Light yet satisfying, this Shrimp and Corn Soup brings together sweet, juicy corn kernels and tender shrimp in a creamy, flavorful broth. A perfect harmony of textures and flavors, this soup is easy to prepare and ideal for a cozy lunch or dinner.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Why You’ll Love This Recipe
Quick & Easy – On the table in under 30 minutes
Balanced & Nutritious – High in protein, vitamins, and fiber
Fresh & Flavorful – Vibrant flavors from corn, shrimp, and herbs
Versatile Meal – Great as a starter or a light main
Family-Friendly – Mild, creamy, and perfect for all ages
Ingredients You’ll Need
For the Soup:
1 tbsp olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup fresh or frozen corn kernels
1 large carrot, diced
2 stalks celery, diced
4 cups chicken or vegetable broth
1 tsp dried thyme (or 1 tbsp fresh)
Salt and black pepper, to taste
12 oz raw shrimp, peeled and deveined
½ cup heavy cream or full‑fat coconut milk (for dairy‑free)
For Garnish (Optional):
2 tbsp fresh cilantro or parsley, chopped
A squeeze of fresh lime or lemon juice
Crusty bread or crackers for serving
Tools You’ll Need
Large soup pot or Dutch oven
Wooden spoon or silicone spatula
Chef’s knife and cutting board
Ladle and serving bowls
Step-by-Step Instructions
Step 1: Sauté the aromatics
Heat the oil or butter in a pot over medium heat. Add onion, garlic, carrot, and celery. Cook 4–5 minutes until softened and fragrant.
Step 2: Add the broth and corn
Stir in corn kernels, pour in the broth, and sprinkle in thyme. Bring to a gentle simmer and cook for 8–10 minutes to develop flavor.
Step 3: Add shrimp & cream
Season the soup with salt and pepper. Add shrimp and simmer 3–4 minutes until they turn pink and opaque. Stir in the cream or coconut milk, then taste and adjust seasoning.
Step 4: Finish & serve
Ladle into bowls and garnish with fresh herbs and a squeeze of lemon or lime. Serve warm with crusty bread or crackers.
Tips for Success
Evenly sized shrimp ensure they cook at the same rate
Fresh corn adds sweetness, but frozen works great—just thaw first
Skip the cream? Blend a bit of the soup for thickness and skip the extra fat
Make it paleo-friendly by using coconut milk instead of cream
Add veggies like bell peppers or zucchini to boost nutrients and color
Serving Suggestions
Pair with a green salad for a complete meal
Top with croutons or dump some corn chips into the bowl for crunch
Serve alongside cheesy cornbread or bagged rolls
Turn leftover soup into a creamy pasta base by tossing cooked noodles in it
How to Store & Reheat
Storing:
Refrigerator: Keep in an airtight container for up to 4 days
Freeze: Freeze without cream for up to 2 months. Add cream on the stovetop when reheating
Reheating:
Stovetop: Warm gently over medium-low heat to avoid curdling
Microwave: Heat in 1-minute intervals, stirring between to ensure even warmth
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw completely before adding to soup for even cooking
Can I make this spicy?
Absolutely! Stir in chili flakes, diced jalapeño, or a dash of hot sauce
Is this recipe gluten-free?
It is, as long as your broth is gluten-free. Corn and shrimp are naturally gluten-free
Can I make it dairy-free?
Yes! Use full-fat coconut milk in place of cream for a creamy, dairy-free version
How do I make it thicker?
Blend some soup and stir it back in, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tsp water) until thickened
Final Thoughts
This Shrimp and Corn Soup is quick, comforting, and deliciously satisfying. With its creamy broth and vibrant ingredients, it’s sure to become a dinner favorite. Easy enough for weeknights, elegant enough for guests—give it a try and enjoy every comforting spoonful
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 280 | Protein: 18g | Carbohydrates: 14g | Fat: 16g | Fiber: 2g | Sodium: depends on broth used
Shrimp and Corn Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Cuisine: American
Description
Light yet satisfying, this Shrimp and Corn Soup brings together sweet, juicy corn kernels and tender shrimp in a creamy, flavorful broth. A perfect harmony of textures and flavors, this soup is easy to prepare and ideal for a cozy lunch or dinner.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Soup:
1 tbsp olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
1 cup fresh or frozen corn kernels
1 large carrot, diced
2 stalks celery, diced
4 cups chicken or vegetable broth
1 tsp dried thyme (or 1 tbsp fresh)
Salt and black pepper, to taste
12 oz raw shrimp, peeled and deveined
½ cup heavy cream or full‑fat coconut milk (for dairy‑free)
For Garnish (Optional):
2 tbsp fresh cilantro or parsley, chopped
A squeeze of fresh lime or lemon juice
Crusty bread or crackers for serving
Instructions
Step 1: Sauté the aromatics
Heat the oil or butter in a pot over medium heat. Add onion, garlic, carrot, and celery. Cook 4–5 minutes until softened and fragrant.
Step 2: Add the broth and corn
Stir in corn kernels, pour in the broth, and sprinkle in thyme. Bring to a gentle simmer and cook for 8–10 minutes to develop flavor.
Step 3: Add shrimp & cream
Season the soup with salt and pepper. Add shrimp and simmer 3–4 minutes until they turn pink and opaque. Stir in the cream or coconut milk, then taste and adjust seasoning.
Step 4: Finish & serve
Ladle into bowls and garnish with fresh herbs and a squeeze of lemon or lime. Serve warm with crusty bread or crackers.
Notes
Evenly sized shrimp ensure they cook at the same rate
Fresh corn adds sweetness, but frozen works great—just thaw first
Skip the cream? Blend a bit of the soup for thickness and skip the extra fat
Make it paleo-friendly by using coconut milk instead of cream
Add veggies like bell peppers or zucchini to boost nutrients and color
