There’s something so comforting about a big bowl of shrimp and corn soup, especially when the days start to cool down and you’re craving something hearty but not too heavy. This Shrimp and Corn Soup has become one of my go-to recipes for those nights when I want something quick and satisfying that also feels just a little bit special. Maybe it’s the Old Bay seasoning that gives it that signature coastal flavor, or the richness of the cream-style corn and shrimp combo — whatever it is, I’m hooked. This recipe brings back memories of lazy summer days, but it’s also cozy enough to enjoy year-round.

If you’re a fan of chowder but want something that comes together faster and with a bit more of a Southern twist, this soup is it. The sweet corn balances out the savory shrimp perfectly, and the creamy broth makes every bite just the right amount of indulgent. Let me walk you through how to whip this up!

A bowl full of memories 🥣

Growing up, my family would make seafood dishes like this shrimp and corn soup whenever we had fresh shrimp on hand from a local seafood market. I vividly remember my mom stirring a big pot of soup on the stove, the rich aroma of butter and garlic filling the kitchen, and all of us eagerly waiting for dinner. The soup would simmer away while we sliced up a crusty loaf of bread, ready to dip into the creamy broth. When we sat down to eat, it was pure comfort. The shrimp was always perfectly tender, and the corn brought a sweetness that I didn’t fully appreciate until I got older.

Now, making this recipe brings me back to those family dinners, but it’s also evolved into something I like to play around with—tweaking ingredients here and there depending on what I have in my pantry. I love that this soup has a nostalgic base, but it’s versatile enough to keep things interesting.

The background: From chowder to Southern comfort

Shrimp and corn soup has roots in Southern coastal cooking, borrowing a bit from both traditional chowders and Southern-style seafood dishes. It’s not quite a full-on chowder, but you still get the creamy, thick broth and tender bites of shrimp like you would in a New England classic. The addition of corn is a signature of the South, where corn is a staple ingredient in so many beloved dishes, from cornbread to grits. What’s great about this version is how fast it comes together compared to a slow-simmered chowder. You get that same hearty, soul-warming experience in a fraction of the time.

Key ingredients and why they shine

Shrimp: The star of the show! I like to use medium to large shrimp for a satisfying bite. They cook quickly and bring a mild, sweet flavor to the soup. If you don’t have fresh shrimp, frozen shrimp (thawed) works just as well. I’ve also tried this with small bay scallops in a pinch, and it’s fantastic.
Corn (cream-style and kernels): The double corn action here really boosts the flavor. The cream-style corn adds richness and a hint of sweetness, while the whole kernels give the soup a little texture. If you’re out of cream-style corn, you can blend half of your corn kernels with a bit of milk to mimic the creamy consistency.
Old Bay seasoning: This classic blend of herbs and spices is a must for seafood dishes. It adds a savory, slightly spicy flavor that really complements the sweetness of the corn and shrimp. If you’re feeling adventurous, you can experiment with other seasoning blends, but Old Bay gives this soup that unmistakable coastal flair.
Butter, celery, and green onions: These form the base of your soup, creating a flavorful foundation that’s enhanced by the richness of the butter and the slight sweetness from the onions. You can sub regular onions if you don’t have green onions, but I love the freshness they bring to this dish.
Milk and heavy cream: This duo creates the creamy base for the soup. The milk keeps it from getting too heavy, while the cream adds richness. For a lighter version, you could use half-and-half or even all milk, but the cream really makes the soup feel luxurious.

Tools of the trade 🛠️

This soup doesn’t require a ton of fancy equipment, but there are a few things you’ll want to have on hand to make the process smooth.

Large pot: A good-sized pot is essential for this soup. You’ll want something with plenty of room to stir, and that heats evenly so the cream doesn’t scorch. If you have a Dutch oven, that would work beautifully.
Wooden spoon or spatula: When stirring the soup, I prefer a wooden spoon or spatula because it’s gentle on the pot and helps me scrape up all the flavorful bits from the bottom.
Ladle: For serving, a good ladle makes life easier when portioning out the soup into bowls.

Step-by-step: Let’s make this shrimp and corn soup

Okay, let’s get cooking! Grab your ingredients, and I’ll walk you through this.

