Best Creamy Potato Corn Soup with Shrimp
Welcome to the heartwarming world of culinary delight! Today, we're diving into the creation of a dish that marries the rich creaminess of potatoes, the sweetness of corn, and the savory goodness of shrimp. This Creamy Potato Corn Soup with Shrimp is not just a recipe; it's a journey into the realm of comfort and flavor.
Equipment
- Large pot
- Blender
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 4 large potatoes, peeled and diced
- 1 cup corn kernels, fresh or frozen
- 1 lb fresh shrimp, peeled and deveined
- 1 cup heavy cream
- 4 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until fragrant.
- Introduce diced potatoes and corn kernels to the pot. Stir well, allowing the vegetables to soak in the flavors.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and let it simmer until the potatoes are tender.
- Using a blender, carefully puree the soup until smooth. This step gives our Creamy Potato Corn Soup its luxurious texture.
- Return the soup to the pot and add the fresh shrimp. Let them cook until they turn pink and opaque.
- Pour in the heavy cream and season with salt and pepper to taste. Stir well, allowing the flavors to meld.
- Ladle the soup into bowls, and garnish with chopped fresh parsley. Serve alongside your favorite bread or salad.