Best 5 Summer Corn Soup With Shrimp Recipes
Indulge in a symphony of flavors with our tantalizing Summer Corn Soup with Shrimp, a culinary masterpiece that encapsulates the essence of summer's bounty. This delightful soup is a harmonious blend of sweet corn, succulent shrimp, and a medley of aromatic herbs and spices. Each spoonful is a burst of freshness, with the sweetness of the corn perfectly complementing the briny flavor of the shrimp. Accompanying this main recipe are two equally delectable variations: a Vegetarian Summer Corn Soup, a plant-based delight brimming with the same vibrant flavors, and a Spicy Summer Corn Soup, a fiery rendition that adds a touch of heat to the classic recipe. Whichever you choose, prepare to be captivated by the vibrant flavors and aromas that define these summer corn soup recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHILLED CORN AND SHRIMP SOUP
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
CREAMY SHRIMP AND CORN SOUP
This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.
Provided by Alisa Kennedy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
CAJUN CORN SOUP WITH SHRIMP
Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!-Debra Dennis, Convent, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.
Nutrition Facts :
CORN SOUP WITH SHRIMP
Make and share this Corn Soup With Shrimp recipe from Food.com.
Provided by tina rose
Categories Low Protein
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- heat oil in a soup pot. make a roux by adding flour and cooking til brown, stirring constantly.
- add chopped vegetables and parsley flakes. cook 10 minutes, or until onion is tender.
- add tomato products and cook 10 minute longer, stirring constantly. add corn. stir til mixed. add water, salt and pepper. simmer one hour, stirring occasionally. add shrimp. simmer 30 min longer. makes 10-12 servings.
Nutrition Facts : Calories 362.8, Fat 10.3, SaturatedFat 1.6, Cholesterol 138.2, Sodium 1061.9, Carbohydrate 48.9, Fiber 5, Sugar 8.9, Protein 25
Tips:
- For the best flavor, use fresh corn on the cob. If using frozen corn, thaw it completely before cooking.
- To easily remove the corn kernels from the cob, use a sharp knife to cut them off.
- If you don't have heavy cream, you can substitute milk or half-and-half.
- Add a pinch of cayenne pepper to the soup for a little spice.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
This summer corn soup with shrimp is a delicious and easy-to-make soup that is perfect for a hot summer day. The soup is creamy, flavorful, and packed with fresh corn and shrimp. It is also a good source of protein and vegetables. So next time you are looking for a quick and easy meal, give this summer corn soup with shrimp a try.
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