This Shrimp and Corn Soup delivers rich comfort in every spoonful, blending sweet corn, tender shrimp, and smooth cream into a bowl that feels special yet simple. Perfect for cooler evenings or busy nights, this recipe comes together quickly while still offering deep, seafood-forward flavor. The balance of spices adds gentle heat without overpowering the natural sweetness of the shrimp and corn. If you enjoy cozy meals that feel restaurant-worthy at home, this Shrimp and Corn Soup belongs in your regular rotation.

Story

Shrimp and Corn Soup has always reminded me of coastal kitchens where simple ingredients shine through careful cooking. I started making this version on cold evenings when I wanted something richer than chowder but still easy enough for a weeknight. Over time, it became my go-to Shrimp and Corn Soup because it cooks fast, feels comforting, and never tastes heavy. The creamy base coats every bite, while shrimp adds substance and corn brings natural sweetness. Each time I cook this Shrimp and Corn Soup, it feels familiar yet satisfying, especially when served steaming hot straight from the pot.

Ingredients

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

Step-by-Step Instructions

Preparing the Ingredients

Start by chopping the celery into small, even pieces so it softens quickly and blends into the soup. Slice the green onions and keep the white and green parts separate for cooking and garnish. Mince the garlic finely, measure out the spices, and pat the shrimp dry so they cook evenly once added to the pot.

Cooking Instructions

Warm a large pot over medium-high heat and melt the butter until it foams lightly. Add celery and the white parts of the green onions, stirring often until tender. Stir in garlic, salt, and black pepper, then cook briefly until fragrant. Sprinkle flour over the vegetables and stir well. Remove the pot from heat, add milk and cream, then return to heat and bring to a boil while stirring. Reduce heat, add both types of corn, simmer until thick, then add shrimp and Old Bay, cooking just until shrimp turn opaque.

Tips for Perfect Results

Common Mistakes to Avoid

Never add milk or cream while the pot sits directly on high heat, as sudden heat can cause separation. Avoid overcooking the shrimp, since they turn rubbery quickly once fully opaque. Stir constantly when thickening the base to prevent lumps from forming in the flour mixture.

Pro Tips for Better Flavor

Use fresh shrimp whenever possible for the cleanest seafood taste. A little extra Old Bay adds warmth without overpowering the soup. Letting the soup rest for a few minutes before serving allows flavors to settle and the texture to smooth out naturally.

Serving and Storage

How to Serve

Serve Shrimp and Corn Soup hot, garnished with the green onion tops for color and mild bite. Warm crusty bread or soft rolls pair well and help soak up the creamy base. This soup works as a main dish or as a starter before a simple seafood dinner.

How to Store Leftovers

Cool leftovers fully before transferring to airtight containers. Store in the refrigerator for up to three days. Reheat gently over low heat, stirring often, and add a splash of milk if the soup thickens too much after chilling.

Conclusion

This Shrimp and Corn Soup proves that comfort food does not need to be complicated. With everyday ingredients and straightforward steps, you get a bowl that feels rich, warming, and deeply satisfying. Try it once, and it may quickly become a staple for chilly nights and easy dinners alike.

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and store it chilled. Reheat slowly on the stove and stir often to keep the creamy texture smooth.

Is this more like soup or bisque?

This recipe leans closer to Creamy seafood bisque thanks to its thick, smooth base, though it still eats like a hearty soup.

Can I make it spicier?

Absolutely. Add extra Old Bay, a pinch of cayenne, or serve with hot sauce for a Spicy shrimp soup variation.