Who would have thought corn and shrimp would go so well together?

Name: Brazilian corn and shrimp soup
Eaten in: Brazil
Foodie: Linda

Pour une surprise, c’etait une surprise…

I had never made this soup before trying it out for Tropical Foodies and since my soups always tend to be just average, I was a little nervous.  It was remarkably simple  to make and after I was done, all that was left was the photography session. I couldn’t take a photo as soon as I served the soup in a bowl as the shots came out blurry because of the steam, so I decided to try some while I was waiting.  What a pleasant surprise! I would have finished the whole thing had a phone call not interrupted me. It was that good!  And amazingly simple to make!

Whether you are in the mood for cozying up on a cold night, or you want a quick yet satisfying option for a meal, this Brazilian soup is an excellent choice. The ingredients are readily available in most pantries, the soup itself is adaptable for those who have special dietary need and above all, it is delicious.  Also, if you are not sold already, it takes less than 20 minutes to make.

Brazilian corn and shrimp soup

Serves 4
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Meal type Soup


  • 1lb of shrimp
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups of corn
  • 6 cups of chicken stock
  • 3 tablespoons of olive oil
  • 1 Large onion (Chopped)


1. Combine shrimp, garlic powder, salt and pepper. Let stand 15 minutes.

2. Saute onion in olive oil for 10 minutes, add corn and stock, simmer 10 minutes.

3. Add shrimp mixture. Cook until shrimps are done, about 5 minutes.

4. Serve.

Here is the recipe adapted from the following book: Brazilian Cookery by Margarette De Andrade


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