Creamy Shrimp Corn Soup with Turkey Bacon and a Twist
This creamy shrimp and corn soup is the perfect comfort food, made with turkey bacon for an extra twist of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 4 slices turkey bacon, chopped
- 2 cups corn, frozen or fresh
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped turkey bacon and cook until crispy.
- Add diced onion and minced garlic to the pot, sauté until translucent.
- Stir in shrimp and cook until pink.
- Add corn, chicken broth, smoked paprika, salt, and pepper, and bring to a boil.
- Reduce heat and stir in heavy cream, simmer for 10 minutes.
- Adjust seasonings to taste and serve hot.
Notes
- This soup can be made ahead of time and reheated.
- For extra flavor, consider adding diced bell peppers or jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 150 milligrams