This creamy shrimp and corn soup is a warm hug in a bowl! It’s packed with sweet corn and juicy shrimp, all blended into a smooth, comforting soup.
You’ll love how quick it comes together—perfect for those busy nights when you want something delicious fast. Pair it with crusty bread for a cozy dinner! 🥖
Key Ingredients & Substitutions
Shrimp: Fresh shrimp adds the best flavor, but frozen shrimp works just as well. Just make sure to thaw them properly before cooking. If you’re vegetarian, try using mushrooms or tofu for a similar texture!
Corn: Fresh corn is sweet and delicious, but if it’s not in season, frozen corn is an excellent substitute. Canned corn can also work, but try to rinse it well to reduce sodium levels.
Heavy cream: For a lighter version, substitute half-and-half or coconut milk. I often use coconut milk for a different flavor twist. It makes the soup slightly creamier and adds a hint of sweetness!
Onion and Garlic: Feel free to swap with shallots if you prefer a milder taste or use green onions for a fresher flavor. You can also use garlic powder if you’re in a pinch.
How Do You Get the Right Creamy Texture in the Soup?
Blending part of the soup is key to achieving that creamy consistency. Here’s how to get it just right:
- After cooking the corn, blend half of the soup either with an immersion blender or in batches with a regular blender. This ensures some whole corn kernels remain for texture.
- Adjust the blending based on your preference: blend less for a chunkier soup or more for a completely smooth one.
- Remember to let the blender cool slightly before blending hot soup to avoid splatters. Use a kitchen towel or lid with a small vent to cover the blender!
This technique creates a comforting soup that balances creaminess and sweet corn perfectly!
Creamy Shrimp And Corn Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb shrimp, peeled and deveined
- 4 cups fresh corn kernels (about 4 ears) or frozen corn
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon smoked paprika or regular paprika
- Salt and black pepper, to taste
- 2 green onions, sliced for garnish
- Optional: crispy bacon bits for garnish
Time Needed:
This recipe takes about 15 minutes to prepare and 30 minutes to cook, making a total of 45 minutes from start to finish. It’s a great option for a cozy weeknight meal or a comforting weekend treat!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion. Sauté the onion for about 5 minutes until it becomes soft and translucent—you want it to be fragrant and tender.
2. Add Flavors:
Next, toss in the minced garlic and let it cook for another minute until it smells divine. Stir it around to make sure it doesn’t burn!
3. Create the Roux:
Sprinkle the all-purpose flour over the onion and garlic mixture. This will help thicken the soup. Stir constantly for about 2 minutes to cook off the raw flour taste but don’t let it turn brown—just a nice light color.
4. Pour in the Broth:
Gradually whisk in the chicken or vegetable broth. Keep whisking to avoid lumps. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to thicken slightly.
5. Add the Sweet Corn:
Now, toss in those lovely corn kernels! Let them simmer for another 10 minutes until they’re tender, stirring occasionally to prevent sticking.
6. Blend it Up:
To make the soup creamy, grab an immersion blender and blend about half of the soup right in the pot. You want a nice creamy texture but still leave some whole corn kernels for that satisfying bite. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
7. Add Cream:
Stir in the heavy cream. Season with salt and black pepper to taste, adjusting to your liking. This step brings all the flavors together!
8. Cook the Shrimp:
In a separate skillet, sauté the shrimp over medium heat, adding a pinch of salt and paprika. Cook them for about 2-3 minutes per side until they’re pink and cooked through. So quick and easy!
9. Serve:
Ladle the soup into bowls. Top each bowl with the sautéed shrimp, a sprinkle of sliced green onions, and if you like, some crispy bacon bits for extra flavor. Delicious!
10. Enjoy Your Meal!
Serve the soup hot with some crusty bread on the side for dipping. Your creamy shrimp and corn soup is ready to be enjoyed—rich, comforting, and utterly satisfying!
Can I Use Different Types of Shrimp?
Absolutely! While fresh shrimp is ideal for flavor, you can use frozen shrimp. Just be sure to thaw them completely before adding them to the soup. If you prefer, you can also substitute shrimp with diced chicken or tofu for a different protein option.
What Can I Substitute for Heavy Cream?
If you want a lighter version of the soup, you can substitute the heavy cream with half-and-half or even coconut milk for a dairy-free option. Just keep in mind that coconut milk will add a slight sweetness to the flavor profile.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just be sure to cool it completely before freezing. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if it thickens too much.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, carrots, or zucchini for extra flavor and nutrition. Just chop them into small pieces and add them in with the corn, allowing enough time for them to become tender.
