Shrimp and Corn Soup: A Delicious Comfort Food

Name: Shrimp and Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

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One whiff of sizzling corn and melty butter, and bam—I’m seven again, sneaking bites in Grandma’s kitchen. That buttery crackle, the steam, the cozy smell? It’s all baked into this shrimp and corn soup. Thanks to TikTok and Pinterest, this cozy dish is everywhere right now. I’ve made it a few times (okay, five) and it’s a simple stunner—about 30 minutes, one pot, zero stress. It’s the kind of soup that hugs you back.

Contents show

This shrimp and corn soup is sweet, savory, and just a bit sassy. Made with juicy shrimp, sweet corn, cozy cream, and basic pantry love. Like Grandma’s chowder, but with a spicy little wink. Easy recipe, everyday ingredients, cozy pay-off. Full details in the blog!

We used to make big Sunday pots of soup with my mom after church in California. This one took a few trial runs (bless the shrimp that went rubbery). But now it’s a solid classic in our kitchen. No fancy tools, just a wooden spoon and a big cozy pot. Wait till you taste the warm chili-lime twist!

Why You’ll Love This Recipe

This soup has all the cozy vibes of home, with a little splash of indulgence. The sweetness of the corn dances perfectly with the savory Old Bay seasoning, while creamy milk and butter tie it all together. Quick to make, yet full of flavor – it’s the perfect weeknight dinner or an easy way to impress guests. For me, it brings back memories of golden summer afternoons and mom’s comforting kitchen scents, and I hope it does the same for you!

Ingredients and Tools

The heart of this dish lies in fresh, familiar ingredients. Sweet corn (fresh or frozen) and plump shrimp are essential. Then we’ve got a creamy base made from whole milk and heavy cream – rich yet so approachable. You don’t need fancy gadgets, just a sturdy pot and a trusty wooden spoon to swirl it all together.

Shrimp and Corn Soup bowl on white napkin with shrimp corn creamy sauce and glass of water

Pro Tip: Using fresh shrimp when possible will give this soup an extra pop of flavor, but frozen works beautifully when you’re in a pinch. Also, canned cream-style corn? A pantry superstar for creamy texture without extra fuss.

Step-by-Step Guide

Start by sautéing the celery, white parts of the green onions, and garlic in melted butter – keep the heat gentle so they soften and release their comforting aromas. Stir in flour, creating a cozy little roux, then gradually whisk in the milk and cream to make it velvety smooth.

When that creamy base starts to bubble, in goes the sweet corn – both cream-style and whole kernels. Finally, the shrimp! Nestle them gently into the soup, letting their natural brininess elevate the broth. Remember, shrimp cook fast – just a few minutes until they turn pink and tender.

Pro Tip: Stir often to avoid clumps in the creamy base, and keep an eye on the shrimp to prevent overcooking!

Creative Tweaks and Variations

Feeling adventurous? Add a smoky twist with a dash of smoked paprika, or bring some heat with a sprinkle of Cajun seasoning. For veggie lovers, toss in diced bell peppers or even mushrooms during the sauté step for extra flavor layers.

Need it dairy-free? Swap the milk and cream for coconut milk – it will still be creamy, with a hint of tropical love. Just remember to use unsweetened varieties!

Variation	Idea
Spicy	Add Cajun seasoning or chili flakes
Smoky	Use smoked paprika instead of Old Bay
Dairy-Free	Substitute milk and cream with coconut milk

Serving and Storing Tips

This soup begs to be paired with something equally cozy. Serve it up with warm, crusty bread for dipping, or balance its richness with a crisp green salad. Leftovers? They’re a gift for tomorrow! Store in an airtight container in the fridge for up to three days.

Reheating Tip: Warm leftovers gently on the stovetop over low heat, stirring often to avoid curdling the cream. If freezing, skip the shrimp initially and add fresh shrimp when reheating to keep them tender.

Expert Insight: The Appeal of Shrimp and Corn Soup

Shrimp and corn soup combines sweet corn’s natural sugars with the briny richness of shrimp, creating a balanced flavor profile that is both comforting and refreshing. Using fresh ingredients and a light broth helps highlight the delicate textures, making this soup a wonderful starter or light meal choice.

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Perfecting Our Family Shrimp and Corn Soup

This shrimp and corn soup recipe took me several weekends to get just right. I once added too much spice and learned that patience is key as flavors meld slowly. Each try brought us closer to the warm, comforting soup my daughters and I now love sharing around the table.

FAQs ( Shrimp and Corn Soup )

Can I use frozen shrimp for Shrimp and Corn Soup?

Yes, frozen shrimp works great for Shrimp and Corn Soup. Thaw shrimp in the refrigerator overnight or under cold running water to keep the texture firm. Pat them dry before adding to the soup to avoid excess water and to get a nicer bite if you saute first. Using frozen shrimp is convenient and keeps the soup flavorful.

Is Shrimp and Corn Soup gluten-free?

Shrimp and Corn Soup can easily be gluten-free if you use gluten-free broth and avoid flour-based thickeners. Many recipes use cornstarch or potato starch as a binder instead of wheat flour. Always check labels on stock, soy sauce, or pre-made seasoning blends to be safe. When made carefully it is a naturally light and gluten-free dish.

How long does Shrimp and Corn Soup keep in the refrigerator?

Stored in an airtight container, Shrimp and Corn Soup will keep for 2 to 3 days in the refrigerator. Shrimp is delicate, so eating it within that window gives the best texture and food safety. Reheat on the stove until steaming and avoid repeated reheating. If you need to store longer, freeze in portions for up to a few months.

Can I make this soup in advance and reheat it?

Yes, you can make Shrimp and Corn Soup in advance, but wait to add the shrimp until reheating if you want the best texture. Prepare the base with corn and broth and cool quickly before refrigerating. When ready, gently reheat the soup and add the shrimp for a few minutes until cooked through. This keeps the shrimp from becoming rubbery and preserves the fresh flavor.

What are good substitutions for fresh corn in Shrimp and Corn Soup?

If fresh corn is not available, frozen corn is an excellent substitute and retains sweetness and texture. Canned corn also works; drain it well to control salt and liquid. For a different flavor, try roasted poblano for a smoky twist or diced potatoes for extra body. Adjust seasoning and cooking time as needed.

Shrimp and Corn Soup bowl on white napkin with shrimp corn creamy sauce and glass of water_pin

Wrapping Up Your Shrimp and Corn Soup Adventure

This shrimp and corn soup comes together in about 30 minutes, delivering creamy, cozy comfort with every spoonful. It’s simple enough for weeknight cooking but special enough to feel like a homemade hug from the kitchen. You’ll love how those sweet corn kernels and tender shrimp play off each other in this easy, satisfying recipe.

Feel free to spice it up with a pinch of Cajun seasoning or try coconut milk to keep it dairy-free—small swaps, big flavor boosts. Leftovers taste even better the next day, so pack some away for a quick, warm meal. (A tip I learned in years of home cooking: always reheat gently for that perfect creamy texture.)

Did this dish bring back any food memories for you? I’d love to see your photos or hear your twists! Share the love with family and friends—you’ll wanna make this bowl of comfort again and again, just like we do in my family kitchen.