Shrimp and Corn Soup
Creamy with a kick, this shrimp and corn soup is the perfect dish for a chilly day. It combines tender shrimp, sweet corn, thick cream, and a blend of spices for a deliciously satisfying dish that’s more like a bisque than soup.
What Makes This Recipe So Good
- The texture in this dish is absolutely amazing. It’s thick and creamy and unbelievably silky, way more like a chowder or a bisque than a thin, brothy soup, which means it’s wonderfully filling. Serve it with slices of warm, crusty bread to really tie the meal together.
- It’s a really simple one-pot meal, which means both cooking and clean-up are a breeze! Don’t worry, though. Simple does NOT equal “bland” or “boring”. We’re using a perfect blend of veggies and spices to really pack in the flavors.
- It comes together really quickly, which is great for those evenings when you’re short on time or just don’t have the energy to put together an elaborate meal. I don’t recommend making this recipe ahead of time since the shrimp doesn’t really reheat well. If you do wind up with leftover soup, though, refrigerate it in an airtight container (up to 4 days) and reheat on the stove, just until everything’s warmed through.
Shrimp – You can use fresh or frozen shrimp here, and if you live close to the coast and can get truly fresh shrimp, I highly recommend doing it. Otherwise, frozen is best. Make sure it’s fully thawed before you start cooking, and take off the shells, too, if you’ve got them.
Corn – For the ultimate corn soup, we’re using TWO kinds of corn – and yes, you absolutely need to use both types. Cream-style corn makes the dish slightly sweet and incredibly creamy, and whole corn kernels give you that great, crisp corn texture. You can use fresh or frozen corn kernels, and no need to thaw the frozen ones first.
Milk – Actually, the liquid in this soup is a milk and heavy whipping cream combo! This is where all that delicious silky smoothness comes from. If you prefer a thinner soup, add a little more milk in small increments until you’ve got your desired consistency.
- The drastic temperature difference between the hot pot and the cold liquids can cause the milk and cream to separate or curdle. To avoid that, be sure to remove the pot from the hot stovetop when adding the milk and heavy cream. You can also let the liquids come closer to room temperature first – just don’t leave them out too long.
- “Some like it hot” applies to a lot of things, soup included. For a spicier soup, add more Old Bay seasoning to taste. A dash of hot sauce on top of the soup when you serve it will also give it a nice heat and a pop of color.
- Like I mentioned above, you can absolutely adjust the consistency of the soup to meet your preferences. More milk will give you a thinner soup, while more flour will give you a thicker soup. You can also just let the soup simmer longer to reduce more of the liquid, which will give you a thicker soup if you don’t want to add flour.
More Delicious Soup Recipes You’ll Love
- Gluten Free Tomato Soup
- Instant Pot Chicken and Rice Soup
- Chili’s Southwest Chicken Soup
- Smoked Turkey and White Bean Soup
- Keto Chicken Tortilla Soup
Shrimp and Corn Soup
- 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
- 1 Large pot
- Warm large pot over medium-high heat, then add butter. Once butter is melted, add celery and white parts of green onions. Cook until vegetables are tender, approximately 3 minutes.
- Add garlic, salt, and black pepper. Stir well then cook 1 additional minute or until garlic is fragrant.
- Sprinkle all-purpose flour into pot, stirring to coat vegetables. When vegetables are well-coated, remove pot from heat and pour in milk and heavy whipping cream. Return pot to heat, increase temperature to high, and bring mixture to boil while stirring constantly. Once liquid begins to boil, reduce heat and let simmer.
- Add cream-style corn and corn kernels. Stir to distribute, then simmer approximately 5 minutes or until soup has thickened.
- Add shrimp and Old Bay seasoning to thickened soup. Stir well and cook until shrimp is cooked-through and no longer translucent, approximately 3 minutes. Taste soup and adjust seasonings as desired. When ready, portion soup into serving bowls, garnish with green parts of green onions, and serve warm with warm bread if desired.
- Be sure to remove the pot from the hot stovetop when adding the milk and heavy cream, to avoid separation/curdling.
- For a spicier soup, add more Old Bay seasoning to taste. You can also top it off with a dash of hot sauce when you serve it.
- For a thinner soup, stir in a little more milk. For a thicker soup, use a little more flour, or just let it simmer longer.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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