If you’re looking for a bowl of comfort that feels like a warm hug from the sea, this Shrimp and Corn Soup Recipe is exactly what you need. Packed with tender shrimp, sweet corn, and a creamy broth infused with a hint of smoky paprika and fresh herbs, it’s one of those dishes that tastes luxurious without any fuss. Whether it’s a chilly evening or just a day when you crave something nourishing and flavorful, this soup strikes the perfect balance between hearty and fresh with vibrant colors and textures in every spoonful.
Ingredients You’ll Need
Every ingredient in this Shrimp and Corn Soup Recipe plays a crucial role, from building the base flavors to adding texture and brightness. These simple, wholesome items come together effortlessly to create a soup that’s both comforting and exciting.
- Olive oil: The starting point for sautéing veggies and adding a smooth, rich undertone.
- Small onion (diced): Brings natural sweetness and depth to the flavor foundation.
- Garlic cloves (minced): Adds a warm, aromatic punch that compliments the seafood perfectly.
- Celery stalk (chopped): Offers subtle crunch and a fresh, slightly peppery note.
- Medium carrot (diced): Contributes a touch of sweetness and vibrant color.
- Chicken or seafood broth (4 cups): The heart of the soup that carries all the flavors beautifully.
- Corn kernels (2 cups, fresh or frozen): Sweet bursts of summer, essential for texture and brightness.
- Raw shrimp (1 pound, peeled and deveined): The star ingredient, providing tender, savory bites.
- Smoked paprika (1/2 teaspoon): Lends a subtle smoky warmth, elevating the dish’s complexity.
- Cayenne pepper (1/4 teaspoon, optional): Adds a gentle kick if you like a little heat.
- Dried thyme (1/2 teaspoon): Earthy herb flavor that complements seafood wonderfully.
- Heavy cream or half-and-half (1/2 cup): Gives the soup its luscious, creamy texture.
- Fresh parsley (2 tablespoons, chopped): Brightens the dish with a fresh herbal finish.
- Salt and black pepper (to taste): Essential seasoning to bring all flavors together.
- Lemon juice (from 1/2 lemon): Adds the perfect pop of acidity to balance the richness.
How to Make Shrimp and Corn Soup Recipe
Step 1: Sauté the veggies
Begin by warming olive oil in a large pot over medium heat. Toss in diced onion, minced garlic, chopped celery, and diced carrot. Let them cook gently for about 5 to 6 minutes until everything softens and the kitchen starts to smell amazing. This mix is your flavor base, and getting it just right sets the stage for a soup that will sing.
Step 2: Spice things up
Sprinkle in the smoked paprika, optional cayenne pepper, and dried thyme, stirring them into the softened vegetables. These spices add a layer of warmth and subtle smoky notes that elevate every spoonful, transforming simple veggies into something much more exciting.
Step 3: Add the broth and corn
Pour in your chicken or seafood broth and bring the pot to a gentle simmer. Toss in the corn kernels and cook for 5 minutes. The corn infuses the broth with sweetness and provides a lovely pop of texture that contrasts beautifully with the tender shrimp.
Step 4: Cook the shrimp
Now it’s time for the star of the show — the shrimp. Add them to the simmering pot and let them cook for 3 to 4 minutes until they turn a gorgeous pink and curl up, signaling they’re perfectly done. This quick cooking keeps the shrimp tender and juicy.
Step 5: Finish with cream and fresh flavors
Turn the heat to low and stir in the heavy cream or half-and-half. Let everything simmer gently for another 2 minutes to combine all those savory, sweet, and creamy flavors. Finish by stirring in fresh lemon juice and chopped parsley, then season with salt and pepper to your liking. This last step adds brightness and freshness that elevate the soup even further.
How to Serve Shrimp and Corn Soup Recipe
Garnishes
A sprinkle of fresh parsley or chives works wonders to add even more freshness, while a light drizzle of olive oil or a few red pepper flakes can add a touch of richness or heat. A small wedge of lemon on the side invites everyone to add their own citrus zing for extra brightness.
