Shrimp and Corn Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
This shrimp and corn soup leaves out the cream and adds in the natural sweetness of corn plus some spice.
  • 1 lb shrimp, peeled and deveined
  • 1½ cups fresh corn kernels cut from the ear, about 3-4 ears of corn
  • 2 slices of bacon, chopped
  • 2 cups of fresh tomatoes, chopped
  • 3 Tbs. butter
  • 3 Tbs. chopped fresh herbs (I used basil)
  • ¾ tsp. curry powder
  • ¼ tsp powdered red pepper
  • ¼ tso paprika
  • ¼ tsp sea salt
  • 2 cups low sodium vegetable broth
  • cherry tomatoes and extra herbs to garnish
  1. Melt the butter in a large pot until it browns.
  2. Add corn and stir to coat with butter.
  3. Add spices - salt, curry, red pepper, paprika and coat the corn.
  4. Cook 5 minutes careful not to let it stick.
  5. Add vegetable stock and bring to a simmer.
  6. Add tomatoes and herbs and heat through.
  7. Meanwhile cook the chopped bacon in a skillet and remove with slotted spoon. Leave any bacon drippings in pan.
  8. Transfer soup to food processor and puree. Feel free to leave it a little chunky.
  9. Return soup to pot and warm over low heat.
  10. Cook shrimp in pan with bacon drippings, adding butter to coat pan if necessary. Cook until pink and opaque.
  11. Ladle soup into two large bowls.
  12. Divide shrimp between bowls.
  13. Garnish with sliced cherry tomatoes and herbs.
Recipe by Tasting Pour by Jade Helm at