If you’re craving a bowl of comfort with just the right balance of sweet, savory, and a hint of spice, this Shrimp and Corn Soup is your answer. Brimming with juicy shrimp, bursts of golden corn, tender potatoes, and a creamy broth fragrant with herbs and vegetables, each spoonful brings cozy flavors reminiscent of Cajun coastal kitchens. In just under 40 minutes, you can transform simple ingredients into a deeply satisfying meal that will have everyone at the table reaching for seconds. Whether it’s a busy weeknight or a weekend get-together, this is the kind of soup that turns any day into something special.
Ingredients You’ll Need
One of the best things about Shrimp and Corn Soup is how it celebrates everyday staples that come together to create a whole new level of flavor. Each ingredient brings something irreplaceable to the pot, whether it’s a pop of color, a velvety texture, or a boost of freshness.
- Olive oil: For starting your aromatic base and giving everything a luscious mouthfeel.
- Onion: Chopped small, it delivers a sweet background flavor that forms the soup’s foundation.
- Celery: Diced for a mild crunch and earthiness that keeps the flavors bright.
- Red bell pepper: Adds color and a subtle sweetness that beautifully offsets the shrimp.
- Garlic: A couple of cloves are all it takes to really bring the aromatics to life.
- Low-sodium chicken or seafood broth: The flavorful liquid canvas that lets every ingredient shine.
- Corn kernels (fresh or frozen): Plump, juicy bites bursting with sunshine in every spoonful.
- Russet potato: Diced and simmered, they melt in your mouth and give the soup its cozy body.
- Smoked paprika: Brings an irresistible smokiness that echoes the best chowders.
- Cayenne pepper (optional): Just a pinch gives a kick for those who like a little heat.
- Dried thyme: For that aromatic undertone and a touch of herbal magic.
- Half-and-half or coconut milk: Choose your favorite for creaminess—dairy or non-dairy both love this soup!
- Raw shrimp, peeled and deveined: The star of the show; juicy, sweet, and quick to cook.
- Salt and pepper: Season to taste and let all those flavors pop.
- Fresh parsley: A sprinkle on top brightens and freshens everything up.
- Lemon juice: Finish with a squeeze to lift all the flavors and keep the soup lively.
How to Make Shrimp and Corn Soup
Step 1: Build Your Aromatic Base
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, diced celery, and bell pepper, and cook them together for about 5 to 6 minutes. You want everything to soften and smell sweet but not take on color. Stir frequently so nothing sticks—and just breathe in that aroma as the veggies mingle!
Step 2: Saute the Spices and Garlic
Next, add the minced garlic, smoked paprika, cayenne pepper if you want a little kick, and dried thyme. Stir constantly for about one minute. This is when those earthy, smoky, and herbal notes wake up and start building the flavor foundation that makes Shrimp and Corn Soup so memorable.
Step 3: Simmer the Broth, Potato, and Corn
Pour in your chicken or seafood broth, scraping up any flavorful bits from the bottom of the pot. Bring the liquid to a gentle simmer, then add in your diced potato and corn kernels. Let the pot bubble away for 12 to 15 minutes, or until the potatoes are fork-tender and the corn is just bursting with sweetness. At this stage, the kitchen will already smell incredible!
Step 4: Stir in Creaminess
Add the half-and-half or coconut milk, whichever suits your taste or dietary needs. Stir gently, and let the soup come back to a soft simmer. This step transforms the broth into that signature creamy, dreamy base that makes Shrimp and Corn Soup such a cozy treat.
Step 5: Add Shrimp and Finish
Gently drop the shrimp into your bubbling soup. They only need about 3 to 4 minutes; as soon as they turn pink and opaque, they’re done! Season generously with salt, black pepper, and a good squeeze of lemon juice to really make all the flavors sing. Give it a final stir, and you’re ready for the finishing touches.
Step 6: Garnish and Serve
Ladle the soup into bowls and shower each with a tablespoon or so of chopped fresh parsley. The vibrant green is the perfect finishing touch, giving your Shrimp and Corn Soup restaurant-worthy appeal with zero extra fuss.
