This creamy shrimp and corn soup is a warm bowl of comfort! With sweet corn and juicy shrimp, it’s both tasty and satisfying. Perfect for a cozy night in or a gathering with friends.
I love how easy this soup is to whip up when I need something quick and delicious. Plus, who can resist the combination of creamy goodness and shrimp? It’s pure bliss in a bowl! 🥣
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this recipe, but frozen shrimp works just as well. If you prefer plant-based options, try using chickpeas or tofu as a protein substitute.
Corn: Fresh corn gives the best flavor, but frozen corn is a convenient and tasty alternative. If corn is unavailable, you can use canned corn, just be sure to drain it well.
Onion and Garlic: For a milder flavor, you might swap yellow onion for sweet onion. If garlic isn’t to your taste, shallots can provide a nice mild alternative.
Heavy Cream: For a lighter version, use half-and-half or coconut milk. Almond milk can be a dairy-free choice, but note that it won’t be quite as creamy.
Smoked Paprika: This adds a lovely smoky flavor, but regular paprika or a pinch of cayenne can work in a pinch for a different kick.
How Do I Get the Perfect Creamy Texture in My Soup?
Creating a creamy soup can be a bit tricky, but blending part of the soup helps achieve that smoothness. Here’s how to do it:
- After cooking the corn, sprinkle flour over it to thicken the soup. This step removes the raw flour taste, so don’t skip it!
- Blend half of the soup mixture until smooth. If you don’t have an immersion blender, pour half into a regular blender, but let it cool slightly first to avoid splashes.
- Return the blended mixture to the pot and stir in the heavy cream. Keep the heat low to maintain the creaminess without boiling.
How to Make Creamy Shrimp and Corn Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels (about 4 ears of fresh corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1/4 cup green onions, sliced (plus extra for garnish)
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for cooking shrimp
How Much Time Will You Need?
This creamy shrimp and corn soup takes about 15 minutes to prepare and 20 minutes to cook, totaling approximately 35 minutes. It comes together quickly and is perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, melt 2 tablespoons of butter over medium heat. Once melted, add the finely chopped onion and minced garlic. Sauté these for about 3-4 minutes until they become soft and fragrant. This base adds wonderful flavor to your soup!
2. Add the Corn:
Add the corn kernels to the pot and cook for another 3 minutes, stirring occasionally. The corn will start to release its sweetness, which is perfect for your soup!
3. Thicken the Soup:
Now, sprinkle the flour evenly over the corn mixture and stir well to coat everything. Cook this mixture for about 1-2 minutes. This step is important to get rid of the raw flour taste while helping to thicken your soup later on.
4. Pour in the Broth:
Slowly pour in the chicken or vegetable broth while stirring continuously. This will help prevent lumps from forming. Bring the mixture to a gentle simmer and let it bubble away for a few minutes.
5. Blend for Creaminess:
Using an immersion blender, or regular blender, blend about half of the soup until it becomes creamy. You want to keep some whole corn kernels for texture. Once blended, return the mixture to the pot.
6. Stir in Cream and Seasonings:
Reduce the heat to low and stir in the heavy cream and sliced green onions. Season your soup with salt, pepper, and smoked paprika. Keep it warm on low heat, allowing all those flavors to meld together.
7. Cook the Shrimp:
In a separate skillet, heat the olive oil or butter over medium-high heat. Add the shrimp and sauté them for about 2-3 minutes on each side, or until they turn pink and are cooked through. This adds a lovely protein to your soup!
8. Serve It Up:
Ladle the creamy corn soup into bowls and top each with the sautéed shrimp. Sprinkle some extra green onions and a dash of smoked paprika for a nice finishing touch.
9. Enjoy!
Serve your delicious creamy shrimp and corn soup hot, along with some crusty bread or crackers if you like. It’s comfort food at its best!
Enjoy your creamy, comforting shrimp and corn soup!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp can be used! Just make sure to thaw it completely before cooking. Ideally, let it sit in the fridge overnight or place it in a sealed bag and submerge in cold water for a quicker thaw.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian, use vegetable broth instead of chicken broth and omit the shrimp. For a vegan version, replace the heavy cream with coconut milk or a plant-based cream alternative.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if necessary to maintain creaminess and avoid thickening.
Can I Add Other Vegetables?
Yes! Feel free to add other vegetables such as diced bell peppers, zucchini, or carrots. Just sauté them along with the onions and garlic to ensure they soften and blend well with the flavors.