Description
Shrimp and Corn Soup is a comforting, creamy, and savory Southern-style soup loaded with tender shrimp, sweet corn, and aromatic spices. Perfect for chilly days or hearty family meals.
Ingredients
Units
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 small onion, diced
- 1 celery stalk, diced
- 1/2 bell pepper, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream or half-and-half
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and bell pepper. Sauté for 4–5 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in flour and cook for 1–2 minutes to form a light roux.
- Gradually whisk in the stock, stirring constantly until smooth.
- Add corn, paprika, cayenne pepper (if using), salt, and black pepper. Simmer for 10 minutes.
- Stir in the cream and bring back to a gentle simmer.
- Add shrimp and cook for 3–4 minutes, or until pink and cooked through.
- Taste and adjust seasoning as needed. Serve hot, garnished with green onions.
Notes
- Use peeled shrimp tails for added flavor if desired, then remove before serving.
- Add diced potatoes or cooked rice for a heartier version.
- Swap cream with milk for a lighter option.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 165mg