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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
Cook Time 25 minutes
Total Time 40 minutes
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.