Shrimp and Corn Soup Recipe

Introduction

This Shrimp and Corn Soup is a comforting and creamy dish packed with fresh flavors from shrimp, sweet corn, and aromatic vegetables. It’s perfect for a cozy dinner or a starter to impress guests without much fuss.

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

1. Step 1: Warm a large pot over medium-high heat and add the butter. Once melted, add the chopped celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes.
2. Step 2: Add the minced garlic, salt, and black pepper. Stir well and cook for another minute until the garlic is fragrant.
3. Step 3: Sprinkle the all-purpose flour over the vegetables and stir to coat them evenly. Remove the pot from heat and slowly pour in the milk and heavy cream while stirring.
4. Step 4: Return the pot to high heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce heat and let it simmer.
5. Step 5: Add the cream-style corn and corn kernels, stirring to combine. Simmer for about 5 minutes until the soup thickens slightly.
6. Step 6: Stir in the shrimp and Old Bay seasoning. Cook until the shrimp turn opaque and are cooked through, roughly 3 minutes.
7. Step 7: Taste and adjust salt, pepper, and Old Bay seasoning as needed. Serve the soup hot, garnished with the green parts of the sliced green onions. Enjoy with warm bread if desired.

Tips & Variations

• For extra richness, swap half the milk for half-and-half. To make it spicier, add a pinch of cayenne pepper along with the Old Bay seasoning.
• Use fresh shrimp if possible for the best texture, but frozen works fine—just thaw before cooking.
• Consider adding diced potatoes or carrots in Step 1 for a heartier version.
• If using frozen corn, rinse in warm water before adding to keep the soup sweet and fresh-tasting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken when chilled; thin with a splash of milk or water if needed when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance. However, add the shrimp and Old Bay seasoning fresh when reheating to keep the shrimp tender and flavorful.

Can I substitute the shrimp with other proteins?

Absolutely. You can use cooked chicken, crab meat, or even firm tofu for a different but delicious twist on this soup.

Shrimp and Corn Soup Recipe

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★★★★★

4.5 from 77 reviews

This creamy and comforting Shrimp and Corn Soup combines tender shrimp with sweet corn and a rich, flavorful broth. Enhanced by aromatic vegetables, garlic, and Old Bay seasoning, this soup is perfect for a cozy meal and pairs wonderfully with warm bread.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base 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

Liquids

• 2 cups whole milk
• 1 cup heavy whipping cream

Corn and Shrimp

• 1 15-ounce can cream-style corn
• 1 ½ cups corn kernels, fresh or frozen
• 1 pound shrimp, peeled and deveined, uncooked
• 2 teaspoons Old Bay seasoning, plus more to taste

Instructions

1. Prepare Aromatics: Warm a large pot over medium-high heat, then add butter. Once melted, add chopped celery and the white parts of the green onions. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
2. Add Garlic and Seasonings: Stir in minced garlic, salt, and black pepper. Cook for 1 more minute, or until the garlic becomes fragrant.
3. Make the Roux and Add Dairy: Sprinkle all-purpose flour over the vegetables and stir well to coat them evenly. Remove the pot from heat briefly, then slowly pour in the whole milk and heavy whipping cream while stirring. Return the pot to high heat, bring the mixture to a boil while stirring constantly. Once boiling, reduce heat to low and let it simmer.
4. Add Corn: Stir in the cream-style corn and corn kernels to the soup, mixing well. Let it simmer for about 5 minutes, or until the soup thickens slightly.
5. Cook the Shrimp: Add the peeled and deveined shrimp along with Old Bay seasoning. Stir the soup well and cook until the shrimp are opaque and cooked through, approximately 3 minutes.
6. Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, and Old Bay seasoning as desired. Portion into bowls, garnish with the green parts of the green onions, and serve warm. Optional: Serve with warm bread for a hearty meal.

Notes

• Fresh or frozen corn kernels work equally well in this recipe.
• Do not overcook the shrimp to prevent them from becoming tough and rubbery.
• Old Bay seasoning can be adjusted according to spice preference.
• For a thicker soup, simmer for a few additional minutes before adding shrimp.
• This soup pairs well with crusty bread or a light salad for a complete meal.

Keywords: Shrimp soup, Corn soup, Creamy shrimp soup, Old Bay seasoning soup, Seafood soup, Comfort food