Why You’ll Love Shrimp and Corn Soup Recipe

I keep this recipe on repeat because it comes together quickly but tastes like something that simmered all day. I love the balance between the sweetness of the corn, the richness of the cream, and the savory spice from the seasoning. It’s filling, cozy, and perfect for an easy dinner that still feels special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 tablespoons butter
½ cup celery chopped
4 green onions sliced, white and green parts separated
4 cloves garlic minced
½ teaspoon salt plus more to taste
¼ teaspoon black pepper plus more to taste
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy whipping cream
1 15-ounce can cream-style corn
1 ½ cups corn kernels fresh or frozen
1 pound shrimp peeled, deveined, uncooked
2 teaspoons Old Bay seasoning plus more to taste

Directions

I start by warming a large pot over medium-high heat and adding the butter. Once it’s melted, I add the chopped celery and the white parts of the green onions. I cook them for about 3 minutes, until they’re soft and fragrant.

I stir in the garlic, salt, and black pepper, cooking for another minute until the garlic smells aromatic. I sprinkle the flour over the vegetables and stir until everything is well coated. I remove the pot from the heat, then slowly pour in the milk and heavy whipping cream.

I return the pot to the heat, turn it up to high, and stir constantly until the mixture comes to a boil. Once it starts boiling, I reduce the heat and let it simmer gently. I add the cream-style corn and corn kernels, stir well, and let the soup simmer for about 5 minutes until it thickens.

I add the shrimp and Old Bay seasoning, stirring to combine, and cook for about 3 minutes until the shrimp are pink and fully cooked. I taste the soup and adjust the seasoning as needed. When it’s ready, I ladle it into bowls, garnish with the green parts of the green onions, and serve it warm.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add extra Old Bay seasoning or a dash of hot sauce when I want more heat. If I’m craving extra richness, I let the soup simmer a little longer to thicken naturally. When I want a slightly lighter version, I stir in a bit more milk to thin it out.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop over low heat, stirring often so the cream doesn’t separate. I avoid boiling it again to keep the texture smooth.

FAQs

Can I use frozen shrimp?

I use frozen shrimp often, as long as they’re fully thawed before cooking.

Can I make this soup spicier?

I add more Old Bay seasoning or a splash of hot sauce when I want extra heat.

What kind of corn works best?

I use either fresh or frozen corn, depending on what I have on hand.

How do I prevent the milk from curdling?

I always remove the pot from the heat before adding the milk and cream.

Can I make this soup thicker?

I let it simmer longer or add a little more flour at the beginning if I want it thicker.

Can I make it thinner?

I stir in extra milk until it reaches the consistency I like.

Is this soup filling enough for dinner?

I find it very filling, especially when served with warm bread.

Can I prep anything ahead of time?

I chop the vegetables and prep the shrimp ahead to make cooking faster.

Does this reheat well?

I think it reheats well as long as I warm it gently.

Can I freeze this soup?

I don’t recommend freezing it because the cream can separate when thawed.

Conclusion

I love this Shrimp and Corn Soup because it’s creamy, bold, and incredibly comforting. It feels indulgent without being complicated, and it always hits the spot on cold days. When I want a soup that’s rich, warming, and full of flavor, this is the one I make.