Shrimp and Corn Soup
A light yet creamy soup filled with tender shrimp and sweet corn kernels. This comforting bowl combines the sweetness of corn with a hint of Old Bay and a velvety broth, perfect for a cozy evening or a quick lunch that feels special.
For 4 servings
- prep
Season the shrimp.
Pat the peeled shrimp dry and toss with a pinch of the old bay seasoning. Set aside.
- saute · ~6 min
Sauté the vegetables and build the base.
1.Melt the butter in a pot over medium heat.2.Add chopped onion and celery, cook until softened (4-5 min).3.Stir in the minced garlic and cook until fragrant (30 sec).4.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the flour. - simmer · ~10 min
Simmer the soup.
Pour in the water gradually while whisking to avoid lumps. Add the diced potato, remaining old bay seasoning, and salt. Bring to a boil, then reduce heat and simmer until the potato is tender, about 10 minutes.
- simmer · ~5 min
Add corn and milk.
Stir in the corn kernels and milk. Return to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
TIPAvoid boiling vigorously after adding milk to prevent curdling. - simmer · ~3 min
Cook the shrimp.
Add the seasoned shrimp to the simmering soup. Cook until the shrimp turn pink and are just cooked through, about 2 to 3 minutes.
TIPOvercooking will make shrimp rubbery—pull them off the heat the moment they curl and turn opaque. - garnish
Finish and serve.
Ladle the soup into bowls. Top with sliced green onions and a crack of black pepper. Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp dry before seasoning to help Old Bay cling and prevent steaming.
- 2Cook the flour for a full minute to eliminate raw taste and ensure a smooth roux.
- 3Add milk off the boil and stir gently to prevent curdling in the creamy broth.
- 4Simmer potatoes until just fork-tender before adding corn to avoid mushy texture.
- 5Use frozen corn straight from the bag; no need to thaw—it will warm through quickly.
- 6Reserve a few shrimp for garnish on top so guests see the star ingredient.
- 7Let the soup rest for 5 minutes off heat after adding shrimp to allow flavors to meld.
Adapt it for your goals.
Low-oil
Swap butter for 1 tablespoon of olive oil and use 2% or skim milk to reduce fat while keeping the soup creamy and satisfying.
high proteinHigh-protein
Replace half the water with unsalted chicken broth and add a cup of cooked white beans along with the corn for extra protein and fiber.
gluten freeGluten-free
Use an equal amount of rice flour or cornstarch (mixed into a slurry with 2 tablespoons of cold water) instead of all-purpose flour to keep the soup gluten-free and silky.
smoky southwestSmoky-southwest
Add 1/2 teaspoon of smoked paprika and 1/4 cup of diced roasted red peppers with the corn, and garnish with chopped cilantro instead of green onion for a Tex-Mex twist.
dairy freeDairy-free
Use canned full-fat coconut milk in place of the milk and a neutral oil (like avocado or grapeseed) instead of butter for a rich, dairy-free consistency.
Why this is on our healthy list.
Lean Protein from Shrimp
Shrimp provide high-quality, low-fat protein that supports muscle health and keeps you full without adding heavy calories.
Fiber and Vitamins from Corn
Corn contributes dietary fiber for digestive health plus B vitamins and antioxidants like lutein and zeaxanthin for eye support.
Potassium-Rich Potato
Potatoes are a natural source of potassium, which helps maintain healthy blood pressure and nerve function.
Anti-inflammatory Celery
Celery contains phytonutrients and vitamin K that support bone health and reduce inflammation in the body.
Frequently asked questions
Yes, thaw them completely under cold running water, pat dry, and season as directed to avoid excess water diluting the broth.
