Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth
- 1 ½ cups half-and-half
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (optional, for serving)
- 1 red bell pepper, diced
- 1–2 small jalapeños, seeded and chopped (optional)
Instructions
- Prepare all ingredients by chopping the onion, celery, potatoes, red bell pepper, and jalapeños.
- In a large pot over medium heat, melt butter. Add onion, celery, bell pepper, and jalapeño; sauté until softened (5-7 minutes).
- Stir in diced potatoes and chicken broth; bring to a boil then reduce heat to simmer until potatoes are tender (10-15 minutes).
- Add corn kernels along with half-and-half and heavy cream; season with garlic powder, smoked paprika, salt & pepper, bay leaf, and thyme.
- Cook shrimp until pink and opaque (5-7 minutes). Remove bay leaf before serving.
- Ladle into bowls and garnish with fresh parsley. Serve with lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 170mg