Creamy Shrimp and Corn Soup – A Hearty Comfort Bowl
Ingrédients
This recipe serves approximately four generous portions. All quantities can be adjusted to suit your preferences.
- Shrimp – 500 g, peeled and cleaned
- Corn – 300 g (fresh or canned, drained if using canned)
- Potatoes – 2 medium, peeled and diced into small cubes
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minced
- Double cream – 200 ml (or heavy cream)
- Chicken stock – 1 litre (1,000 ml), preferably homemade or good-quality
- Dried thyme – 1 teaspoon (or 1 tablespoon fresh, chopped)
- Salt and pepper – to taste
- Olive oil – 2 tablespoons, for sautéing
Préparation
Follow these step-by-step instructions for a perfectly creamy, flavourful soup every time.
- Prepare your ingredients: Peel and clean the shrimp if not already prepared. Peel and dice the potatoes into small, even cubes. Finely chop the onion and mince the garlic. Having everything ready before you start cooking makes the process smooth and enjoyable.
- Sauté with love: Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and soft. Add the minced garlic and cook for a further 1 minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the potatoes: Stir the diced potatoes into the onion and garlic mixture. Cook for 5 minutes, stirring occasionally, allowing the potatoes to absorb the flavours of the base.
- The magical stock: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- Time for corn and shrimp: Add the corn and shrimp to the pot. Cook for 5–7 minutes, until the shrimp have turned a lovely pink colour and are cooked through. Overcooking the shrimp can make them rubbery, so keep an eye on them.
- Finish with cream: Stir in the double cream and the dried thyme. Cook for a further 2–3 minutes, allowing the soup to heat through and the flavours to meld. Season with salt and pepper to taste. Remember that you can always add more seasoning, but you cannot take it away.
- Serve warm: Ladle the soup into bowls and serve piping hot. It is wonderful with crusty bread, warm baguette slices, or savoury crackers on the side. Enjoy every spoonful.