Sauté your veggies: Start by melting your butter in a large pot over medium-high heat. Once it’s melted and bubbling, toss in your chopped celery and the white parts of the green onions. Sauté these until they’re soft and fragrant, about 3 minutes. You want the vegetables tender, but not browned.
Add the garlic, salt, and pepper: Once the veggies are soft, stir in the garlic, salt, and black pepper. Garlic can burn quickly, so just cook it for about a minute until it’s fragrant.
Make the roux: Now, sprinkle the flour over the vegetables and stir it in, making sure the flour coats everything. You’ll cook the flour for a minute or two to get rid of the raw taste, then remove the pot from the heat briefly while you add in the milk and cream. This helps prevent any clumps from forming.
Simmer the broth: Bring the pot back to the heat, turn it up to high, and stir constantly as the mixture comes to a boil. Once it’s bubbling, reduce the heat to low and let it simmer for a few minutes to thicken up.
Add the corn: Stir in your cream-style corn and whole kernels. Let the soup simmer for about 5 minutes. It’ll thicken up nicely as the corn heats through.
Cook the shrimp: Finally, add your shrimp and Old Bay seasoning. Stir everything together and cook for another 3 minutes, or until the shrimp are opaque and cooked through. Don’t overcook the shrimp — they’ll get tough if you leave them in the hot soup too long.
Taste and adjust: Give the soup a taste and adjust the seasoning. Maybe a bit more salt, pepper, or even another pinch of Old Bay? Once you’re happy, serve it up!

Fun twists and variations

This soup is pretty versatile, and you can change it up depending on your preferences or what’s in your pantry.

Gluten-free: To make this gluten-free, just swap out the all-purpose flour for a gluten-free alternative like rice flour or cornstarch (use half the amount of cornstarch).
Dairy-free: You can easily make this soup dairy-free by using a plant-based butter and substituting the milk and cream with coconut milk or almond milk. Just be aware that coconut milk will change the flavor slightly, but in a nice, creamy way!
Spicy kick: For those who like a little heat, add a diced jalapeño with the onions or a pinch of cayenne pepper when you add the Old Bay seasoning.
Seafood mix: If you’re a seafood lover, try adding scallops or crab meat along with the shrimp. It turns the soup into more of a seafood feast, and the extra flavors work so well together.

Serving it up

For presentation, I love garnishing each bowl with the green parts of the sliced green onions and serving the soup with some crusty bread or oyster crackers on the side. The bread is perfect for soaking up the creamy broth, and the green onion adds a pop of freshness and color.

Drinks to pair with shrimp and corn soup

This creamy, slightly sweet, and savory soup pairs well with a crisp white wine like a Sauvignon Blanc or a light Pinot Grigio. If you’re in the mood for beer, a light lager or wheat beer would complement the sweetness of the corn and the brininess of the shrimp. Not a drinker? A sparkling water with a squeeze of lime is a refreshing non-alcoholic option.

Leftovers? No problem!

Shrimp and corn soup stores pretty well. If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Be careful not to overheat, as shrimp can get rubbery when reheated too long. I wouldn’t recommend freezing this soup because of the dairy, but if you do, be prepared for some texture changes.

Scaling the recipe

This recipe makes about 4 hearty servings, but if you want to double or halve the recipe, it’s pretty straightforward. The only thing to keep in mind is that when you scale up, it can take a little longer for the soup to come to a boil. Also, if you double the shrimp, you might want to add them in batches so they cook evenly without overcrowding the pot.

Troubleshooting tips: Let’s avoid the common pitfalls

If your soup ends up too thick, don’t worry! You can always thin it out with a little extra milk or broth. If it’s too thin, let it simmer a bit longer to reduce and thicken. Just keep an eye on the shrimp to avoid overcooking them.

Ready to give it a go?

I think you’re going to love this shrimp and corn soup as much as I do. It’s a comforting, flavorful dish that’s perfect for any night of the week, but also impressive enough to serve to company. Don’t be afraid to play around with the ingredients and make it your own — that’s half the fun!

Frequently asked questions

1. Can I use frozen shrimp?

Absolutely! Just make sure they’re thawed and patted dry before adding them to the soup. Frozen shrimp is a great time-saver.

2. How can I make this soup spicier?

You can add some cayenne pepper or red pepper flakes to the soup for an extra kick. Or, toss in a diced jalapeño with the celery and onions!

3. Can I freeze this soup?

Because it’s cream-based, this soup doesn’t freeze particularly well. The texture can get a little grainy once thawed, but if that doesn’t bother you, go ahead and freeze it.

4. Can I use canned shrimp?

Canned shrimp isn’t ideal for this recipe because it can be a bit too soft, but if you’re in a pinch, it’ll still work. Just add it at the very end to warm through.

5. How can I make this soup lighter?

To lighten up the soup, use all milk instead of heavy cream, or opt for half-and-half. You can also use a light butter alternative if you want to cut down on fat.

Shrimp And Corn Soup Recipe