Why You’ll Love This Recipe

Shrimp and Corn Soup is a comforting, flavorful dish rooted in Southern and Cajun cuisine. It combines tender shrimp, sweet corn, and aromatic vegetables in a rich, creamy broth. This soup is both hearty and light, perfect for weeknight dinners or special gatherings. It’s easy to make and packed with layers of savory, sweet, and slightly spicy flavors that keep you coming back for more.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)corn kernels (fresh, frozen, or canned)onionbell peppercelerygarlicchicken or seafood stockheavy cream or evaporated milkoil or butterflour (for roux)Cajun seasoningthymebay leavesgreen onionssalt and black pepperhot sauce (optional)

directions

Heat oil or butter in a large pot over medium heat.

Add flour and stir continuously to make a light roux, cooking until golden brown.

Add chopped onions, bell pepper, celery, and garlic. Cook until softened and fragrant.

Pour in the stock and stir to combine, scraping up any browned bits from the bottom.

Add corn, Cajun seasoning, thyme, bay leaves, and a pinch of salt and pepper.

Simmer for 15-20 minutes to develop flavor.

Stir in the cream or evaporated milk and bring back to a gentle simmer.

Add shrimp and cook for 3-5 minutes, or until pink and opaque.

Taste and adjust seasoning if needed. Add hot sauce for extra spice, if desired.

Remove bay leaves and garnish with chopped green onions before serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Use crawfish or crab meat in place of shrimp for a different seafood twist.

Add diced potatoes for extra heartiness.

Blend a portion of the soup for a thicker texture.

Add bacon or smoked sausage for deeper flavor.

Include a dash of white wine for added depth in the broth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring frequently to prevent curdling.
Avoid boiling once cream is added to preserve texture.
You can also freeze the soup before adding shrimp and cream for up to 2 months.

FAQs

Can I use frozen shrimp?

Yes, just thaw and drain them before adding to the soup.

Is this soup spicy?

It can be mildly spicy depending on the Cajun seasoning and hot sauce. Adjust to taste.

Can I make it dairy-free?

Yes, substitute the cream with coconut milk or a dairy-free alternative.

How do I thicken the soup?

The roux and cream should thicken it, but you can blend part of the soup or add a cornstarch slurry.

Can I use canned corn?

Yes, but drain it before using.

What type of stock works best?

Seafood or chicken stock both work well for this soup.

Do I have to make a roux?

It’s recommended for flavor and texture, but you can skip it for a lighter broth.

Is this soup gluten-free?

Only if you use a gluten-free flour for the roux or thicken with cornstarch instead.

Can I double the recipe?

Yes, just use a larger pot and adjust seasoning as needed.

Can I add rice?

Absolutely—add cooked rice at the end for a heartier dish.

Conclusion

Shrimp and Corn Soup is a delicious, soul-warming bowl that balances sweet corn, juicy shrimp, and bold Cajun flavors. Whether you’re enjoying it on a chilly evening or serving it up at a gathering, this soup is sure to impress. It’s simple, satisfying, and incredibly versatile—making it a recipe worth repeating.