Creamy Corn and Shrimp Soup with Smoked Paprika Popcorn

Name: Creamy Corn and Shrimp Soup with Smoked Paprika Popcorn
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tbsp olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 500 g corn kernels (fresh or frozen); 750 ml chicken broth (low sodium); 200 ml heavy cream; 400 g shrimp (peeled and deveined); 1 tsp salt (to taste); 1/2 tsp black pepper (freshly ground); 2 cups popped popcorn; 1 tsp smoked paprika; 1 tbsp butter (melted)

50 min 4 servings Medium

All Recipes

Creamy Corn and Shrimp Soup with Smoked Paprika Popcorn

A delightful corn and shrimp soup topped with smoky paprika popcorn, offering a blend of creamy and crunchy textures.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

This Creamy Corn and Shrimp Soup with Smoked Paprika Popcorn is a unique combination of flavours and textures. The sweetness of corn perfectly complements the savoury shrimp, while the smoked paprika popcorn adds an unexpected crunch and a hint of smokiness. Perfect as a starter or a light main course, this soup is both comforting and sophisticated. It's a great way to impress guests with an innovative twist on traditional ingredients.

Ingredients

Servings

Soup

Smoked Paprika Popcorn

Instructions

Sauté the aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent, about 5 minutes.

Pro tip: Ensure the garlic doesn't burn to avoid bitterness.

Cook the corn

Add corn kernels to the pot and cook for another 3 minutes, stirring occasionally.

Pro tip: Use fresh corn for a sweeter taste.

Simmer the soup

Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cook for 15 minutes.

Pro tip: Simmer gently to enhance flavours.

Blend the soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth.

Pro tip: For a chunkier texture, blend only half the soup.

Add cream and shrimp

Return the pot to low heat. Stir in heavy cream and shrimp. Cook until shrimp are pink and firm, about 5 minutes.

Pro tip: Shrimp should reach an internal temperature of 145°F (63°C).

Prepare the paprika popcorn

In a large bowl, toss popped popcorn with melted butter and smoked paprika until evenly coated.

Pro tip: Add more paprika for a stronger smoky flavour.

Serve the soup

Ladle soup into bowls and garnish with smoked paprika popcorn. Serve immediately.

Pro tip: Add a sprinkle of fresh herbs for colour.

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Tips & Tricks

<ul><li>Use fresh or frozen corn for the best flavour.</li><li>Ensure shrimp are deveined and tails removed for easy eating.</li><li>Adjust the smoked paprika to taste for desired smokiness.</li><li>Popcorn adds a surprising crunch; prepare just before serving.</li></ul>

Serving Suggestions

Serve this soup hot, garnished with the smoky paprika popcorn just before serving to maintain its crunch. Pair it with a light, crisp white wine such as Sauvignon Blanc to enhance the flavours. To store leftovers, refrigerate the soup in an airtight container for up to 3 days. The popcorn should be made fresh each time for optimal texture.