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.
Equipment
- Large Pot
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
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
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.