Shrimp and Corn Soup Recipe

Rich, creamy, and loaded with the irresistible flavors of sweet corn and succulent shrimp, Shrimp and Corn Soup is the kind of comforting dish that brings people together around the table. Every spoonful offers a cozy blend of delicate seafood, tender vegetables, and a silky-smooth base that warms you straight through. Whether you’re making it as an impressive starter or a hearty weeknight dinner, this soup delivers on taste, texture, and unmistakable Southern charm.

Ingredients You’ll Need

The magic of Shrimp and Corn Soup lies in the balance of just a few key ingredients. Each one plays a starring role in building layers of flavor, color, and luxurious creaminess that will leave you craving another bowl.

• Butter: Provides a rich, velvety foundation and helps sauté the vegetables for a flavorful base.
• Celery (½ cup, chopped): Offers a subtle crunch and aromatic depth that rounds out the soup’s flavor profile.
• Green onions (4, sliced, white and green parts separated): Adds brightness and color, with the green tops perfect for garnishing later.
• Garlic (4 cloves, minced): Gives the soup a fragrant, savory edge that pairs beautifully with both shrimp and corn.
• Salt (½ teaspoon, plus more to taste): Enhances all the other flavors and is essential for a well-seasoned soup.
• Black pepper (¼ teaspoon, plus more to taste): Adds a gentle warmth to balance out the sweetness of the corn.
• All-purpose flour (¼ cup): Thickens the soup, giving it that luscious, spoon-coating consistency.
• Whole milk (2 cups): Contributes to the creamy texture and mild flavor that make this soup so irresistible.
• Heavy whipping cream (1 cup): Takes the richness up a notch, making every bite luxuriously smooth.
• Cream-style corn (1 15-ounce can): Delivers sweetness and natural thickness to the soup with bursts of corn flavor.
• Corn kernels (1½ cups, fresh or frozen): Adds pops of texture and layers in even more fresh corn flavor.
• Shrimp (1 pound, peeled, deveined, uncooked): The star of the show for protein and delicate seafood sweetness.
• Old Bay seasoning (2 teaspoons, plus more to taste): Infuses the soup with classic seafood spice and just the right touch of zing.

How to Make Shrimp and Corn Soup

Step 1: Sauté the Vegetables

Start by warming a large pot over medium-high heat and melting the butter until it’s foamy and ready. Toss in the chopped celery and the white parts of the green onions, then sauté for about three minutes. You’re looking for the veggies to turn tender and fragrant, setting the stage for the bold flavors that come next. The aroma at this point is heavenly and will fill your kitchen as a delicious preview of what’s ahead.

Step 2: Add Garlic and Seasonings

Next, sprinkle your minced garlic into the pot along with the initial measure of salt and black pepper. Stir well so the garlic doesn’t burn but instead releases its wonderful aroma, cooking for just about a minute. You’ll notice the transformation as the garlic mingles with the sautéed veggies, promising deep savory layers in your Shrimp and Corn Soup.

Step 3: Create the Creamy Base

Evenly scatter the flour over your softened vegetables and mix vigorously—this coats the ingredients and acts as a thickener for the soup. Take the pot off the heat briefly while you pour in the milk and heavy whipping cream, stirring constantly to avoid any lumps. Pop the pot back on the burner, turn the heat up, and bring this mixture to a gentle boil while stirring nonstop. As soon as the base starts to bubble, reduce the heat and let it simmer, allowing all those flavors to meld together seamlessly.

Step 4: Add Corn and Simmer

With your creamy base simmering, it’s time to add both the cream-style corn and the corn kernels. Stir well to ensure an even distribution—the soup will start to take on a slightly golden hue and a delightful, velvety thickness after about five minutes. The combination of whole kernels and the cream-style corn brings that classic sweet pop in every bite.

Step 5: Cook the Shrimp and Season

Now for the grand finale: stir in your peeled and deveined shrimp, followed by a generous dusting of Old Bay seasoning. Keep a close eye as the shrimp cook—they’ll go from translucent to a light pink in just about three minutes. This is when the soup truly shines, as the shrimp infuse their delicate seafood flavor into the creamy corn base. Taste and adjust your seasonings, then serve it up hot, garnished with those reserved green onion tops. Your Shrimp and Corn Soup is ready to dazzle!

How to Serve Shrimp and Corn Soup

Garnishes

The final flourish of sliced green onion tops brings a fresh bite and a lovely splash of green color, making each bowl visually inviting. If you want to get fancy, a sprinkle of extra Old Bay or even some chopped fresh parsley can make your Shrimp and Corn Soup even more appetizing. For a bit of heat, a pinch of cayenne or freshly cracked pepper never goes amiss.

Side Dishes

Classic pairings include warm, crusty French bread or buttery cornbread—perfect for coaxing up every last drop of that creamy soup. If you prefer something lighter, a simple side salad with a zesty vinaigrette offers a refreshing contrast. No matter your choice, each addition elevates your Shrimp and Corn Soup experience just a bit more.

Creative Ways to Present

For a beautiful and memorable dinner, try serving your Shrimp and Corn Soup in warm mugs or small bread bowls. Ladle individual portions into mini cast iron pots or decorative soup plates for added flair at dinner parties. For a Southern brunch, present it alongside small shrimp skewers laid delicately across the bowl for an impressive finishing touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Shrimp and Corn Soup in an airtight container in the refrigerator for up to 3 days. Thanks to its creamy base, the flavors often deepen by the next day, making the leftovers even more satisfying. Just be sure to let the soup cool to room temperature before sealing and refrigerating to keep it fresh and delicious.

Freezing

Cream soups can sometimes separate when frozen, but it’s totally possible with a little care. To freeze, cool the Shrimp and Corn Soup to room temperature, ladle it into freezer-safe containers, and leave a bit of space for expansion. For best results, use within 1 to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, pour the cold soup into a saucepan and warm it over medium-low heat, stirring often to restore its creamy texture. If the soup seems too thick, simply add a splash of milk or cream to thin it slightly and bring it back to its original silky smoothness. Avoid bringing to a full boil so the shrimp stays tender and the cream doesn’t separate.

FAQs

Can I use cooked shrimp instead of raw?

Yes, you can use cooked shrimp, but add them at the very end—just long enough to warm through—to prevent them from getting rubbery. Raw shrimp, however, impart more flavor during the brief cook in the soup.

What’s the best way to peel and devein shrimp?

Simply make a shallow cut along the back of the shrimp with a small paring knife, pull out the vein with the tip, then peel away the shell. Many seafood counters sell shrimp already peeled and deveined to make this prep extra easy.

Can I make Shrimp and Corn Soup dairy-free?

Absolutely! Substitute your favorite unsweetened plant-based milk and a dairy-free cream alternative for the whole milk and heavy cream. Coconut milk or cashew cream work especially well, although the flavor will be a bit different and still delicious.

How spicy is Shrimp and Corn Soup?

The soup is generally mild, but the Old Bay seasoning brings just a hint of spice. If you love extra heat, add more Old Bay, a dash of hot sauce, or a sprinkle of cayenne to turn up the fire to your liking.

Can I use canned or imitation crab instead of shrimp?

Definitely! While the taste will be different, canned crab or imitation crab meat can make for a fun twist on the classic. Just add them late in the process to avoid overcooking.

Final Thoughts

I hope you’re inspired to treat yourself and loved ones to a pot of Shrimp and Corn Soup. It’s a feel-good dish that’s as easy to make as it is to fall in love with, promising cozy comfort no matter the season. Let this recipe bring warmth, joy, and a little taste of celebration to your kitchen—bon appétit!

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