Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 2 cups sweet corn (fresh or frozen)
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp dried thyme
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.
- Add garlic, cayenne pepper, and thyme; cook for another minute until fragrant.
- Pour in chicken broth and sweet corn; bring to a gentle simmer.
- Add shrimp and cook until pink and opaque, about 3–5 minutes.
- Lower heat, then stir in heavy cream and lemon juice; let it meld on low heat for another 5 minutes without boiling.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 170mg