Shrimp and Corn Soup recipe - ingredients, nutrition and when to eat it
A warm soup made by gently simmering shrimp, corn, and potatoes with milk. The corn’s subtle sweetness and the shrimp’s savory flavor come together…
A warm soup made by gently simmering shrimp, corn, and potatoes with milk. The corn’s subtle sweetness and the shrimp’s savory flavor come together beautifully, making it perfect for lunch or dinner with bread.
Western · 30 minutes to cook
Nutrition (per 518.7g serving): 593.8 kcal · protein 26.7g · carbohydrate 52g · fat 31.6g · sodium 587.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After adding the milk, don’t simmer it over high heat for too long; stir it over low heat instead.
Tips: Mash some of the potatoes in the pot to make the soup thicker.
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Ingredients (1 serving)
- Shrimp — 80 g
- Corn — 0.5 cup
- Potato — 0.5 pc
- Onion — 0.3 pc
- Milk — 0.8 cup
- Heavy cream — 2 Tbsp
- Butter — 1 Tbsp
- All-purpose flour — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp