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HomeCourseSoups

Shrimp and Corn Soup

Cheryl Malik
Cheryl Malik Posted: 03/08/22 Updated: 04/03/25
4.99
/5
125 Comments
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Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for shrimp and corn soup.
Pin graphic for 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.

Overhead view of a white bowl with shrimp and corn soup against a neutral cloth napkin.

What We Love About This Recipe

  1. 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.
  2. 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.
  3. 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.

Key Ingredients

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.

Chef’s Tips

  • 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.
3/4 angle view of a white bowl containing shrimp and corn soup on a neutral cloth napkin.

More Delicious Soup Recipes You’ll Love

  • Gluten Free Tomato Soup
  • Hazelnut Soup with Parsnips
  • Keto Egg Drop Soup
  • Instant Pot Chicken and Rice Soup
  • Chili’s Southwest Chicken Soup
  • Escarole Soup
  • Smoked Turkey and White Bean Soup
  • Keto Chicken Tortilla Soup
  • Boilermaker Chili

If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!

 

For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Closeup overhead view of a bowl of shrimp and corn soup on a neutral background.
4.99 from 55 votes

Shrimp and Corn Soup

Prep: 15 minutes minutes
Cook: 25 minutes minutes
Total: 40 minutes minutes
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.
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4 servings

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
Get Recipe Ingredients

Equipment

  • 1 Large pot

Instructions 

  • 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.
    Overhead view of a large soup pot containing green onion and melted butter.
  • 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.
    Overhead view of a large soup pot containing veggies and heavy cream for soup.
  • Add cream-style corn and corn kernels. Stir to distribute, then simmer approximately 5 minutes or until soup has thickened.
    Overhead view of a large soup pot containing corn soup.
  • 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.
    Overhead view of a large soup pot containing shrimp and corn soup seasoned with Old Bay.

Notes

  • 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.

Nutrition Information

Serving: 1serving | Calories: 628kcal | Protein: 25g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Total Carbs: 48g | Fiber: 3g | Sugar: 12g | Net Carbs: 45g | Vitamin C: 10mg | Cholesterol: 267mg | Sodium: 1538mg | Potassium: 659mg | Calcium: 278mg | Iron: 2mg

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.

© Author: Cheryl Malik
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  1. AvatarGreg Divine says

    Posted on 10/14/23 at 5:42 pm

    5 stars
    I made this tonight for dinner and we all loved it ! Absolutely delicious. It’s already been added to my Favorites and I will without doubt be making this again . It’s a keeper for sure . We’re just coming into Soup and Stew season with fall here and winter not far away . I can’t wait to make this again and next time I’m tempted to double it . Excellent recipe. Thank you for sharing it with us.

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 10/17/23 at 8:12 pm

      Thank you for the lovely review, Greg! So glad everyone loved this soup- it’s such a great one to keep in rotation!

      Reply
  2. AvatarGail says

    Posted on 10/14/23 at 10:01 am

    5 stars
    Fantastic. I enjoy sharing food and recipes; this is definitely one that I
    will happily introduce to my friends.

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 10/17/23 at 8:10 pm

      So glad you enjoyed this recipe, Gail! And thanks for sharing!

      Reply
  3. AvatarLeigh Colber says

    Posted on 10/14/23 at 9:34 am

    Hello, This sounds wonderful! I’m trying to adjust this for gluten free guest. Can I use corn starch as a binder/thickener? Also, what might be a good companion with this in place of bread? Many thanks!

    Reply
    • Megan | Easy Healthy Recipes TeamMegan | Easy Healthy Recipes Team says

      Posted on 10/17/23 at 7:04 pm

      We didn’t test this one with cornstarch so I can’t say for sure if it would work or if any adjustments would need to be made. You would definitely want to make a slurry with the cornstarch first rather than adding it directly to the soup.

      The easiest solution would be to use gluten-free all-purpose flour. You can sub it at a 1:1 ratio. As far a side, you could use gluten-free bread, or you could do a small side salad or fresh vegetables.

      Reply
  4. AvatarKim says

    Posted on 9/18/23 at 9:44 am

    What size shrimp in this recipe?

    Reply
    • Megan | Easy Healthy Recipes TeamMegan | Easy Healthy Recipes Team says

      Posted on 9/18/23 at 2:08 pm

      Hey, Kim – you can use any size you like! We typically go for medium (41-50 or 51-60) or large (31-40) when we’re using them in soup.

      Reply
  5. AvatarTerry B says

    Posted on 9/16/23 at 2:34 pm

    5 stars
    Fantastic!!! I will absolutely keep this recipe! My wife absolutely loved it!

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 9/28/23 at 4:18 pm

      It’s such a great one to keep in rotation!

      Reply
  6. AvatarGail says

    Posted on 9/6/23 at 11:01 am

    5 stars
    This soup/chowder was absolutely delicious. I am on a sodium restricted diet so I have had to eliminate most soups, but this recipe was very easy to make LoSo and still delicious. Thanks so much for the recipe.

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 9/7/23 at 4:52 pm

      Yay, so glad you enjoyed this one! Thanks for sharing, Gail.

      Reply
  7. AvatarSandy says

    Posted on 9/4/23 at 6:06 pm

    5 stars
    I made this, was skeptical, I added 3 small carrots diced and one large Yukon gold potato diced and substituted whole Milk w 1% milk tastes delicious

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 9/7/23 at 4:53 pm

      So glad you enjoyed it, Sandy!

      Reply
  8. AvatarJoan Davis says

    Posted on 8/29/23 at 5:51 pm

    5 stars
    This was delicious and simple to make! This is going into regular rotation at my house.

    Reply
    • Megan | Easy Healthy Recipes TeamMegan | Easy Healthy Recipes Team says

      Posted on 9/1/23 at 1:37 pm

      So happy you enjoyed it, Joan! Thank you for sharing your review!

      Reply
  9. AvatarIla Smith says

    Posted on 8/26/23 at 7:20 pm

    I wish you had “share” on your space. My daughter would LOVE this recipe. Thank youl

    Reply
    • Megan | Easy Healthy Recipes TeamMegan | Easy Healthy Recipes Team says

      Posted on 8/29/23 at 10:36 pm

      Hi, Ila! We have several sharing options on each post. You can also copy the URL and send the link straight to her! I hope she loves it!

      Reply
  10. AvatarDebbie says

    Posted on 7/23/23 at 8:00 am

    5 stars
    My husband, adult children and I loved this recipe, its requested often. It is a nice easy meal to make.

    Reply
    • Jessica | Easy Healthy Recipes TeamJessica | Easy Healthy Recipes Team says

      Posted on 7/24/23 at 11:30 am

      So glad to hear the whole family loves it! Thanks for sharing, Debbie.

      Reply
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meet cheryl

Foodie turned food blogger, I've been developing and sharing my flavor-packed, approachable recipes for more than a decade now! In addition to blogging, I'm also a certified health coach, serial entrepreneur, and busy mom of 3. I believe food should be delicious, nutritious meals don't need to be complicated, anyone can cook, and fed is best no matter your age.

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