Shrimp And Corn Soup

Why You’ll Love This Recipe

Shrimp and Corn Soup is a comforting Southern-style dish that’s creamy, hearty, and full of flavor. With tender shrimp, sweet corn, and aromatic spices, this soup makes a satisfying meal perfect for any season. It’s easy to prepare, rich in texture, and offers a delightful blend of savory seafood and natural sweetness from the corn.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)corn kernels (fresh, frozen, or canned)onioncelerygarlicgreen bell pepperchicken or seafood stockheavy creambutterflourvegetable oilCajun or Creole seasoningbay leafsalt and peppergreen onions (for garnish)parsley (optional)

directions

In a large pot, heat vegetable oil and butter over medium heat.

Add the chopped onion, celery, green bell pepper, and garlic. Sauté until soft and fragrant, about 5-7 minutes.

Sprinkle in the flour and stir continuously to form a light roux, cooking for 2-3 minutes.

Gradually pour in the chicken or seafood stock while stirring to avoid lumps.

Add corn, Cajun seasoning, bay leaf, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.

Stir in the heavy cream and continue simmering for another 5 minutes.

Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.

Remove the bay leaf, adjust seasoning as needed, and garnish with green onions and parsley.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use crawfish tails instead of shrimp for a Cajun twist.

Add diced potatoes or rice to make it heartier.

Include a splash of white wine during the sauté step for extra depth.

For a spicier version, add diced jalapeños or more Cajun seasoning.

Use coconut milk instead of cream for a dairy-free alternative.

storage/reheating

Store Shrimp and Corn Soup in an airtight container in the refrigerator for up to 3 days.Reheat gently over medium-low heat, stirring occasionally to maintain creaminess.Avoid boiling during reheating to prevent overcooking the shrimp.Freezing is not recommended due to the cream and shrimp texture.

FAQs

Can I use precooked shrimp?

Yes, add them at the very end to just warm through, to avoid rubbery texture.

Can I make this soup ahead of time?

Yes, but add the shrimp just before serving to maintain freshness.

Is this soup spicy?

It has a mild kick from the Cajun seasoning, but you can adjust the spice level to your liking.

Can I use canned corn?

Absolutely, just drain before adding. Frozen corn also works great.

What can I serve with this soup?

Crusty bread, cornbread, or a light green salad pair perfectly.

Can I make it gluten-free?

Yes, use a gluten-free flour blend or cornstarch as a thickener.

Can I add bacon?

Yes, cooked crumbled bacon adds a smoky flavor and great texture.

What type of shrimp is best?

Medium to large shrimp, peeled and deveined, are ideal for this soup.

Do I need to use heavy cream?

Heavy cream gives it richness, but you can use half-and-half or milk for a lighter version.

How do I thicken the soup?

The flour roux thickens it naturally, but you can add a cornstarch slurry if needed.

Conclusion

Shrimp and Corn Soup is a satisfying, flavorful dish that brings the best of Southern comfort food to your table. Easy to make and endlessly customizable, it’s a go-to recipe for busy weeknights, special occasions, or cozy weekends. Enjoy a warm bowl packed with shrimp, sweet corn, and a rich, creamy base that will keep you coming back for more.

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