There is nothing quite like a warm bowl of comfort to lift your spirits, and this Shrimp and Corn Soup Recipe does exactly that with bright, hearty flavors and a velvety texture. Picture plump, tender shrimp swimming in a luscious broth enriched with sweet corn, fragrant Cajun spices, and just the right touch of cream. It’s simple to make yet packed with taste, making it a go-to for those cozy nights when you want something both soothing and satisfying. Whether you’re craving a quick weeknight dinner or a dish to impress friends, this soup promises warmth and smiles in every spoonful.
Ingredients You’ll Need
Gathering the right ingredients for this soup is half the fun! Each one plays an essential role, whether it’s building the soup’s rich base, adding a splash of sweetness, or bringing out that unmistakable Southern charm.
- 1 lb medium shrimp, peeled and deveined: Tender, juicy shrimp are the star protein that adds a delightful seafood flavor.
- 2 tablespoons olive oil: Used to sauté the veggies and develop depth in the flavor profile.
- 1 small onion, chopped: Adds sweetness and aroma to the soup as it softens.
- 2 garlic cloves, minced: A small hit of savory boldness that wakes up every other ingredient.
- 1 stalk celery, diced: Brings subtle earthiness and crunch in the base.
- 1 small green bell pepper, chopped: Adds a fresh, slightly tangy touch and a pop of color.
- 1 (15 oz) can sweet corn, drained: Provides natural sweetness and a pleasant bite throughout the soup.
- 1 (15 oz) can creamed corn: Creates the creamy, luscious texture that makes this recipe feel indulgent.
- 4 cups seafood or chicken broth: The flavorful liquid foundation that ties everything together.
- 1 cup heavy cream: Boosts richness and gives the soup its signature silky smoothness.
- 1 tablespoon all-purpose flour: Helps thicken the soup to the perfect consistency.
- 1 teaspoon Cajun seasoning: Brings that warm, spicy kick and iconic Southern flair.
- 1/2 teaspoon paprika: Adds smoky depth and vibrant color.
- Salt and pepper to taste: Balances and enhances all the flavors.
- 2 tablespoons chopped green onions: Fresh garnishes that add brightness just before serving.
- 1 tablespoon fresh parsley, chopped: A final herbaceous note to lift the entire dish.
How to Make Shrimp and Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, minced garlic, diced celery, and green bell pepper. Let them cook gently for 5 to 6 minutes until they soften and release their fragrance. This base layer creates the foundation of flavor that carries through the entire soup.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the softened vegetables and stir well. Cook this mixture for about 1 minute to form a roux, which will help thicken the soup and give it a wonderful, velvety texture without any lumps.
Step 3: Add Broth and Corn
Slowly pour in the seafood or chicken broth while stirring continuously. This ensures a smooth soup base. Then, stir in both the sweet corn and creamed corn, combining the texture of whole kernels with creamy sweetness. Season the pot with Cajun seasoning, paprika, salt, and pepper, bringing warmth and depth to the flavors.
Step 4: Simmer the Soup
Bring the pot to a gentle simmer and cook uncovered for 10 minutes. This time allows the flavors to marry beautifully and the soup to thicken slightly. The smell coming from your kitchen is irresistible at this point!
Step 5: Add Cream and Shrimp
Stir in the heavy cream and then carefully add the peeled shrimp. Continue to simmer for another 5 to 7 minutes until the shrimp turn pink and curl up, indicating they are perfectly cooked and tender. Be careful not to overcook them as shrimp can become rubbery quickly.
Step 6: Garnish and Serve
Remove the soup from heat and stir in the chopped green onions and fresh parsley. These add a fresh, vibrant contrast that makes the dish feel complete and inviting straight from the pot to your bowl.
How to Serve Shrimp and Corn Soup Recipe
Garnishes
Adding the right garnishes can elevate your serving experience. Besides the fresh green onions and parsley folded into the soup, a sprinkle of extra Cajun seasoning or a dash of hot sauce can bring an extra punch of flavor for those who love a little heat. A squeeze of lemon can also add a lovely brightness to cut through the creaminess.
