Soup of the day: cheese soup with shrimp and sweet corn

Making soups is easy. Yes, it can take some time, but the principle of cooking is usually very simple.

Cheese soup with shrimp and corn is one of them. The FoodOboz editorial team shares with you a step-by-step recipe for the dish and assures you that the combination of creamy broth with sweet corn and salted shrimp will not leave you indifferent.

We advise you to serve this soup with crispy croutons: just dry the bread in a toaster or dry frying pan without oil.

• frozen shrimp - 450 g
• canned corn - 1 can
• potatoes - 3-4 pcs.
• cream - 2 cups
• butter - 2 tbsp
• onions - 1 pc.
• processed cheese - 150 g
• broth or water - 2 liters
• salt, pepper - to taste

1. Put the shrimp in boiling salted water. Bring to a boil and cook for another five minutes. Then drain, cool, and peel off the shells.
2. Peel the onion, and cut it into small cubes. Put in a heavy-bottomed saucepan and fry in butter until soft. Make sure that the onion does not start to burn.
3. Peel the potatoes, cut them into small cubes, and add them to the onion pan. Pour in the broth or water, add salt, and bring to a boil. Reduce the heat to medium and cook until the potatoes are tender.
4. When the potatoes are soft, add the cream and bring to a boil.
5. Add the shrimp, corn, and processed cheese to the soup, and add salt and pepper to taste. Stir until the cheese is completely dissolved. Cook for 5 minutes over moderate heat.