Description
Enjoy this creamy shrimp and corn soup—an easy, comforting dish made with tender shrimp, sweet corn, and a rich, seasoned broth.
Ingredients
Scale
- 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
- 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. - 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! - 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. - 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. - 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. - 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!
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner