Ingredients
This recipe calls for fresh ingredients that you might already have in your pantry or can easily find at your local grocery store.
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or green works great)
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 2 cups of fresh or frozen corn kernels
- 1 cup of heavy cream
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped
- Juice of 1 lemon
If you need to make substitutions, feel free to use vegetable broth instead of chicken broth for a different flavor profile, or swap the heavy cream with coconut milk for a dairy-free version.
Instructions
Let’s get cooking! Follow these simple steps to bring this delicious soup to life.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, sautéing until the onion is translucent and the peppers have softened, about 5 minutes.
- Add the minced garlic and cook for another minute, or until fragrant.
- Pour in the chicken broth and bring the mixture to a simmer. Stir in the corn kernels and let cook for about 10 minutes, allowing the flavors to meld.
- Add the heavy cream, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. Allow the soup to simmer gently for another 5 minutes.
- Gently add the shrimp to the pot, cooking until they are pink and opaque, about 4-5 minutes. Be careful not to overcook the shrimp, as they can become rubbery.
- Finish with a squeeze of lemon juice and sprinkle with fresh parsley before serving.
Just like my abuela taught me, always taste and adjust seasoning as you go. Cooking is an art, and your senses are your best guide.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International