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Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.
You Will Need
Before You Cook
Prepare the Ingredients
Halve and peel onion. Slice ¼ the onion into thin strips and cut remaining into ¼" dice. Peel and cut potatoes into ¼" dice. Peel, trim, and cut carrot into ¼" dice. Shuck corn, rinse, and carefully remove kernels from cob. Stem and mince parsley. Pat shrimp dry.
Cook the Onions
Line a plate with a paper towel. In a mixing bowl, toss to coat sliced onions and cornstarch. Heat a large pot over medium heat. Add 3 Tbsp. olive oil and onions to hot pot and stir often until crispy, 4-6 minutes. Season with a pinch of salt. Remove to towel-lined plate. Reserve pot; no need to wipe clean.
Cook the Shrimp
Return pot used to cook onions to medium heat. Add 1 tsp. olive oil and shrimp to hot pot. Cook undisturbed until lightly browned, 1-2 minutes per side. Shrimp will finish cooking in a later step. Transfer shrimp to a plate. Reserve pot; no need to wipe clean.
Start the Soup
Return pot to medium heat. Add potatoes, diced onions, carrots, and a pinch of salt and pepper to hot pot, and stir occasionally until slightly tender, 5 minutes. Increase heat to medium-high heat, and add 2 cups water, wine, and corn to pot. Bring to a boil and cook until potatoes and carrots are tender, 8-10 minutes.
Finish the Soup
Stir in cream. Carefully pour half the soup in a blender. Remove clear insert from lid and cover blender with dish towel. It is very important to remove insert before blending to avoid exploding soup! Blend until very smooth, 1-2 minutes. Return blended soup to pot with remaining soup. Return to a boil and stir in shrimp and any accumulated juices and parsley until shrimp reaches minimum internal temperature of 145 degrees, 2-3 minutes. Season with salt to taste.