Shrimp and Corn Soup

Ever had a bowl of soup that hugged you from the inside?

Shrimp and Corn Soup is the culinary equivalent of your comfiest sweater. Creamy, savory, and ready in under 30 minutes, it’s the kind of recipe that makes weeknight dinners feel like a warm embrace. Plus, it’s made in just one pot, so cleanup is a breeze. Seriously, who doesn’t love that?

Why make this recipe

This soup has all the things you want from a weeknight meal:

• Quick & Easy: You’ll be eating in no time. It’s almost like magic — if you ignore the whole cooking part.
• Family-Friendly: Both the kids and your picky uncle will ask for seconds.
• Minimal Cleanup: One pot, and you’re done. You can kick back with your favorite show instead of scrubbing pots!

Now, who can argue with that?

Ingredients:

You don’t need fancy stuff — just these basics!

• 1 pound shrimp, peeled and deveined
• 1 cup sweet corn (fresh, frozen, or canned)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until softened.
2. Add shrimp and cook until pink, about 2-3 minutes.
3. Stir in corn and broth, and bring to a simmer.
4. Reduce heat and add heavy cream, seasoning with salt and pepper to taste.
5. Cook for an additional 5-10 minutes, stirring occasionally.
6. Serve hot, garnished with chopped parsley.

How to make Shrimp and Corn Soup (Overview)

The magic trick here? It all happens in one pot! Start by sautéing your onions and garlic until they’re fragrant and happy. Then, introduce the shrimp, letting them join the party until they turn a lovely shade of pink. Next, add the corn and broth, letting everything simmer like it’s on vacation. Finally, cream it up! A splash of heavy cream makes this soup as comforting as a hug on a rainy day.

Pro Tip: Don’t skip toasting the garlic — it makes all the difference!

How to serve Shrimp and Corn Soup

Serve this rich and creamy soup in vibrant bowls, letting the golden corn and pink shrimp pop against the white cream. Top with fresh parsley for a bit of color and a refreshing aroma. Pair it with warm, crusty bread to soak up all that luscious broth, because, let’s face it, the bread is the true star. 🍞

How to store Shrimp and Corn Soup

This soup loves to chill in the fridge for up to 3 days. Just make sure to let it cool before transferring it to an airtight container. If you want to save some for later, it freezes well for up to 3 months! When you’re ready to enjoy it again, just reheat it on the stove, adding a little extra cream if you want that creamy texture back.

Tips to make Shrimp and Corn Soup

1. Fresh Shrimp: If you can, use fresh shrimp for the best flavor. But frozen perfectly works! Just don’t forget to thaw it first.
2. Corn Options: Go for fresh corn during the summer or frozen when it’s out of season. Canned corn is also a great option but rinse it well!
3. Spice it Up: If you like a bit of heat, toss in some red pepper flakes for a spicy twist. Who doesn’t love a kick?
4. Make it Chunky: Feel free to add extra veggies like diced potatoes or bell peppers for more texture.

Variation

Craving a twist? Try making it vegan by swapping shrimp for tofu and using coconut cream instead of heavy cream. You’ll still enjoy that creamy goodness without the animal products. Easy peasy!

FAQs

Q: Can I use non-dairy milk for this soup?
A: Yep! Just use a non-dairy milk that’s thick (like oat or coconut milk) for a similar creamy texture.

Q: What if I want to make it ahead?
A: You can definitely prepare it a day early! Just wait to add the cream until right before serving.

Q: Can I freeze leftover shrimp in the soup?
A: It’s best to freeze the soup without the shrimp. Add fresh shrimp when reheating to keep it tender and juicy!

📌 Pin this recipe for your next cozy dinner night!

Shrimp and Corn Soup

A creamy, savory bowl of Shrimp and Corn Soup that's quick and easy to make in under 30 minutes, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound shrimp, peeled and deveined Fresh is best, but frozen works too if thawed.
• 1 cup sweet corn (fresh, frozen, or canned) Use fresh corn in season for the best flavor.
• 1 medium onion, chopped
• 2 cloves garlic, minced Toasted garlic enhances flavor.
• 4 cups chicken or vegetable broth
• 1 cup heavy cream For a non-dairy option, use coconut cream.
• 2 tablespoons butter
• to taste Salt and pepper Add according to preference.
• to garnish Chopped parsley For color and aroma.

Method

 

Preparation

1. In a large pot, melt butter over medium heat.
2. Add chopped onion and garlic, sauté until softened.
3. Add shrimp and cook until pink, about 2-3 minutes.
4. Stir in corn and broth, and bring to a simmer.
5. Reduce heat and add heavy cream, seasoning with salt and pepper to taste.
6. Cook for an additional 5-10 minutes, stirring occasionally.
7. Serve hot, garnished with chopped parsley.

Notes

This soup can be stored in the fridge for up to 3 days. It freezes well for up to 3 months. Reheat on the stove with a splash of extra cream for best results. For a vegan option, substitute shrimp with tofu and heavy cream with coconut cream.