This creamy shrimp and corn soup is like a warm hug in a bowl! It combines sweet corn and juicy shrimp in a thick, delicious broth that’s oh-so-comforting.
Every spoonful is packed with flavor, and it’s super easy to make. I love enjoying it with some crusty bread on the side—perfect for that cozy night in!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this soup, but if you’re in a pinch, frozen shrimp works just as well. Just remember to thaw them before cooking! If you prefer a vegetarian option, you could use mushrooms instead for a heartier bite.
Corn: Fresh corn gives the best taste, but you can definitely use frozen corn. It’s convenient and still sweet. Canned corn is another option, but rinse and drain it first to remove excess sodium.
Heavy cream: This makes the soup creamy, but you can substitute with half-and-half or coconut milk for a lighter or dairy-free version. Just keep in mind, it may change the flavor slightly.
Onion and garlic: If you’re out of fresh garlic, garlic powder can work, but use only about 1/8 teaspoon to avoid overpowering the dish. Shallots can replace onions for a sweeter taste.
How Do I Get the Perfect Texture When Blending the Soup?
Blending the soup can be tricky if you want to keep some texture. The key is to only blend half of it. This allows you to preserve those delicious whole corn kernels and keep a nice creamy base. Here’s how:
- Use an immersion blender in the pot, or transfer half of the soup to a regular blender.
- Blend until smooth, then return it to the pot for a creamy consistency with bits of corn.
- Don’t over-blend if you want to keep some of the hearty corn texture intact!
Remember to blend carefully and in batches if using a blender to avoid any spills! The texture variation enhances the overall experience of this comforting soup.
How to Make Creamy Shrimp And Corn Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) shrimp, peeled and deveined
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter (for cooking shrimp)
For Garnish:
- 1/4 cup chopped green onions or chives
- Whole corn kernels (optional, for garnish)
How Much Time Will You Need?
This creamy shrimp and corn soup takes about 15 minutes to prepare and around 25 minutes to cook. So, you’ll be enjoying this delicious soup in just about 40 minutes total!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by cutting the kernels off the cobs. Don’t forget to reserve a few whole kernels for garnishing your finished soup if you’d like a bit of color!
2. Cook the Shrimp:
Heat your olive oil or butter in a skillet over medium heat. Season the shrimp with a little salt and black pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove them from the skillet and set aside.
3. Start the Soup Base:
In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant—this should take around 4-5 minutes.
4. Make the Roux:
Now it’s time to add some thickness to our soup! Stir in the flour and cook for about 1-2 minutes, continuing to whisk to keep it smooth and lump-free.
5. Add Broth and Corn:
Gradually whisk in your chicken or vegetable broth until well combined. Then, throw in those fresh corn kernels. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, allowing the corn to become tender.
6. Blend the Soup:
Using an immersion blender, carefully puree the soup directly in the pot to your desired consistency, leaving some whole corn kernels for texture. If you don’t have an immersion blender, you can blend half of the soup in a regular blender and then return it to the pot.
7. Add Cream:
Stir in the heavy cream, warming it gently over low heat without letting it come to a boil. This step adds that delicious richness to your soup!
8. Season:
Give your soup a taste and season it with salt and black pepper to your liking. Adjusting flavors is key to making it perfect!
9. Serve:
Ladle the warm soup into bowls and top with the previously cooked shrimp. Garnish with chopped green onions or chives and a few reserved whole corn kernels for that lovely pop of color.
10. Optional:
If you want to add a little extra flavor on top, feel free to sprinkle a bit of black pepper to finish it off!
Enjoy your warm and comforting creamy shrimp and corn soup! Perfect for a cozy meal.
Can I Use Frozen Shrimp Instead of Fresh?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking, either by leaving them in the fridge overnight or quickly thawing them in a sealed bag submerged in cold water.
What If I Don’t Have Fresh Corn?
No worries! You can easily substitute fresh corn with frozen corn kernels. Just add them directly to the soup without thawing, and they will cook perfectly in the simmering broth.
Can I Make This Soup Dairy-Free?
Absolutely! To make this soup dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. Just keep in mind that it may slightly change the flavor, but it will still be delicious!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth if needed to restore creaminess.