Description
A rich and creamy shrimp and corn soup that’s loaded with flavor and comes together in under 40 minutes. This cozy Southern-inspired dish is great for weeknight dinners or weekend gatherings. Sweet corn, tender shrimp, and a creamy base make it irresistible.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cups fresh or frozen corn kernels
- 1 (14 oz) can creamed corn
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tbsp fresh parsley or green onions, chopped (for garnish)
- Optional: 1 small russet potato, peeled and diced
Instructions
- Sauté the aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and red bell pepper. Cook for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute. - Add corn and broth
Mix in the corn kernels, creamed corn, and diced potato (if using). Pour in the broth and bring to a boil. Reduce to a simmer and cook for 10–12 minutes until potatoes are tender. - Season the base
Stir in the smoked paprika, cayenne, salt, and pepper. Simmer for another 3–5 minutes. - Add the shrimp
Toss in the shrimp and let simmer for about 3–4 minutes or until they turn pink and are cooked through. - Cream it up
Stir in the heavy cream and let the soup warm through without boiling. Taste and adjust seasoning as needed. - Serve
Ladle into bowls, garnish with chopped parsley or green onions, and enjoy with crusty bread or crackers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 380kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg