Cream of Corn Soup with Shrimp Butter Recipe
User Reviews
5.0
6 reviews
Excellent
Cream of Corn Soup with Shrimp Butter Recipe
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the Soup
- 6 ears fresh corn or 4 cups frozen corn
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 talks celery finely chopped
- 4 cups chicken stock or vegetable broth
- 1 cup heavy cream
- salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
- paprika for garnish (optional)
For the Shrimp Butter
- ½ pound Shrimp peeled and deveined
- ½ cup unsalted butter softened
- 1 clove garlic minced
- 1 lemon zested
- ¼ teaspoon cayenne pepper (optional)
- salt to taste
Instructions
Prepare the Shrimp Butter
Cook the Shrimp
- In a small skillet, cook the shrimp over medium heat until pink and opaque, about 3-4 minutes per side. Let them cool slightly.
Make the Shrimp Butter
- Finely chop the cooked shrimp or pulse them in a food processor until finely minced.
- In a medium bowl, combine the minced shrimp, softened butter, minced garlic, lemon zest, cayenne pepper (if using), and a pinch of salt. Mix well until smooth.
- Transfer the shrimp butter to a piece of plastic wrap, roll it into a log, and refrigerate until firm, at least 1 hour.
Prepare the Soup
Prepare the Corn
- If using fresh corn, remove the husks and silk. Stand each ear on its end and carefully slice downward with a sharp knife to remove the kernels.
Cook the Vegetables
- In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the Corn
- Add the corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
Simmer the Soup
- Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the corn is tender.
Blend the Soup
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Finish the Soup
- Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
Serve
Plate the Soup
- Ladle the soup into bowls.
Garnish
- Place a slice or dollop of the chilled shrimp butter on top of each bowl of soup. As it melts, it will add a rich, savory flavor to the soup.
- Garnish with fresh chives or parsley and a sprinkle of paprika if desired.
Notes
- Could this soup be any easier or sound more delicious?
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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