Side Dishes
Crusty bread or buttery crackers make perfect companions, soaking up every delicious drop. For a lighter contrast, pair the soup with a crisp green salad tossed in a simple vinaigrette.
Creative Ways to Present
Serve the soup in charming rustic bowls or even hollowed-out mini pumpkins for a beautiful autumnal touch. You can also add croutons or crispy bacon bits on top to introduce fun textures that keep each bite interesting.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors meld overnight, you might find it tastes even better the next day!
Freezing
Because of the cream, freezing this Shrimp and Corn Soup Recipe isn’t ideal as the texture can change and become a bit grainy. If you do freeze it, consider leaving out the cream and adding it fresh when reheating.
Reheating
Gently warm the soup on the stovetop over low heat to prevent splitting of the cream. Stir frequently and add a splash of broth or water if it thickens too much. A squeeze of fresh lemon juice after reheating brings back the soup’s bright, fresh character.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before cooking to avoid excess moisture in the soup.
Is there a dairy-free version of this soup?
Yes, you can substitute the heavy cream with coconut milk for a delicious dairy-free alternative that still offers a creamy texture and subtle sweetness.
Can I make this soup spicier?
Definitely! Increase the cayenne pepper slightly or add a dash of hot sauce to taste. Just be careful not to overpower the delicate shrimp flavor.
What can I use if I don’t have fresh corn?
Frozen corn kernels work wonderfully in this recipe; just add them directly to the simmering broth without thawing for ease and convenience.
Is this soup gluten-free?
Yes, all the ingredients in this Shrimp and Corn Soup Recipe are naturally gluten-free, making it a safe and tasty choice for those avoiding gluten.
Final Thoughts
There’s something truly special about a soup that feels both indulgent and fresh, and this Shrimp and Corn Soup Recipe fits that description perfectly. With simple ingredients and easy steps, it brings warmth, vibrant flavors, and a touch of elegance to your everyday meal. I can’t recommend it enough—give it a try and watch it quickly become a favorite in your recipe rotation!
Print
Shrimp and Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and creamy shrimp and corn soup featuring tender shrimp, sweet corn kernels, and a medley of sautéed vegetables, all simmered in a flavorful broth with a touch of smoked paprika and cayenne for subtle heat. This easy stovetop soup is perfect for a hearty lunch or dinner and can be customized to be dairy-free with coconut milk.
Ingredients
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 medium carrot, diced
- 2 cups fresh or frozen corn kernels
Proteins and Broth
- 1 pound raw shrimp, peeled and deveined
- 4 cups chicken or seafood broth
Seasonings and Dairy
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, chopped celery, and diced carrot. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Spices and Broth: Stir in the smoked paprika, cayenne pepper if using, and dried thyme to the vegetables. Then pour in the chicken or seafood broth and bring the mixture to a gentle simmer.
- Cook the Corn: Add the fresh or frozen corn kernels to the simmering broth and cook for 5 minutes to allow the flavors to meld and the corn to cook through.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Simmer for another 3 to 4 minutes, or until the shrimp turn pink and are cooked through but still tender.
- Finish the Soup: Reduce the heat to low and stir in the heavy cream or half-and-half. Let the soup simmer gently for 2 more minutes until heated through, but avoid boiling to prevent curdling.
- Season and Serve: Remove the pot from heat, then stir in the juice of half a lemon and chopped fresh parsley. Adjust seasoning with salt and black pepper to taste. Serve the soup hot, optionally with crusty bread or crackers.
Notes
- You can substitute coconut milk for the heavy cream to make the soup dairy-free.
- For deeper flavor, add a splash of white wine or a bay leaf to the broth during simmering, then remove before serving.
- If using frozen shrimp, thaw them and pat dry before cooking to ensure even cooking and better texture.
