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Creamy Shrimp and Corn Soup

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A rich and velvety soup featuring sweet corn and tender shrimp in a creamy, savory broth. Ready in 30 minutes with simple pantry ingredients, this comforting soup is perfect for cozy nights.

Ingredients

Scale
  • 1 pound shrimp, peeled and deveined
  • 3 cups corn kernels (frozen, canned, or fresh)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish

Instructions

  1. Prepare the shrimp: If using frozen shrimp, thaw completely and pat dry with paper towels. Season lightly with salt, pepper, and a pinch of smoked paprika. Set aside.
  2. Sauté the aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Cook the corn: Add corn kernels to the pot. Cook for 3-4 minutes, stirring occasionally, until slightly golden.
  4. Add broth and simmer: Pour in chicken broth and add smoked paprika. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Blend for creaminess: Using an immersion blender, blend about half of the soup directly in the pot until smooth but still chunky. Alternatively, transfer 2 cups of soup to a regular blender, blend until smooth, and return to the pot.
  6. Add cream and shrimp: Stir in heavy cream. Taste and adjust seasoning with salt and pepper. Gently add seasoned shrimp to the pot. Cook for 3-4 minutes until shrimp turn pink and opaque.
  7. Finish and serve: Remove from heat. Ladle soup into bowls and garnish with fresh parsley or chives. Serve immediately.

Notes

Pat shrimp dry before cooking to ensure tender texture. Don’t skip the blending step—it creates a velvety texture without extra cream. Season in layers for best flavor. Let soup rest 5 minutes before serving. For leftovers, store in refrigerator up to 3 days and reheat gently on stovetop. Not recommended for freezing due to cream and shrimp.

Nutrition

Keywords: creamy shrimp corn soup, easy shrimp soup, comfort food, quick dinner, 30 minute meal

Find it online: https://bouncybowl.com/creamy-shrimp-and-corn-soup-best-easy-recipe-for-cozy-nights/