Why You’ll Love This Spectacular Soup
Quick & Easy. Ready in under 30 minutes thanks to the Instant Pot. One-Pot Meal. Minimal cleanup because everything cooks in the Instant Pot. Flavorful. The combination of sweet corn, juicy shrimp, and a rich broth makes every bite delicious. Healthy. Packed with protein from shrimp and fiber from the corn, making it a nutritious option. Comforting. Creamy, warm, and perfect for cozying up on cooler days.
This Shrimp and Corn Soup delivers big on flavor while keeping things simple. The best part? It’s an all-in-one meal that doesn’t require you to stand over the stove for hours. With the Instant Pot doing all the heavy lifting, you can relax and enjoy!
What Does Shrimp And Corn Soup Taste Like?
Shrimp and corn soup has a rich, creamy, and slightly sweet flavor profile. The sweetness of the corn pairs beautifully with the briny, delicate taste of the shrimp, creating a balanced and comforting dish. The broth, made with cream, adds a luscious, velvety texture, while garlic, onions, and herbs like thyme or parsley enhance the savory depth.
Is Shrimp And Corn Soup Healthy?
Absolutely! This Instant Pot Shrimp and Corn Soup is not only delicious but also nutritious. Shrimp is a great source of lean protein, omega-3 fatty acids, and essential vitamins and minerals. Corn adds fiber and a touch of natural sweetness to balance the savory flavors. You can keep this soup on the lighter side by using low-fat milk or a dairy-free alternative if preferred.
Ingredients You’ll Need
Shrimp- Peeled and deveined. Fresh or frozen shrimp works great, just be sure to thaw them first if using frozen. Corn- Fresh, canned, or frozen corn kernels add natural sweetness. Carrots- Diced for a pop of color and sweetness. Onion & Garlic- Aromatics that build the flavor base. Potatoes- Russet or Yukon Gold potatoes add creaminess and thickness to the soup. Chicken or Vegetable Broth- The base of the soup, providing depth of flavor. Heavy Cream or Half-and-Half- For a rich and creamy texture. Butter- Adds a touch of richness to the soup. Paprika & Thyme- Adds warmth and earthiness. Salt & Pepper- For seasoning.
How To Make Shrimp And Corn Soup
Tips And Tricks
Here are a few tips to ensure your Instant Pot Shrimp and Corn Soup turns out perfect every time:
Use Fresh or Frozen Shrimp. Either works well, but make sure to thaw frozen shrimp completely before adding them to the soup. Sauté First. Sautéing the onions and garlic in butter builds a deep, flavorful base for the soup. Don’t Overcook the Shrimp. Shrimp cook quickly, so keep an eye on them to avoid overcooking. They should be pink and opaque when done. Thicken the Soup. If you prefer a thicker soup, you can mash some of the potatoes after the pressure cooking step to give the soup a creamier texture.
Variations
Looking to mix things up? Try these variations for your Shrimp and Corn Soup:
Spicy- Add a pinch of cayenne pepper or diced jalapeños to the soup for a spicy kick. Lighter Version- Substitute the heavy cream with coconut milk or almond milk for a dairy-free, lighter option. Add Bacon- Stir in some crispy bacon pieces at the end for a smoky, savory twist. Cajun Style- Add a teaspoon of Cajun seasoning for a zesty, Southern-inspired flavor.
What To Eat With Shrimp And Corn Soup
This Instant Pot Shrimp and Corn Soup is hearty on its own, but if you’re looking to round out the meal, here are a few serving ideas:
Bread- Perfect for dipping and soaking up the creamy broth. Salad- A light mixed green or Caesar salad complements the richness of the soup. Vegetables- Serve with a side of grilled veggies for a balanced and healthy meal. Rice or Quinoa- Add a scoop of cooked rice or quinoa for extra texture and to make the soup more filling.
How Long Does It Last?
This soup stores well in the refrigerator for up to 3 days. Make sure to store it in an airtight container. When reheating, warm it gently on the stovetop or in the microwave to prevent overcooking the shrimp.
Can You Freeze It?
While the soup can be frozen, the texture of the cream may change slightly upon thawing. If you plan to freeze it, I recommend omitting the cream and adding it after you reheat the soup for the best results. To freeze, let the soup cool completely and store it in freezer-safe containers. It can be frozen for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
More Simple Shrimp Recipes
Keto Shrimp Scampi Shrimp Risotto Shrimp Tempura Bang Bang Shrimp Shrimp Fajitas
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Don’t forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
