Shrimp and Corn Soup

Creamy, cozy, and packed with flavor, shrimp and corn soup is a comforting dish perfect for chilly days or when you need something hearty yet luxurious. With tender shrimp, sweet corn, rich cream, and bold seasoning, it’s a satisfying, soul-warming experience you’ll crave year-round.

This shrimp and corn soup feels almost like a bisque, offering a thick, velvety base bursting with the briny sweetness of shrimp and the bright pop of corn. Serve it with warm crusty bread, and you’ve got an effortless meal ready to impress.

Must-Have Ingredients for the Best Shrimp and Corn Soup

• Butter – Adds rich, creamy flavor and helps sauté the vegetables until tender and aromatic.
• Celery – Provides a fresh, crisp backbone that balances the soup’s richness.
• Green onions – Split into whites and greens, these add layers of sweet, sharp flavor and fresh garnish.
• Garlic – Infuses the soup with deep, savory notes, making every spoonful irresistible.
• All-purpose flour – Thickens the broth into a luscious, creamy consistency.
• Whole milk – Softens the soup with a light creaminess without being overly heavy.
• Heavy whipping cream – Elevates the soup’s luxurious texture and mouthfeel.
• Cream-style corn – Adds natural sweetness and extra creaminess to the base.
• Corn kernels – Bring juicy pops of texture and brightness to every bite.
• Shrimp – The star ingredient, offering tender, slightly sweet seafood flavor that melds beautifully with the creamy broth.
• Old Bay seasoning – A zesty blend that gives the soup its classic, slightly spicy coastal kick.

How to Make Shrimp and Corn Soup in No Time

Start by melting butter in a large pot over medium-high heat. Sauté the celery and the white parts of the green onions until tender, then stir in garlic, salt, and pepper for a burst of aromatic flavor.

Sprinkle the flour into the pot, stirring well to coat the vegetables, then briefly remove the pot from the heat. Slowly add in the milk and heavy cream, stirring constantly to create a silky base. Bring it to a gentle boil, then simmer until thickened.

Add the cream-style corn and corn kernels, letting them simmer until everything melds together beautifully. Stir in the shrimp and Old Bay seasoning, cooking just until the shrimp turns opaque. Adjust seasonings, garnish with green onion tops, and serve hot with crusty bread for dipping.

Extra Tips for Perfect Shrimp and Corn Soup Every Time

For the smoothest soup, always remove the pot from the heat when adding the dairy to prevent curdling. If you like your soup extra spicy, feel free to up the Old Bay seasoning or finish with a few dashes of your favorite hot sauce.

Prefer a lighter texture? Stir in a splash more milk to thin it out. If you’re after a super thick, spoon-standing soup, let it simmer a little longer or use an extra spoonful of flour at the start. This soup is also fantastic with a few diced potatoes tossed in if you’re craving a heartier variation.

Storing Your Shrimp and Corn Soup for Later

Leftovers of shrimp and corn soup store beautifully in an airtight container in the fridge for up to three days. To reheat, gently warm it over low heat on the stove, stirring occasionally to maintain its silky texture. If freezing, skip adding the shrimp until after reheating to prevent them from becoming rubbery—just toss in fresh shrimp and cook through before serving.

Shrimp and Corn Soup

A luscious and mildly spicy shrimp and corn soup, perfect for cooler days. This hearty dish fuses succulent shrimp, sweet corn, and rich cream into a velvety bisque-like consistency, enhanced with a touch of Old Bay seasoning for an extra kick.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

  

• 1 ½ cups corn kernels fresh or frozen
• 1 cup heavy whipping cream
• 4 tablespoons butter
• 2 teaspoons Old Bay seasoning plus additional to taste
• ½ teaspoon salt plus more to taste
• ½ cup celery chopped
• ¼ teaspoon black pepper plus more to taste
• 1 pound shrimp peeled, deveined, and uncooked
• 1 15- ounce can cream-style corn
• 2 cups whole milk
• ¼ cup all-purpose flour
• 4 green onions sliced (white and green parts separated)
• 4 cloves garlic minced

Instructions

 

• Place a large pot over medium-high heat and melt the butter. Add the celery and the white portions of the green onions, cooking for about 3 minutes until the vegetables become tender. Incorporate the minced garlic along with the salt and black pepper, stirring well, and continue to cook for an additional minute until the garlic becomes aromatic.
• Dust the vegetables with the all-purpose flour, stirring thoroughly to coat, then take the pot off the heat. Pour in the whole milk and heavy whipping cream, return the pot to the burner, and elevate the heat to high, stirring constantly until the mixture reaches a boil. Once boiling, lower the heat and allow the soup to simmer gently.
• Stir in the cream-style corn and the corn kernels, mixing well to combine, and let simmer for around 5 minutes until the soup has thickened.
• Add the shrimp and Old Bay seasoning to the pot, stir to combine, and cook for approximately 3 minutes or until the shrimp are opaque and fully cooked. Taste and adjust seasoning as necessary. When finished, ladle the soup into serving bowls, garnish with the green tops of the sliced green onions, and serve hot, optionally accompanied by warm bread.

Notes

Remove the pot from the heat before adding milk and cream to prevent curdling. For a spicier dish, increase the Old Bay seasoning or finish with a splash of hot sauce. To achieve a thinner soup, add extra milk; for a thicker consistency, incorporate more flour or extend the simmering time.