Shrimp And Corn Soup Recipe

There’s something about a creamy, rich soup that feels like the ultimate comfort food—especially when it’s filled with sweet, tender shrimp and the bright, fresh flavor of corn. This shrimp and corn soup is a delicious twist on traditional chowder, combining the smoothness of a cream-based soup with the hearty textures of shrimp and corn. It’s the perfect way to warm up on a chilly evening or enjoy as a lighter dish during warmer months. Plus, it comes together in just under 30 minutes, making it an easy weeknight dinner.

I first tried a version of this soup at a small coastal restaurant during a summer road trip. The sweetness of the corn paired with the delicate flavor of shrimp really stuck with me, and I knew I had to recreate it at home. After a few tweaks, this version became a family favorite—ideal for those nights when you want something that feels both satisfying and a little bit indulgent.

this RECIPE

A little backstory on shrimp and corn soup

Shrimp and corn soup is a delightful blend of coastal and Southern cooking traditions. Corn, often used in chowders and bisques, brings sweetness and texture, while shrimp adds a light, savory punch. Variations of this dish are popular in places like Louisiana, where fresh seafood and local ingredients play a big role in regional cooking. Over time, people have added their own twists—like using Old Bay seasoning or cream-style corn—to suit different palates, making it a versatile dish that can be tailored to fit your mood or pantry staples. The result is a bowl of pure comfort with layers of flavor in every bite.

Let’s talk ingredients: the stars of the show

• Butter: The base of this soup, butter adds richness and helps sauté the veggies. If you’re out, you can substitute it with olive oil, though butter gives that classic creamy texture.
• Celery: Adds a subtle crunch and flavor to the soup. If you’re not a fan or don’t have any on hand, you can swap it with bell peppers for a slightly sweeter twist.
• Green onions: You’ll use both the white and green parts, with the white parts bringing flavor early in the cooking and the green ones as a fresh garnish. Regular onions can work in a pinch, but green onions give a brighter flavor.
• Garlic: Who doesn’t love garlic? It adds depth and aroma to the soup. Fresh is best, but you can use garlic powder if needed (start with 1/4 teaspoon and adjust to taste).
• Corn (cream-style and kernels): The cream-style corn adds a thicker texture, while the kernels bring bursts of sweetness. Fresh or frozen corn works great, but if you’re really in a bind, canned will do.
• Shrimp: The hero of the dish. Try to get shrimp that’s already peeled and deveined to save time. You can use smaller shrimp or large ones cut into pieces. If you’re out of shrimp, cooked chicken could be a decent substitute.
• Old Bay seasoning: This classic seafood seasoning brings just the right amount of spice and savory notes. If you don’t have Old Bay, try using a mix of paprika, celery salt, and a pinch of cayenne pepper.

Kitchen gear: What you need (and what you can skip)

To make this soup, you don’t need anything too fancy, which is always a win.

• A large pot or Dutch oven: This is where all the magic happens. If you have a heavy-bottomed pot, even better—it’ll distribute heat more evenly.
• A sharp knife and cutting board: For chopping your veggies and shrimp.
• A whisk: Super handy for making sure your flour and liquids combine smoothly without clumping. If you don’t have a whisk, a fork will work in a pinch, but it might take a little longer.
• Measuring cups: For the flour, milk, and cream, of course. If you’re like me and tend to eyeball it sometimes, just make sure not to skimp on the cream!

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Sauté the veggies: Start by warming your pot over medium-high heat, and add the butter. Once melted, toss in your chopped celery and the white parts of your green onions. Let them cook for about 3 minutes until softened and fragrant. (I’ve found that rushing this step can lead to undercooked veggies, so take your time.)
2. Add the garlic: Throw in your minced garlic, salt, and black pepper. Cook for just another minute—garlic can burn quickly, and you definitely don’t want that bitter taste!
3. Thicken it up: Here’s where the magic happens. Sprinkle in the flour, and stir until everything’s coated. You’ll want to take the pot off the heat for a second as you pour in the milk and cream (I’ve learned the hard way that adding it over high heat can make the dairy separate). Then, return the pot to the heat, bring the mixture to a boil, and keep stirring. Once it hits a simmer, lower the heat and let it bubble away until it starts to thicken.
4. Add the corn: Stir in both the cream-style corn and the kernels. Let it simmer for about 5 minutes to allow the flavors to blend. This is usually the moment when my kitchen smells amazing, and I start getting impatient for dinner!
5. Shrimp time: Add your shrimp and sprinkle in the Old Bay seasoning. Stir well, and let the shrimp cook for about 3 minutes, or until they’re no longer translucent. You’ll know they’re ready when they turn a nice pink color. Be careful not to overcook the shrimp—it happens quickly, and no one likes rubbery seafood!
6. Final touches: Taste the soup and adjust the seasoning if needed. Once you’re happy with the flavors, ladle the soup into bowls, and garnish with the green parts of your sliced onions.

