If you’re craving a heartwarming bowl of comfort that effortlessly combines sweetness, spice, and fresh seafood, this Shrimp and Corn Soup Recipe is your new go-to. It’s a soulful blend of tender shrimp and juicy corn kernels swimming in a creamy, subtly smoky broth that sings with vibrant flavors and cozy textures. Whether it’s a chilly evening or a casual family dinner, this soup brings a beautiful balance of richness and brightness, guaranteed to satisfy and impress without any fuss.
Ingredients You’ll Need
This Shrimp and Corn Soup Recipe shines because of its simple, fresh ingredients. Each one plays a crucial role in building layers of flavor and lovely texture, making this dish more than just a soup — it’s a celebration of wholesome, delicious basics.
- 1 tablespoon olive oil: for gently sautéing vegetables and building the soup’s base flavor.
- 1 small onion (diced): adds natural sweetness and depth as it softens.
- 2 cloves garlic (minced): infuses a warm, aromatic boost.
- 1 stalk celery (chopped): contributes crunch and a fresh, earthy note.
- 1 medium carrot (diced): brings color and subtle sweetness.
- 4 cups chicken or seafood broth: the hearty liquid foundation that carries all flavors.
- 2 cups fresh or frozen corn kernels: bursting with natural sweetness and a lovely pop in each bite.
- 1 pound raw shrimp (peeled and deveined): the star protein, tender and juicy when cooked just right.
- 1/2 teaspoon smoked paprika: introduces a pleasant smokiness that elevates the soup.
- 1/4 teaspoon cayenne pepper (optional): adds a gentle heat if you like a little kick.
- 1/2 teaspoon dried thyme: lends an earthy, herbal aroma.
- 1/2 cup heavy cream or half-and-half: for a luxuriously smooth and creamy finish.
- 2 tablespoons chopped fresh parsley: brightens the soup with fresh, green notes.
- Salt and black pepper to taste: essential seasoning to balance all flavors perfectly.
- Juice of 1/2 lemon: adds a refreshing zing that wakes up the whole bowl.
How to Make Shrimp and Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped celery, and diced carrot. Sauté everything for about 5 to 6 minutes until the vegetables soften and release their sweet, savory aroma. This step builds a flavorful foundation that sets the tone for the entire soup.
Step 2: Spice It Up
Next, stir in the smoked paprika, cayenne pepper if you’re using it, and dried thyme. These spices introduce a subtle warmth and complexity that transform simple veggies into a fragrant, inviting base. Let them toast just for a minute to release their full flavor.
Step 3: Pour in the Broth and Corn
Pour in the chicken or seafood broth and bring everything to a simmer. Once gently bubbling, add the sweet corn kernels straight into the pot. The corn cooks quickly and infuses the broth with natural sweetness while also adding delightful texture throughout the soup.
Step 4: Cook the Shrimp
Now it’s time for the star ingredient: the shrimp. Add the peeled and deveined shrimp to the simmering soup and cook for 3 to 4 minutes until the shrimp turn pink and curl up. This ensures the shrimp stay tender and juicy instead of rubbery.
Step 5: Creamy Finish
Lower the heat and stir in the heavy cream or half-and-half, letting the soup simmer gently for another 2 minutes. This step makes the broth rich and velvety, perfectly balancing the sweetness and spice.
Step 6: Brighten and Season
Remove the pot from heat and finish by stirring in fresh parsley and the juice of half a lemon. These fresh, vibrant touches brighten the whole bowl and enhance the natural flavors. Season with salt and pepper to taste, and your soup is ready to serve!
How to Serve Shrimp and Corn Soup Recipe
Garnishes
A sprinkle of chopped fresh parsley or a few extra corn kernels make perfect garnishes that add inviting color and freshness. A small drizzle of olive oil or a dash of smoked paprika on top also amps up the visual appeal and flavor.
Side Dishes
Pair this soup with crusty bread or buttery crackers for dipping. A crisp green salad with a light vinaigrette also complements the richness while keeping the meal balanced and refreshing.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy feel or in small mason jars for a charming twist at parties. You can also ladle it into mini pumpkins or bread bowls for a seasonal, impressive presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making the next-day bowl even more delicious.
Freezing
This soup freezes well, especially if you skip the cream or add it after reheating. Store it in freezer-safe containers for up to 2 months. Just thaw overnight before reheating gently on the stove.
Reheating
Reheat the soup slowly over low heat to prevent curdling of the cream. Stir frequently until warmed through, and adjust seasoning if needed for a bowl that tastes freshly made.
FAQs
Can I use frozen shrimp for this Shrimp and Corn Soup Recipe?
Absolutely! Just be sure to thaw the shrimp fully and pat them dry before cooking to avoid adding excess water to the soup, which can dilute the flavors.
Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with coconut milk for a rich, dairy-free version without sacrificing creaminess or flavor.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in diced potatoes, bell peppers, or even a handful of spinach to customize the soup to your taste and boost its nutritional value.
How spicy is this soup with cayenne pepper?
Just a hint of heat—cayenne is optional and used sparingly. You can easily adjust or omit it depending on your spice preference, making the soup perfect for all palates.
What type of broth works best for this recipe?
Chicken or seafood broth are both excellent choices. Seafood broth enhances the ocean flavors, while chicken broth adds a comforting, mellow base. Either will support the soup’s flavor beautifully.
Final Thoughts
This Shrimp and Corn Soup Recipe is a warm hug in a bowl, effortlessly combining fresh, simple ingredients into a dish that delights every sense. It’s an easy, satisfying meal that’s perfect for any day you want something both nourishing and a little special. I can’t wait for you to try it and make it your own favorite!
Print
Shrimp and Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy Shrimp and Corn Soup is a comforting American seafood dish that combines tender shrimp, sweet corn, and aromatic vegetables in a flavorful broth enriched with cream. Perfect for an easy weeknight meal or a cozy lunch, this soup is both satisfying and delicious with subtle smoky and spicy notes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 medium carrot, diced
- 4 cups chicken or seafood broth
Main Ingredients
- 2 cups fresh or frozen corn kernels
- 1 pound raw shrimp, peeled and deveined
Seasonings and Garnish
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, chopped celery, and diced carrot. Sauté for 5–6 minutes until the vegetables are softened and fragrant, creating a flavorful base for the soup.
- Add Spices: Stir in smoked paprika, cayenne pepper if using, and dried thyme. Mix well to coat the vegetables, allowing the spices to bloom for about a minute to enhance their flavors.
- Add Broth and Simmer: Pour in the chicken or seafood broth and bring the mixture to a gentle simmer. Add the corn kernels and cook for 5 minutes, allowing the sweet corn to infuse the broth.
- Cook Shrimp: Add the raw peeled and deveined shrimp to the pot. Continue to simmer for 3–4 minutes, until the shrimp turn pink and are cooked through, ensuring a tender texture.
- Finish with Cream: Lower the heat to a gentle simmer and stir in the heavy cream or half-and-half. Allow the soup to cook for another 2 minutes without boiling, which helps to blend the creamy texture with the broth.
- Season and Serve: Remove the pot from heat. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning with salt and black pepper to taste. Serve the soup hot alongside crusty bread or crackers for a complete meal.
Notes
- For a dairy-free version, substitute coconut milk for the heavy cream.
- Add a splash of white wine or a bay leaf while simmering the broth to deepen the soup’s flavor.
- If using frozen shrimp, make sure to thaw and pat dry before cooking to avoid excess water diluting the soup.
