Creamy Shrimp and Potato Soup







A recipe allowed in a diet.

Both hearty and classy, this creamy soup has shrimp as its star ingredient. How can we describe it? Words like fresh and delicious instantly come to our mind. It’s made with potato, corn, a little bit of chili, and thickened with a touch of heavy cream. You can make it in about half an hour and it brings a certain Mexican vibe that you will surely love.

Nutritional Chart

Calories: 454 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 68 g
  • 15 g
  • 15 g

Ingredients Needed for Creamy Shrimp and Potato Soup

0.5 ounce butter
2 ounces of shrimp
1 green chili, sliced
2 cups of chicken stock
3 ounces of sweet corn
2 potatoes, cooked and cubed
½ teaspoon dried thyme
¼ cup heavy cream
spring onion

How to Make Creamy Shrimp and Potato Soup

  1. Heat a saucepan over medium heat, add butter in it and let it melt.
  2. Add the shrimp, chili, and season with salt.
  3. Add the chicken stock, sweet corn, and cooked potatoes.
  4. Season with salt, pepper, and thyme.
  5. Bring it to a boil and cover with a lid. Let it simmer for 10 minutes.
  6. Take out the shrimp and add the soup into a bowl. Set up your immersion blender and blend the soup until creamy and smooth. Thicken it with some heavy cream.
  7. Place the soup in 2 separate bowls, add the shrimp and garnish it with spring onion.

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