Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth
- 1 ½ cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (optional for serving)
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the chopped celery and cook for another 3 minutes.
- Add the diced potatoes and corn to the pot with the chicken broth; stir to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 15 minutes until potatoes are tender.
- Stir in shrimp along with half-and-half and cook until shrimp are pink (about 5–7 minutes). Discard bay leaf before serving.
- Serve warm, garnished with fresh parsley and lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 110mg