The first cool evening after a long stretch of warm weather always makes me crave something creamy and cozy. That is exactly when I pull out this Shrimp and Corn Soup recipe. It fills the kitchen with buttery garlic, sweet corn, and warm Old Bay seasoning. Plus, it comes together in about 40 minutes, which makes it perfect for an easy seafood dinner.
Table of Contents
Why You’ll Love This Shrimp and Corn Soup
Creamy, Thick, and Comforting
This Shrimp and Corn Soup has the rich texture of a chowder with the smooth finish of a bisque. The mix of cream-style corn and whole corn kernels gives every spoonful a creamy bite with little pops of sweetness.
Meanwhile, the shrimp stay tender and juicy, so the soup feels hearty without becoming too heavy.
Made with Simple Seafood Dinner Ingredients
You only need a few easy ingredients for this recipe. Most of them already sit in the fridge or pantry, which makes this soup feel simple enough for a weeknight meal.
Also, frozen shrimp and frozen corn work beautifully here, so you do not need a special grocery trip.
Ready in 40 Minutes
Some seafood soups take hours, but this Shrimp and Corn Soup cooks fast. The prep takes about 15 minutes, and then the soup simmers into a thick creamy bowl of comfort in just 25 minutes.
As a result, dinner feels homemade without taking over your evening.
Perfect with Crusty Bread
I love serving this soup with warm crusty bread because the creamy broth practically begs for dipping.
However, buttery crackers or biscuits also taste amazing alongside a bowl of this rich seafood soup.
Ingredients for Shrimp and Corn Soup
Shrimp
You need 1 pound of raw shrimp that are peeled and deveined. Fresh shrimp taste wonderful, although frozen shrimp also work very well once thawed completely.
Medium shrimp hold up especially well in this creamy soup.
Corn
This recipe uses both cream-style corn and whole corn kernels. That combination creates the thick chowder texture while still giving the soup sweet corn bites.
Fresh corn tastes fantastic during summer. Meanwhile, frozen corn works perfectly year round.
Creamy Soup Base
Butter, whole milk, heavy cream, and flour create the rich base for this Shrimp and Corn Soup.
The flour thickens the soup gently, while the cream gives it that smooth cozy finish.
Aromatics and Vegetables
Celery, green onions, and garlic build a flavorful base. The white parts of the onions cook first, while the green tops add freshness right before serving.
Seasonings
Salt, black pepper, and Old Bay seasoning bring the soup to life.
If you enjoy extra heat, you can also add hot sauce or extra Old Bay before serving.
How to Make Shrimp and Corn Soup
Sauté the Celery and Green Onions
Melt 4 tablespoons butter in a large pot over medium high heat.
Next, add the chopped celery and the white parts of the sliced green onions. Cook them for several minutes until softened and fragrant.
Add Garlic and Seasonings
Stir in the minced garlic, salt, and black pepper.
Then cook for about 30 seconds until the garlic smells rich and savory.
Stir in the Flour
Add the flour directly into the vegetables.
Meanwhile, stir constantly so the flour coats everything evenly and cooks slightly without burning.
Slowly Add the Milk and Cream
Remove the pot from the heat before adding the dairy. This small step helps prevent curdling.
Slowly pour in the milk and heavy cream while stirring continuously. Then return the pot to the stove and bring the mixture to a gentle boil.
Simmer with the Corn
Add the cream-style corn and corn kernels.
Lower the heat and simmer the soup until it thickens slightly. At this point, the kitchen starts smelling absolutely amazing.
Cook the Shrimp
Stir in the shrimp and Old Bay seasoning.
Cook for several minutes until the shrimp turn opaque and fully cooked. However, avoid overcooking because shrimp can become rubbery very quickly.
Taste, Adjust, and Serve
Taste the soup and adjust the seasoning if needed.
Finally, sprinkle the green onion tops over the warm soup and serve immediately.
Tips for the Best Shrimp and Corn Soup
Remove the Pot from Heat Before Adding Dairy
Hot dairy can separate if added too quickly.
Therefore, removing the pot briefly helps the milk and cream blend smoothly into the soup.
Don’t Overcook the Shrimp
Shrimp cook fast. In fact, they usually need only a few minutes.
Once the shrimp turn pink and opaque, the soup is ready.
Adjust the Thickness to Your Preference
If you like a thinner soup, stir in extra milk gradually.
On the other hand, if you want a thicker chowder texture, simmer the soup a little longer.
Use Fresh or Frozen Corn
Fresh corn adds extra sweetness during peak corn season.
However, frozen corn keeps this recipe easy and convenient throughout the year.
Add More Spice If You Like Heat
Old Bay already adds bold flavor, although extra seasoning or hot sauce gives the soup a spicier finish.
Easy Variations and Substitutions
Make It Spicier
Add cayenne pepper, diced jalapeños, or extra Old Bay seasoning for more heat.
A splash of hot sauce right before serving also tastes fantastic.
Use Frozen Shrimp
Frozen shrimp work very well in Shrimp and Corn Soup.
Just thaw them completely and pat them dry before cooking.
Make It Thinner or Thicker
For a thinner soup, add more milk slowly while stirring.
For a thicker texture, simmer longer or add a small extra spoonful of flour.
