last Updated on July 28, 2022 689 views 689 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 butter4 garlic cloves1 onion1 stalk of celery1.5 tsp. paprika1 tin of canned corn (400g, drain liquid)salt, black pepperGreen 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. 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. Srimp and Corn Soup 5 from 6 votes 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. Pin Recipe Print Recipe Cook Time30 minutesUnattended:35 minutesTotal Time1 hour 5 minutes Servings5 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 butter4 cloves garlic1 onion1 stalk celery1 can canned corn (400 g, drain the liquid)saltblack pepperOptional, to serve:green onioncilantrored chillilemon InstructionsPour 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. NutritionCalories: 219 kcal | Carbohydrates: 9 g | Protein: 24 g | Fat: 10 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 188 mg | Sodium: 1320 mg | Potassium: 419 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 316 IU | Vitamin C: 2 mg | Calcium: 89 mg | Iron: 1 mg Pin5YumTweetShareTelegramVibeFlip5 Shares Fish and seafoodShrimps 5 comments Stacy July 27, 2022 - 11:49 am So easy to make and full of flavour Reply Natalie July 27, 2022 - 12:05 pm I am a big soup lover, and I really enjoyed your shrimp and corn version, thanks! Reply Sabine July 27, 2022 - 2:17 pm This is such an interesting combination for a soup. It’s so good, especially with a squeeze of lemon and some cilantro to finish it off. Reply Nancy July 28, 2022 - 9:42 pm Flavourful soup recipe. It was easy to make and everyone loved it Reply Lisa August 2, 2022 - 4:37 am This soup is easy and rather simple but the flavor is perfect and it’s so nourishing. Perfect for a light dinner. Great recipe. Reply Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Italian Chicken Tortellini Soup Curried Butternut Squash and Apple Soup Orange and Beetroot Soup Beer Soup White Onion Soup Ajo Blanco – Spanish cold almond cream soup Heston Blumenthal’s Mushroom Soup Raspberry gazpacho Turkish Creamy Of Red Lentil Soup Garlic Soup with Almonds and Orange Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.