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The first step in making a flavorful shrimp and corn soup is sautéing the aromatics. Begin by heating a tablespoon of oil in a large pot over medium heat. Add finely chopped onions and minced garlic, stirring occasionally to prevent burning. The importance of this step cannot be overstated; sautéing these ingredients not only softens their texture but also releases their natural flavors, creating a fragrant base for the soup.

Shrimp and Corn Soup: A Bowl of Comfort

Discover the ultimate comfort food with this delicious shrimp and corn soup recipe! Perfect for any occasion, this dish combines succulent shrimp and sweet corn in a creamy broth enhanced by aromatic garlic and onions. Not only is it satisfying and nutritious, but it also embraces various dietary needs with its versatility. Warm your heart and taste buds with each flavorful spoonful! #ShrimpSoup #ComfortFood #HealthyEating #SeafoodRecipes #SoupSeason
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Ingredients
  

1 pound medium shrimp, peeled and deveined

2 cups fresh or frozen sweet corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

1 large potato, diced

4 cups chicken or vegetable broth

1 cup coconut milk

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and black pepper to taste

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 tablespoons fresh chopped parsley (for garnish)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

    Add Vegetables: Stir in the diced potato and cook for another 5 minutes. Add the corn, smoked paprika, cayenne pepper, salt, and black pepper. Mix everything well.

      Pour in Broth: Add the chicken or vegetable broth to the pot. Increase the heat to bring the soup to a light boil, then reduce the heat back to a simmer. Let it cook for about 15 minutes or until the potatoes are tender.

        Add Shrimp: Gently add the peeled shrimp into the soup, simmering just until they turn pink, about 3-4 minutes. Be careful not to overcook the shrimp.

          Incorporate Coconut Milk: Stir in the coconut milk and allow the soup to heat through, about 2-3 minutes. Adjust the seasoning with extra salt, pepper, or cayenne as desired.

            Finish and Serve: Remove the pot from heat and stir in the lemon juice. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm and enjoy your comfort bowl!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4