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.
- 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 (1-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
- 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.
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.
- 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.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup recipes
- Cuisine: American
- Calories: 630kcal
- Sugar: 9g
- Sodium: 1644mg
- Fat: 39g
- Saturated Fat: 23g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 266mg
Keywords: shrimp and corn soup, recipe for corn and shrimp soup, how to make shrimp and corn soup