Shrimp and Corn Soup: A Cozy, Delicious Twist with Turkey Bacon
A comforting bowl of shrimp and corn soup with the added flavor of turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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, fresh or frozen
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat and cook the turkey bacon until crispy.
- Add diced onion and minced garlic, sauté until onions are translucent.
- Stir in the corn and cook for a few minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shrimp, paprika, and black pepper; cook until shrimp are pink and opaque.
- Reduce heat and stir in heavy cream. Let it warm through.
- Season with salt to taste and garnish with fresh parsley before serving.
Notes
- This soup can be made ahead of time and reheated.
- For a spicier kick, add some cayenne pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg