Warm, hearty, and full of coastal flavor, this Shrimp and Corn Soup is the perfect bowl of comfort. Juicy shrimp swim in a creamy, savory broth filled with sweet corn, tender potatoes, and aromatic herbs. Whether you’re cozying up on a cool evening or craving a light yet satisfying meal, this soup is sure to hit the spot.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Why You’ll Love This Recipe
Flavor-Packed – Sweet shrimp, creamy broth, and tender veggies in every spoonful.
Quick & Easy – Ready in under an hour with simple ingredients.
Perfect Year-Round – Light enough for summer, cozy enough for winter.
Kid-Friendly – Sweet corn and mild shrimp make it a family favorite.
Great for Leftovers – Tastes even better the next day.
Ingredients You’ll Need
For the Soup:
- 1 lb large shrimp, peeled and deveined (tails removed)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups low-sodium chicken or vegetable broth
- 1 cup milk
- ½ cup heavy cream
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Optional Add-Ins:
- ¼ tsp cayenne pepper for a spicy kick
- ½ cup diced bell pepper
- 2 strips of cooked beef bacon or sausage, crumbled
For Garnish:
- Fresh parsley or green onions
- Crushed crackers or crusty bread on the side
Tools You’ll Need
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Blender (optional, for creamy texture)
Step-by-Step Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large soup pot over medium heat.
- Add onion, garlic, celery, and carrot. Sauté for 5–6 minutes until softened.
- Stir in smoked paprika, thyme, salt, and pepper.
Step 2: Add Potatoes and Broth
4. Add diced potatoes and pour in the broth.
5. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are tender.
Step 3: Add Corn and Shrimp
6. Stir in corn kernels and shrimp.
7. Cook for 4–5 minutes, or until shrimp turn pink and are cooked through.
Step 4: Make It Creamy
8. Lower the heat and stir in milk and heavy cream.
9. For a thicker soup, dissolve cornstarch in 2 tbsp cold water and stir into the pot. Simmer for 3–4 more minutes until slightly thickened.
10. Squeeze in fresh lemon juice and adjust seasoning to taste.
Step 5: Garnish & Serve
11. Remove from heat and stir in chopped parsley.
12. Ladle soup into bowls and garnish with extra parsley or green onions.
13. Serve hot with bread or crackers on the side.

Tips for the Best Shrimp and Corn Soup
Use Raw Shrimp – They cook quickly and remain juicy.
Don’t Overcook – Remove from heat as soon as shrimp are pink.
Frozen Corn Works – Sweet and easy, especially when fresh is out of season.
Customize It – Add your favorite vegetables or seasonings.
Cream at the End – Add milk and cream after boiling to prevent curdling.
Serving Suggestions
Crusty Bread – Perfect for dipping into the creamy broth.
Side Salad – A crisp green salad balances the richness.
Rice or Quinoa – Make it heartier by serving over grains.
Crackers – Add crunch with oyster or butter crackers.
How to Store & Reheat
Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Do not freeze if using cream or milk, as the texture may change.
Reheating:
Stovetop: Reheat gently over low heat, stirring often.
Microwave: Heat in 30-second intervals, stirring between each to avoid overcooking the shrimp.
Frequently Asked Questions
- Can I use pre-cooked shrimp?
Yes, but add them at the very end to avoid rubbery texture. - Is it okay to use canned corn?
Absolutely! Drain well before adding. - Can I make it dairy-free?
Yes, use coconut milk or a plant-based cream alternative. - What can I use to thicken the soup?
Cornstarch, mashed potatoes, or blending a portion of the soup all work well.
Final Thoughts
Shrimp and Corn Soup is a coastal classic that’s both hearty and comforting. With sweet corn, succulent shrimp, and a creamy broth, it’s a simple yet satisfying meal that’s easy enough for weeknights and impressive enough for guests. Enjoy it as a light main or a comforting side—it’s guaranteed to warm your heart.
Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how yours turns out.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 340 | Protein: 22g | Carbohydrates: 24g | Fat: 18g | Fiber: 3g | Sodium: 520mg
Meta Title & Description
Meta Title Shrimp and Corn Soup – Creamy Coastal Comfort
Meta Description Try this creamy Shrimp and Corn Soup recipe! Juicy shrimp, sweet corn, and savory herbs in a comforting broth – a quick, flavorful meal in under 45 minutes!

Shrimp and Corn Soup
- Total Time: 45 minutes
Description
Warm, hearty, and full of coastal flavor, this Shrimp and Corn Soup is the perfect bowl of comfort. Juicy shrimp swim in a creamy, savory broth filled with sweet corn, tender potatoes, and aromatic herbs. Whether you’re cozying up on a cool evening or craving a light yet satisfying meal, this soup is sure to hit the spot.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Soup:
-
1 lb large shrimp, peeled and deveined (tails removed)
-
2 tbsp olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 celery stalk, diced
-
1 carrot, diced
-
2 medium potatoes, peeled and diced
-
2 cups corn kernels (fresh, frozen, or canned)
-
1 tsp smoked paprika
-
½ tsp dried thyme
-
½ tsp salt
-
¼ tsp black pepper
-
4 cups low-sodium chicken or vegetable broth
-
1 cup milk
-
½ cup heavy cream
-
1 tbsp cornstarch (optional, for thickening)
-
2 tbsp fresh parsley, chopped
-
Juice of ½ lemon
Optional Add-Ins:
-
¼ tsp cayenne pepper for a spicy kick
-
½ cup diced bell pepper
-
2 strips of cooked beef bacon or sausage, crumbled
For Garnish:
-
Fresh parsley or green onions
-
Crushed crackers or crusty bread on the side
Instructions
Step 1: Sauté the Vegetables
-
Heat olive oil in a large soup pot over medium heat.
-
Add onion, garlic, celery, and carrot. Sauté for 5–6 minutes until softened.
-
Stir in smoked paprika, thyme, salt, and pepper.
Step 2: Add Potatoes and Broth
4. Add diced potatoes and pour in the broth.
5. Bring to a boil, then reduce heat and simmer for 10–12 minutes until potatoes are tender.
Step 3: Add Corn and Shrimp
6. Stir in corn kernels and shrimp.
7. Cook for 4–5 minutes, or until shrimp turn pink and are cooked through.
Step 4: Make It Creamy
8. Lower the heat and stir in milk and heavy cream.
9. For a thicker soup, dissolve cornstarch in 2 tbsp cold water and stir into the pot. Simmer for 3–4 more minutes until slightly thickened.
10. Squeeze in fresh lemon juice and adjust seasoning to taste.
Step 5: Garnish & Serve
11. Remove from heat and stir in chopped parsley.
12. Ladle soup into bowls and garnish with extra parsley or green onions.
13. Serve hot with bread or crackers on the side.
Notes
Use Raw Shrimp – They cook quickly and remain juicy.
Don’t Overcook – Remove from heat as soon as shrimp are pink.
Frozen Corn Works – Sweet and easy, especially when fresh is out of season.
Customize It – Add your favorite vegetables or seasonings.
Cream at the End – Add milk and cream after boiling to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American