Shrimp and Corn Soup Recipe
There’s nothing more comforting on a chilly day—or honestly, any day—than a piping hot bowl of Shrimp and Corn Soup. Creamy, savory, and brimming with sweet corn and plump shrimp, this Cajun-inspired soup brings big Louisiana flavor without being fussy or complicated. Whether you’re serving it for a cozy family dinner or as the star at a weekend get-together, Shrimp and Corn Soup is the kind of recipe that becomes an instant favorite, passed around and requested again and again!
Ingredients You’ll Need
All it takes is a handful of simple, familiar ingredients to achieve the beautiful depth of flavor and texture in this classic Shrimp and Corn Soup. Each addition has its own special job, from adding creaminess and sweetness, to infusing a gentle warmth and plenty of color.
- Olive oil: Adds a silky richness to the soup and helps start the aromatics off right.
- Butter: Combines with the oil to build a flavorful base and offer classic Cajun soup depth.
- Onion: Brings subtle sweetness and body to the soup’s flavor profile.
- Celery: Adds a fresh, subtle bite and aromatic foundation.
- Green bell pepper: Colors the soup while adding a crisp, tangy undertone.
- Garlic: Offers bold, fragrant spice that deepens every spoonful.
- Salt: Balances and heightens the other flavors—don’t skip it!
- Black pepper: Gives a mellow warmth without being overpowering.
- Paprika: Infuses earthiness and a gorgeous golden hue.
- Cayenne pepper (optional): For just a touch of heat that you can amp up or leave out as you please.
- Chicken or seafood broth: Forms the flavorful, well-seasoned backbone of the soup.
- Corn kernels (fresh or frozen): Bursts of sweetness and texture in every bite.
- Evaporated milk: Delivers a creamy finish without making the soup too heavy.
- Shrimp (peeled and deveined): The highlight—juicy, tender, and cooked just until perfect.
- Green onions: Stirred in at the end for a fresh pop of color and mild oniony bite.
- Fresh parsley or thyme (optional): Adds a final flourish of brightness and herbaceous aroma.
How to Make Shrimp and Corn Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a large soup pot over medium heat. When the butter melts, add your diced onion, chopped celery, and green bell pepper. Sauté these stirring occasionally, for about 5 to 6 minutes until they soften and smell irresistible. This foundation will give your Shrimp and Corn Soup a complex, layered flavor you’ll taste in every mouthful.
Step 2: Add Garlic and Seasonings
Stir in the minced garlic, salt, black pepper, paprika, and cayenne (if you like a little kick). Let them sizzle for just about one minute—enough time for the spices to bloom and release their flavors, making your kitchen smell absolutely amazing.
Step 3: Simmer with Broth
Pour in the chicken or seafood broth, making sure to scrape up any flavorful bits from the bottom of the pot. Increase the heat slightly and bring it to a gentle simmer. This begins to marry the flavors together and sets the stage for the corn and shrimp.
Step 4: Add Corn and Simmer Again
Toss in the corn kernels—fresh in summer or frozen if that’s what’s handy—and let them cook for 5 to 7 minutes. The corn will turn bright and sweet, giving the base of your Shrimp and Corn Soup a lovely natural sweetness.
Step 5: Stir in Evaporated Milk
Next, pour in the evaporated milk and bring the pot back up to a gentle simmer. This is your moment for luscious creaminess—evaporated milk makes the soup velvety while keeping it light enough for second helpings.
Step 6: Add Shrimp and Finish
Finally, add the peeled and deveined shrimp. Cook for 3 to 4 minutes until the shrimp are just opaque and curl into the perfect C-shape. Don’t overcook—shrimp should be juicy and tender! Remove from heat and stir in green onions and chopped fresh herbs, if you like.
How to Serve Shrimp and Corn Soup
Garnishes
For a finishing touch that elevates both taste and presentation, sprinkle each bowl of Shrimp and Corn Soup with extra sliced green onions and a shower of fresh herbs. Cracked black pepper, a dash of smoked paprika, or even a swirl of cream can make every serving feel special.
