Delicious Shrimp and Corn Soup Recipe for a Cozy Night In

As a professional chef, I have come across many soup recipes in my career, but none quite as delicious and comforting as shrimp and corn soup. This classic soup is a staple in many households and restaurants, and for good reason. The combination of sweet corn and succulent shrimp creates a savory and satisfying flavor that warms you up from the inside out.

The recipe’s secret lies in the broth. To make the perfect shrimp and corn soup, you need a flavorful broth that complements the sweetness of the corn and the brininess of the shrimp. This is achieved by simmering the shrimp shells and corn cobs in the broth, infusing it with their flavors. The result is a rich and complex broth that elevates the soup to a whole new level.

Essential ingredients for this soup include fresh shrimp, sweet corn, onions, garlic, and chicken broth. Pro chef tips to take this soup to the next level include using fresh ingredients, being careful not to overcook the shrimp, and adding a touch of cream at the end for a velvety texture. If you’re looking for more soup recipes to add to your repertoire, look no further than our collection of delicious and comforting soups.

Key Takeaways

• Shrimp and corn soup is a classic and comforting dish that is perfect for any occasion.
• The secret to a delicious shrimp and corn soup lies in the flavorful broth.
• Essential ingredients for this soup include fresh shrimp, sweet corn, onions, garlic, and chicken broth.

The Recipe’s Secret

When it comes to making the perfect shrimp and corn soup, there’s one secret ingredient that really takes it to the next level: bacon. Yes, you read that right – bacon.

To start, I fry up some bacon in a bit of oil until it’s nice and crispy. Then, I remove the bacon and set it aside, leaving the bacon fat in the pan. This is where the magic happens.

Next, I add butter to the pan and whisk in some flour to make a roux. This thickens the soup and gives it a creamy texture. Then, I add in some diced onion and garlic, along with a generous amount of Old Bay seasoning.

Once the onions are translucent, I pour in some chicken or vegetable broth and bring it to a boil. Then, I add in some frozen corn and let it cook for a few minutes until it’s heated through.

Now, it’s time to add the star of the show – the shrimp. I use fresh or frozen shrimp that have been peeled and deveined. I let them cook in the soup for just a few minutes until they turn pink and opaque.

Finally, I crumble up the bacon I cooked earlier and sprinkle it on top of the soup. This gives it a smoky flavor that really complements the sweetness of the corn and the brininess of the shrimp.

Overall, this recipe is a crowd-pleaser and always gets rave reviews. The addition of bacon may seem unconventional, but trust me – it’s the secret ingredient that takes this soup to the next level.

Essential Ingredients

When it comes to making a delicious shrimp and corn soup, there are a few key ingredients that are essential to achieving the perfect balance of flavors and textures. Here are the ingredients that I always make sure to have on hand:

• Onion, pepper, and garlic: These aromatic vegetables provide a flavorful base for the soup. I like to use a combination of yellow onion, red bell pepper, and garlic for a well-rounded flavor profile.
• Salt and pepper: These basic seasonings are a must-have in any soup recipe. Be sure to taste the soup as you go and adjust the seasonings as needed.
• Frozen shrimp: I prefer to use frozen shrimp that has been deveined and peeled for convenience. Just be sure to thaw the shrimp before adding it to the soup.
• Corn: Both fresh and frozen corn work well in this soup. I like to use a combination of corn on the cob and frozen corn kernels for a variety of textures.
• Chicken broth: This provides a rich, savory base for the soup. You can use store-bought broth or make your own by simmering chicken bones and vegetables in water.
• Half-and-half or heavy cream: This adds a creamy, luxurious texture to the soup. Use half-and-half for a lighter soup or heavy cream for a richer one.
• Fresh herbs: I like to use parsley and thyme in this soup for a fresh, herbaceous flavor.

In addition to these essential ingredients, you can also add other vegetables like celery, carrots, and mushrooms for added flavor and nutrition. A sprinkle of cayenne pepper or Cajun seasoning can add a spicy kick, while a dollop of sour cream or a squeeze of lime or lemon juice can add a tangy contrast to the rich, creamy soup. With these ingredients, you’ll be well on your way to making a delicious shrimp and corn soup that is sure to impress.