Variations and adaptations: make it your own!

One of the best things about this shrimp and corn soup is how easy it is to adapt to your needs or tastes.

• Vegetarian version: Skip the shrimp and use veggie broth instead of cream. You can bulk it up with potatoes, mushrooms, or even roasted red peppers for a different flavor.
• Dairy-free: Swap the butter for olive oil and use unsweetened almond or coconut milk in place of the whole milk and cream. I’ve tried this version, and the coconut milk adds a subtle sweetness that works well with the corn.
• Spice it up: Add a pinch of cayenne or diced jalapeños for a little heat. If you’re feeling adventurous, try a dash of hot sauce just before serving!
• Seafood medley: Throw in a mix of seafood like scallops or crab meat along with the shrimp. It’ll give the soup a more “seafood chowder” vibe.
• Low-carb: If you’re watching your carbs, you can cut the corn and replace it with cauliflower florets or zucchini slices.

Presentation and serving suggestions

When it comes to serving, I love to keep it simple. A warm, crusty baguette or some freshly baked bread rolls are perfect for soaking up the creamy broth. For a little extra flair, you can sprinkle some fresh parsley or cilantro on top, or add a dash of paprika for a pop of color. If you’re making this for a crowd, serve it family-style in a large soup pot in the center of the table, so everyone can help themselves.

drink pairings

there are plenty of great drink options that pair perfectly with this soup. A glass of iced tea (sweet or unsweetened) with a slice of lemon can complement the sweetness of the corn. Or try a sparkling water with lime for something light and refreshing. If you want something cozy for cooler days, a mug of hot apple cider works beautifully—the sweet and tart flavors play well with the creamy soup.

Storing leftovers and reheating tips

If you have leftovers, this soup stores well in the fridge for up to 3 days. Just make sure to let it cool down completely before putting it in an airtight container. When reheating, warm it gently over low heat, stirring occasionally to prevent the cream from separating. If the soup seems a little thick after refrigeration, just add a splash of milk or broth to loosen it up. Avoid reheating the shrimp for too long, as it can turn tough and rubbery.

Scaling the recipe for a crowd (or just you)

This recipe is great for doubling if you’re feeding a larger group—just make sure you have a big enough pot! The shrimp cooks pretty quickly, so you won’t need to adjust the cooking time much. For smaller servings, you can easily halve the recipe. One thing to note: if you’re making a smaller batch, keep an eye on the flour-to-liquid ratio, as a smaller amount of soup can thicken faster than expected.

Potential issues and how to avoid them

• Curdled milk: To prevent curdling, be sure to add the dairy ingredients off the heat and stir constantly when bringing the mixture back to a boil.
• Overcooked shrimp: Keep an eye on the shrimp, as they can overcook quickly. Once they turn pink, they’re done!
• Too thick or too thin: If your soup ends up too thick, add more milk or broth. If it’s too thin, let it simmer a bit longer to reduce and thicken naturally.

Try it and make it your own!

This shrimp and corn soup is one of those recipes that’s not only delicious but incredibly adaptable to your taste and pantry staples. Whether you follow the recipe to the letter or make a few tweaks along the way, you’re in for a cozy, satisfying meal that’s sure to please. So, grab a spoon, maybe some warm bread, and dig in. I promise, you’ll be coming back for seconds.

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe? Absolutely! Just make sure to thaw the shrimp beforehand and pat them dry to remove excess moisture.
2. What if I don’t have Old Bay seasoning? No problem! You can use a mix of paprika, celery salt, and a pinch of cayenne to replicate the flavors.
3. Can I freeze this soup? Cream-based soups don’t always freeze well because the dairy can separate. However, if you do want to freeze it, try freezing it without the shrimp and adding fresh shrimp when you reheat.
4. How do I know when the shrimp is done? The shrimp will turn pink and opaque when fully cooked, which usually takes about 3 minutes.
5. Can I use canned corn instead of fresh or frozen? Yes, canned corn works just fine. Just be sure to drain it before adding to the soup.

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