Nothing beats a warm bowl of homemade shrimp and corn soup recipe when you're craving serious comfort food. This creamy, soul-warming soup combines plump jumbo shrimp with sweet corn kernels in a rich, savory broth that tastes like pure Southern hospitality in every spoonful.
Whether you're dealing with a busy weeknight or hosting family dinner, this shrimp and corn soup recipe delivers restaurant-quality results without the fuss. The best part? It's ready in just 30 minutes, making it perfect for those evenings when you want something special but don't have hours to spend in the kitchen.
What Makes This Southern Comfort Bowl So Special
This isn't your average seafood soup. Our shrimp and corn soup recipe brings together the sweetness of fresh corn kernels with the briny richness of perfectly seasoned shrimp, creating a harmony of flavors that's simply irresistible. The secret lies in building layers of taste; from sautéed celery and onion that form the aromatic base, to the careful balance of Old Bay seasoning and red pepper flakes that give it that authentic coastal kick.
What sets this shrimp and corn soup recipe apart is its versatility and foolproof technique. You can make it on the stovetop for a quick family meal, or adapt it for your slow cooker when you want that hands-off convenience. The creamy soup base develops incredible depth while remaining light enough for year-round enjoyment.
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Ingredients
Fresh Seafood & Vegetables
- Jumbo shrimp, peeled and deveined
- Fresh corn kernels (or frozen corn, thawed)
- Yellow onion, diced
- Celery stalks, chopped
- Garlic cloves, minced
- Fresh thyme leaves
Pantry Essentials & Seasonings
- Green onions, sliced thin
- Shrimp stock (or seafood broth)
- Heavy cream
- Cream-style corn
- Butter
- Olive oil
- Old Bay seasoning
- Smoked paprika
- Red pepper flakes
- Salt and black pepper
See recipe card for quantities.
Instructions
Prepare Your Aromatics Foundation
- Heat olive oil and 1 tablespoon butter in a large pot over medium heat
- Add diced onion and celery, cooking for 5-6 minutes until softened
- Stir in minced garlic and thyme, cooking for another minute until fragrant
- Season with salt and pepper to create your flavor base
Build the Creamy Soup Base
- Pour in shrimp stock and bring to a gentle simmer
- Add fresh corn kernels and cream-style corn to the pot
- Stir in Old Bay seasoning, smoked paprika, and red pepper flakes
- Let the mixture simmer for 10-12 minutes, allowing flavors to meld together
Add Shrimp and Finish the Soup
- Gently add jumbo shrimp to the simmering soup
- Cook for 3-4 minutes until shrimp turn pink and curl slightly
- Pour in heavy cream and remaining butter, stirring gently
- Taste and adjust seasoning as needed, then garnish with sliced green onions
This shrimp and corn soup recipe comes together quickly once you have everything prepped, so make sure all ingredients are ready before you start cooking.
- Step 1: Prepare Your Aromatics Foundation
Aromatics like onion, celery, and garlic are softened to create a rich foundation.
- Step 2: Build the Creamy Soup Base
Corn and seasonings are simmered in shrimp stock to build the creamy base.
- Step 3: Add Shrimp and Finish the Soup
Shrimp is added and cooked until tender, then garnished with green onions.
Expert Cooking Tips
- Temperature Control Matters Keep your heat at medium to medium-low throughout the cooking process. High heat can cause the cream to curdle and make the shrimp tough and rubbery.
- Don't Overcook the Shrimp Watch your shrimp carefully; they cook incredibly fast. The moment they turn pink and start to curl, they're done. Overcooked shrimp become chewy and lose their sweet, tender texture.
- Fresh vs. Frozen Corn Fresh corn kernels give the best flavor and texture, but frozen corn works well too. If using frozen, thaw it first and drain any excess water to prevent a watery soup.
- Stock Quality Makes a Difference Good shrimp stock or seafood broth creates a more complex flavor profile. If you can't find shrimp stock, use chicken broth with a splash of clam juice for depth.
- Cream Addition Timing Always add heavy cream at the end and keep the heat low. This prevents curdling and maintains that silky, smooth texture we're after.
Recipe Variations & Substitutions
Dietary Modifications
- For a lighter version, substitute half-and-half or whole milk for heavy cream. Those following a dairy-free diet can use coconut milk, which adds a subtle tropical note that pairs beautifully with the shrimp and corn combination.
Spice Level Adjustments
- Want more heat? Double the red pepper flakes or add a diced jalapeño with the onions. For milder tastes, skip the red pepper flakes entirely and rely on the Old Bay for seasoning.
Protein Variations
- This shrimp and corn soup recipe works wonderfully with crab meat, lobster chunks, or even a combination of seafood. You can also add crispy bacon bits for extra richness and smoky flavor.
Vegetable Add-ins
- Diced bell peppers, cherry tomatoes, or small potato cubes make excellent additions. Add firmer vegetables with the onions, and softer ones during the last few minutes of cooking.
Equipment Recommendations
- A heavy-bottomed pot or Dutch oven works best for even heat distribution and prevents scorching. The thick bottom helps maintain consistent temperature when you add the cream, reducing the risk of curdling.
- A good sharp knife makes quick work of prepping vegetables, while a wooden spoon is gentle enough for stirring without breaking up the corn kernels. An immersion blender can partially blend the soup if you prefer a thicker consistency, though this creamy shrimp and corn soup recipe is perfect as-is.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover soup in the refrigerator for up to 3 days in airtight containers. The flavors actually improve overnight, making this an excellent make-ahead option for busy weeks.
Freezing Instructions
- While this shrimp and corn soup recipe can be frozen for up to 2 months, note that the cream may separate slightly upon thawing. Reheat gently and whisk to bring it back together.
Reheating Tips
- Warm refrigerated soup slowly over low heat, stirring occasionally. Add a splash of broth or cream if it seems too thick after storage.up well to freezing for X days/weeks/months.
Grandma's Secret That Changed Everything
Here’s what most home cooks miss in a truly flavorful shrimp and corn soup recipe: the magic starts when you let the corn kernels slightly caramelize during the sautéing process. Before adding your stock, push the vegetables aside and let the fresh corn sear directly on the hot pan bottom for 2–3 minutes. This caramelization step brings out a deep, sweet richness that makes your shrimp and corn soup recipe taste like it simmered all day.
But the real secret to an unforgettable shrimp and corn soup recipe lies in how you use your seasoning. Add half the Old Bay seasoning while cooking the vegetables, and save the rest for the final adjustment. This layering technique is what elevates an average shrimp and corn soup recipe into something spectacular—ensuring the spices infuse every spoonful with bold, balanced flavor rather than floating on top. It’s these small, intentional steps that transform your shrimp and corn soup recipe into a restaurant-worthy comfort dish.
FAQ
When to add corn to shrimp boil?
Add corn during the last 4-5 minutes of your shrimp boil. Corn cooks quickly and becomes tough if overcooked. For our shrimp and corn soup recipe, we add corn early to build flavor in the broth.
Can you freeze corn and shrimp soup?
Yes, you can freeze this soup for up to 2 months. The cream may separate when thawed, but gentle reheating and stirring will restore the smooth texture of your shrimp and corn soup recipe.
How long does corn soup last?
Properly stored corn and shrimp soup lasts 3-4 days in the refrigerator. Always reheat to 165°F before serving, and this shrimp and corn soup recipe maintains its quality throughout storage.
Do corn and shrimp go together?
Absolutely! Corn's natural sweetness perfectly complements shrimp's briny flavor. This classic pairing appears in many coastal cuisines, and our shrimp and corn soup recipe showcases why they're such a winning combination.
The Perfect Comfort Food Ending
This shrimp and corn soup recipe proves that restaurant-quality comfort food can happen right in your own kitchen—no need to break the bank or spend hours cooking. Whether you're craving something cozy on a cold night or serving a crowd, this shrimp and corn soup recipe delivers rich flavor, creamy texture, and Southern-style comfort in every bowl. With tender shrimp, sweet corn, and a buttery broth that brings it all together, this shrimp and corn soup recipe feels both elegant and homemade. It's the kind of shrimp and corn soup recipe that becomes a family favorite, offering a perfect balance of simplicity and gourmet taste.
Ready to expand your soup repertoire? Try our hearty Chicken Pastina Soup Recipe for another soul-warming option, or balance out your meal with a fresh Tomato Salad Recipe that cuts through the richness beautifully. Both pair wonderfully with this shrimp and corn soup recipe, giving you a complete menu that'll have everyone asking for seconds.
Happy Baking & Sweet Moments
By Lisa Johnson ✨
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Shrimp and Corn Soup Recipe
Equipment
- 1 Dutch oven or heavy-bottomed pot Heavy-bottomed; ideal for even heat and simmering the soup evenly
- 1 Wooden spoon Gentle on cookware; perfect for stirring without breaking ingredients
- 1 Chef's knife Sharp enough for cleanly chopping onion, celery, and fresh herbs
- 1 Cutting board Use a sturdy surface for prepping shrimp and vegetables
- 1 Measuring cups & spoons For accurate liquid and cream measurements
Ingredients
Fresh Seafood & Vegetables
- 1½ lbs jumbo shrimp peeled and deveined
- 4 cups corn kernels fresh preferred or 3 cups frozen
- 1 large yellow onion diced
- 3 celery stalks chopped
- 4 garlic cloves minced
- 2 tablespoon fresh thyme leaves
Pantry Essentials & Seasonings
- 6 cups shrimp stock or seafood broth
- 1 cup heavy cream
- ½ cup cream-style corn
- 3 tablespoon butter divided
- 2 tablespoon olive oil
- 2 teaspoon Old Bay seasoning divided (half early, half later)
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes adjust to taste
- salt and pepper to taste
- 3 green onions thinly sliced for garnish
Instructions
- Heat olive oil and 1 tablespoon butter in a large pot over medium heat. Add onion and celery; sauté for 5–6 minutes. Stir in garlic and thyme; cook 1 more minute. Season with salt, pepper, and half of the Old Bay.
- Add shrimp stock and bring to a gentle simmer. Stir in corn kernels and cream-style corn. Add smoked paprika, red pepper flakes, and remaining Old Bay. Simmer for 10–12 minutes.
- Add shrimp to the simmering soup. Cook for 3–4 minutes until pink and curled. Stir in heavy cream and remaining butter. Taste and adjust seasoning. Garnish with green onions before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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