Shrimp And Corn Soup Recipe

Shrimp and corn soup is one of those comforting dishes that can transform an average dinner into something truly memorable. There’s just something about the combination of plump, tender shrimp and sweet, juicy corn in a creamy broth that’s the ultimate cozy treat. Whether you’re craving something warm for a chilly night or you want a light but satisfying meal, this soup checks all the boxes. Plus, it’s a breeze to make—especially on a busy weeknight.

I first stumbled on a similar version of this recipe when I was visiting a small coastal town in Louisiana, and ever since then, it’s become a regular in my kitchen. The freshness of the shrimp with the sweetness of the corn and that creamy broth is the stuff of dreams. It’s also a little reminder of those breezy summer nights spent by the water, which always makes it feel a bit like a mini-vacation with every bite.

this RECIPE

A little story behind shrimp and corn soup 🦐

Shrimp and corn have been culinary partners for centuries, particularly in coastal regions where both ingredients are abundant. In places like Louisiana, soups, chowders, and bisques are often made with seafood and corn—two ingredients that represent the heart of the Southern and Creole cooking traditions. This soup can be seen as a lighter cousin to the heartier chowders of New England, but with a Southern twist thanks to the use of shrimp and seasonings like Old Bay. Over time, it’s evolved into a recipe that can be adapted to fit any season, with fresh shrimp and corn in the summer and frozen or canned varieties in the colder months.

Let’s talk ingredients: getting the best for your soup

This shrimp and corn soup is packed with simple ingredients, but each one plays a key role in building the flavor and texture. Here’s what to keep an eye on:

• Shrimp: You want shrimp that are plump and fresh. If you can, go for wild-caught shrimp over farmed—they tend to have better flavor. If you’re in a pinch, frozen shrimp work just fine, just make sure they’re fully thawed before cooking.
• Corn: Fresh corn is ideal, especially during the summer when it’s sweet and juicy. But frozen corn will still do the trick and add a nice burst of sweetness. Canned corn could work too, but it may not have quite the same crisp bite.
• Old Bay seasoning: This spice blend is the secret weapon in many seafood dishes, and it brings a delightful balance of savory and spicy to the soup. If you don’t have Old Bay, you can substitute with a mix of paprika, celery salt, and a pinch of cayenne.
• Milk and heavy cream: The combination of whole milk and heavy cream gives this soup its rich, luxurious texture. If you’re looking for a lighter option, you can substitute with half-and-half or even use just milk, though the soup won’t be as creamy.

Kitchen gear: what you’ll need to make it happen

For this recipe, you don’t need a ton of fancy gadgets, but having a few good-quality tools can make your life a lot easier. Here’s what I recommend:

• Large pot: A nice, heavy-bottomed pot is a must for soups like this. It distributes heat evenly and prevents the milk and cream from scorching.
• Wooden spoon or silicone spatula: You’ll need something sturdy to stir the soup, especially when adding the flour and milk. Wooden spoons are my go-to because they’re gentle on non-stick surfaces and easy to clean.
• Whisk: To ensure the milk and cream blend smoothly without lumps, a whisk can be really helpful when you’re stirring the soup as it thickens.
• Sharp knife and cutting board: Since you’ll be chopping up celery and green onions, a good knife makes the job easier and safer.

Step-by-step: how to make this shrimp and corn soup

Let’s get cooking! Follow along with these steps, and we’ll have this delicious shrimp and corn soup ready in no time.

1. Sauté the aromatics
   Warm up your pot over medium-high heat and add the butter. Once it’s melted, toss in your chopped celery and the white parts of the green onions. This creates the flavor base for your soup, and you’ll want to cook them until the celery is nice and tender—about 3 minutes should do it. The smell at this point will be divine!
   Tip: Make sure not to crank the heat too high here, or the butter might brown before your veggies soften.
2. Add garlic, salt, and pepper
   Next, stir in the minced garlic along with a pinch of salt and pepper. Cook this for about a minute, just until the garlic becomes fragrant. You don’t want to burn the garlic, so keep an eye on it. Trust me, burnt garlic is the last thing you want!
3. Thicken the soup base
   Sprinkle in your flour, stirring well so the veggies are all coated. This step is key because it’s what will thicken the soup later. Remove the pot from the heat before adding the milk and heavy cream—this prevents lumps. Once added, return the pot to the stove and bring the mixture to a boil. Keep stirring so it doesn’t stick. When it reaches a gentle boil, reduce the heat to a simmer.
4. Add the corn
   Now comes the corn! Stir in both the cream-style corn and the corn kernels. Let it simmer for about 5 minutes, allowing the soup to thicken and the flavors to come together.
5. Finish with shrimp and seasoning
   Time for the star of the show—the shrimp! Toss in your peeled, deveined shrimp and sprinkle with Old Bay seasoning. The shrimp will cook quickly—just about 3 minutes. Stir occasionally to make sure everything cooks evenly. You’ll know the shrimp are done when they’re pink and no longer translucent.
6. Taste and adjust
   Give the soup a taste and adjust the seasoning as needed. Sometimes a little extra Old Bay or a pinch more salt can really bring out the flavors. Now it’s ready to serve!

