Shrimp and Corn Soup is a rich, creamy, and flavorful dish that’s perfect for chilly nights or when you’re craving a comforting seafood meal. This easy one-pot soup combines tender shrimp, sweet corn, and a savory broth with a touch of Cajun seasoning for a delicious Southern-inspired dish.
Why You’ll Love This Recipe
- Easy one-pot meal – Simple ingredients and minimal cleanup.
- Creamy and flavorful – A perfect balance of seafood, corn, and spices.
- Great for any season – Warm and cozy in winter, yet light enough for summer.
- Customizable – Adjust spice levels and add your favorite vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp (peeled and deveined)
- Corn (fresh, frozen, or canned)
- Butter
- Onion (chopped)
- Celery (chopped)
- Garlic (minced)
- Chicken or seafood broth
- Heavy cream (or half-and-half)
- Potatoes (diced, optional for thickness)
- Cajun seasoning (or Old Bay)
- Salt and pepper
- Green onions and parsley (for garnish)
Directions
- Sauté the aromatics – In a large pot, melt butter over medium heat. Add onions, celery, and garlic. Cook until softened.
- Add broth and potatoes – Pour in broth and add diced potatoes. Simmer for 10-15 minutes until potatoes are tender.
- Add corn and seasoning – Stir in corn, Cajun seasoning, salt, and pepper. Let simmer for another 5 minutes.
- Cook the shrimp – Add shrimp and cook for 3-4 minutes until pink and fully cooked.
- Stir in cream – Reduce heat to low and slowly stir in the heavy cream. Let warm through for 2-3 minutes.
- Serve – Garnish with green onions and parsley. Enjoy with crusty bread!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy version – Add red pepper flakes or extra Cajun seasoning.
- Thicker soup – Blend a portion of the soup before adding shrimp.
- Dairy-free – Use coconut milk instead of heavy cream.
- Extra seafood – Add crab meat or diced fish for a seafood chowder.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze without cream for up to 2 months. Add cream after reheating.
- Reheat: Warm on the stovetop over low heat, stirring occasionally.
FAQs
Can I use frozen shrimp?
Yes! Thaw before cooking for best results.
What type of corn works best?
Fresh, frozen, or canned corn all work well.
Can I make this soup ahead of time?
Yes! Just add the shrimp before serving to keep them from overcooking.
How do I make it gluten-free?
This soup is naturally gluten-free—just check your Cajun seasoning.
What can I serve with this soup?
It pairs well with garlic bread, biscuits, or a fresh salad.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours, then add shrimp and cream in the last 15 minutes.
How can I thicken the soup?
Mash some of the potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Can I use milk instead of heavy cream?
Yes, but it won’t be as rich. Half-and-half is a better substitute.
How do I keep shrimp from getting rubbery?
Cook them just until pink and remove from heat immediately.
Can I double the recipe?
Yes! Just use a larger pot and adjust seasoning to taste.
Conclusion
Shrimp and Corn Soup is a creamy, flavorful dish that’s both comforting and easy to make. Whether you enjoy it as a weeknight dinner or a special occasion meal, this hearty soup will quickly become a favorite. Try it today and savor the rich, Southern-inspired flavors!
PrintShrimp and Corn Soup
Shrimp and Corn Soup is a rich, creamy, and flavorful dish that’s perfect for chilly nights or when you’re craving a comforting seafood meal. This easy one-pot soup combines tender shrimp, sweet corn, and a savory broth with a touch of Cajun seasoning for a delicious Southern-inspired dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern
Ingredients
- 1 lb shrimp, peeled & deveined
- 2 tbsp butter (or olive oil)
- 1 small onion, chopped
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 4 cups chicken broth (or seafood stock)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 cup heavy cream (or half-and-half)
- 1 tbsp tomato paste
- 1 tsp Cajun seasoning (or to taste)
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp red pepper flakes (optional, for spice)
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/4 cup fresh parsley or green onions, chopped
Instructions
1. Sauté the Vegetables:
- In a large pot, melt butter over medium heat.
- Add onion, celery, and bell pepper; sauté for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
2. Add Broth & Corn:
- Pour in chicken broth, diced tomatoes, corn, and tomato paste.
- Stir in Cajun seasoning, paprika, salt, pepper, and red pepper flakes.
- Bring to a simmer and cook for 10 minutes.
3. Add Shrimp & Cream:
- Stir in heavy cream and Worcestershire sauce.
- Add the shrimp and cook for 3-5 minutes, until pink and opaque.
4. Finish & Serve:
- Stir in lemon juice and adjust seasoning if needed.
- Garnish with fresh parsley or green onions and serve warm!
Notes
✔ Make It Spicier: Add hot sauce or extra Cajun seasoning.
✔ Make It Heartier: Add diced potatoes or cooked rice.
✔ Storage: Store in the fridge for up to 3 days or freeze for up to 2 months.