Creamy Shrimp and Corn Soup with a Spicy Twist Recipe
This creamy shrimp and corn soup delivers the perfect blend of sweet corn, tender shrimp, and a rich, spiced broth that is reminiscent of a bisque. Ideal for chilly days, it combines buttery sautéed vegetables with a velvety cream base and a kick of Old Bay seasoning for a comforting and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables and Aromatics
- 4 tablespoons butter
- ½ cup celery, chopped
- 4 green onions, sliced – white and green parts separated
- 4 cloves garlic, minced
Spices and Seasoning
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 teaspoons Old Bay seasoning, plus more to taste
Liquids and Bases
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 15-ounce can cream-style corn
Main Ingredients
- 1 ½ cups corn kernels, fresh or frozen
- 1 pound shrimp, peeled, deveined, uncooked
Instructions
- Sauté the Vegetables: Warm a large pot over medium-high heat and add the butter. Once melted, add celery and the white parts of the green onions. Cook until the vegetables are tender, about 3 minutes.
- Add Garlic and Seasoning: Stir in minced garlic, salt, and black pepper. Cook for another minute or until the garlic becomes fragrant, stirring frequently.
- Make the Roux and Add Dairy: Sprinkle the all-purpose flour over the vegetables and stir well to coat. Remove the pot from heat to prevent curdling, then slowly pour in the milk and heavy whipping cream while stirring. Return the pot to high heat and bring the mixture to a boil, stirring constantly to avoid lumps. Once boiling, reduce heat to a simmer.
- Add Corn and Simmer: Stir in the cream-style corn and corn kernels. Let the soup simmer for about 5 minutes until it thickens slightly and flavors meld together.
- Cook the Shrimp: Add the raw shrimp and Old Bay seasoning to the pot. Stir well and simmer until the shrimp are cooked through and no longer translucent, approximately 3 minutes. Taste and adjust seasoning if needed.
- Serve: Portion the soup into bowls and garnish with the green parts of the sliced green onions. Serve warm, optionally accompanied by warm bread.
Notes
- Remove the pot from the heat when adding milk and cream to prevent the mixture from curdling.
- Adjust the spice level by adding more Old Bay seasoning or a dash of hot sauce when serving.
- For a thinner soup, add additional milk while simmering.
- For a thicker consistency, increase the amount of flour or simmer longer to reduce.
