This creamy shrimp corn soup brings together sweet corn kernels and tender shrimp in a rich, velvety broth that feels like a warm hug in a bowl. Our creamy shrimp corn soup recipe creates the perfect balance of fresh seafood and seasonal vegetables, making it an ideal comfort meal for any time of year.
Recipe Info
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Protein & Seafood
| Ingredient | Amount |
|---|---|
| Large shrimp (peeled, deveined) | 1 lb |
| Bay scallops (optional) | 4 oz |
Vegetables
| Ingredient | Amount |
|---|---|
| Fresh corn kernels | 3 cups |
| Yellow onion (diced) | 1 medium |
| Celery stalks (chopped) | 2 stalks |
| Red bell pepper (diced) | 1 medium |
| Garlic cloves (minced) | 4 cloves |
| Fresh thyme | 2 tsp |
Soup Base
| Ingredient | Amount |
|---|---|
| Seafood or chicken stock | 4 cups |
| Heavy cream | 1 cup |
| Whole milk | 1/2 cup |
| All-purpose flour | 3 tbsp |
| Butter | 4 tbsp |
| Dry white wine | 1/4 cup |
Seasonings
| Ingredient | Amount |
|---|---|
| Salt | To taste |
| Black pepper | 1/2 tsp |
| Paprika | 1 tsp |
| Cayenne pepper | 1/4 tsp |
| Fresh parsley (chopped) | 1/4 cup |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
1. Pat 1 lb shrimp completely dry with paper towels. Season with salt and pepper. This prevents excess moisture from making your soup watery.
2. Cut corn kernels from 3 cobs using a sharp knife. Hold the cob upright and slice downward. Save the cobs for extra flavor if desired.
3. Dice your onion, celery, and bell pepper into uniform pieces. This ensures even cooking throughout your creamy shrimp corn soup.
Phase 2: Building the Base (8 minutes)
4. Heat 2 tbsp butter in a large, heavy-bottomed pot over medium heat. The butter should foam but not brown.
5. Add diced onion and celery. Cook for 3-4 minutes until onions become translucent. You’ll hear gentle sizzling – this is perfect.
6. Stir in minced garlic and red bell pepper. Cook for 1 minute more until fragrant. Don’t let the garlic burn or it will taste bitter.
7. Sprinkle 3 tbsp flour over vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. This creates your thickening base.
Phase 3: Liquid Foundation (5 minutes)
8. Slowly pour in 1/4 cup white wine, scraping up any browned bits from the bottom. Let it bubble for 30 seconds to cook off alcohol.
9. Gradually add 4 cups stock, whisking constantly to prevent lumps. The mixture should be smooth and creamy-looking.
10. Add corn kernels and fresh thyme. Bring to a gentle simmer over medium-high heat. You’ll see small bubbles around the edges.
Phase 4: Cooking the Seafood (8 minutes)
11. Reduce heat to medium-low. Add seasoned shrimp to the simmering soup. Don’t overcrowd – they should lay in a single layer.
12. Cook shrimp for 2-3 minutes until they turn pink and curl. Overcooked shrimp become rubbery, so watch carefully.
13. If using scallops, add them now and cook for 1-2 minutes until opaque. They cook faster than shrimp.
Phase 5: Final Touches (4 minutes)
14. Lower heat to low. Slowly stir in heavy cream and milk. Don’t let it boil or the dairy will curdle.
15. Season with paprika, cayenne pepper, salt, and black pepper. Taste and adjust – the soup should be well-seasoned but not overpowering.
16. Simmer gently for 2-3 minutes to meld flavors. The soup should coat the back of a spoon lightly.
17. Remove from heat and stir in fresh parsley. Serve immediately while hot for the best creamy shrimp corn soup experience.
Chef’s Notes
Shrimp Selection: Choose 21-25 count shrimp for the perfect bite size in your creamy shrimp corn soup. Frozen shrimp work well – just thaw completely and pat dry.
Corn Wisdom: Fresh corn gives the sweetest flavor, but frozen corn kernels work year-round. Add frozen corn directly without thawing.
Cream Control: Add cream off the heat to prevent curdling. If your soup does curdle, blend it smooth with an immersion blender.
Make-Ahead Magic: Prepare the base without seafood up to 2 days ahead. Add shrimp when reheating for the freshest taste.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 28g |
| Carbs | 22g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 680mg |
Creative Variations
Spicy Cajun Style: Add 1 tsp Cajun seasoning and diced jalapeños for heat. This variation pairs perfectly with our Mediterranean lemon chicken soup for a international soup night.
Bacon Lover’s Version: Cook 4 strips chopped bacon first, then use the fat to sauté vegetables. The smoky flavor transforms this creamy shrimp corn soup completely.
Coconut Twist: Replace half the cream with coconut milk and add lime zest for a tropical take on the classic recipe.
Chunky Vegetable Style: Add diced potatoes and carrots in step 10 for a heartier meal. Similar to our comforting chayote cream soup, this creates a more substantial dish.
Storage & Reheating
Refrigerator: Store leftover creamy shrimp corn soup for up to 3 days in airtight containers. The flavors actually improve overnight.
Freezing: Freeze the soup base without cream for up to 3 months. Add fresh cream when reheating for best texture.
Reheating: Warm gently over low heat, stirring frequently. Add a splash of milk if the soup seems too thick. Never boil reheated cream soups.
Troubleshooting Guide
Problem: Soup is too thin Solution: Mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into simmering soup and cook for 2 minutes until thickened.
Problem: Cream curdled Solution: Remove from heat immediately. Use an immersion blender to smooth the texture, then continue cooking on lower heat.
Problem: Shrimp are rubbery Solution: This means overcooking. Next time, add shrimp at the very end and cook just until pink.
Problem: Soup lacks flavor Solution: Increase salt gradually and add a squeeze of lemon juice to brighten all the flavors in your creamy shrimp corn soup.
Problem: Vegetables are mushy Solution: Cut vegetables larger next time and don’t overcook the base. Firm vegetables provide better texture contrast.
Equipment Essentials
- Heavy-bottomed pot (4-6 quart) – Prevents scorching
- Wooden spoon – Won’t scratch your pot
- Sharp knife – For clean vegetable cuts
- Cutting board – Preferably separate for seafood
- Measuring cups and spoons – Accuracy matters
- Ladle – For elegant serving
- Immersion blender – For emergency texture fixes
Shopping List
Seafood Counter
- 1 lb large shrimp (21-25 count)
- 4 oz bay scallops (optional)
Produce Section
- 3 ears fresh corn (or 1 bag frozen)
- 1 yellow onion
- 2 celery stalks
- 1 red bell pepper
- 1 head garlic
- Fresh thyme
- Fresh parsley
Dairy Section
- 1 pint heavy cream
- 1 quart whole milk
- 1 stick butter
Pantry Items
- All-purpose flour
- Seafood or chicken stock
- Dry white wine
- Salt, pepper, paprika, cayenne
Success Secrets
1. Temperature Control: Keep heat at medium or lower once cream is added. High heat will curdle the dairy and ruin your creamy shrimp corn soup texture.
2. Timing is Everything: Add shrimp during the last 3-4 minutes of cooking. They continue cooking even after removing from heat.
3. Layer Your Flavors: Sauté aromatics first, build your base, then add proteins. Each step builds depth in your final soup.
4. Quality Ingredients: Use fresh corn when possible and real heavy cream. These make the biggest difference in taste and texture.
5. Taste as You Go: Season in layers and adjust at the end. Your creamy shrimp corn soup should taste bright and well-balanced, not flat or overwhelming.
This creamy shrimp corn soup recipe serves 4 generous portions and takes just 45 minutes from start to finish. Perfect for weeknight dinners or special occasions when you want restaurant-quality results at home.
