This creamy shrimp and corn soup is like a warm hug in a bowl! It’s filled with juicy shrimp and sweet corn, making every spoonful a delight.
On chilly days, I love whipping this up. It’s so easy! Just toss everything in a pot, let it simmer, and enjoy. Trust me, it’s a real crowd-pleaser!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for this soup. If you’re looking for a budget-friendly option, frozen shrimp work great too. Just thaw them before cooking. You can also swap shrimp for scallops or even crab for a seafood twist!
Corn: Fresh corn adds a lovely sweetness, but frozen corn is convenient and tastes just as good! If you can’t find corn, you could use canned corn — just drain it first to keep the soup from being too watery.
Broth: Chicken broth gives a nice flavor, but for a seafood kick, use seafood broth. Vegetable broth is an option if you’re going for vegetarian (just omit the shrimp and cream). It’ll still taste delicious!
Heavy Cream: This makes your soup nice and creamy. If you’re looking for a lighter option, half-and-half or coconut milk can be used. Keep in mind, coconut milk will add a bit of flavor!
How Do You Get the Perfect Flavor Balance in This Soup?
The secret to a flavorful soup lies in building the base properly. Start by sautéing the onion, celery, and bell pepper together; this forms a rich foundation. Here’s how to enhance those flavors:
- Cook the vegetables slowly to release their sweetness.
- Don’t rush the garlic — adding it in toward the end of the sauté time keeps it from burning and brings out its full flavor.
- The flour helps thicken the soup, creating a creamy texture. Stir it in well and cook to get rid of the raw taste.
- Let the broth come to a gentle simmer — this is when the flavors really come together!
Adjust seasoning at the end; if it needs more depth, consider a touch more salt or a squeeze of lemon juice for brightness!
How to Make Creamy Shrimp And Corn Soup?
Ingredients You’ll Need:
- 1 lb medium shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels
- 1 cup diced tomatoes (optional, drained if canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp butter or olive oil
- 2 tbsp flour (for thickening)
- 1/2 cup celery, finely chopped
- 1/2 cup bell pepper, finely chopped (optional)
- 1 tsp paprika
- 1/2 tsp cayenne pepper or red pepper flakes (optional for heat)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This creamy shrimp and corn soup will take about 30 minutes in total — around 10 minutes for prep and about 20 minutes for cooking. It’s quick, easy, and perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion, celery, and optional bell pepper. Sauté these until they are softened, about 5 minutes. You’ll know they are done when they’re slightly translucent and fragrant!
2. Add the Garlic:
Stir in the minced garlic and sauté for an additional 30 seconds. Keep an eye on it — you want it fragrant, not burnt!
3. Thicken with Flour:
Sprinkle the flour over the sautéed veggies. Stir well to combine and cook for 1-2 minutes. This step helps get rid of the raw flour taste and gives your soup the right thickness.
4. Pour in the Broth:
Slowly pour in the chicken or seafood broth, stirring continuously to avoid lumps. Bring everything to a gentle boil while stirring!
5. Combine the Corn and Tomatoes:
Add the corn kernels, optional diced tomatoes, paprika, and cayenne (if you like some heat). Season with salt and pepper. Reduce the heat and simmer for about 10 minutes. This lets all the flavors meld together beautifully.
6. Add the Cream:
Stir in the heavy cream and let the soup simmer for another 5 minutes. Make sure it doesn’t boil too vigorously — you want it creamy, not curdled!
7. Cook the Shrimp:
Finally, add the shrimp to the pot. Cook for about 3-5 minutes until the shrimp turn pink and are cooked through. They’ll be nice and juicy!
8. Final Adjustments:
Give it a taste and adjust the seasonings. Add more salt or pepper as needed to suit your taste!
9. Serve It Up:
Ladle the creamy shrimp and corn soup into bowls. Garnish with freshly chopped parsley or cilantro for a pop of color and flavor.
10. Enjoy!
Serve hot with some crusty bread or crackers on the side. Dive into this comforting bowl of goodness and enjoy!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Frozen shrimp work perfectly — just ensure they’re fully thawed before adding them to the pot. You can thaw frozen shrimp by leaving them in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave to avoid overcooking the shrimp.
Can I Make This Soup Vegetarian?
Yes, you can! Substitute the shrimp with diced firm tofu or chickpeas for protein, and use vegetable broth instead of chicken or seafood broth. You may also want to increase the amount of corn for added texture and flavor.
Is There a Dairy-Free Alternative for the Cream?
Definitely! For a dairy-free option, you can use coconut milk or a non-dairy cream substitute. Keep in mind that coconut milk will impart a subtle coconut flavor, which can complement the soup nicely.