Shrimp and Corn Soup is the kind of dish that feels like a warm hug in a bowl—light enough for lunch, but still hearty and satisfying for dinner. Every spoonful is a vibrant celebration of sweet shrimp, juicy corn, tender potatoes, and the gentle embrace of smoky paprika and herbs. It’s a recipe that comes together quickly, yet tastes like it’s been simmering all day, making it a go-to favorite when you want comfort food with a burst of fresh flavor.

Shrimp and Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Shrimp and Corn Soup lies in its simplicity—the magic happens when humble, everyday ingredients come together in perfect harmony. Each plays a distinctive role, whether it’s adding texture, color, or a pop of flavor, so you’ll want to let these stars shine.

1 tablespoon olive oil: A swoosh of olive oil gets your aromatics going and sets a flavorful base for the soup.
1 small onion, finely chopped: Onion lends sweetness and depth to the base, rounding out the flavors beautifully.
2 cloves garlic, minced: Garlic gives a gentle aromatic kick, bringing the soup to life.
1 stalk celery, diced: Celery adds a subtle savory note and a tender crunch that works perfectly with the other veggies.
1 small carrot, diced: Carrots add sweetness and a hint of earthy color to every bowl.
4 cups low-sodium chicken or vegetable broth: The secret to a rich soup without overpowering the delicate shrimp flavor.
1 cup fresh or frozen corn kernels: Corn is the star here—use sweet, juicy kernels for pops of flavor in every bite.
1 medium potato, peeled and diced: Potato brings extra creaminess and body, making the soup heartier.
1/2 teaspoon smoked paprika: This spice adds a gentle smokiness that elevates the soup to the next level.
1/4 teaspoon dried thyme: Thyme gives a warm, herbal background note without overpowering the other flavors.
Salt and black pepper to taste: Simple seasoning, but absolutely essential for balancing and brightening the dish.
1 lb raw shrimp, peeled and deveined: Plump shrimp add sweet, savory protein and become incredibly tender in the soup.
1/2 cup milk or half-and-half: Just a splash creates creamy richness without making things too heavy.
2 tablespoons chopped fresh parsley: Adds brightness and a burst of color right before serving.

How to Make Shrimp and Corn Soup

Step 1: Sauté Aromatics and Vegetables

Start by heating olive oil in a large pot over medium heat. Once shimmering, add the chopped onion, minced garlic, diced celery, and carrot. Sauté everything together for 5–6 minutes, stirring occasionally, until the vegetables turn soft and fragrant. This is how you lay the foundation for that irresistible homemade flavor, so don’t rush this part!

Step 2: Build the Broth

Next, pour in the chicken or vegetable broth, then add the corn kernels, diced potato, smoked paprika, thyme, and a good pinch of salt and black pepper. Gently bring everything to a boil, then immediately reduce the heat and let your Shrimp and Corn Soup simmer for about 12–15 minutes. You’ll know it’s ready for the next step when the potatoes can be easily pierced with a fork.

Step 3: Cook the Shrimp

Gently add the peeled and deveined shrimp right into the pot. Let them cook for about 3–4 minutes, stirring once or twice—they’ll change color from gray to a vibrant pink and become firm but still tender. This quick cooking method keeps the shrimp juicy and prevents them from becoming rubbery.

Step 4: Add Creaminess

Pour in the milk or half-and-half, stirring gently to incorporate. Simmer just another 2 minutes to warm things through—this little step transforms the broth into a soft, creamy consistency that hugs every ingredient. Taste and adjust seasoning as you like.

Step 5: Finish and Garnish

Finally, stir in the chopped fresh parsley for a little color and a burst of herbal freshness. Dish up the Shrimp and Corn Soup piping hot and get ready for rave reviews around the table!

How to Serve Shrimp and Corn Soup

Garnishes

When it comes to finishing touches, a sprinkle of freshly chopped parsley is a must—it brings brightness and a pop of green that makes this soup gorgeous. If you want to go the extra mile, try a swirl of cream, a few drops of hot sauce, or a pinch of smoked paprika right on top. Even some crispy bacon bits or toasted corn kernels can make your Shrimp and Corn Soup feel extra festive.

