Shrimp and Corn Soup
A creamy shrimp and corn soup made with sweet corn, tender shrimp, and a naturally thickened broth for a comforting, easy weeknight dinner.
Equipment
- Large pot or Dutch oven
- blender or immersion blender
- Wooden spoon
Ingredients
- 2 tbsp butter
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 red bell pepper diced
- 4 cups corn kernels fresh, frozen, or canned
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- 1 lb shrimp peeled and deveined
- Salt and pepper to taste
- Fresh chives or green onion chopped, for garnish
Instructions
Sauté the Aromatics and Build the Broth
- Melt the butter in a large pot over medium heat, then add the diced onion and bell pepper. Cook for 5-6 minutes, stirring occasionally, until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
- Add the corn kernels and broth to the pot, stirring to combine, then bring the mixture to a simmer and cook for 15 minutes, allowing the corn to soften and the flavors to develop.
Blend for a Creamy Texture
- Carefully transfer about half of the soup to a blender and blend until smooth, or use an immersion blender directly in the pot to blend a portion of the soup while leaving some texture intact. Return the blended portion to the pot if using a standalone blender, stirring to combine with the remaining chunky soup.
- Stir in the heavy cream, smoked paprika, and cayenne pepper if using, and let the soup simmer gently for another 5 minutes to bring everything together and warm through.
Add the Shrimp and Finish
- Add the shrimp directly into the simmering soup, stirring gently to submerge them in the broth. Cook for 4-5 minutes, just until the shrimp turn pink and opaque throughout, being careful not to overcook them, since they'll continue cooking slightly even after the pot is removed from heat.
- Season the soup with salt and pepper to taste, then ladle into bowls and garnish with fresh chives or green onion before serving immediately while hot.
Notes
- Blending only part of the soup, rather than all of it, gives the best texture, since it creates a naturally creamy base while still leaving some whole corn kernels and texture throughout.
- Be careful when blending hot liquid, working in small batches and venting the blender lid to avoid pressure buildup if using a standalone blender rather than an immersion blender.
- Adding the shrimp at the very end and watching the cook time closely is the most important step for keeping the seafood tender rather than rubbery.
- Fresh corn will give the sweetest flavor when it's in season, but frozen or canned corn both work well here and make this an easy recipe to put together any time of year.
- This soup thickens slightly as it sits, so if reheating leftovers, a small splash of broth or milk stirred in will help bring it back to the right consistency.