Meal Kit

Creamy Shrimp and Corn Soup

with crispy onions

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Shellfish (Shrimp), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Ears of Corn
  • Info
    8 oz. Shrimp
  • 1 Yellow Onion
  • 5 oz. Yukon Potatoes
  • 4 oz. Carrot
  • 4 fl. oz. White Cooking Wine
  • 3 Tbsp. Cornstarch
  • ¼ oz. Parsley
  • Info
    4 fl. oz. Heavy Whipping Cream
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Pot
  • 1 Blender/Immersion Blender

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Halve and peel onion. Slice 1/4 the onion into thin strips and cut remaining into 1/4" dice. Peel and cut potatoes into 1/4" dice. Peel, trim, and cut carrot into 1/4" dice. Shuck corn, rinse, and carefully remove kernels from cob. Stem and mince parsley. Pat shrimp dry.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Finish the Dish

    Pour soup in a bowl. Garnish with crispy onions.

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