Creamy Sweet Corn Soup With Shrimp

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

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.

Ingredients Needed for Creamy Sweet Corn Soup With Shrimp

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

For the shrimp:

6 shrimp
1 tablespoon olive oil
1 teaspoon butter
2 garlic cloves, chopped
salt
pepper
1 teaspoon dried oregano

How to Cook Creamy Sweet Corn Soup With Shrimp

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add the garlic, onion, sweet corn, and chili. Season with salt, pepper, and oregano.
  3. Add the sour cream and vegetable stock. Cook everything for 10 minutes until the mixture thickens.
  4. Add the soup into a blender and blend it until smooth.
  5. 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. Cook the shrimp for 2-3 minutes, until pink and firm.
  7. Pour the soup into a bowl and serve it topped with a shrimp!

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