If you are craving a creamy, comforting bowl that brings together the sweet pop of fresh corn and succulent shrimp, this Shrimp and Corn Soup Recipe is an absolute game changer. It’s the kind of dish that feels like a warm hug on a chilly day, yet bright and fresh enough to enjoy any time you want a little taste of Southern-inspired joy. With a luscious broth that’s perfectly seasoned and a satisfying blend of textures, this soup will quickly become your go-to when you want something simple, cozy, and downright delicious.
Ingredients You’ll Need
Believe it or not, the magic of this Shrimp and Corn Soup Recipe lies in its straightforward, wholesome ingredients. Each component plays a vital role—whether it’s the shrimp adding a tender protein punch, the corn bringing sweetness and crunch, or the mix of aromatics that build the flavorful base. Let’s dive into the essentials you’ll gather before starting your cooking adventure.
- 1 lb large shrimp, peeled and deveined: Fresh or frozen, these provide the star protein with a subtle briny flavor.
- 1 tbsp olive oil: For sautéing vegetables to release their natural sweetness.
- 1 small onion, diced: Adds a savory depth that is essential for any good soup.
- 2 cloves garlic, minced: Packs in that irresistible aroma and flavor punch.
- 1 stalk celery, diced: Brings a gentle crunch and freshness to the mix.
- 1 small bell pepper, diced: Provides a subtle sweetness and colorful pop.
- 2 cups corn kernels (fresh or frozen): The heart of the soup, delivering sweetness and texture.
- 3 cups chicken or seafood broth: Creates a savory and rich soup base.
- 1 cup heavy cream: Adds that luxurious creaminess to the broth.
- 2 tbsp all-purpose flour: Helps thicken the soup for a silky texture.
- 2 tbsp butter: Essential for that rich, velvety roux.
- 1/2 tsp paprika: Infuses a smoky warmth and beautiful color.
- 1/4 tsp cayenne pepper (optional): Provides a subtle kick if you like a bit of heat.
- Salt and black pepper to taste: Balance and enhance all the flavors perfectly.
- 2 green onions, sliced (for garnish): A fresh, crisp finish that brightens each spoonful.
- Chopped parsley (optional): Adds a vibrant herbaceous note and color contrast.
How to Make Shrimp and Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion, celery, and bell pepper. Sauté these until they soften and start to become fragrant, about 4 to 5 minutes. Then stir in the minced garlic and let it cook just for 30 seconds more—this quick step wakes up the garlic’s flavor without burning it.
Step 2: Create the Roux
Clear a small space in the center of your pot and add the butter. Once melted, sprinkle the flour on top and whisk constantly for about a minute. This roux is the secret to a rich, creamy base and thickening the soup just right. Be patient here—it’s worth every second.
Step 3: Build the Soup Base
Slowly pour in your broth while whisking continuously to prevent any lumps from forming. Add the corn, paprika, optional cayenne, salt, and black pepper. Let the soup come up to a simmer and cook for about 10 minutes, stirring occasionally. This will allow all the flavors to meld beautifully and the corn to soften just enough.
Step 4: Add Cream and Shrimp
Turn the heat to low and pour in the heavy cream, gently stirring to incorporate it fully into the soup. Let it simmer for another 5 minutes to thicken up and become velvety smooth. Finally, add the shrimp and cook for 3 to 4 minutes until they turn pink and opaque. Taste your soup and adjust seasoning as you see fit.
How to Serve Shrimp and Corn Soup Recipe
Garnishes
Garnishing is where your Shrimp and Corn Soup Recipe really shines with simple but vibrant touches. Sprinkle sliced green onions and a handful of chopped parsley right on top for freshness, color, and a slight crunch. These garnishes brighten up the creamy broth wonderfully and add an inviting look to your bowl.
Side Dishes
This soup pairs beautifully with crusty bread, perfect for dipping and soaking up every last flavorful drop. For a heartier meal, serve it alongside fluffy white rice—especially if you want a bit more sustenance that complements the creamy texture.
