Shrimp And Corn Soup Recipe

There’s something undeniably comforting about a bowl of creamy, savory soup. This Shrimp and Corn Soup is exactly that: a bowl of cozy goodness that’s perfect for a chilly evening or a casual family dinner. This recipe hits all the right notes with its sweet corn, succulent shrimp, and a silky, buttery broth. I stumbled upon this recipe during a weeknight when I needed something quick but packed with flavor, and it’s become a staple in our home ever since.

What sets this soup apart is the pairing of shrimp and corn—a match made in culinary heaven! The sweetness of the corn perfectly complements the briny, tender shrimp. Plus, there’s a rich, creamy base that gives it a luxurious texture without feeling too heavy. If you’re like me and love a good chowder-style soup, then you’re in for a treat!

Shrimp And Corn Soup Recipe

A little soup story to warm you up 🍲

I remember the first time I made this Shrimp and Corn Soup—it was one of those evenings when I needed something comforting and fast. We had just returned from a weekend at the coast, where fresh shrimp was everywhere, and I had brought some home, eager to use them in a new recipe. After raiding the fridge, I realized I had some corn that needed using up, and suddenly, the idea of combining them in a creamy soup seemed like the perfect choice.

As the soup simmered away, the house filled with the most irresistible aromas—garlicky, buttery, and sweet from the corn. My husband wandered into the kitchen, drawn by the smell, and asked what I was cooking. By the time I ladled the soup into bowls and topped it with sliced green onions, we both couldn’t wait to dig in. The first spoonful was pure bliss—creamy, slightly sweet, and bursting with shrimp flavor. And from that moment on, this has been our go-to for whenever we crave something warm and filling.

Where did shrimp and corn soup come from?

While this particular combination of shrimp and corn is popular in Southern and Cajun cooking, corn-based soups have been enjoyed around the world for centuries. In the U.S., particularly along the Gulf Coast, seafood soups and chowders are a common way to use fresh catch, with corn providing a natural sweetness that balances the briny, salty notes of seafood. Over time, variations of shrimp and corn soup have popped up, each with slight regional twists—some with a little heat from cayenne or andouille sausage, others with a tomato-based broth. This recipe leans on the rich, creamy side, making it more of a comfort food that feels indulgent, yet still light enough for a second helping (trust me, you’ll want one!).

Let’s talk ingredients: The stars of the show

  • Shrimp: The shrimp brings a fresh, oceanic flavor to this soup. For the best result, I recommend using raw, peeled, and deveined shrimp, which cook quickly and soak up the flavors of the soup. If you don’t have fresh shrimp on hand, frozen shrimp works well too—just make sure to thaw them before adding.
  • Corn: Both cream-style corn and whole kernels are used here for double the corn goodness! The cream-style corn thickens the soup and adds a slightly sweet, velvety texture, while the kernels give each bite a nice pop of freshness. Fresh corn is ideal in the summer months, but frozen corn works like a charm when fresh isn’t available.
  • Butter & Cream: These are the building blocks of that luxurious, creamy base. The butter adds richness, while the milk and heavy cream create the smooth, velvety texture. If you prefer a lighter version, you can swap the heavy cream for half-and-half or even a full-fat coconut milk for a dairy-free version.
  • Old Bay seasoning: Ah, Old Bay—this seasoning is key to giving the soup that extra savory kick, and its blend of spices complements the shrimp perfectly. If you don’t have Old Bay, Cajun seasoning or even just a mix of paprika, celery salt, and a dash of cayenne can be a good substitute.
Shrimp And Corn Soup Recipe

What you’ll need in your kitchen

Now, you don’t need a lot of fancy tools for this recipe. A large pot is your best friend here. It’s where everything comes together—from sautéing the veggies to simmering the soup.

  • Large pot: This is where the magic happens. You’ll be cooking everything in one pot, which makes cleanup a breeze.
  • Wooden spoon or spatula: For stirring and making sure nothing sticks to the bottom of the pot.
  • A sharp knife: You’ll need this for chopping up your veggies (celery and green onions), and to mince the garlic.

