Easy Creamy Potato Corn Soup

Top view of a round bowl with a yellow color potato and corn soup topped with sauteed shrimps

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4.80 from 5 votes

Creamy potato soup recipe that's made with corn, potatoes, and topped with shrimps.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Diet: Low Lactose

Servings:

Author: Rena

Equipment

Ingredients

1 lb Medium Shrimp peeled and deveined
30 oz Canned or Frozen Corn drained, 2 cans
8 oz Yukon Gold potatoes
1 Leek sliced
4½ Cups Unsalted Chicken Stock
1 Tbsp Olive Oil
1 Tsp Black Pepper
½ Tsp Garlic Salt or to taste
1½ Tsp Kosher Salt divided
1 Tbsp Fresh chopped parsley or cilantro to garnish
½ Tsp Chili Flakes to garnish, optional
Lime wedges, to serve

Instructions

Thoroughly wash and peel the potatoes, cut into 3/4-inch pieces.
Place a soup pot over medium heat and add in the corn together with chopped potatoes, leek, and chicken stock. Gently stir to combine. Bring to a boil, then cover and cook for 30 minutes, or until potatoes are super tender.
Using an immersion blender, blend until smooth and creamy, then season with salt and pepper to your taste.
Heat a skillet over medium-high heat, add oil and heat until shimmering. Add shrimps and sprinkle with garlic salt, pepper, and chili flakes.
Cook until opaque through, about 2-3 minutes. Pour the soup into bowls, top with cooked shrimp.
Garnish with parsley/cilantro and chili flakes if desired and serve next to lemon wedges. Enjoy!

Notes

Substitutes:

vegetable stock in place of chicken stock
corn can be fresh, canned, or frozen
no leeks? use green onions

Storage:

Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition