Shrimp and Corn Soup

Why You’ll Love This Recipe

1. Rich and Creamy Texture: The combination of whole milk and heavy cream creates a silky, bisque-like consistency that’s both hearty and comforting.
2. Quick and Easy: This one-pot meal comes together in just 40 minutes, making it perfect for busy weeknights.
3. Flavorful Profile: A blend of Old Bay seasoning and fresh ingredients infuses the soup with a delightful kick.
4. Versatile Ingredients: Utilizing both cream-style corn and whole corn kernels adds depth and texture to the soup.
5. Protein-Packed: Shrimp provides a lean source of protein, making this soup both nutritious and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Sauté Vegetables: In a large pot over medium-high heat, melt the butter. Add the chopped celery and the white parts of the green onions. Cook until the vegetables are tender, approximately 3 minutes.
2. Add Aromatics: Stir in the minced garlic, salt, and black pepper. Cook for an additional minute until the garlic is fragrant.
3. Incorporate Flour: Sprinkle the all-purpose flour over the vegetables, stirring to coat evenly.
4. Add Dairy: Remove the pot from heat and gradually pour in the whole milk and heavy cream, stirring continuously to prevent lumps. Return the pot to heat, increase the temperature to high, and bring the mixture to a boil while stirring constantly. Once boiling, reduce the heat and let it simmer.
5. Add Corn: Stir in the cream-style corn and corn kernels. Let the soup simmer for approximately 5 minutes, or until it thickens to your desired consistency.
6. Cook Shrimp: Add the shrimp and Old Bay seasoning to the soup. Stir well and cook until the shrimp are cooked through and no longer translucent, about 3 minutes. Taste and adjust seasonings as desired.
7. Serve: Ladle the soup into serving bowls, garnish with the green parts of the green onions, and serve warm.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spice Level: Adjust the heat by adding more Old Bay seasoning or a dash of hot sauce to taste.
• Vegetable Additions: Incorporate diced bell peppers or carrots for added flavor and nutrition.
• Dairy Alternatives: For a lighter version, substitute the heavy cream with a lower-fat alternative or a non-dairy milk.
• Herb Enhancements: Add fresh herbs like parsley or dill for a burst of freshness.
• Protein Options: Replace shrimp with cooked chicken or tofu for a different protein source.

Storage/Reheating

• Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup may not freeze well due to the dairy content, as it can cause separation upon reheating.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Avoid boiling to prevent curdling.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Ensure they are fully thawed and patted dry before cooking.

2. Is it necessary to use both whole milk and heavy cream?

Using both creates a rich and creamy texture. However, you can substitute with a lower-fat milk or a non-dairy alternative if preferred.

3. Can I make this soup ahead of time?

While the soup can be prepared in advance, it’s best to add the shrimp just before serving to prevent overcooking.

4. How can I adjust the thickness of the soup?

For a thicker soup, allow it to simmer longer to reduce the liquid. For a thinner consistency, add more milk.

5. Can I use canned corn instead of fresh or frozen?

Yes, canned corn can be used. Drain and rinse before adding to the soup.

6. What can I serve with this soup?

Serve with warm, crusty bread or a side salad for a complete meal.

7. Can I add other vegetables to this soup?

Yes, bell peppers, carrots, or even potatoes can be great additions for more variety and flavor.

8. How do I know when the shrimp are fully cooked?

Shrimp are fully cooked when they turn pink and opaque. They should no longer be translucent.

9. Can I freeze shrimp and corn soup?

It’s not recommended to freeze this soup due to the cream content, which may separate upon thawing.

10. Can I use a different seasoning instead of Old Bay?

Yes, you can use a combination of paprika, garlic powder, and cayenne pepper as an alternative seasoning blend.

Conclusion

This shrimp and corn soup is a perfect balance of creamy texture, fresh seafood, and sweet corn, making it an ideal dish for any occasion. Whether you’re looking for a quick weeknight meal or a hearty soup to serve on a chilly day, this recipe delivers both in flavor and comfort. Enjoy it as a standalone meal or pair it with a light side for a complete dining experience!

Shrimp and Corn Soup

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Indulge in a creamy and slightly spicy Shrimp and Corn Soup that combines tender shrimp, sweet corn, and a medley of spices to create a bisque-like texture. Perfect for a cozy dinner, this rich and flavorful soup features whole milk, heavy cream, and Old Bay seasoning for a hearty, comforting meal. Quick and easy to prepare in just 40 minutes, this recipe is ideal for busy nights or a satisfying weekend dish.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• Base: 4 tablespoons butter
• Vegetables: ½ cup celery (chopped), 4 green onions (sliced, white and green parts separated), 4 cloves garlic (minced)
• Seasoning: ½ teaspoon salt (plus more to taste), ¼ teaspoon black pepper (plus more to taste), 2 teaspoons Old Bay seasoning (plus more to taste)
• Flour: ¼ cup all-purpose flour
• Dairy: 2 cups whole milk, 1 cup heavy whipping cream
• Corn: 1 (15-ounce) can cream-style corn, 1½ cups corn kernels (fresh or frozen)
• Protein: 1 pound shrimp (peeled and deveined)

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Instructions

1. Sauté Vegetables:

   • In a large pot over medium-high heat, melt the butter.
   • Add the chopped celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes.

2. Add Aromatics:

   • Stir in the minced garlic, salt, and black pepper.
   • Cook for an additional 1 minute until the garlic is fragrant.

3. Incorporate Flour:

   • Sprinkle the all-purpose flour over the vegetables, stirring to coat evenly.

4. Add Dairy:

   • Remove the pot from heat and gradually pour in the whole milk and heavy cream, stirring continuously to prevent lumps.
   • Return the pot to heat, increase the temperature to high, and bring the mixture to a boil while stirring constantly.
   • Once boiling, reduce the heat and let it simmer.

5. Add Corn:

   • Stir in the cream-style corn and corn kernels.
   • Let the soup simmer for approximately 5 minutes until it thickens to your desired consistency.

6. Cook Shrimp:

   • Add the shrimp and Old Bay seasoning.
   • Stir well and cook until the shrimp are cooked through and no longer translucent, about 3 minutes.
   • Taste and adjust seasonings as desired.

7. Serve:

   • Ladle the soup into serving bowls, garnish with the green parts of the green onions, and serve warm.

Notes

• For added heat: Adjust the spice level by adding more Old Bay seasoning or a dash of hot sauce.
• Dairy alternatives: Swap the heavy cream for a lighter alternative or use non-dairy milk for a different version.
• Protein variation: Replace shrimp with cooked chicken or tofu for a different protein option.
• Herb options: Fresh herbs like parsley or dill can add a burst of freshness.