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This shrimp and corn soup uses a combination of tender shrimp, cream-style corn, half and half cream, chicken broth and carefully chosen spices to deliver an easy, healthy, flavorful meal. Really, it feels more like a heartwarming bisque than a soup, and that’s just fine by us!
What Makes Shrimp and Corn Soup So Good?
- Texture. This dish has a phenomenally thick, creamy, silky texture that you’re going to absolutely love. It’s deliciously nourishing, like a classic seafood chowder, and it’s so filling and satisfying. Best enjoyed with some crusty bread on the side to really soak it all up.
- This is a simple, delectable one-pot meal. That makes cooking easy, and cleaning up even easier still! Don’t get “simple” confused for “bland”, however. There’s plenty of serious flavor involved in this awesome recipe.
- The recipe cooks very quickly. The whole affair won’t take long at all, making it perfect for chilly weeknight dinners. In fact, for this reason, we’d recommend that you don’t make this ahead for reheating, as it doesn’t reheat very well at all. This recipe is best enjoyed fresh. You can keep any leftovers in an airtight container for up to four days, though, but we do recommend enjoying this soup when it’s freshly made.
Ingredient notes
- Shrimp. The star of the show here is our juicy, tasty shrimp. You can use fresh or frozen, but if you’re in an area where real, fresh shrimp is readily available, we strongly encourage you to use the fresh stuff. If you’re using frozen, make sure your shrimp is thawed all the way through before cooking. Remove the shells if the shrimp has its shell on, too.
- Corn. We’re actually using two types of corn for this recipe, just to get the maximum amount of corny goodness into the soup. We’ll be using cream-style corn as well as corn kernels to get the balance between sweet creaminess and crisp corn texture. Fresh or frozen corn kernels are fine, and you do not need to thaw out your frozen kernels if you’re using them.
- Chicken broth. That’s right, our choice of liquid for this recipe is chicken broth, combined with half and half! We’re using this combination to lend our recipe all the creamy smoothness that we love about a great bisque.
How to Make Shrimp and Corn Soup
- Melt butter in a large pot over medium high heat.
- Once it is melted, add the onion and cook for 3 minutes.
- Add the celery and cook further for 3 minutes or until it is tender. Then add the garlic and cook until fragrant, about 1 minute.
- Whisk in flour, use a silicone spatula to stir and coat vegetables as the flour cooks for 1 minute. Gradually add the chicken broth followed by the half and half. Stir in the ranch seasoning. Bring to boil, while stirring constantly. Once it starts to boil, reduce the heat and allow to simmer.
- Add corn and kernels. Stir to combine, then simmer for 5 minutes or until the soup has thickened.
- Add the shrimp, Creole seasoning, salt and pepper to the soup. Cook until shrimp is cooked through and no longer translucent, about 3 minutes. Adjust the seasonings to your liking.
Recipe Tips
- You can make a spicier soup by adding red chili flakes. The amount depends on your own palate. A little bit of hot sauce atop the soup will also lend it some heat and kick, with a pleasant burst of color.
- You can adjust the consistency of your soup according to your own personal preference. The easiest way to do this is by adjusting the ratio of chicken broth to half and half. More half and half means a finer, thinner soup. More flour will mean a thicker soup. Simmering the soup for longer also means a thicker soup.
Recipe Variations
There are plenty of ways for you to shake up and enjoy this soup recipe. You can:
- Add cooked, shredded chicken instead of shrimp.
- Use a 50/50 combination of shrimp and crab to make this a shrimp and crab soup.
- Add extra herbs for extra flavor. We recommend basil, oregano, chives, or rosemary.
- Add a generous amount of Cajun seasoning to make this a Cajun shrimp soup.
- Double all your ingredients to make a bigger soup, enough to feed twice as many people.
FAQs
You can use frozen shrimp for this soup recipe if you like. The trick is to thaw out the shrimp before adding it to the soup, allowing the shrimp to cook evenly. Shrimp are very fragile and don’t need long to cook, so leaving it frozen in the middle is virtually guaranteed to spoil your shrimp. You can thaw your shrimp in the refrigerator overnight, or put your frozen shrimp in a colander and run cold water over them.
Absolutely! If you’re using cooked shrimp, it’ll only take about a minute for them to heat through in your hot pot. Take care not to overcook your shrimp in this case.
We don’t recommend freezing this soup, as the dairy may separate and shrimp can become mushy when reheated.
To freeze this soup, leave out the half & half and shrimp. Cool and store in a freezer-safe container with some headroom. Reheat slowly on low heat, then stir in the half & half and add shrimp to cook through.
Storage
You can keep your shrimp and corn soup in an airtight container in the fridge for one to two days. To reheat your soup, you’ll need to put it in a pot and warm it up over low to medium heat. Let it warm up until it’s heated, but do not allow your soup to boil.
More Delicious Soup Recipes
- Chicken Tortellini Soup
- Butternut Squash Soup
- Lemon Chicken Orzo Soup
- Red Lentil Soup with Lemon
- Ground Chicken Soup
- Instant Pot Broccoli Cheddar Soup
- Turkish Lentil Soup
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Shrimp And Corn Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, halved lengthwise, then sliced into 1/2-inch thick
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup half and half
- 2 tablespoons Ranch seasoning
- 1 14.5-ounce can cream-style corn
- 1 1/2 cups corn kernels, fresh or frozen, cut from cob
- 1 pound shrimp, peeled and deveined
- 1 teaspoon Creole seasoning or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Chives, to garnish
Instructions
- Melt butter in a large pot over medium high heat.
- Once it is melted, add the onion and cook for 3 minutes.
- Add the celery and cook further for 3 minutes or until it is tender. Then add the garlic and cook until fragrant, about 1 minute.
- Whisk in flour, use a silicone spatula to stir and coat vegetables as the flour cooks for 1 minute. Gradually add the chicken broth followed by the half and half. Stir in the ranch seasoning. Bring to boil, while stirring constantly. Once it starts to boil, reduce the heat and allow to simmer.
- Add corn and kernels. Stir to combine, then simmer for 5 minutes or until the soup has thickened.
- Add the shrimp, Creole seasoning, salt and pepper to the soup. Cook until shrimp is cooked through and no longer translucent, about 3 minutes. Adjust the seasonings to your liking.
- When ready to serve, garnish with chives.
- Enjoy!
Notes
Storage and Reheat
- You can keep your shrimp and corn soup in an airtight container in the fridge for one to two days.
- To reheat your soup, you’ll need to put it in a pot and warm it up over a low to medium heat. Let it warm up until it’s heated, but do not allow your soup to boil.
Tips
- You can make a spicier soup by adding red chili flakes. The amount depends on your own palate. A little bit of hot sauce atop the soup will also lend it some heat and kick, with a pleasant burst of color.
- You can adjust the consistency of your soup according to your own personal preference. The easiest way to do this is by adjusting the ratio of chicken broth to half and half. More half and half means a finer, thinner soup. More flour will mean a thicker soup. Simmering the soup for longer also means a thicker soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This soup was very tasty and I will make again. But I think you have a mistake on your recipe. 1 can of creamed corn is 14.5 oz. Not 1 oz. But other the that very good.
Hey Beth! Thank you for trying the soup, and I’m glad you enjoyed it! 😊 You’re absolutely right, and I appreciate you pointing that out. It should indeed be 14.5 oz of creamed corn, not 1 oz. I apologize for any confusion and appreciate your feedback.
This was so flavorful and comforting! The shrimp were perfectly cooked, and the sweetness from the corn balanced everything out. A keeper!
Thanks, Jessica! Love that you enjoyed it—shrimp and corn really make the perfect combo!