Pro Chef Tips

As a professional chef, I have some tips to share with you on how to make the perfect shrimp and corn soup.

• Seafood: Always use fresh seafood for the best flavor. If you’re using frozen shrimp, make sure to thaw it properly before cooking.
• Easy: This soup is easy to make, but to save time, you can use canned corn instead of fresh corn.
• Healthy: To make this soup healthier, use low-sodium chicken broth and add plenty of vegetables like carrots and celery.
• Comforting: This soup is the perfect comfort food for a chilly day. Serve it with some crusty bread for a complete meal.
• Family: This soup is a great family meal that everyone will love. You can adjust the spice level to your liking by adding more or less cayenne pepper.
• Rich: To make the soup richer and creamier, add a splash of heavy cream or half-and-half.
• Quick and Easy: This soup can be made in under 30 minutes, making it a great weeknight meal.
• Freeze: This soup freezes well, so you can make a big batch and freeze the leftovers for later.
• Baked Shrimp: For a different twist, try baking the shrimp instead of sautéing them. This will give them a slightly different texture and flavor.

Remember to taste and adjust the seasoning as you go, and don’t be afraid to experiment with different ingredients to make this soup your own.

More Soup Recipes

As a food enthusiast, I’m always on the lookout for new recipes to try out in my kitchen. While Shrimp and Corn Soup is one of my all-time favorites, I’ve discovered a few other soup recipes that are just as delicious and worth trying out.

One of my go-to shrimp recipes is Shrimp Scampi. This classic Italian dish is made with garlic, butter, and white wine, and it’s perfect for those nights when you’re craving something comforting and flavorful. To turn it into a soup, simply add chicken or vegetable broth, and you’re good to go.

Another recipe that’s always a hit in my household is Shrimp Pasta. This dish is easy to make and can be customized to your liking by adding different vegetables or spices. To turn it into a soup, cook the pasta separately and add it to a pot of chicken or vegetable broth along with the shrimp and any other ingredients you like.

If you’re a fan of garlic, then Garlic Shrimp Pasta Soup is a must-try. This recipe is similar to Shrimp Pasta, but with the addition of lots of garlic and a creamy broth. It’s a comforting and hearty soup that’s perfect for chilly nights.

For a Mexican twist on shrimp soup, try making Mexican Shrimp Soup. This recipe is loaded with vegetables like bell peppers, tomatoes, and onions, and it’s seasoned with cumin and chili powder for a spicy kick. It’s a great way to switch up your soup game and try something new.

Overall, there are so many delicious soup recipes out there that are worth trying out. Whether you’re a fan of shrimp or not, there’s a soup recipe out there for everyone.

Shrimp & Corn Soup

Ingredients

• 4 tablespoons butter
• ½ cup celery chopped
• 4 green onions sliced, white and green parts separated
• 4 cloves garlic minced
• ½ teaspoon salt plus more to taste
• ¼ teaspoon black pepper plus more to taste
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 15-ounce can cream-style corn
• 1 ½ cups corn kernels fresh or frozen
• 1 pound shrimp peeled, deveined, uncooked
• 2 teaspoons Old Bay seasoning plus more to taste

Equipment

• 1 Large pot

Instructions

1. Warm large pot over medium-high heat, then add butter. Once butter is melted, add celery and white parts of green onions. Cook until vegetables are tender, approximately 3 minutes.
2. Add garlic, salt, and black pepper. Stir well then cook 1 additional minute or until garlic is fragrant.
3. Sprinkle all-purpose flour into pot, stirring to coat vegetables. When vegetables are well-coated, remove pot from heat and pour in milk and heavy whipping cream. Return pot to heat, increase temperature to high, and bring mixture to boil while stirring constantly. Once liquid begins to boil, reduce heat and let simmer.
4. Add cream-style corn and corn kernels. Stir to distribute, then simmer approximately 5 minutes or until soup has thickened.
5. Add shrimp and Old Bay seasoning to thickened soup. Stir well and cook until shrimp is cooked-through and no longer translucent, approximately 3 minutes. Taste soup and adjust seasonings as desired.
6. When ready, portion soup into serving bowls, garnish with green parts of green onions, and serve warm with warm bread if desired.