Variations: make it your own!

One of the things I love most about this recipe is how adaptable it is. You can easily tweak it based on what you have on hand or any dietary preferences.

• Vegan version: Swap out the butter for a plant-based option and use a non-dairy milk (like almond or coconut milk) and cream substitute. For the shrimp, you can add diced potatoes or mushrooms instead to keep that hearty texture.
• Gluten-free: To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
• Spice it up: If you like a little more heat, you could add a chopped jalapeño with the celery or sprinkle in some red pepper flakes.
• Lighter version: For a lighter take, use just milk or even a combination of milk and broth. It’ll still be creamy, just less rich.

How to serve shrimp and corn soup

When it comes to serving this soup, I like to keep it simple. I love topping it with the reserved green onion tops for a bit of color and crunch. You could also sprinkle a little extra Old Bay on top if you’re a fan of bold flavors.

A side of warm, crusty bread is the perfect companion for this soup, especially if you want something to dip into that creamy broth. Cornbread is another delicious option that pairs nicely with the sweet corn in the soup.

Suggested beverages

I like to keep things light and crisp. A cold glass of iced tea with a hint of lemon is a classic choice. If you want something a little fancier, try sparkling water with a splash of lime or cucumber—it cuts through the richness of the soup perfectly. Another favorite is a ginger ale or even a homemade lemonade to balance the creamy flavors of the dish.

Storage and reheating tips

If you find yourself with leftovers, this shrimp and corn soup stores wonderfully. Just let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.

To reheat, gently warm the soup in a pot over low heat, stirring occasionally. You may need to add a splash of milk or broth to thin it out, as it tends to thicken up in the fridge. Be sure to heat it slowly so the shrimp doesn’t overcook and get tough.

Adjusting the recipe for different servings

This recipe is pretty easy to scale up or down depending on how many people you’re feeding. If you want to double the recipe for a crowd, simply double all the ingredients. Just make sure your pot is big enough!

For a smaller batch, you can halve the ingredients. When doing this, just be mindful of the cooking times—shrimp especially will cook very quickly in a smaller batch.

Troubleshooting: a few things to watch out for

• Soup too thick? Add a splash of milk or broth to loosen it up.
• Shrimp overcooked? If you leave the shrimp in for too long, they can become rubbery. Make sure to keep an eye on them and remove the soup from heat once they turn pink.
• Too bland? Don’t hesitate to adjust the seasoning. Sometimes a little extra salt or a dash of hot sauce can bring the flavors to life.

Try it for yourself!

This shrimp and corn soup is one of those recipes that’s just as enjoyable to cook as it is to eat. Whether you’re looking for a quick dinner solution or something to wow your guests, this soup delivers. I hope you give it a try and put your own spin on it. And if you do, be sure to let me know how it turned out—I’m always curious to hear about the little tweaks that make a recipe uniquely yours!

Frequently asked questions

1. Can I use pre-cooked shrimp?
Yes, if you’re short on time, pre-cooked shrimp can be used. Just add them in at the very end to warm through so they don’t become overcooked and rubbery.

2. Can I freeze this soup?
Because this soup contains dairy, it doesn’t freeze as well—it can separate when reheated. I recommend making just enough for a few days.

3. How can I make this soup dairy-free?
You can swap the milk and cream for non-dairy alternatives like almond milk or coconut cream. The soup will have a slightly different flavor but still be delicious!

4. Can I use canned shrimp?
Canned shrimp can be used in a pinch, but they lack the same fresh, briny flavor as raw or frozen shrimp. If using canned, add them at the end so they don’t overcook.

5. What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring frequently. You may need to add a bit of extra milk or broth to keep the soup from getting too thick.

Print