This Shrimp and Corn Soup is creamy, comforting, and full of flavor—a perfect dish for chilly days. Tender shrimp, sweet corn, and a rich, velvety broth come together to create a soup that borders on a luxurious bisque. It’s simple to make, deeply satisfying, and ideal for a quick dinner or a cozy lunch.
Why You’ll Love This Recipe
- Creamy, rich, and full of hearty texture
- Quick—ready in just 40 minutes
- Uses simple pantry staples
- Customizable spice level
- Family-friendly and perfect for cold weather
Ingredients
- Butter (4 tablespoons): Adds richness and depth.
- Celery (½ cup, chopped): Provides aromatic flavor and texture.
- Green onions (4, sliced – white & green parts separated): Adds freshness and mild onion flavor.
- Garlic (4 cloves, minced): Builds savory depth.
- Salt (½ teaspoon, plus more to taste): Essential seasoning.
- Black pepper (¼ teaspoon, plus more to taste): Adds mild heat.
- All-purpose flour (¼ cup): Thickens the soup to a creamy consistency.
- Whole milk (2 cups): Forms the silky base.
- Heavy cream (1 cup): Makes the soup rich and velvety.
- Cream-style corn (1 can, 15 oz): Adds sweetness and thickness.
- Corn kernels (1 ½ cups, fresh or frozen): Adds extra texture.
- Shrimp (1 lb, peeled, deveined, uncooked): The star ingredient, tender and juicy.
- Old Bay seasoning (2 teaspoons, plus more to taste): Gives the soup a flavorful kick.
How to Make Shrimp and Corn Soup
Sauté the Vegetables
Warm a large pot over medium-high heat. Add butter. When melted, add the celery and the white parts of the green onions. Cook 3 minutes until tender.
Add the Aromatics
Add garlic, salt, and pepper. Stir and cook 1 minute until the garlic is fragrant.
Create the Base
Sprinkle flour over the vegetables and stir to coat. Remove the pot from heat, pour in the milk and heavy cream, then return to the stove. Increase heat to high, stirring constantly until it reaches a boil. Reduce heat to a simmer.
Add the Corn
Stir in the cream-style corn and corn kernels. Simmer for about 5 minutes until the soup thickens.
Cook the Shrimp
Add shrimp and Old Bay seasoning. Stir and cook about 3 minutes, until shrimp are opaque and fully cooked. Taste and adjust seasonings.
Serve
Ladle into bowls and garnish with the green parts of the green onions. Serve warm with crusty or toasted bread if desired.
Tips for Success
- Remove the pot from heat before adding milk and cream—this prevents curdling.
- Add more Old Bay or a dash of hot sauce for extra heat.
- If you want a thinner soup, add more milk. For a thicker soup, add more flour or simmer a little longer.
Equipment Needed
- Large pot
- Wooden spoon or heat-safe spatula
Variations
- Spicy Shrimp Corn Soup: Add cayenne or extra Old Bay.
- Seafood Mix Soup: Add crab meat or scallops with the shrimp.
- Southwestern Style: Add diced green chiles or paprika.
- Lighter Version: Use half-and-half instead of cream.
Serving Suggestions
- Serve with warm crusty bread, garlic toast, or biscuits
- Pair with a fresh garden salad
- Top with extra green onions or shredded cheese
FAQs
Can I use pre-cooked shrimp?
Yes, but add them at the end and warm gently so they don’t turn rubbery.
Can I use frozen corn?
Absolutely—it works perfectly.
Can I make this ahead of time?
Yes! It reheats very well. Just warm gently so the dairy doesn’t separate.
How should leftovers be stored?
Store in an airtight container in the fridge for up to 3 days.
Shrimp and Corn Soup
- Total Time: 40 minutes
- Yield: 4 servings
Description
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.
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
- Warm large pot over medium-high heat, then add butter. Once melted, add celery and white parts of green onions. Cook until vegetables are tender, about 3 minutes.
- Add garlic, salt, and black pepper. Stir well and cook 1 additional minute until garlic is fragrant.
- Sprinkle flour into pot, stirring to coat vegetables. Remove pot from heat and pour in milk and heavy cream. Return to heat, bring to boil while stirring constantly, then reduce heat and simmer.
- Add cream-style corn and corn kernels. Stir and simmer 5 minutes until soup thickens.
- Add shrimp and Old Bay seasoning. Cook until shrimp is opaque, about 3 minutes. Adjust seasonings as desired.
- Portion into bowls, garnish with green onion tops, and serve warm with bread if desired.
Notes
- Remove pot from heat when adding milk and cream to avoid curdling.
- Add more Old Bay for extra spice or a dash of hot sauce when serving.
- Adjust soup thickness with more milk or flour as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Seafood
- Method: Simmer
- Cuisine: American
Final Thoughts
Creamy, hearty, and full of flavor, this Shrimp and Corn Soup is a comforting bowl that comes together quickly and tastes luxurious. Whether you’re feeding the family or warming up on a cold day, this recipe is guaranteed to satisfy. Enjoy every cozy spoonful!
