Shrimp and corn soup
Shrimp and Corn Soup
Creamy with a kick, this shrimp and corn soup is the perfect dish for a chilly day. It combines tender shrimp, sweet corn, thick cream, and a blend of spices for a deliciously satisfying dish that's more like a bisque than soup.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Recipe by Cheryl Malik
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
Warm large pot over medium-high heat, then add butter. Once butter is melted, add celery and white parts of green onions. Cook until vegetables are tender, approximately 3 minutes.
Add garlic, salt, and black pepper. Stir well then cook 1 additional minute or until garlic is fragrant.
Sprinkle all-purpose flour into pot, stirring to coat vegetables. When vegetables are well-coated, remove pot from heat and pour in milk and heavy whipping cream. Return pot to heat, increase temperature to high, and bring mixture to boil while stirring constantly. Once liquid begins to boil, reduce heat and let simmer.
Add cream-style corn and corn kernels. Stir to distribute, then simmer approximately 5 minutes or until soup has thickened.
Add shrimp and Old Bay seasoning to thickened soup. Stir well and cook until shrimp is cooked-through and no longer translucent, approximately 3 minutes. Taste soup and adjust seasonings as desired. When ready, portion soup into serving bowls, garnish with green parts of green onions, and serve warm with warm bread if desired.
Notes
Be sure to remove the pot from the hot stovetop when adding the milk and heavy cream, to avoid separation/curdling.
For a spicier soup, add more Old Bay seasoning to taste. You can also top it off with a dash of hot sauce when you serve it.
For a thinner soup, stir in a little more milk. For a thicker soup, use a little more flour, or just let it simmer longer
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Shrimp and corn soup is a wonderfully versatile dish that can be easily tailored to your taste preferences and occasions. For an extra burst of flavor, consider adding freshly grated ginger or a splash of white wine during the sautéing step with celery and green onions, which enhances the aromatic base without overpowering the soup’s creamy texture. If fresh shrimp is unavailable, frozen shrimp can be a convenient substitute—just be sure to thaw and pat them dry before cooking to avoid excess water in the soup. To elevate the sweetness of the corn, roasting fresh corn kernels before adding them to the soup imparts a smoky depth and a slight caramelized flavor that pairs beautifully with the cream. Those looking to make this recipe more wholesome might swap out the heavy cream for coconut milk to create a dairy-free version that still retains the soup’s richness but adds a subtle tropical note. Additionally, incorporating fresh herbs such as thyme or parsley as garnish can brighten each bowl visually and provide a fresh contrast to the creamy broth. This soup also freezes well, making it perfect for meal prep or busy days. Freeze in a sealed container and reheat gently on the stove to preserve the shrimp’s texture. For a unique twist, you could add a dash of smoked paprika or cayenne pepper when stirring in the Old Bay seasoning to boost the heat and complexity. Pairing this soup with warm crusty bread or even a garlic butter baguette makes for a satisfying meal on cold days. Whether served as an appetizer or a hearty main, this shrimp and corn soup is sure to comfort and delight with its creamy texture and vibrant flavors.