Notes

• Be sure to remove the pot from the hot stovetop when adding the milk and heavy cream, to avoid separation/curdling.
• For a spicier soup, add more Old Bay seasoning to taste. You can also top it off with a dash of hot sauce when you serve it.
• For a thinner soup, stir in a little more milk. For a thicker soup, use a little more flour, or just let it simmer longer.

Nutrition Facts

• Serving: 1serving
• Calories: 628kcal
• Protein: 25g
• Fat: 40g
• Saturated Fat: 24g
• Trans Fat: 1g
• Total Carbs: 48g
• Fiber: 3g
• Sugar: 12g
• Net Carbs: 45g
• Vitamin C: 10mg
• Cholesterol: 267mg
• Sodium: 1538mg
• Potassium: 659mg
• Calcium: 278mg
• Iron: 2mg

This shrimp and corn soup is a creamy and satisfying dish that’s perfect for a chilly day. The combination of tender shrimp, sweet corn, thick cream, and a blend of spices make it more like a bisque than soup. The recipe is easy to make and requires only one large pot.

To make this soup, I started by melting butter in a large pot over medium-high heat. Then, I added chopped celery and white parts of green onions and cooked until the vegetables were tender. Next, I added minced garlic, salt, and black pepper and cooked for an additional minute until the garlic was fragrant.

After that, I sprinkled all-purpose flour into the pot and stirred to coat the vegetables. Once the vegetables were well-coated, I removed the pot from heat and poured in whole milk and heavy whipping cream. Then, I returned the pot to heat, increased the temperature to high, and brought the mixture to boil while stirring constantly. Once the liquid began to boil, I reduced the heat and let it simmer.

I added cream-style corn and corn kernels to the pot and stirred to distribute, then simmered for approximately 5 minutes or until the soup had thickened. Next, I added peeled, deveined, uncooked shrimp and Old Bay seasoning to the thickened soup. I stirred well and cooked until the shrimp was cooked-through and no longer translucent, which took approximately 3 minutes. Finally, I tasted the soup and adjusted the seasonings as desired.

When the soup was ready, I portioned it into serving bowls, garnished with green parts of green onions, and served it warm with warm bread if desired. This recipe serves four people.

To make the soup spicier, you can add more Old Bay seasoning to taste or top it off with a dash of hot sauce when you serve it. If you prefer a thinner soup, you can stir in a little more milk. For a thicker soup, use a little more flour, or just.

References

To ensure that my recipe for shrimp and corn soup was as accurate and delicious as possible, I consulted a variety of sources. Here are a few of the references that I found most helpful:

• The Spruce Eats: This website provided a great base recipe for shrimp and corn soup, which I used as a starting point for my own recipe. I appreciated how detailed the instructions were, and the tips for how to properly cook the shrimp were particularly helpful.
• Bon Appétit: I always turn to Bon Appétit for inspiration when it comes to cooking. While they didn’t have a specific recipe for shrimp and corn soup, I found their tips for making creamy soups to be very useful. I used some of their techniques to ensure that my soup had a velvety texture.
• Serious Eats: This website is a treasure trove of information for anyone interested in cooking. I found their article on how to buy and cook shrimp to be particularly helpful. I followed their advice to purchase wild-caught shrimp from a reputable source, and made sure to properly devein and clean them before cooking.
• The Kitchn: I always appreciate the practical advice and tips that The Kitchn provides. Their article on how to thicken soups without cream was particularly useful, as I wanted to avoid using heavy cream in my recipe. I used their suggestion to blend some of the corn kernels with the broth to create a creamy base for the soup.

Overall, I found these references to be incredibly helpful in creating my recipe for shrimp and corn soup. By combining the best practices and techniques from each source, I was able to create a soup that was both flavorful and satisfying.

Frequently Asked Questions

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