creamy shrimp and corn soup

 Why You’ll Love This Recipe

1. Luxurious Texture: The combination of milk and heavy cream results in a thick, velvety consistency that elevates this dish beyond typical brothy soups.
2. One-Pot Simplicity: With everything coming together in a single pot, both preparation and cleanup are straightforward, making it perfect for busy days.
3. Quick Preparation: Ready in just about 40 minutes, this recipe is ideal for those seeking a fast yet satisfying meal without compromising on flavor.

Ingredients

• Butter
• Celery, chopped
• Green onions, sliced (white and green parts separated)
• Garlic, minced
• Salt
• Black pepper
• All-purpose flour
• Whole milk
• Heavy whipping cream
• Cream-style corn
• Corn kernels (fresh or frozen)
• Shrimp, peeled and deveined
• Old Bay seasoning

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: In a large pot over medium-high heat, melt the butter. Add the chopped celery and the white parts of the green onions. Cook until the vegetables are tender, approximately 3 minutes.
2. Add Garlic and Seasonings: Incorporate the minced garlic, salt, and black pepper. Stir well and cook for an additional minute until the garlic becomes fragrant.
3. Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables, stirring to coat them evenly. Remove the pot from heat and pour in the whole milk and heavy whipping cream. Return the pot to the stove, increase the heat to high, and bring the mixture to a boil while stirring constantly. Once boiling, reduce the heat and let it simmer.
4. Add Corn: Stir in the cream-style corn and corn kernels. Let the soup simmer for about 5 minutes until it thickens.
5. Incorporate Shrimp and Seasoning: Add the shrimp and Old Bay seasoning to the pot. Stir well and cook until the shrimp are opaque and fully cooked, approximately 3 minutes. Taste the soup and adjust the seasonings as needed.
6. Serve: Ladle the soup into bowls, garnish with the green parts of the green onions, and serve warm, preferably with slices of crusty bread.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spicier Version: For those who prefer a bit more heat, increase the amount of Old Bay seasoning or add a dash of hot sauce to the soup.
• Seafood Medley: Enhance the soup by adding other seafood such as scallops or crab meat for a more diverse flavor profile.
• Vegetable Additions: Incorporate diced potatoes or bell peppers to add more texture and depth to the soup.

Storage/Reheating

• Storage: Transfer any leftover soup to an airtight container and refrigerate for up to 4 days.
• Reheating: Gently reheat the soup on the stovetop over low heat until warmed through. Be cautious not to overcook the shrimp during reheating to prevent them from becoming tough.

FAQs

What type of shrimp is best for this soup?

Fresh or frozen shrimp can be used. If using frozen, ensure they are fully thawed before cooking. Opt for medium-sized shrimp for a balanced bite.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn can be used. Be sure to drain it well before adding to the soup.

Is there a substitute for heavy whipping cream?

Half-and-half can be used as a lighter alternative, though the soup may be less creamy.

How can I make this soup dairy-free?

Substitute the butter with a plant-based alternative and use coconut milk or a creamy non-dairy milk in place of the dairy milk and cream.

Can I freeze this soup?

It’s not recommended to freeze this soup as the cream and shrimp may not retain their quality upon thawing.

What can I serve alongside this soup?

Crusty bread or a fresh green salad pairs well with this rich soup.

How do I prevent the milk from curdling?

Ensure that the milk and cream are at room temperature before adding to the hot pot, and remove the pot from heat when incorporating them to prevent curdling.

Can I add cheese to this soup?

Yes, adding a handful of shredded cheddar or Parmesan can enhance the flavor. Stir it in until melted during the final stages of cooking.

How can I thicken the soup further?

If a thicker consistency is desired, mix a small amount of flour or cornstarch with water to create a slurry, then stir it into the simmering soup until it reaches the preferred thickness.

Is it possible to make this soup gluten-free?

To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Conclusion

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creamy shrimp and corn soup

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• Author: Isabella
• Total Time: 40 minutes
• Yield: 4 servings

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Description

This creamy shrimp and corn soup is a rich and comforting dish featuring tender shrimp, sweet corn, and a velvety cream base, enhanced with Old Bay seasoning. Ready in just 40 minutes, this one-pot meal is perfect for cozy dinners or special occasions.

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Ingredients

• 2 tbsp butter
• 2 stalks celery, chopped
• 4 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 can (14 oz) cream-style corn
• 1 cup corn kernels (fresh or frozen)
• 1 lb shrimp, peeled and deveined
• 1 tsp Old Bay seasoning

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Instructions

• Sauté Aromatics: Melt butter in a large pot over medium-high heat. Add celery and the white parts of the green onions. Cook for 3 minutes until tender.
• Add Garlic & Seasonings: Stir in garlic, salt, and black pepper. Cook for 1 minute until fragrant.
• Create the Roux: Sprinkle flour over vegetables, stirring to coat. Remove pot from heat and gradually pour in milk and heavy cream, whisking to combine.
• Simmer: Return pot to heat and bring to a gentle boil, stirring constantly. Reduce heat and let it simmer.
• Add Corn: Stir in cream-style corn and corn kernels. Simmer for 5 minutes until thickened.
• Cook Shrimp: Add shrimp and Old Bay seasoning. Stir well and cook until shrimp turn opaque (about 3 minutes). Adjust seasoning to taste.
• Serve: Garnish with green onion tops and serve warm with crusty bread.

Notes

• For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
• To make it thicker, mix 1 tbsp cornstarch with 2 tbsp water and stir into the soup before adding the shrimp.
• For a dairy-free version, use coconut milk and plant-based butter.
• Avoid overcooking shrimp, as they can become rubbery. Remove from heat as soon as they turn pink and opaque.
• Leftovers: Store i
• n an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat to avoid separating the cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American