How to Serve Shrimp and Corn Soup
Garnishes
Sprinkle plenty of fresh, fragrant parsley over each bowl just before serving. If you love a zesty edge, an extra wedge of lemon for squeezing at the table is a great choice. A dusting of additional smoked paprika or even crispy fried onions add a burst of color and texture that elevates the presentation.
Side Dishes
This soup shines alongside a loaf of crusty bread or a warm baguette—perfect for soaking up every last drop. For something lighter, toss together an herby green salad with a tangy vinaigrette. Oyster crackers or a cheesy biscuit are also satisfying partners for this bright, creamy Shrimp and Corn Soup.
Creative Ways to Present
For a fun twist, serve the soup in mini cups or shot glasses as part of a seafood appetizer platter. A hollowed bread bowl makes for an eye-catching (and edible) vessel, or try ladling the Shrimp and Corn Soup over a bed of rice for extra heartiness. No matter how you present it, this soup’s sunny color and plump shrimp always steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Corn Soup can be cooled to room temperature, then transferred to an airtight container and refrigerated. It will keep happily for up to 3 days. The flavors actually meld and deepen, making the next day’s bowl even tastier!
Freezing
Although dairy-based soups can sometimes separate when frozen, this one holds up quite well. Let the Shrimp and Corn Soup cool completely, then freeze it in individual portions for up to 2 months. Thaw overnight in the fridge and stir while reheating to bring back its creamy texture.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If you used precooked shrimp or worry about overcooking, you can add them after the soup is hot. Add a splash of broth or milk if it has thickened too much for your taste.
FAQs
Can I use precooked shrimp instead of raw?
Absolutely! If you have precooked shrimp, simply add them at the very end and warm gently—just enough to heat through. This keeps your shrimp juicy and tender, so they don’t become rubbery.
How can I make this soup dairy-free?
It’s very easy to swap the half-and-half for coconut milk or any creamy non-dairy alternative. The coconut milk gives the soup a subtle sweetness and richness that pairs beautifully with shrimp and corn.
What’s the best way to thicken Shrimp and Corn Soup?
If you want a thicker texture, just mash some of the cooked potatoes against the side of the pot before adding the shrimp. This trick gives the soup extra body without any flour or heavy cream.
Can I substitute other vegetables?
Definitely! While the classic combo is hard to beat, you can toss in diced carrots, green peas, or even a handful of spinach at the end. Just keep the overall balance and cooking times in mind.
Is Shrimp and Corn Soup spicy?
It’s only as spicy as you like! The cayenne pepper is completely optional—leave it out for a mild, family-friendly soup, or add a bit more if you enjoy heat.
Final Thoughts
If you’re dreaming of a flavorful, soul-warming meal that comes together quickly and brings a smile to every face, this Shrimp and Corn Soup is always a winner. Gather your favorite people and let the simple, sunny flavors brighten your table—you’ll be amazed by just how fast it disappears!
Print
Shrimp and Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun-Inspired
- Diet: Non-Vegetarian
Description
A comforting and creamy Cajun-inspired Shrimp and Corn Soup recipe that is perfect for a cozy dinner. This seafood chowder is easy to make and full of delicious flavors that will warm you up from the inside out.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 celery stalks, diced
- 1 small red bell pepper, diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken or seafood broth
- 2 cups fresh or frozen corn kernels
- 1 large russet potato, peeled and diced
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- ½ cup half-and-half or coconut milk
- 1 pound raw shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon
Instructions
Instructions:
- Heat the olive oil: In a large pot over medium heat.
- Add vegetables: Onion, celery, and bell pepper. Sauté until softened.
- Season: Stir in garlic, paprika, cayenne, and thyme. Cook for 1 minute.
- Add broth: Pour in and bring to a simmer.
- Cook potatoes and corn: Until potatoes are tender, about 12–15 minutes.
- Stir in milk: Add half-and-half or coconut milk. Simmer gently.
- Cook shrimp: Add shrimp and cook until pink and opaque, about 3–4 minutes.
- Season and serve: Add salt, pepper, and lemon juice. Garnish with parsley.
Notes
Notes:
- For a thicker soup, mash some of the cooked potatoes before adding the shrimp.
- You can use precooked shrimp, but add them at the very end to avoid overcooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 145mg
