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Creamy Sweet Corn Soup with Shrimp

With a delicious Mexican flavor, this corn soup is a fresh alternative to a light summer meal. Add butter and sour cream to make it silky and savory, and top it with some shrimp for an unexpected, but welcomed, twist.
With a delicious Mexican flavor, this corn soup is a fresh alternative to a light summer meal. Add butter and sour cream to make it silky and savory, and top it with some shrimp for an unexpected, but welcomed, twist.

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Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, chopped
1 onion, chopped
2 cups of canned sweet corn
1 red chili, thinly sliced
salt
pepper
1 teaspoon dried oregano
¼ cup sour cream
2 cups of vegetable stock
shrimp :
6 shrimp
1 tablespoon olive oil
1 teaspoon butter
2 garlic cloves, chopped
salt
pepper
1 teaspoon dried oregano

Ingredients

Steps

1
Done

Heat 1 tablespoon of olive oil in a skillet over medium heat.

2
Done

Add the garlic, onion, sweet corn, and chili. Season with salt, pepper, and oregano.

3
Done

Add the sour cream and vegetable stock. Cook everything for 10 minutes until the mixture thickens.

4
Done

Add the soup into a blender and blend it until smooth.

5
Done

Separately, heat the olive oil in a skillet over medium heat. Add the butter and melt it. Add the shrimp and garlic, season with salt, pepper, and add oregano.

6
Done

Cook the shrimp for 2-3 minutes, until pink and firm.

7
Done

Pour the soup into a bowl and serve it topped with a shrimp!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

454 kcal
Calories
62 g
Protein
12 g
Fat
22 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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