Side Dishes
The best companion for Shrimp and Corn Soup is something sturdy for sopping up every drop—think crusty French bread, rustic sourdough, or buttery crackers. Some folks love pairing it with a crisp side salad or even a batch of warm cornbread for a true Southern-inspired meal.
Creative Ways to Present
Ladle the soup into shallow bowls for a rustic, homey feel, or serve it in mugs for casual gatherings and game nights. For a more elegant touch, garnish with microgreens or corn relish, or serve individual portions in small cups as an appetizer at your next party. This soup shines any way you dish it up!
Make Ahead and Storage
Storing Leftovers
Shrimp and Corn Soup keeps beautifully in the refrigerator, tightly covered, for up to 3 days. The flavors seem to get even better as they mingle, making this a smart make-ahead option for busy weeks or gatherings when you want to get ahead on cooking.
Freezing
If you’d like to stash some away, let the soup cool completely and freeze it in airtight containers for up to 2 months. For the best texture, consider adding the shrimp after thawing and reheating, since seafood can become rubbery if overcooked.
Reheating
Reheat your Shrimp and Corn Soup gently on the stovetop over low to medium heat, stirring often. If it thickens too much, just splash in a little broth or milk to loosen it up. Be careful not to boil vigorously, as this can toughen the shrimp and separate the creamy base.
FAQs
Can I use pre-cooked shrimp?
Yes, you can. Just add the pre-cooked shrimp at the very end and heat for a minute or two until warmed through. This prevents the shrimp from turning tough and keeps your Shrimp and Corn Soup deliciously tender.
What’s the best substitute for evaporated milk?
Half-and-half or whole milk both work well if you want a lighter soup. For a dairy-free version, use unsweetened coconut milk or your favorite plant-based creamer for a creamy texture without dairy.
How can I make Shrimp and Corn Soup spicier?
Simply increase the cayenne pepper or add a splash of hot sauce at the end. For even more Southern-inspired heat, stir in diced jalapeños along with the veggies at the beginning.
Can I swap the shrimp for another protein?
Definitely! This recipe is just as tasty with crab meat, crawfish tails, or even chunks of firm white fish. Adjust the cooking times as needed so your seafood stays tasty and juicy.
Is it possible to make this soup gluten-free?
Yes—Shrimp and Corn Soup is naturally gluten-free as written. Just be sure to use a gluten-free broth and pair with gluten-free bread or crackers if you need to keep the entire meal wheat-free.
Final Thoughts
There’s so much to love about Shrimp and Corn Soup—it’s comforting, quick to make, and full of coastal flavor. If you haven’t tried it yet, this is your sign to dive in. Gather your ingredients, invite some friends or family over, and watch this soup become your new go-to favorite!
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Shrimp and Corn Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful shrimp and corn soup with a creamy base, perfect for a cozy meal. This Cajun-inspired dish combines the sweetness of corn with the savory taste of shrimp in a satisfying bowl of soup.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
Seasonings:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Soup Base:
- 3 cups low-sodium chicken or seafood broth
- 2 cups frozen or fresh corn kernels
- 1 (12 oz) can evaporated milk
Shrimp and Garnish:
- 1 pound medium shrimp, peeled and deveined
- 2 green onions, sliced
- 1 tablespoon fresh parsley or thyme, chopped (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter over medium heat. Add onion, celery, and bell pepper, and sauté until softened.
- Add Seasonings: Stir in garlic, salt, black pepper, paprika, and cayenne. Cook until fragrant.
- Simmer: Pour in broth and bring to a simmer. Add corn and cook for 5–7 minutes.
- Add Soup Base: Stir in evaporated milk and simmer gently. Add shrimp and cook until pink and cooked through.
- Finish and Serve: Remove from heat, stir in green onions and herbs. Serve warm with bread or crackers.
Notes
- You can use half-and-half or whole milk instead of evaporated milk for a lighter soup.
- Add diced potatoes for a heartier version.
- This soup works well with crab meat or crawfish tails as substitutes for shrimp.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 170 mg
