Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Shrimp and Corn Soup

This shrimp and corn soup recipe with canned or frozen vegetables is an easy one pot meal that is family friendly. Cooked on the stove top.
Prep Time15 minutes
Cook Time32 minutes
Course: Appetizer, Entree, Soup
Cuisine: American
Keyword: corn, potato, shrimp, soup
Servings: 4
Author: Justine

Equipment

  • 1 pot
  • 1 pan

Ingredients

Shrimp Stock

  • 1 onion cut in half
  • 1 carrot peeled and cut into chunks
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 1 stalk celery sliced
  • 2 bay leaves
  • 6-8 shrimp shells remove them and add to stock
  • water

Shrimp Soup

  • 1/2 tsp salt and pepper
  • 1 onion diced
  • 1 carrot peeled and diced
  • 1 stalk celery diced
  • 3 tbsp minced garlic
  • 2 potatoes peeled, cut into large bite size pieces
  • 1/2 c corn cut off cob or frozen kernels
  • 4 tbsp white wine
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/3 c shrimp in shell
  • 1/3 c clams canned, drained, optional add in
  • 1/3 c mussels cleaned well, in shells, optional

Instructions

  • In a saucepan, put the onion cut in half, carrot chunks, celery stalk cut into pieces, bay leaf, parsley, and thyme sprigs. Remove the shells from the shrimp and put the shells in the saucepan as well. Fill with water about half way full and cook for 20 minutes after it starts to boil.
  • In a second larger soup pot, add olive oil and butter, fry the chopped carrots, onions, celery for 5 minutes, stirring occasionally.
  • Add garlic and fry for 2 more minutes. Pour in white wine, lemon juice and bring to a boil. Strain the broth in your first pan using a fine mesh strainer, pouring the liquid into the veggie pot. Discard the remaining onions, carrots, celery, herbs and shrimp shells in the strainer.
  • Add cubes of peeled potatoes plus more water/vegetable broth if necessary in order for them to be submerged. Boil until they are fork tender.
  • Then add shelled shrimp, mussels, clams if adding those and corn. Add salt and pepper. Boil until mussels open and shrimp is pink and no longer transluscent, about another 5-10 minutes.

Nutrition

Serving: 1oz | Calories: 125kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 374mg | Potassium: 317mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5445IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 1mg