Shrimp and Corn Soup Recipe

Imagine a chilly evening, and you enter the kitchen and feel the need for something hot and comforting.

This is the time I had a taste of this shrimp and corn soup. It is a huge, warm bowl of hugs, with a creamy texture that is fulfilling.

The sweet corn kernels pop, and the shrimp are tender and melt in the mouth. It is not just a soup, it is a magic comfort food.

You will get the aroma of the garlic cooking and the quiet bubbles. Believe me, this recipe will be your favorite to use on cold days in the future.

Why You’ll Love Shrimp and Corn Soup?

It’s thick and creamy like a fancy restaurant bisque.
Everything cooks together in one pot for easy cleanup.
Fresh shrimp and sweet corn create the perfect flavor combination.
Ready in just thirty minutes when you’re feeling super hungry.
Each spoonful tastes rich and satisfying without being too heavy.

Ingredients You’ll Need

You’ll need simple pantry staples and fresh ingredients that work together to make this incredibly delicious and satisfying soup. See recipe card for full measurements.

Shrimp
Corn kernels(fresh or frozen)
Cream-style corn
Butter
Celery
Green onions
Garlic
Salt and pepper
All-purpose flour
Whole milk
Heavy whipping cream
Old Bay seasoning

How to Make Shrimp and Corn Soup

This soup comes together like a beautiful dance—each step builds amazing flavors that will make your kitchen smell incredible.

Step 1: Heat your large pot over medium-high heat, then add 4 tablespoons butter. Let it melt completely and start to foam slightly. Add ½ cup chopped celery and the white parts of 4 sliced green onions. Cook for about 3 minutes until the vegetables become tender and fragrant.

Step 2: Add 4 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together and cook for 1 more minute until that garlic smells absolutely amazing and makes your mouth water.

Step 3: Sprinkle ¼ cup all-purpose flour over your vegetables, stirring constantly to coat everything evenly. Remove the pot from heat immediately—this prevents the dairy from curdling when you add it next.

Step 4: Pour in 2 cups whole milk and 1 cup heavy whipping cream slowly while stirring. Return pot to high heat and bring to a boil, stirring constantly. Once it starts bubbling, reduce heat and let it simmer peacefully.

Step 5: Add 1 can cream-style corn and 1½ cups corn kernels. Stir gently to distribute everything evenly. Let it simmer for about 5 minutes until your soup thickens to that perfect creamy consistency.

Step 6: Add 1 pound shrimp and 2 teaspoon Old Bay seasoning. Stir well and cook for about 3 minutes until the shrimp turns pink and cooks through completely. Taste and adjust seasonings as needed.

Step 7: Serve and garnish with the reserved green parts of green onions. Ladle soup into your bowls and sprinkle fresh green onion tops over each serving for color and mild onion flavor.

Tips for the Best Shrimp and Corn Soup

Here are my favorite tricks to make your soup taste like it came from a fancy restaurant kitchen.

Remove the pot from the heat before adding dairy to prevent that awful curdling disaster from happening.
Use both corn types. Cream-style and kernels create amazing texture contrast in every spoonful.
Don’t overcook shrimp. They become rubbery fast, so watch them turn pink and stop.
Adjust consistency easily – add more milk for thinner soup, flour for thicker, delicious results.
Taste and season at the end because flavors develop and change as everything cooks together.

Variations and Substitutions

Want to make this soup your own? Here are some fun ways to switch things up perfectly.

Make it spicy. Add cayenne pepper, hot sauce, or extra Old Bay for heat.
Want gluten-free? Substitute cornstarch for flour and thicken your soup that way instead.
Add bacon bits. Crispy bacon pieces on top create amazing smoky flavor and crunch.
Try different seafood. Scallops, crab meat, or lobster work beautifully in this creamy base.
Make it lighter. Use half-and-half instead of heavy cream for fewer calories overall.

Make-Ahead and Storage Tips

Store leftovers in the fridge for up to 4 days in airtight containers.
Reheat gently on the stovetop over low heat to prevent the shrimp from becoming rubbery.
Don’t freeze this soup because dairy and seafood don’t freeze well together.
Fresh is best—make this soup the day you plan to serve it.
Add extra milk when reheating if your soup becomes too thick overnight.

What to Serve with Shrimp and Corn Soup

Here’s what I love pairing with this amazing soup for complete meal satisfaction.

Crusty bread: I always serve warm, buttery slices for dipping perfection.
Simple salad: Fresh greens with light vinaigrette balance the rich soup beautifully.
Garlic bread: Toasted bread with herbs makes every spoonful taste even better.
Crackers: Oyster crackers or saltines add a delightful crunch to each creamy bite.

Frequently Asked Questions

Yes, frozen shrimp works perfectly! Just make sure you thaw them completely and remove shells before cooking in your soup.

Yes, you can! Use half the amount—just 2 tbsp cornstarch instead of ¼ cup flour. Mix it with cold milk first to prevent lumps from forming.

This soup tastes best fresh since shrimp doesn’t reheat well, but leftovers can be stored for up to 4 days.

You can use half-and-half for a lighter version, or coconut cream for a dairy-free option with a similar rich texture.

Shrimp is done when it turns pink and opaque throughout—this usually takes about 3 minutes in hot soup.

Creamy, comforting shrimp and corn soup combines tender seafood with sweet corn in a rich, velvety base that's perfect for chilly evenings when you crave something warm and satisfying.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Soup

Cuisine American

Servings 6

Calories 385 kcal

Ingredients

1 pound shrimp (peeled and deveined)
1 15-ounce can cream-style corn
1½ cups corn kernels (fresh or frozen)
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
2 teaspoons Old Bay seasoning plus more to taste

Equipment

Large Pot
Wooden Spoon
Measuring Cups
Measuring Spoons

Instructions

Melt the butter: In a large pot over medium-high heat, melt 4 tablespoons butter and add ½ cup chopped celery with white onion parts.
Cook the vegetables: Stir and cook for 3 minutes until tender, then add 4 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper.
Add the flour: Sprinkle ¼ cup all-purpose flour over vegetables, stirring to coat everything well, then remove pot from heat immediately.
Pour in dairy: Slowly add 2 cups whole milk and 1 cup heavy cream while stirring, then return to high heat and boil.
Add the corn: Stir in 1 can cream-style corn and 1½ cups corn kernels, then simmer for 5 minutes until nicely thickened.
Finish with shrimp: Add 1 pound shrimp and 2 teaspoons Old Bay seasoning, cooking for 3 minutes until the shrimp turn pink and cooked.
Serve and garnish: Ladle soup into bowls and sprinkle the reserved green parts of green onions on top for fresh flavor.

Notes

Remove the pot from the heat when adding dairy to prevent curdling and separation issues.
Fresh shrimp works best, but frozen works too if completely thawed before cooking.
Adjust soup thickness with extra milk for a thinner or flour for a thicker consistency.
Don’t overcook shrimp as they become tough and rubbery when cooked too long.
Soup tastes best fresh, but can be stored refrigerated for up to four days.