This creamy shrimp and corn soup is a warm hug in a bowl! With tender shrimp and sweet corn, it’s packed with flavor that you’ll love on chilly days.
I’ll admit, I can’t resist adding extra corn! This soup is so comforting and easy to make; just sauté, simmer, and enjoy a cozy meal that feels fancy but is super simple!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best, but frozen shrimp works well too. Just make sure it’s peeled and deveined. If you’re vegetarian, you can swap shrimp for diced tofu or chickpeas for some protein.
Corn: Fresh corn on the cob gives a sweet flavor, but frozen corn is a great substitute if that’s all you have. Canned corn can also work in a pinch—just drain and rinse it first.
Heavy Cream: This gives the soup a rich texture, but half-and-half or whole milk can be used instead for a lighter option. For a dairy-free version, try coconut milk or a nut-based cream.
Smoked Paprika: This adds a nice touch of smokiness. If you don’t have it, regular paprika or even cayenne pepper can add flavor, just adjust the amount to your taste.
How Do You Achieve a Perfectly Creamy Texture?
The secret to a smooth and creamy soup lies in how you blend it. After cooking the vegetables, it’s crucial to partially blend the soup. This lets some corn pieces remain whole for a nice texture.
- Use an immersion blender directly in the pot, or carefully transfer half of the soup to a blender.
- Blend until creamy but still thick with pieces of corn. This balance is key for that perfect mouthfeel!
Also, remember to add cream gradually. This prevents it from curdling if the soup is too hot and ensures a silky finish!
How to Make Creamy Shrimp And Corn Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) shrimp, peeled and deveined
- 4 cups fresh corn kernels (about 4 ears) or frozen corn
- 1 medium onion, finely chopped
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 1/2 cups heavy cream
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Olive oil or butter (for sautéing)
How Much Time Will You Need?
This creamy shrimp and corn soup takes about 15 minutes to prep, and then around 30 minutes to cook. It’s a quick and satisfying meal that you can whip up in under an hour!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are softened, which should take about 5 minutes. You want them to be tender and fragrant!
2. Add the Corn:
Next, stir in the corn kernels (fresh or frozen) and continue cooking for another 3-4 minutes. Stir occasionally until the corn is warmed through.
3. Thicken the Base:
Sprinkle the flour over the sautéed vegetables, stirring well to coat everything. Cook this mixture for 1-2 minutes to get rid of the raw flour taste. This is what will help thicken your soup later on!
4. Incorporate the Broth:
Slowly pour in the chicken or vegetable broth while whisking constantly. This helps prevent any lumps from forming. Bring the soup to a gentle simmer and let it cook for about 10 minutes until it starts to thicken slightly.
5. Blend for Texture:
If you have an immersion blender, this is the time to use it! Blend the soup partially, leaving some corn kernels whole for that lovely texture. If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender, purée it, and then return it to the pot.
6. Finish the Soup:
Add the heavy cream, sprinkle in the smoked paprika if using, and season with salt and pepper. Stir everything together until well combined and creamy.
7. Sauté the Shrimp:
In a separate skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Once hot, add the shrimp and cook them for about 2-3 minutes on each side until they turn pink and opaque. Then, remove them from heat.
8. Combine and Heat:
Stir the cooked shrimp directly into the soup, warming everything through for another 1-2 minutes. This will allow all those delicious flavors to meld!
9. Taste and Adjust:
Before serving, taste your soup. Adjust seasoning with more salt and pepper as you wish.
10. Serve and Enjoy:
Dish up the soup hot, garnishing with freshly chopped parsley. This creamy shrimp and corn soup pairs perfectly with warm bread rolls for a complete meal.
Enjoy your warm, creamy shrimp and corn soup!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Frozen shrimp are a convenient option. Just be sure to thaw them completely in the refrigerator or by running cold water over them before cooking. This will help them cook evenly and prevent them from becoming rubbery.
How Can I Make This Soup Spicier?
You can add some heat by including diced jalapeños or a pinch of cayenne pepper when sautéing the vegetables, or you can serve the soup with hot sauce on the side for those who like it spicy!
Can I Make This Soup Vegan?
Yes! To make a vegan version, substitute the shrimp with chickpeas or firm tofu. Use coconut milk instead of heavy cream, and vegetable broth instead of chicken broth. It will still be delicious and creamy!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to ensure it heats through evenly.
