Description

A creamy and flavorful shrimp and corn soup that’s easy to make. It’s packed with tender shrimp, sweet corn, and a rich, comforting broth—perfect for chilly nights or a quick weeknight dinner.

Ingredients

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1 lb shrimp, peeled and deveined
2 cups corn (fresh, frozen, or canned)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
1 cup milk
1 medium potato, diced
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1/2 cup celery, finely chopped
1/2 cup bell pepper, diced
1 tablespoon all-purpose flour (for thickening, optional)

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Instructions

Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the onion, garlic, celery, and bell pepper. Cook until softened, about 3-4 minutes.
Add the Corn & Potatoes: Stir in the corn and diced potatoes. Cook for another 2 minutes.
Thicken the Base (Optional): Sprinkle in the flour and stir for 1 minute to coat the veggies.
Add the Broth & Simmer: Pour in the chicken broth, bring to a simmer, and cook for 10-12 minutes until the potatoes are tender.
Cook the Shrimp: Add the shrimp, paprika, salt, black pepper, and cayenne (if using). Cook for 3-4 minutes until the shrimp turns pink and opaque.
Make It Creamy: Reduce the heat to low and stir in the heavy cream and milk. Simmer for another 3 minutes.
Finish & Serve: Stir in the chopped parsley, taste, an

Notes

If you prefer a thicker soup, mash some of the potatoes before adding the shrimp.
For extra flavor, add a splash of white wine when sautéing the onions.
This soup pairs well with crusty bread or a side salad.