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.
- 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.
- 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.
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.
Frequently Asked Questions
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 would recommend that you avoid freezing this soup. The half & half in this soup is likely to separate when thawing out. This soup does not react well to making it ahead of time, as dairy can be very temperamental when subjected to extreme changes in temperature. Cooked shrimp also does not reheat well, and can turn mushy.
If you really want to freeze this soup and make it in advance, we recommend that you omit the half & half and shrimp from this recipe. You can let the soup cool down in a freezer safe container, leaving about an inch of headroom in the container.
When it’s time to heat your soup, place the frozen soup over low heat, allowing it to gradually heat up. Once it’s heated through, simmering nicely atop the stove, you can add your half & half and stir into the soup. Then it’s time to add your shrimp, allowing them to cook through.
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.
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