Are you looking to make a delicious and comforting soup? Our Shrimp and Corn Soup with Half and Half is the perfect soup to make on a cold winter night! The combination of shrimp, corn and half and half makes for a creamy soup that is sure to please the whole family. This easy and tasty recipe is sure to become a favorite!
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups frozen corn
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup half and half
- 1 pound cooked and peeled shrimp
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Add the chicken broth, corn, thyme, cayenne pepper, salt, and black pepper to the pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
- Stir in the half and half and cooked shrimp and simmer for another 5 minutes. Taste and adjust seasonings, if desired.
- Serve the soup hot with crusty bread, if desired.
People Also Ask
Can I use canned corn?
Yes, you can use canned corn in this recipe. You will need to drain and rinse the corn before adding it to the pot.
What kind of shrimp should I use?
We recommend using cooked and peeled shrimp for this recipe. You can use fresh or frozen, but make sure the shrimp is deveined and peeled before adding it to the soup.
Can I use cream instead of half and half?
Yes, you can use cream instead of half and half in this recipe. However, keep in mind that the soup will be much richer and creamier if you use half and half.
Can I freeze this soup?
Yes, you can freeze this soup. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup in the refrigerator overnight and reheat in a pot over low heat.
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