One-Pot Creamy Shrimp, Potato & Corn Soup
with Carrots, Fresh Dill & Crème Fraîche
- Shellfish
- Milk
- Soy
- Wheat
Ever wonder what happens when you cross chicken soup and corn chowder? Well, we’re pretty sure you’d get something like this: a cozy soup featuring carrots, onion, and chicken—plus potatoes, sweet corn, and tangy crème fraîche for that creamy, chowder vibe you’re craving. Chopped fresh dill—a classic herb in chicken soup—is the perfect finishing touch.
Ingredients
1 unit
Corn
1 tablespoon
Cornstarch
20 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
12 ounce
Potatoes
6 ounce
Carrot
1 unit
Onion
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Cream of Chicken Concentrate
(Contains: Milk, Soy, Wheat)
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Heat a large drizzle of oil in a large pot over medium-high heat. Add onion, carrots, potatoes, and garlic; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 4-6 minutes.
Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.
Add shrimp and another drizzle of oil to pot with veggies. Season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.
Stir chicken stock concentrate, cream of chicken concentrate, and 3 cups water (5 cups for 4 servings) into pot with shrimp and veggies. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until flavors meld and vegetables are tender, 5-7 minutes.
While soup cooks, drain and rinse corn. In a small bowl, combine cornstarch and 1 TBSP water (2 TBSP for 4) until mixture is smooth and no lumps remain. Pick and roughly chop fronds from dill.
Add corn and cornstarch mixture to pot; cook until thickened and warmed through, 2 minutes. (TIP: Mix cornstarch mixture with your finger before adding to pot to ensure there are no lumps!) Remove from heat. Stir in crème fraîche; gently mash potatoes to help thicken the soup more. Taste and season with salt and pepper.
Stir chicken stock concentrate, cream of chicken concentrate, and 3 cups water (5 cups for 4 servings) into pot with chicken and veggies. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until flavors meld, vegetables are tender, and chicken is cooked through, 5-7 minutes.
While soup cooks, drain and rinse corn. In a small bowl, combine cornstarch and 1 TBSP water (2 TBSP for 4) until mixture is smooth and no lumps remain. Pick and roughly chop fronds from dill.
Add corn and cornstarch mixture to pot; cook until thickened and warmed through, 2 minutes. (TIP: Mix cornstarch mixture with your finger before adding to pot to ensure there are no lumps!) Remove from heat. Stir in crème fraîche; gently mash potatoes to help thicken the soup more. Taste and season with salt and pepper.
Add corn and cornstarch mixture to pot; cook until thickened and warmed through, 2 minutes. (TIP: Mix cornstarch mixture with your finger before adding to pot to ensure there are no lumps!) Remove from heat. Stir in crème fraîche; gently mash potatoes to help thicken the soup more. Taste and season with salt and pepper.
Divide soup between bowls. Top with as much chopped dill as you like and serve.
