Shrimp and Corn Soup

5 from 2 votes

Fun, festive, flavorful Mexican-inspired Shrimp and Corn Soup is a surefire way to bring a smile to everyone at the table--especially the seafood lovers! A spicy, tomatoey broth kicked up with fresh lime juice is the perfect pairing with shrimp, while corn adds a touch of sweetness to the tangy base. Once prepped, it comes together quickly.

Prep Time30

Cook Time30

Total Time1

Course: Soups and Stews

Cuisine: Southwestern / Mexican

Diet: Gluten Free, Low Fat, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 tablespoons canola oil
1 large onion chopped
1 large red bell pepper seeded, membrane removed and chopped
2 medium jalapeno peppers seeded if desired, chopped
4 cloves garlic minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
4 cups chicken broth
1 bottle (8-ounce) clam juice
1 can (14.5-ounce) petite diced tomatoes undrained
1 1/2 pounds medium shrimp (41-50 count) peeled, deveined and tail removed
1 bag (12-ounce) frozen corn kernels thawed and rinsed under cold running tap water
3 tablespoons fresh lime juice or to taste
1/2 cup chopped cilantro
Salt and freshly ground black pepper to taste
1 medium avocado peeled, seeded and diced
Cilantro leaves
Lime wedges

Instructions

Heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onions, reduce heat to medium, and cook for 4-5 minutes or until they soften.
Add the bell pepper and jalapeno peppers. Cook 3-4 minutes or until beginning to soften.
Add the garlic, chili powder, cumin and oregano and saute briefly, 15 seconds.
Add the chicken broth, clam juice and tomatoes. Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes.
Add shrimp and corn. Cook 1-2 minutes or until shrimp is cooked through, pink and firm.
Add lime juice, cilantro and season to taste with salt and black pepper.
Ladle soup into bowls and top with toppings as desired.

Notes

SUBSTITUTIONS:

If you can find fish stock, you can use that instead. Vegetable broth can also be used.
Use any color of bell pepper: Red, yellow, or orange.
Use two 10-ounce cans of diced tomatoes with green chiles instead of the tomatoes and chopped fresh jalapenos to save time.
Chicken also works well in this soup.

TIPS:

To thaw shrimp quickly, immerse the desired amount in a bowl of cold water. Check the shrimp after 15 minutes and break up any clumps that freeze together. The shrimp may need another 5-10 minutes, depending on the size. Once the shrimp begin to become pliable, drain, peel, and devein if needed. If already peeled and deveined, look each one over for missed shells or veins. NOTE: Shrimp should never SIT in water for an extended period as they can absorb water, and the texture will be adversely affected.

MAKE AHEAD:

Leave the shrimp out for the best results. Get everything done to the point of adding the shrimp, cool, and refrigerate. You can even add the corn ahead of time, just don’t cook it too much.
When ready to serve, get the soup simmering, add the shrimp and cook through.

REHEATING LEFTOVERS:

Place leftovers in a small saucepan over low heat. Heat until soup begins to simmer, steam and is heated through. Be careful not to boil the soup, as the shrimp will toughen up.

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