shrimp and corn soup recipe

Written BySheba G Updated On
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The Best shrimp and corn soup recipe

I have been making this shrimp and corn soup for years and it is one of those recipes that everyone in my family loves. The sweetness of the corn pairs so well with the savory shrimp and it comes together in under an hour. It is perfect for a quick weeknight dinner when you want something warm and comforting but also healthy.

This soup is packed with protein from the shrimp and fiber from the corn which makes it a balanced meal on its own. My kids love the sweet corn and the tender shrimp and I love that I can get a nutritious dinner on the table without a lot of fuss. It is also great for meal prep because the flavors get even better the next day.

Whether you are serving it for a casual family dinner or a special occasion like a holiday gathering this soup always gets compliments. It is simple, satisfying, and full of fresh flavors that everyone enjoys.

Shrimp and Corn Soup

4.8 from 1547 votes

A comforting and flavorful soup with sweet corn and tender shrimp. This easy recipe is perfect for a quick weeknight dinner and is packed with protein and fiber.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
3 cups fresh or frozen corn kernels
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika

For the Shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
2Pour in the chicken broth and bring to a boil. Add the corn kernels, salt, pepper, and smoked paprika. Reduce heat and let simmer for 15 minutes.
3While the soup simmers, season the shrimp with salt and pepper. In a separate skillet, melt the butter over medium heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
4Using an immersion blender, carefully blend about half of the soup until creamy but still chunky. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and return to the pot.
5Stir in the heavy cream if using. Add the cooked shrimp to the pot and heat through for 2 minutes. Adjust seasoning to taste and serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a dairy free version, skip the heavy cream and use olive oil instead of butter. You can also add a pinch of cayenne pepper for some heat.

Watch Video Of How Shrimp and Corn Soup Works

This shrimp and corn soup is always a good idea for any occasion because it is easy to make and full of flavor. It works well for family gatherings or a simple dinner at home and I know it will be a hit with everyone at the table.

❓ Frequently Asked Questions About Shrimp and Corn Soup

1. Can I use frozen shrimp for this soup?

Yes, frozen shrimp works perfectly. Just thaw them in the refrigerator overnight or under cold running water before cooking. Pat them dry with paper towels to remove excess moisture.

2. How can I make this soup thicker?

To thicken the soup, blend more of the corn mixture until smooth. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup.

3. Can I add other vegetables?

Absolutely. Diced bell peppers, carrots, or celery would be great additions. Add them with the onion and cook until softened.

4. How long does this soup keep in the refrigerator?

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

5. Is this soup gluten free?

Yes, this recipe is naturally gluten free as long as you use a gluten free broth. Check the labels on your broth and other ingredients to be sure.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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