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Cozy Creamy Shrimp and Corn Soup: Best Easy One-Pot Dinner

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A quick and easy one-pot soup made with shrimp, corn, and cream. Perfect for cozy nights when you need a warm, comforting meal in under 30 minutes.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined (medium to large, 31–40 count)
  • 3 cups fresh or frozen corn kernels
  • 1 cup heavy cream or heavy whipping cream
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prep the shrimp: If using frozen shrimp, thaw them by placing in a colander under cold running water for about 10 minutes. Pat them dry with paper towels. Season lightly with a pinch of salt and pepper. Set aside.
  2. Sauté the aromatics: Place your Dutch oven over medium heat and add the butter. Once melted and bubbling, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Toast the corn: Add the corn kernels to the pot and stir to combine. Let the corn cook undisturbed for 2-3 minutes, then stir and let it cook another 2-3 minutes until golden-brown spots appear.
  4. Make the roux: Sprinkle the flour over the corn and onion mixture. Stir constantly for 1-2 minutes until the flour is fully incorporated and starts to turn a light golden color.
  5. Add the broth: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and let it simmer for 5 minutes.
  6. Season the broth: Stir in the smoked paprika, salt, and black pepper. Taste and adjust seasoning if needed.
  7. Cook the shrimp: Add the seasoned shrimp to the pot, stirring gently to distribute evenly. Cook for 3-4 minutes until the shrimp turn pink and opaque.
  8. Finish with cream: Reduce the heat to low and pour in the heavy cream. Stir gently to combine. Let the soup warm through for 2-3 minutes—do not let it boil.
  9. Final taste and serve: Give the soup one last taste and adjust salt and pepper if needed. Ladle into bowls and garnish with fresh parsley or chives. Serve immediately.

Notes

Don’t skip drying the shrimp for better browning. Keep heat low after adding cream to prevent curdling. For a thicker soup, blend 1 cup of the broth and corn mixture before adding shrimp. Shrimp are done when they turn pink and curl into a C-shape. Double the garlic if desired.

Nutrition

Keywords: shrimp soup, corn soup, creamy soup, one-pot dinner, easy weeknight dinner, comfort food, shrimp and corn soup

Find it online: https://bouncybowl.com/cozy-creamy-shrimp-and-corn-soup-best-easy-one-pot-dinner/