Why You’ll Love This Recipe

This potato corn soup has everything you need to enjoy a hearty and flavorful meal:

Creamy texture: Blending the potatoes and corn creates a silky-smooth soup that’s rich and satisfying.
Savory and fresh: The sautéed shrimp add a protein-packed punch, while the fresh parsley or cilantro brings brightness.
Quick and easy: Ready in just 45 minutes, this recipe is perfect for a weeknight dinner or a cozy weekend meal.
Versatile: You can easily substitute ingredients to make the recipe suit your tastes, such as using vegetable stock or swapping leeks for green onions.

Ingredients

Here’s what you’ll need to make this delicious soup:

1 lb medium shrimp, peeled and deveined
30 oz canned or frozen corn, drained (2 cans)
8 oz Yukon Gold potatoes
1 leek, sliced (or green onions if you don’t have leeks)
4½ cups unsalted chicken stock (or vegetable stock)
1 tbsp olive oil
1 tsp black pepper
½ tsp garlic salt (or to taste)
1½ tsp kosher salt, divided
1 tbsp fresh chopped parsley or cilantro, to garnish
½ tsp chili flakes, to garnish (optional)
Lime wedges, to serve

(Tip: You can substitute the chicken stock with vegetable stock for a vegetarian version.)

Directions

Prepare the potatoes: Wash and peel the potatoes, then cut them into ¾-inch pieces.
Cook the soup base: Place a soup pot over medium heat and add the corn, potatoes, leek, and chicken stock. Stir to combine. Bring to a boil, then cover and cook for 30 minutes, or until the potatoes are tender.
Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
Cook the shrimp: Heat a skillet over medium-high heat and add olive oil. Once the oil is shimmering, add the shrimp, sprinkling them with garlic salt, black pepper, and chili flakes. Cook for 2-3 minutes, or until the shrimp are opaque and cooked through.
Assemble and serve: Pour the soup into bowls and top with the sautéed shrimp. Garnish with fresh parsley or cilantro, and sprinkle with chili flakes for extra heat if desired. Serve with lime wedges on the side.

Servings and Timing

This recipe makes 4 servings.

Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

Vegetable version: Use vegetable stock instead of chicken stock, and add vegetables like zucchini, carrots, or celery for extra flavor.
No shrimp?: You can skip the shrimp or substitute with other proteins like grilled chicken or tofu.
Spicy kick: Add extra chili flakes or a splash of hot sauce for more heat.

Storage/Reheating

Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove.
Freezer: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to an airtight container for freezing. Reheat on the stove or in the microwave.

Nutritional Information

Calories: 444 kcal
Carbohydrates: 64g
Protein: 37g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 286mg
Sodium: 2149mg
Potassium: 1218mg
Fiber: 8g
Sugar: 1g
Vitamin A: 445 IU

Note: Nutritional values are estimates and can vary based on specific ingredients used.

FAQs

Can I use frozen corn?

Yes, frozen corn works just as well as canned corn. Just be sure to thaw it before adding it to the soup.

Can I make this soup dairy-free?

Yes, the soup is naturally dairy-free! If you’d like to add some creaminess, you can use coconut milk or a dairy-free cream substitute.

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender. Just be sure to let the soup cool slightly before blending it in batches, and always cover the blender lid with a towel to prevent splattering.

Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the fridge for up to 5 days. The flavors will even improve overnight!

Can I add other vegetables?

Absolutely! You can add veggies like carrots, celery, or spinach to the soup for extra flavor and nutrition.

Conclusion

This Easy Creamy Potato Corn Soup is the ultimate comfort food, combining tender potatoes, sweet corn, and succulent shrimp in a creamy base. With minimal ingredients and quick prep time, it’s the perfect meal for busy weeknights or a cozy weekend gathering. Plus, it’s versatile, customizable, and can be made ahead of time, making it an ideal option for any occasion! Enjoy this delicious, creamy soup that’s both hearty and satisfying