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Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook for about 2 minutes per side, until just pink. Remove and set aside.
Cook the Vegetables:
In the same pot, add butter and melt over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6–7 minutes until vegetables are soft and fragrant.
Add Flavor & Thickness:
Stir in the flour, garlic, and minced rosemary. Cook for 1 minute, stirring constantly to combine and remove the raw flour taste.
Simmer the Soup:
Pour in the chicken stock and add the corn kernels and optional bay leaf. Bring to a boil, then reduce heat and let simmer for 15 minutes until vegetables are tender.
Finish with Cream & Shrimp:
Stir in the heavy cream, then return the cooked shrimp to the pot. Simmer gently for 5 more minutes to blend flavors.
Serve:
Discard bay leaf if used. Ladle into bowls and serve hot, optionally garnished with fresh herbs or a sprinkle of black pepper.
Serving and Storage Tips
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