Creative Ways to Present
For a fun twist, try serving your soup in mini bread bowls or hollowed-out bell peppers for a festive presentation. You can also add a drizzle of chili oil or a squeeze of fresh lemon juice before serving to add extra layers of flavor and a pop of brightness.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Corn Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, making it a perfect meal prep option. Just be sure to cool it before refrigerating to maintain the best texture and taste.
Freezing
While this soup does freeze well, keep in mind that the cream may slightly separate upon thawing. To freeze, transfer the soup to a freezer-safe container and it will keep for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently over low heat on the stove, stirring often to restore that creamy consistency. If you notice any separation, whisk the soup vigorously or add a splash more cream or broth to bring it back to life. Avoid microwaving as slow and steady heat is kinder to creamy soups.
FAQs
Can I use frozen shrimp for this soup?
Absolutely! Frozen shrimp work perfectly in this Shrimp and Corn Soup Recipe. Just be sure to thaw them completely before adding to ensure even cooking and the best texture.
Is there a dairy-free alternative for the heavy cream?
Yes! You can substitute coconut milk or any plant-based cream for a dairy-free version, which will add a lovely richness while keeping the soup creamy and delicious.
Can I make this soup spicy?
Definitely, the optional cayenne pepper in the recipe gives a nice mild heat, but you can boost the spice level by adding more cayenne or a few dashes of hot sauce to suit your taste buds.
What can I use instead of all-purpose flour for thickening?
If you’re avoiding gluten, cornstarch works wonderfully as a thickener. Be sure to mix it with a little cold water before stirring it into the hot soup to avoid lumps.
How long will this soup keep in the fridge?
You can safely store leftover Shrimp and Corn Soup Recipe in the fridge for up to 3 days. For the freshest taste, enjoy it within that window.
Final Thoughts
There’s something truly special about a bowl of Shrimp and Corn Soup Recipe that feels both indulgent and wholesome. Its comforting creaminess paired with the fresh sweetness of corn and delicate shrimp creates a perfect harmony that’s hard to beat. Whether you’re cooking for family, friends, or simply treating yourself, this soup is sure to bring smiles around the table. Give it a try—you’ll be so glad you did!
Print
Shrimp and Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Description
This creamy Shrimp and Corn Soup combines tender shrimp with sweet corn and a flavorful vegetable base, simmered in a rich broth enhanced by heavy cream and spices. Perfect for a comforting meal, this Southern-inspired soup is easy to prepare on the stovetop and can be adapted for gluten-free diets.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 small bell pepper, diced
- 2 cups corn kernels (fresh or frozen)
- 3 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
Garnish
- 2 green onions, sliced
- Chopped parsley (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and bell pepper, sauté for 4–5 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds to release the aroma.
- Make the Roux: Push the vegetables to the side of the pot. Melt the butter in the center of the pot, then whisk in the flour. Cook for 1 minute to form a light roux, which will thicken the soup without clumping.
- Add Broth and Seasonings: Gradually stir in the chicken or seafood broth while whisking constantly to avoid lumps. Add the corn kernels, paprika, cayenne pepper if using, salt, and black pepper. Bring the mixture to a simmer.
- Simmer the Soup: Let the soup simmer gently for 10 minutes, stirring occasionally to allow the flavors to meld and the soup to thicken slightly.
- Add Cream and Shrimp: Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes to blend the creaminess. Then add the shrimp and cook for 3–4 minutes until they turn pink and are cooked through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with sliced green onions and chopped parsley before serving.
Notes
- For extra flavor, substitute chicken or seafood broth with shrimp stock if available.
- This soup can be made a day ahead and reheats well, developing even more flavor.
- Serve with crusty bread or over white rice for a more filling meal.
- To make it gluten-free, replace the all-purpose flour with cornstarch as a thickening agent.