That’s it! It’s a simple setup, but it does the trick.

Step-by-step: My foolproof method for shrimp and corn soup

  1. Start with the base: Melt your butter in the large pot over medium-high heat. When it’s bubbly and just starting to smell nutty, toss in the chopped celery and the white parts of the green onions. Stir them around for about 3 minutes until they soften and become fragrant. These veggies build the first layer of flavor, and sautéing them in butter ensures they become tender and aromatic.
  2. Add the garlic and seasonings: Once your veggies are softened, toss in the minced garlic, salt, and black pepper. Stir them in and let them cook for another minute—just enough for the garlic to get fragrant but not burn.
  3. Create the roux: Here’s where we thicken the soup. Sprinkle the all-purpose flour over the vegetables and stir everything together to coat. The flour will absorb the butter and cling to the veggies, which will give the soup that perfect thick and creamy consistency. (Pro tip: keep the heat moderate here so the flour doesn’t burn—it should be pale and smooth, not brown.)
  4. Add the dairy: Remove the pot from the heat (trust me on this one!) before pouring in the milk and heavy whipping cream. Once it’s in, return the pot to the stove and crank the heat up a bit to bring it to a boil. Stir constantly as it heats up to prevent the dairy from scalding at the bottom. Once it starts to bubble, turn the heat down and let it simmer for a few minutes.
  5. Corn time! Add the cream-style corn and the whole corn kernels to the pot. Stir them into the soup, letting it simmer for about 5 minutes. By this point, the soup should start to thicken nicely.
  6. Add the shrimp and season: Here’s the exciting part! Add the shrimp and the Old Bay seasoning to the pot. Stir it all together, and cook for about 3 minutes until the shrimp are pink and opaque (overcooking can make them rubbery, so keep an eye on them!). Give the soup a taste and adjust the seasoning—maybe a little more salt, or another pinch of Old Bay if you’re feeling spicy.
  7. Finish and serve: Ladle the soup into bowls and garnish with the green parts of the green onions. Serve it with a crusty slice of warm bread for dipping, because that’s the real cherry on top!
Shrimp And Corn Soup Recipe

Variations: Make it your own

  • Spicy twist: If you’re a fan of heat, try adding a diced jalapeño along with the celery, or toss in some cayenne pepper with the Old Bay.
  • Dairy-free version: Use coconut milk instead of cream, and olive oil instead of butter to make this soup totally dairy-free. The coconut milk gives it a slightly sweet and tropical twist that pairs surprisingly well with the shrimp.
  • Low-carb option: To cut back on the carbs, you can omit the cream-style corn and just use the kernels, or swap them out for diced cauliflower, which adds texture without the sugar.
  • Vegetarian: Replace the shrimp with diced potatoes or chickpeas, and swap the Old Bay for a vegetable-friendly seasoning blend.

How to serve and impress

For a lovely dinner party presentation, I love serving this Shrimp and Corn Soup in wide, shallow bowls with a sprinkle of green onions for that pop of color. A little sprinkle of paprika or smoked paprika gives it a beautiful finish, too. Pair it with a loaf of warm, crusty French bread or some homemade cornbread to complement the soup’s sweetness.

Drink pairings to complete the meal

For drinks, a crisp white wine like Sauvignon Blanc or Pinot Grigio is a great choice to cut through the richness of the soup. If wine’s not your thing, an ice-cold glass of beer (a light lager or even a pale ale) works really well, too. For non-alcoholic options, a sparkling water with lemon or a cold, citrusy iced tea would hit the spot!

Storing and reheating

Got leftovers? Lucky you! This soup stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for about 3 days. When reheating, do so gently on the stove over low heat to avoid curdling the dairy. Add a splash of milk or broth if it has thickened up too much.

Scaling the recipe for more (or less) servings

If you’re cooking for a crowd, this recipe doubles easily. Just make sure your pot is large enough to accommodate all that soup! If you want to make a smaller batch, simply halve all the ingredients. One thing I’ve noticed when scaling down is that the shrimp can sometimes overcook faster in smaller quantities, so keep an eye on them to avoid that.

