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 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.

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