Side Dishes

This soup absolutely shines alongside crusty bread for dunking, or warm, buttery rolls to soak up every drop. If you want something leafy, a crisp green salad loaded with citrus or avocado is the perfect counterpoint to the creamy, savory shrimp and corn. Even a simple plate of sliced tomatoes or cucumber makes a refreshing side.

Creative Ways to Present

Don’t be afraid to have fun when serving Shrimp and Corn Soup! Ladle it into mugs for a cozy appetizer, or serve it in shallow bowls with shrimp artfully arranged on top. For a party, you can spoon it into petite glasses or teacups as elegant soup shooters. And don’t forget to scatter a little extra fresh parsley or microgreens for restaurant-worthy flair.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply let the soup cool completely before transferring to an airtight container. It will keep well in the fridge for up to 3 days, and the flavors only get better as they meld together overnight. Just remember to give it a gentle stir before reheating.

Freezing

Shrimp and Corn Soup can be frozen, but it’s best to do so before adding the milk or half-and-half, as dairy sometimes separates when thawed. Portion the soup into freezer-safe containers, leaving a little space for expansion. When ready to enjoy, thaw overnight in the refrigerator, then reheat gently and stir in the dairy right before serving for that fresh, creamy finish.

Reheating

To reheat, pour the soup into a saucepan and warm over low heat, stirring often so it heats evenly without boiling. This will protect the tender shrimp and keep the broth from curdling. If the soup thickens in the fridge, just add a splash more broth or milk until it reaches your perfect texture.

FAQs

Can I use pre-cooked shrimp in Shrimp and Corn Soup?

Yes, you can! Just add the pre-cooked shrimp during the last minute or two of simmering, so they warm through without getting tough. This shortcut is great when you want soup in a flash.

What can I use instead of potatoes in this recipe?

If you want to mix things up, try using sweet potatoes for a touch of natural sweetness, or even diced butternut squash or parsnip. They all create a lovely creamy texture and add a new flavor twist to Shrimp and Corn Soup.

How do I make this soup gluten-free?

The original recipe is already gluten-free as written, but always double-check your broth label to ensure there are no hidden gluten-containing ingredients. Pair with your favorite gluten-free bread or crackers to keep the whole meal safe for everyone!

Can I substitute other seafood for the shrimp?

Absolutely! This soup is incredibly versatile—try a mix of crab, scallops, or even chunks of mild white fish. Just keep an eye on cooking times to avoid overcooking the seafood, and enjoy your custom take on Shrimp and Corn Soup.

Is there a way to make the soup dairy-free?

Yes! Simply use your favorite unsweetened plant-based milk (like almond, oat, or soy) instead of the milk or half-and-half. The soup stays creamy and dreamy, with all the vibrant flavors you love.

Final Thoughts

If you’re craving something that’s comforting, colorful, and sure to please, make a pot of Shrimp and Corn Soup soon. It’s simple enough for any night, but special enough to share with friends and family. Grab your spoon and get ready to fall in love with every bite!

Shrimp and Corn Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Shrimp and Corn Soup that is easy to make and perfect for a cozy meal. This creamy soup is loaded with tender shrimp, sweet corn, and savory vegetables in a delicious broth.

Ingredients

Scale

Vegetable Mixture:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, diced
1 small carrot, diced

Soup Base:

4 cups low-sodium chicken or vegetable broth
1 cup fresh or frozen corn kernels
1 medium potato, peeled and diced
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
Salt and black pepper to taste

Shrimp:

1 lb raw shrimp, peeled and deveined
1/2 cup milk or half-and-half
2 tablespoons chopped fresh parsley

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Instructions

Prepare Vegetable Mixture: Heat olive oil in a large pot and sauté onion, garlic, celery, and carrot until softened.
Cook Soup Base: Add broth, corn, potato, paprika, thyme, salt, and pepper. Simmer until potatoes are tender.
Add Shrimp: Stir in shrimp and cook until pink and opaque.
Finish Soup: Pour in milk or half-and-half, simmer briefly, adjust seasoning, garnish with parsley, and serve hot.