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.

Shrimp and Corn Soup Recipe for a Creamy Seafood Dinner

Name: Shrimp and Corn Soup Recipe for a Creamy Seafood Dinner
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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

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

Scale

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

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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