Side Dishes
This soup pairs wonderfully with crusty bread or warm cornbread for dipping, soaking up every last flavorful drop. A simple green salad with a tangy vinaigrette complements the richness beautifully, balancing your meal with fresh crunch.
Creative Ways to Present
For a fun twist, consider serving the soup in hollowed-out mini pumpkins or bell peppers during fall or festive occasions. You can also portion it into smaller appetizer-sized cups for a casual party. Drizzling a bit of herb oil or adding crispy bacon bits on top adds sophisticated flavor and texture contrasts.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in an airtight container in the refrigerator for up to 3 days. Because of the seafood and cream, it’s best enjoyed fresh but storing properly will still deliver satisfying results when reheated.
Freezing
If you want to freeze the Shrimp and Corn Soup Recipe, it’s best to omit the heavy cream and shrimp beforehand, as these don’t always freeze well. Freeze the base soup and then add fresh shrimp and cream when you’re ready to reheat and serve.
Reheating
Warm leftovers gently on the stovetop over low heat. Stir frequently to avoid scorching and add a splash of broth or cream to refresh the texture if it thickens too much. Avoid microwave reheating for best texture preservation.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works great — just thaw them completely and pat dry before cooking to ensure the best texture in your soup.
Is it possible to make this soup dairy-free?
Yes, you can substitute heavy cream with coconut milk or a dairy-free cream alternative to keep the soup creamy without dairy.
Can I use fresh corn instead of canned?
Fresh corn is fantastic when in season and adds a lovely sweet crunch. Simply cut the kernels off the cob and adjust cooking times slightly if needed.
What can I substitute for all-purpose flour to make this gluten-free?
Feel free to use cornstarch or a gluten-free flour blend; just be sure to mix it with a little water before adding to avoid lumps.
How spicy is the soup with Cajun seasoning?
The Cajun seasoning adds a warm, mild to medium spice. You can adjust the amount or choose a milder seasoning if you prefer less heat.
Final Thoughts
This Shrimp and Corn Soup Recipe is a true gem that combines ease, flavor, and comforting vibes all in one pot. Whether you’re a seafood lover or just looking for a new hearty soup to enjoy, this recipe promises to become a cherished favorite. So grab your ingredients, whip it up, and savor every delicious spoonful — I bet you’ll be coming back for seconds!
Print
Shrimp and Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southern, American
- Diet: Gluten Free (if using cornstarch instead of flour)
Description
This comforting Shrimp and Corn Soup combines succulent shrimp with sweet corn and a flavorful blend of Cajun spices. Sautéed vegetables create a rich base, enriched with creamy broth and a hint of paprika for warmth. Perfect for a cozy meal, this Southern American classic is easy to prepare on the stovetop and garnished with fresh herbs for a bright finish.
Ingredients
Soup Ingredients
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 stalk celery, diced
- 1 small green bell pepper, chopped
- 1 (15 oz) can sweet corn, drained
- 1 (15 oz) can creamed corn
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped green onions
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced celery, and chopped green bell pepper. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Make Roux: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux that will thicken the soup.
- Add Broth and Corn: Slowly pour in the seafood or chicken broth while stirring to prevent lumps. Add both the sweet corn and creamed corn, followed by Cajun seasoning, paprika, salt, and pepper to taste.
- Simmer Soup Base: Bring the mixture to a simmer and cook gently for 10 minutes to let the flavors meld and the corn soften.
- Add Cream and Shrimp: Stir in the heavy cream, then add the shrimp. Continue to simmer for 5 to 7 minutes until the shrimp turn pink and are fully cooked through.
- Finish and Serve: Remove the pot from heat. Garnish the soup with chopped green onions and fresh parsley before serving hot.
Notes
- For a thicker soup texture, blend half of the corn mixture before adding the shrimp.
- Add a splash of hot sauce for extra heat and zing.
- Either frozen or fresh corn can substitute for canned corn as preferred.
