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Rich & Creamy Shrimp and Corn Soup

A comforting, hearty soup loaded with plump shrimp and sweet chunks of corn on the cob in a rich, velvety seasoned broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base & Veggies
  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups chicken or seafood broth high quality
  • 1 cup heavy whipping cream
Main Ingredients & Seasonings
  • 3 ears sweet corn cut into 1-inch rounds (or 3 cups kernels)
  • 1 lb large shrimp peeled and deveined
  • 1 bunch green onions thinly sliced, whites and greens separated
  • 1 tsp sea salt or to taste
  • 1 tsp black pepper freshly cracked, plus more for garnish
  • 0.5 tsp smoked paprika optional

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting board
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Melt butter in a large Dutch oven over medium heat.
  2. Add the diced yellow onion and the white parts of the green onions. Sauté for 4-5 minutes until soft. Add minced garlic and cook for 1 more minute.
  3. Sprinkle the flour over the onions and garlic, stirring continuously for 2 minutes to form a roux.
  4. Slowly whisk in the broth to prevent lumps. Bring the mixture to a gentle simmer.
  5. Add the corn on the cob rounds (or kernels), salt, black pepper, and smoked paprika. Simmer partially covered for 15 minutes.
  6. Reduce heat to low and slowly stir in the heavy cream. Allow the soup to warm through without boiling.
  7. Gently fold in the shrimp. Cook for 3-5 minutes until the shrimp are pink and opaque. Remove from heat immediately.
  8. Stir in half of the green onion tops. Serve hot, garnished with remaining green onions and cracked black pepper.

Notes

Do not let the soup boil vigorously after adding the cream to prevent separation. Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove.