There's something comforting and nourishing about a warm bowl of shrimp and corn soup, especially when the weather cools down or you're craving that cozy homemade touch. This Shrimp and Corn Soup Recipe brings together tender shrimp, sweet corn, and a creamy broth that's both luxurious and satisfying. Whether you're making it for a weeknight dinner or a weekend treat, you'll find it's simple enough to whip up without sacrificing rich flavor.
Jump to:
Why This Recipe Works
I've always loved how this shrimp and corn soup balances smooth creaminess with the delicate sweetness of corn and the briny pop of seasoned shrimp. It's approachable for cooks of all levels, yet feels special enough to impress without fuss.
- Consistent Texture: The slow simmer ensures the soup thickens evenly without becoming gluey or breaking apart.
- Deep, Balanced Flavor: A simple base of butter, garlic, and Old Bay seasoning layers perfectly to make every bite flavorful.
- Simple Ingredients: You only need a handful of staples, most of which you probably already have in your pantry and fridge.
- Fast Prep, Big Payoff: From chopping to serving in under 45 minutes, it's perfect for busy evenings when you want something comforting fast.
Ingredient Game Plan
For this Shrimp and Corn Soup Recipe, quality ingredients make a big difference, especially the shrimp and corn. Freshness is your friend here - it really lifts the flavors and texture beautifully.
- Shrimp: Opt for raw, peeled, and deveined shrimp for the best texture and easy cooking. Fresh or high-quality frozen works well.
- Corn: Fresh corn kernels bring sweetness and crunch; frozen is a reliable fallback if fresh isn't available.
- Butter: Use unsalted so you can control the salt level perfectly, and get that creamy mouthfeel.
- Old Bay Seasoning: This iconic spice blend is what really makes the soup pop-don't skip it!
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Shrimp and Corn Soup Recipe
Step 1 - Prep & Season
Start by warming your large pot over medium-high heat and melting the butter until it's shimmering. Then, add the chopped celery and the white parts of your green onions. You'll want to cook these just until tender-about 3 minutes. Keep an eye on them; you want them soft but still bright, which builds a fresh flavor base. Next, stir in the garlic, salt, and pepper, cooking for another minute until the garlic's aroma fills the kitchen-you'll know it's ready when the scent becomes toasty but before any browning happens.
Step 2 - Build Flavor
Now sprinkle the flour evenly over the veggies and stir to coat every bit-this will thicken your soup beautifully without lumps. Remove the pot from the heat briefly to avoid burning the flour while you slowly pour in the milk and heavy cream, stirring constantly. Bring the pot back to high and watch closely as the soup comes to a boil. Stirring here is key to preventing the mixture from sticking or thickening unevenly. Once boiling, lower the heat and let it gently simmer. Add both the cream-style corn and the fresh or frozen corn kernels. Stir to combine and let the soup simmer for about 5 minutes, so it thickens to a silky, satisfying consistency.
Step 3 - Finish for Best Texture
Finally, stir in the shrimp alongside the Old Bay seasoning. The shrimp cooks quickly, about 3 minutes, and you'll notice the color change from translucent to a lovely opaque pink-that's your cue that it's done. Be careful not to overcook here, as shrimp can turn rubbery. Taste your soup at this point and adjust salt, pepper, or seasoning as needed. When everything's perfect, garnish with the green parts of the green onions for a pop of freshness and a little crunch. Serve warm, ideally with crusty bread to soak up that rich, velvety broth.
Pro Moves I Swear By
Over the years, I've learned a few tricks that keep this Shrimp and Corn Soup Recipe impressively smooth and satisfying every single time.
- Doneness Cue: Watch for shrimp turning fully pink and curling slightly-this means they're perfectly cooked but still tender.
- Temperature Trick: Remove the pot from heat when adding milk and cream to the roux; this stops the flour from clumping and burning.
- Make-Ahead Move: You can prep the base soup up to adding shrimp up to a day before and reheat gently when ready.
- Skip This Pitfall: Don't rush the simmer step; it's necessary to develop that velvety texture and rich flavor.
Serve It Up
Finishing Touches
I like to finish this Shrimp and Corn Soup Recipe with a sprinkle of fresh green onion tops-they add a clean, slightly sharp contrast that brightens the creamy base. A few twists of black pepper on top adds warmth and a bit of texture. Serving it with warm crusty bread or buttery biscuits makes the perfect cozy experience.
Great Pairings
Try pairing this soup with a fresh green salad dressed lightly with lemon vinaigrette-its acidity balances the richness wonderfully. For a heartier meal, garlic-roasted potatoes or a simple grilled vegetable medley complement the flavors without overpowering them.
Easy Plating Wins
For casual dinners, ladle the soup into rustic bowls and scatter extra green onions on top. If you want to impress guests, serve in elegant white bowls garnished with a small sprig of fresh herbs like cilantro or parsley for a pop of green that elevates the presentation.
Make-Ahead & Storage
Storing Leftovers
Store any leftover shrimp and corn soup in an airtight container in the fridge for up to 3 days. You'll notice the soup thickens as it cools, which is normal. Just stir well when reheating to bring back that smooth, creamy texture.
Freezer Notes
This soup freezes well, but I recommend freezing it before adding the shrimp, as seafood can become rubbery after freezing and reheating. Freeze the base soup in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then add freshly cooked shrimp when reheating.
Reheating Shrimp and Corn Soup Recipe Without Drying Out
Reheat gently over low heat on the stove, stirring often to prevent scorching. Add a splash of milk or cream if it seems too thick. If using a microwave, heat in short bursts at medium power and stir between intervals. Avoid overheating to keep the shrimp tender, and if you froze the base separately, add the freshly cooked shrimp toward the end of reheating for best texture.
Frequently Asked Questions
Absolutely! Just thaw the shrimp completely and pat them dry before adding to the soup to avoid excess water diluting the flavor.
A mix of paprika, celery salt, black pepper, and a little cayenne can mimic Old Bay's flavor if you don't have it on hand.
Not as written since it uses butter, cream, and milk, but you can substitute coconut milk and a dairy-free butter alternative for a creamy dairy-free version.
Yes, add extra cayenne pepper or a splash of your favorite hot sauce during the simmer stage to give it a nice kick.
Final Thoughts
PrintComplete Recipe
Shrimp and Corn Soup Recipe
A creamy and comforting Shrimp and Corn Soup featuring tender shrimp, sweet corn, and a rich blend of milk and cream, seasoned perfectly with Old Bay and aromatic vegetables for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 4 tablespoons butter
- ½ cup celery chopped
- 4 green onions sliced (white and green parts separated)
- 4 cloves garlic minced
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
- 1 ½ cups corn kernels fresh or frozen
- 1 pound shrimp peeled, deveined, uncooked
- 2 teaspoons Old Bay seasoning plus more to taste
Instructions
- Heat Butter and Vegetables: Warm a large pot over medium-high heat, then add butter. Once melted, add celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes.
- Add Garlic and Seasonings: Stir in minced garlic, salt, and black pepper. Cook for an additional 1 minute until the garlic is fragrant.
- Add Flour and Liquids: Sprinkle the all-purpose flour over the vegetables and stir well to coat. Remove the pot from heat, then pour in the milk and heavy whipping cream. Return pot to heat, increase to high, and bring to a boil while stirring constantly.
- Simmer with Corn: Once boiling, reduce heat and simmer. Add the cream-style corn and corn kernels, stirring to combine. Let the soup simmer for approximately 5 minutes until it thickens.
- Cook Shrimp and Season: Add the shrimp and Old Bay seasoning to the soup. Stir and cook until the shrimp are fully cooked and opaque, about 3 minutes. Taste and adjust salt, pepper, or Old Bay as desired.
- Serve and Garnish: Portion the soup into bowls and garnish with the green parts of the sliced green onions. Serve warm, optionally with warm bread on the side.
Notes
- For extra depth of flavor, you can add a splash of white wine before adding the milk and cream.
- If you prefer a thicker soup, add an additional tablespoon of flour or reduce the liquid slightly.
- Fresh shrimp is preferred but frozen thawed shrimp works well too.
- Use frozen corn if fresh corn is not available, just thaw before adding.
- Old Bay seasoning can be adjusted or substituted with Cajun seasoning for a spicier kick.
- Serve the soup with crusty bread or oyster crackers for a delightful meal.
Leave a Reply