A few parting tips to avoid hiccups

  • Curdling concerns: When adding dairy to soups, always make sure to remove the pot from the heat before adding, then slowly bring it up to temperature. This will help prevent curdling.
  • Overcooking shrimp: Shrimp cook super fast—once they turn pink and opaque, they’re done. Overcooking them can lead to a rubbery texture, so watch them closely.

Give it a try!

I hope you’re as excited as I am to try this Shrimp and Corn Soup! It’s creamy, comforting, and surprisingly simple to make. Plus, you can easily tweak it to suit your tastes, whether you want it spicier, lighter, or packed with extra veggies. So, grab your shrimp and corn, and let’s get cooking! Let me know how it turns out—I’d love to hear about any twists you put on it.

Shrimp And Corn Soup Recipe

FAQ

Can I use frozen shrimp?
Yes, just be sure to thaw them first! Frozen shrimp are a great option and often more affordable.

What can I use instead of Old Bay seasoning?
If you don’t have Old Bay, Cajun seasoning works well, or you can mix your own with paprika, celery salt, and a pinch of cayenne.

Can I make this soup ahead of time?
You can make the base (everything before adding the shrimp) ahead of time and refrigerate it. When you’re ready to serve, reheat the soup and add the shrimp just before serving.

Is this soup gluten-free?
As written, this recipe is not gluten-free because of the flour, but you can substitute the flour with a gluten-free all-purpose blend.

What if my soup is too thick?
If your soup ends up too thick, just add a little more milk or broth to thin it out to your desired consistency.

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Shrimp And Corn Soup Recipe

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Enjoy this creamy Shrimp and Corn Soup for a comforting, flavorful meal. It’s quick to make and perfect for chilly evenings.

  • Total Time: 30 minutes
  • Yield: 4-6

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
  • 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

  • Start with the base: Melt your butter in the large pot over medium-high heat. When it’s bubbly and just starting to smell nutty, toss in the chopped celery and the white parts of the green onions. Stir them around for about 3 minutes until they soften and become fragrant. These veggies build the first layer of flavor, and sautéing them in butter ensures they become tender and aromatic.
  • Add the garlic and seasonings: Once your veggies are softened, toss in the minced garlic, salt, and black pepper. Stir them in and let them cook for another minute—just enough for the garlic to get fragrant but not burn.
  • Create the roux: Here’s where we thicken the soup. Sprinkle the all-purpose flour over the vegetables and stir everything together to coat. The flour will absorb the butter and cling to the veggies, which will give the soup that perfect thick and creamy consistency. (Pro tip: keep the heat moderate here so the flour doesn’t burn—it should be pale and smooth, not brown.)
  • Add the dairy: Remove the pot from the heat (trust me on this one!) before pouring in the milk and heavy whipping cream. Once it’s in, return the pot to the stove and crank the heat up a bit to bring it to a boil. Stir constantly as it heats up to prevent the dairy from scalding at the bottom. Once it starts to bubble, turn the heat down and let it simmer for a few minutes.
  • Corn time! Add the cream-style corn and the whole corn kernels to the pot. Stir them into the soup, letting it simmer for about 5 minutes. By this point, the soup should start to thicken nicely.
  • Add the shrimp and season: Here’s the exciting part! Add the shrimp and the Old Bay seasoning to the pot. Stir it all together, and cook for about 3 minutes until the shrimp are pink and opaque (overcooking can make them rubbery, so keep an eye on them!). Give the soup a taste and adjust the seasoning—maybe a little more salt, or another pinch of Old Bay if you’re feeling spicy.
  • Finish and serve: Ladle the soup into bowls and garnish with the green parts of the green onions. Serve it with a crusty slice of warm bread for dipping, because that’s the real cherry on top!

Notes

How to serve and impress

For a lovely dinner party presentation, I love serving this Shrimp and Corn Soup in wide, shallow bowls with a sprinkle of green onions for that pop of color. A little sprinkle of paprika or smoked paprika gives it a beautiful finish, too. Pair it with a loaf of warm, crusty French bread or some homemade cornbread to complement the soup’s sweetness.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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