Ingredients
Scale
- 1 pound fresh shrimp, peeled and deveined
- 2 cups sweet corn kernels, fresh or frozen
- 4 cups vegetable broth, low-sodium
- 1 cup heavy cream
- 2 Yukon Gold potatoes, diced
- 1 onion, diced
- 2 garlic cloves, minced
- cilantro (optional), for garnish
Instructions
- In a large pot over medium heat, add one tablespoon of olive oil.
- Once hot, toss in one diced onion and two minced garlic cloves.
- Sauté until translucent (about 3-4 minutes).
- Next, add two diced Yukon Gold potatoes to the pot along with four cups of vegetable broth.
- Bring this mixture to a gentle boil before reducing heat to simmer until potatoes are fork-tender (approximately 10-12 minutes).
- Once your potatoes are ready, fold in two cups of sweet corn kernels.
- Stir gently.
- Pour in one cup of heavy cream next.
- Stir well to combine everything into a luscious blend.
- Toss in one pound of peeled and deveined shrimp.
- Cook on medium heat for about 5-7 minutes until shrimp are pink and opaque.
- Season with salt, pepper, and chopped cilantro (if using).
- Let it simmer for another minute just to meld those flavors together beautifully.
- Garnish with extra cilantro if desired and serve immediately.
Notes
Store leftovers in airtight containers.
Reheat gently on the stovetop.
Serve with crusty bread slices.
Add fresh herbs for flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg