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When the onion and celery soften in butter, the whole pot starts smelling like the beginning of a good chowder. Then flour and broth turn that buttery base into a smooth, spoon-coating soup, with sweet corn and tender potatoes tucked into every bowl. That’s the foundation of this Shrimp and Corn Soup.

I like how the shrimp bring a lighter finish to a bowl that’s already filling from the potatoes and cream. Old Bay gives the broth its familiar savory warmth without burying the sweetness of the corn. The result is creamy, but the vegetables and shrimp still have their own texture.

Why the Flour Needs a Minute Before the Broth Goes In

Flour thickens this soup, but it works best when it has a brief chance to cook in the butter before any liquid is added. Stirring it for a minute coats the vegetables and removes the raw, dusty taste you’d notice if flour went straight into the broth. It doesn’t need to brown; you’re looking for a moist, pale mixture that smells gently toasted rather than raw.

Once the broth goes in, adding it gradually and whisking as you pour is what keeps the base smooth. If all the liquid hits the flour at once, small lumps can form before you have a chance to work them out. Take your time at this point, then stir in the vegetables and seasonings. The soup thickens as the potatoes simmer, so don’t judge its final body while the broth is still thin at the beginning.

What Gives This Soup Its Creamy Base and Sweet, Savory Balance

• Unsalted butter, onion, celery, and garlic — These make the aromatic base that gives the broth depth. Unsalted butter lets you keep control of the seasoning, while fresh garlic has a cleaner flavor than jarred minced garlic in this short cook.
• All-purpose flour and low-sodium chicken broth — The flour thickens the soup, and low-sodium broth leaves room for the Old Bay and kosher salt to season it without making the finished pot taste overly salty. If you need a gluten-free version, see the cornstarch adaptation below.
• Yukon Gold potatoes — Their creamy texture softens the broth while the cubes hold together through simmering. Scrub them well; peeling isn’t needed here.
• Frozen corn — Frozen kernels are convenient and bring a reliable sweetness. Add them straight from the freezer rather than waiting for them to thaw. Fresh corn kernels can replace them in an equal volume, with a slightly firmer, fresher bite.
• Old Bay seasoning — This supplies the recognizable savory, gently spiced character that pairs naturally with shrimp. Use the seasoning you enjoy; an older tin may taste less vivid, so taste the broth before serving rather than adding extra automatically.
• Heavy cream — Its richness gives the soup a smooth, full texture. Heavy cream is a better choice than a lighter cream here because it handles gentle heating well and won’t thin the broth as much.
• Raw medium shrimp — Choose shrimp that are peeled, deveined, and thawed, with the tails removed so they’re easy to eat in a spoonful. Fresh or frozen shrimp both work; if frozen, thaw them before cooking.

The Four Stages That Keep the Shrimp Tender and the Broth Smooth

Soften the Onion and Celery in Butter

Melt the butter in a 6-quart pot over medium heat, then add the diced onion and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables have softened. They should look glossy and relaxed, not browned at the edges. If the butter begins to brown before the vegetables soften, lower the heat.

Cook the Garlic and Build the Thickener

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir for 1 minute so it coats the vegetables evenly. Gradually whisk in the chicken broth, working out any flour clumps as the liquid enters the pot. Keep whisking until the base looks smooth before moving on.

Simmer Until the Potatoes Are Fork-Tender

Stir in the potatoes, corn, Old Bay, salt, and black pepper. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 12–15 minutes. Check a potato with a fork: it should slide in easily without the cube collapsing. If the centers are still firm, keep the soup at a gentle simmer until they’re tender.

Add the Cream, Then Finish with Shrimp

Stir in the heavy cream and bring the pot back to a gentle simmer over medium-low heat. Add the raw shrimp and cook gently for 3–5 minutes, stirring occasionally. The shrimp are ready when they’re opaque and have reached at least 145°F. A hard boil can make them tough, so keep the heat low and watch closely near the end.

Three Practical Ways to Adapt This Shrimp and Corn Soup

Questions That Come Up When Making Shrimp and Corn Soup

Shrimp and Corn Soup

Shrimp and corn soup simmers Yukon Gold potatoes and sweet corn in a seasoned broth finished with heavy cream. Tender shrimp and a creamy, hearty texture make this a comforting one-pot meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 570

Ingredients Method Notes

Ingredients

  

• 4 tbsp unsalted butter
• 1 yellow onion medium, diced
• 2 celery ribs, diced
• 2 cloves garlic minced
• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes scrubbed and cut into 1/2-inch cubes
• 2 cups frozen corn
• 1 tsp Old Bay seasoning
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1.5 cups heavy cream
• 1 lb shrimp raw medium, thawed, peeled, deveined, and tails removed

Method

 

1. Melt the butter in a 6-quart pot over medium heat.
2. Add the onion and celery and cook for 5–7 minutes, stirring occasionally, until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Sprinkle in the flour and stir for 1 minute.
5. Gradually whisk in the chicken broth until smooth.
6. Stir in the potatoes, corn, Old Bay, salt, and black pepper.
7. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
8. Cook uncovered for 12–15 minutes, until the potatoes are fork-tender.
9. Stir in the heavy cream.
10. Bring the soup back to a gentle simmer over medium-low heat.
11. Add the shrimp and cook gently for 3–5 minutes, stirring occasionally, until opaque and at least 145°F.

Notes

For tender shrimp, remove the soup from the heat as soon as they are opaque and at least 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and shrimp may change texture. For a gluten-free option, use a gluten-free 1:1 flour blend.