Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn (fresh, canned, or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt, pepper, thyme, and paprika to taste
Instructions
- In a large pot over medium heat, melt the butter. Add chopped onion and minced garlic; sauté until translucent (about 3-5 minutes).
- Stir in sweet corn and vegetable broth. Bring to a gentle simmer for about 10 minutes.
- Add shrimp and heavy cream; cook until shrimp are pink and opaque (approximately 5-7 minutes).
- Season with salt, pepper, thyme, and paprika to taste. Adjust seasonings as needed.
- Serve warm in bowls, garnished with fresh herbs if desired.
Notes
- For added flavor, consider incorporating diced bell peppers or swapping shrimp for chicken or tofu.
- Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg