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There's something inherently comforting about a warm bowl of soup, especially when it comes to hearty varieties that nourish both body and soul. As the seasons change and temperatures drop, many of us find solace in the rich, inviting flavors of soups that not only fill our bellies but also evoke a sense of warmth and nostalgia. Among these beloved dishes, shrimp and corn soup stands out as a delightful combination that brings together the sweetness of corn and the savory depth of shrimp in a creamy, satisfying broth.

Shrimp and Corn Soup: A Bowl of Comfort

Discover the warmth of homemade shrimp and corn soup, a comforting bowl that beautifully blends sweet corn and savory shrimp in a creamy broth. Perfect for chilly evenings or festive gatherings, this versatile recipe is easy to make and can be tailored to your taste. Packed with nutrition, it’s not just a meal; it’s an experience worth sharing. Give it a try and enjoy the delightful flavors! #ShrimpCornSoup #ComfortFood #SoupRecipe #HomeCooking #HealthyEating
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Ingredients
  

1 lb medium shrimp, peeled and deveined

2 cups fresh corn kernels (or frozen)

1 medium onion, diced

2 cloves garlic, minced

1 medium red bell pepper, diced

2 medium potatoes, diced

4 cups vegetable or chicken broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Juice of 1 lime

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, stirring frequently until softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.

    Cook the Potatoes: Add the diced potatoes to the pot and stir for 2-3 minutes. Pour in the broth and add the smoked paprika and thyme. Bring to a simmer and cook until the potatoes are tender (approximately 10-15 minutes).

      Add Corn & Shrimp: Once the potatoes are done, stir in the corn kernels and simmer for an additional 5 minutes. Then, add the shrimp, cooking until they are pink and opaque (about 3-4 minutes).

        Finalize the Soup: Lower the heat and mix in the heavy cream. Allow the soup to gently warm through (do not boil). Season with salt, pepper, and lime juice to taste.

          Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4