Add Extra Vegetables
Bell peppers, diced potatoes, or carrots fit nicely into this creamy seafood soup.
Meanwhile, extra celery adds even more savory flavor.
What to Serve with Shrimp and Corn Soup
Crusty Bread
Warm crusty bread balances the creamy texture perfectly.
I especially love dipping toasted sourdough into the rich broth.
Simple Green Salad
A crisp salad adds freshness beside this hearty soup.
The lighter flavors help balance the creamy seafood base.
Crackers or Biscuits
Buttery crackers and fluffy biscuits both pair beautifully with Shrimp and Corn Soup.
They also make the meal feel even more comforting.
How to Store and Reheat Leftovers
Refrigerating Leftover Soup
Store leftover Shrimp and Corn Soup in an airtight container in the refrigerator for up to 4 days.
The flavors actually deepen overnight, which makes leftovers especially tasty.
Reheating Without Curdling
Reheat the soup gently over low heat while stirring often.
However, avoid boiling the soup because high heat can affect the creamy texture.
Can You Freeze Shrimp and Corn Soup?
You can freeze the soup, although creamy soups sometimes separate slightly after thawing.
For best texture, stir the reheated soup thoroughly while warming it slowly.
Helpful Recipe Notes
Prep Time, Cook Time, and Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Texture and Flavor
This Shrimp and Corn Soup tastes thick, creamy, buttery, and slightly sweet from the corn.
Meanwhile, the Old Bay seasoning adds savory seafood flavor that ties everything together beautifully.
Calories and Key Nutrition Details
Each serving contains approximately:
Calories: 628 kcal
Protein: 25 g
Fat: 40 g
Carbohydrates: 48 g
Fiber: 3 g
Sugar: 12 g
Sodium: 1538 mg
Frequently Asked Questions
Does corn go well with shrimp?
Yes, corn pairs beautifully with shrimp. The sweet flavor of corn balances the savory seafood taste, so the combination feels rich and comforting.
What goes with shrimp and corn soup?
Crusty bread, biscuits, crackers, or a simple green salad all pair very well with Shrimp and Corn Soup.
What is 3 ingredient soup?
A 3 ingredient soup usually combines a simple broth, protein, and vegetable. However, richer soups like this one use extra ingredients for deeper flavor and creamy texture.
What is in Mexican shrimp soup?
Mexican shrimp soup often includes shrimp, tomatoes, peppers, garlic, broth, and vegetables like carrots or potatoes. Some versions also include lime and spicy peppers.
Before you head to the kitchen, you can also find more seafood dinner inspiration on Pinterest and follow along on Facebook.
More Such Recipes
- Creamy Cajun shrimp pasta with bold garlic flavor
- Easy lemon garlic shrimp and asparagus skillet dinner
- Fresh shrimp ceviche recipe with bright citrus flavor
- Cajun seafood boil recipe with buttery Southern spices
- Street corn salad with Greek yogurt and fresh corn
- Buttered lobster pasta with rich seafood butter sauce
Final Thoughts
Shrimp and Corn Soup feels like the kind of dinner that turns an ordinary evening into something warm and comforting. The creamy broth, sweet corn, and tender shrimp come together in such a satisfying way. Plus, the recipe stays simple enough for busy nights while still tasting rich and special. Once you make it, there is a good chance this cozy seafood soup will land in your regular dinner rotation.
Print
Shrimp and Corn Soup Recipe for a Creamy Seafood Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Thick, creamy Shrimp and Corn Soup with tender shrimp, sweet corn, Old Bay seasoning, and a cozy chowder-like texture. Ready in about 40 minutes for an easy seafood dinner.
Ingredients
4 tablespoons butter
1/2 cup chopped celery
4 green onions, sliced with white and green parts separated
4 cloves garlic, minced
1/2 teaspoon salt, plus extra to taste
1/4 teaspoon black pepper, plus extra to taste
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy whipping cream
1 can (15 ounces) cream-style corn
1 1/2 cups corn kernels, fresh or frozen
1 pound raw shrimp, peeled and deveined
2 teaspoons Old Bay seasoning, plus extra to taste
Instructions
1. Melt butter in a large pot over medium-high heat. Add celery and the white parts of the green onions and cook until softened.
2. Stir in garlic, salt, and pepper, then cook briefly until fragrant.
3. Mix in the flour until the vegetables are coated. Remove the pot from the heat and slowly add the milk and cream.
4. Return the pot to the stove, bring the mixture to a boil while stirring continuously, then lower the heat to a simmer.
5. Add the cream-style corn and corn kernels and cook until the soup thickens slightly.
6. Stir in the shrimp and Old Bay seasoning. Cook until the shrimp are fully opaque and cooked through.
7. Taste and adjust seasoning if needed. Top with the green onion greens before serving.
Notes
Remove the pot from direct heat before adding milk and cream to help prevent curdling.
For extra spice, increase the Old Bay seasoning or add hot sauce before serving.
To thin the soup, add extra milk gradually. To thicken it, simmer longer or use a little more flour.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop.
Frozen corn can be used directly without thawing.
Best served warm, optionally with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 628 kcal
- Sugar: 12 g
- Sodium: 1538 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 267 mg