Easy Creamy Potato Corn

This creamy potato corn soup delivers the perfect balance of sweet corn and hearty potatoes in a silky broth. When topped with perfectly seared shrimp, it transforms into a restaurant-quality meal that comes together with minimal effort.

I first created this soup when looking for a way to use up fresh summer corn, but it's become my go to comfort food year round. My husband who usually passes on soup for dinner requests this one specifically the combination of sweet corn with perfectly seasoned shrimp wins over even the most reluctant soup eaters.

Ingredients

• Yukon Gold potatoes: their buttery flavor and creamy texture makes them ideal for soup
• Corn: canned or frozen both work wonderfully fresh corn is even better in summer
• Leek: adds a delicate onion flavor that doesn't overpower the sweet corn
• Unsalted chicken stock: allows you to control the sodium level
• Medium shrimp: peeled and deveined the perfect protein topping
• Olive oil: for searing the shrimp with a high smoke point
• Garlic salt: adds depth of flavor to the shrimp
• Black pepper: freshly ground is best for maximum flavor
• Kosher salt: enhances all the flavors without being too harsh
• Fresh parsley or cilantro: brings brightness to the finished dish
• Chili flakes: optional for those who enjoy a touch of heat
• Lime wedges: the acidity balances the sweetness of the corn

Step-by-Step Instructions

Prepare the vegetables:

Thoroughly wash and peel the potatoes before cutting them into 3/4inch pieces. The uniform size ensures they'll cook evenly. Wash the leek carefully as sand often hides between the layers, then slice thinly.

Create the soup base:

Place a soup pot over medium heat and add the corn, chopped potatoes, sliced leek, and chicken stock. Stir gently to combine all ingredients. This mixture forms the foundation of your soup's flavor.

Simmer until tender:

Bring the mixture to a gentle boil, then reduce heat, cover and cook for 30 minutes. This long simmer is crucial as it allows the potatoes to become extremely tender and the flavors to meld together beautifully. You'll know they're ready when a potato piece easily falls apart when pressed against the side of the pot.

Blend to perfection:

Using an immersion blender, blend the soup until smooth and creamy. Take your time with this step, ensuring there are no lumps for the silkiest texture. If you don't have an immersion blender, carefully transfer to a standard blender in batches. Season with salt and pepper, tasting as you go.

Cook the shrimp:

Heat a skillet over mediumhigh heat and add oil until shimmering. Add the shrimp in a single layer without crowding, then sprinkle with garlic salt, pepper, and chili flakes if using. Cook just until they turn pink and opaque, about 23 minutes. Overcooked shrimp become tough, so watch them carefully.

Serve and garnish:

Pour the smooth soup into bowls and top with the perfectly cooked shrimp. Garnish with fresh parsley or cilantro and additional chili flakes if desired. Serve with lime wedges on the side for squeezing over the top just before eating.

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The leek is actually my secret ingredient in this soup. Unlike onions that can sometimes overpower, leeks provide a subtle sweetness that complements the corn perfectly. I discovered this by accident when I ran out of onions one evening, and now I wouldn't make this soup any other way. The delicate flavor allows both the corn and potato to shine.

Make Ahead & Storage

This soup base can be made up to 3 days ahead and stored in the refrigerator. Simply reheat gently on the stovetop before adding freshly cooked shrimp. The texture may thicken slightly when chilled, so add a splash of chicken stock when reheating if needed. For longer storage, freeze the soup base without the shrimp for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating.

Easy Substitutions

If you're looking to customize this recipe, there are several easy swaps. No leeks? A sweet onion works well though the flavor will be slightly different. Vegetarians can skip the shrimp entirely or substitute with roasted chickpeas for protein. For a dairy free version, you're already set, but if you want extra richness, a splash of coconut milk works beautifully. Don't have Yukon Gold potatoes? Russets will work, though the texture won't be quite as silky.

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Serving Suggestions

This versatile soup works as a starter or main course. For a lighter meal, serve smaller portions with crusty bread and a simple green salad. To make it more substantial, add a grain on the side like quinoa or wild rice. For entertaining, serve the soup in small cups as an elegant appetizer topped with a single shrimp. During summer months, a side of sliced heirloom tomatoes with basil makes a perfect complement to the sweet corn flavors.

Frequently Asked Questions

→ Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp. Just make sure they are fully thawed, peeled, and deveined before cooking.

→ What’s the best type of potato to use?

Yukon Gold potatoes are ideal for this soup as they have a creamy texture and rich flavor when blended. However, russets can also work in a pinch.

→ Can I make this soup vegetarian?

Yes, substitute vegetable stock for chicken stock and omit the shrimp. You can add extra veggies or tofu for a protein boost.

→ How do I store leftovers?

Keep the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock to loosen if needed.

→ Can I prepare the soup in advance?

Absolutely! Prepare the soup base in advance and store it in the fridge. Add freshly cooked shrimp and garnishes just before serving for the best flavor.

→ Can I make this soup spicier?

Yes, add more chili flakes or a pinch of cayenne pepper to the soup or shrimp for additional heat.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a light salad, or even roasted vegetables for a complete meal.