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There’s something undeniably soothing about a steaming bowl of homemade soup, especially when it’s a seafood creation like Shrimp and Corn Soup. This dish embodies comfort food at its finest. Whether it's a chilly evening or a bustling weeknight, nothing warms the heart quite like a freshly prepared soup. The combination of succulent shrimp and sweet corn creates a delightful medley of flavors and textures, making this soup not only delicious but also deeply satisfying.

Shrimp and Corn Soup: A Bowl of Comfort

Experience the comforting warmth of homemade Shrimp and Corn Soup, perfect for chilly evenings or busy weeknights. This delicious soup combines succulent shrimp and sweet corn in a creamy coconut broth, creating a flavor medley that nourishes the body and soul. Rich in lean protein and fiber, it’s a wholesome choice for any meal. Dive into its rich flavors and make it a staple in your kitchen! #ShrimpSoup #ComfortFood #HealthyEating #HomeCooking #SeafoodDelight #SoupRecipes #EasyDinner
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups fresh or frozen corn (about 2 ears if using fresh)

1 medium onion, chopped

2 cloves garlic, minced

2 cups vegetable or chicken broth

1 cup coconut milk

1 medium red bell pepper, diced

1 medium potato, peeled and diced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh lime juice

Fresh cilantro or parsley for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until they are soft (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

    Add Potatoes and Spices: Add the diced potato to the pot, along with the smoked paprika and cayenne pepper. Stir well to combine and let cook for 2-3 minutes.

      Pour in the Broth: Add the vegetable or chicken broth to the pot. Bring to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender (around 10-15 minutes).

        Incorporate the Corn: Stir in the corn and cook for another 5 minutes. If you prefer a creamier soup, you can use an immersion blender to purée half of the soup base, leaving some chunks for texture.

          Add the Coconut Milk and Shrimp: Stir in the coconut milk and add the shrimp to the pot. Cook for another 3-5 minutes, or until the shrimp are pink and cooked through. Season with salt, pepper, and lime juice.

            Serve and Garnish: Once the shrimp are cooked, taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with chopped cilantro or parsley. Serve hot and enjoy your comforting bowl of shrimp and corn soup!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4