Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 cups corn kernels (fresh or 1 can of corn)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 medium potato (diced)
- 2 tablespoons butter
- Salt and pepper (to taste)
- Chopped fresh parsley (for garnish)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and diced potatoes, cooking for an additional 3 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add corn and shrimp, cooking until shrimp turns pink, about 5 minutes.
- Stir in heavy cream, seasoning with salt and pepper to taste. Warm through for another 2-3 minutes.
- Prep Time: 10
- Cook Time: 30