Creamy Shrimp and Corn

This creamy shrimp and corn soup transforms simple ingredients into a luxurious meal that tastes like it came from a seaside restaurant. With sweet corn kernels, tender pink shrimp, and a velvety base, it's the comfort food you'll crave when temperatures drop or when you simply want something special without hours in the kitchen.

I first made this soup during a rainy weekend when I was craving something comforting that wouldn't weigh me down. The combination was so perfect that it's now my go-to when entertaining friends who appreciate seafood with a touch of Southern comfort.

Ingredients

• Butter: Forms the flavor foundation and helps create a silky texture throughout the soup
• Celery: Adds a subtle crunch and aromatic base that complements seafood beautifully
• Green onions: Provide two distinct flavors use white parts for cooking and green parts for fresh garnish
• Garlic cloves: Minced fresh bring essential depth to the broth
• All-purpose flour: Thickens the soup without making it gloopy or starchy
• Whole milk and heavy cream: Create that luxurious bisque-like consistency you'll love
• Cream-style corn: Adds natural sweetness and helps thicken without additional flour
• Corn kernels: Fresh or frozen bring pops of sweetness and texture
• Shrimp: Should be fresh or high-quality frozen for the best flavor and texture
• Old Bay seasoning: Gives that distinctive seafood seasoning blend that makes this soup special

Step-by-Step Instructions

Sauté the Aromatics:

Melt butter in a large pot over medium-high heat until it begins to foam slightly. Add the chopped celery and white parts of the green onions, stirring frequently. Cook until they soften and become translucent without browning, about 3 minutes. This creates your flavor foundation.

Add Aromatics:

Add the minced garlic, salt, and pepper, stirring continuously to prevent the garlic from burning. Cook just until fragrant, about 1 minute. Your kitchen should begin to fill with an incredible aroma at this point.

Create the Roux:

Sprinkle the flour over the vegetable mixture, stirring constantly to coat everything evenly. Continue stirring for about 30 seconds to cook out the raw flour taste without letting it brown. This step is crucial for avoiding lumps.

Build the Creamy Base:

Remove the pot from heat momentarily to prevent the dairy from shocking and curdling. Pour in the milk and heavy cream in a steady stream while stirring. Return the pot to high heat, stirring constantly until the mixture comes to a gentle boil and begins to thicken, about 3-5 minutes.

Add Corn and Simmer:

Reduce heat to medium-low and add both the cream-style corn and corn kernels. Stir well to incorporate and simmer for about 5 minutes, allowing the flavors to meld and the soup to thicken further. The starch in the corn helps create a silky texture.

Cook the Shrimp:

Add the raw shrimp and Old Bay seasoning, stirring gently. Cook until the shrimp curl and turn completely pink, about 3 minutes. Be careful not to overcook or they'll become rubbery. Taste and adjust seasonings as needed before serving.

I always keep a bag of quality frozen shrimp in my freezer specifically for this recipe. My husband claims this soup cured his cold last winter, but I think he just wanted me to make another batch the following week when he was perfectly healthy.

Make-Ahead and Storage

This soup can be prepared up to the point of adding shrimp, then refrigerated for up to 2 days. When ready to serve, gently reheat the base and add fresh shrimp to cook through. Once fully prepared, leftover soup will keep in the refrigerator for up to 3 days, though the shrimp texture is best on the first day.

Easy Substitutions

For a lighter version, replace the heavy cream with half-and-half or additional whole milk and reduce the butter to 2 tablespoons. If you prefer a dairy-free option, use coconut milk and a dairy-free butter substitute, which adds a subtle tropical note that works wonderfully with the shrimp.

Serving Suggestions

This soup shines when served with warm, crusty sourdough bread or homemade biscuits for dipping. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. White wine lovers will find that a crisp Sauvignon Blanc or unoaked Chardonnay complements the soup beautifully.

The History Behind The Bowl

This style of soup draws inspiration from coastal Southern cooking, particularly the Lowcountry cuisines of South Carolina and Georgia, where fresh seafood and corn have been staple ingredients for centuries. The addition of Old Bay seasoning brings in Mid-Atlantic influence, creating a cross-regional American dish that honors our diverse coastal traditions.

Common Queries

→ How can I make this shrimp and corn soup thicker or thinner?

For a thicker soup, you can either add a little more flour during the initial cooking process or simply let the soup simmer longer to reduce and concentrate. For a thinner consistency, gradually stir in additional milk until you reach your desired texture.

→ Can I make this soup spicier?

Absolutely! The easiest way is to add more Old Bay seasoning to taste. You can also finish each serving with a dash of your favorite hot sauce, or add a pinch of cayenne pepper during cooking for more heat throughout.

→ Why do I need to remove the pot from heat when adding milk and cream?

This technique prevents the dairy from separating or curdling. The sudden temperature change when adding cold dairy to a very hot pot can cause the proteins to coagulate unevenly. Removing from heat momentarily allows for gentler temperature adjustment.

→ Can I use pre-cooked shrimp instead of raw?

Yes, but add them at the very end of cooking and only heat until warmed through. Since pre-cooked shrimp are already fully cooked, they only need to be heated, not cooked again, or they'll become tough and rubbery.

→ Can I make this soup ahead of time?

You can prepare most of the soup ahead of time, stopping before adding the shrimp. Refrigerate the base for up to 2 days, then reheat gently and add the shrimp just before serving. This ensures the shrimp remain tender and don't overcook during reheating.

→ What's a good substitute for heavy cream to make this lighter?

Half-and-half or evaporated milk can work as substitutes for heavy cream, though the soup won't be quite as rich. For a dairy-free option, full-fat coconut milk can provide similar creaminess, though it will add a subtle coconut flavor.