My shrimp and corn soup is a deliciously zesty soup recipe that's brothy and light, yet wonderfully satisfying. Brimming with lots of fresh-cut corn kernels, plump seared shrimp, finely diced red bell peppers and potatoes, plus a sprinkle of spices, this comforting soup is extra delectable when topped with fresh, sliced avocado!
The Perfect Zesty Soup To Get Cozy With
Friends, a big part of what I utterly adore about these bright, warmer months is the abundance of fresh, flavorful, and colorful produce that beautifully inspires my meal preparations.
Delicious vegetables and fresh herbs make for fantastic and easy soups, which are an ideal meal in the sunnier months because they're so quick to prepare and stretch for a few days, not to mention they make for light and healthy dinners that wonderfully satisfy a hungry belly.
One of our favorite soups to prepare is my shrimp and corn soup recipe, brimming with lightly spiced and seared shrimp, lots of fresh corn kernels cut from the cob, plus minced red bell peppers for sweet smokiness and finely diced potatoes for texture.
And because this fantastic (and easy!) soup has lots of bold, zesty flavor, we love to top our bowls with sliced, ripe avocado for a taste of something cool and fresh, the perfect colorful garnish to tie things together.
Terrific as a simple and nourishing supper enjoyed out on the patio, or as a cozy companion to curl up with on the couch after a long day, this shrimp and corn soup is definitely a recipe that’ll warm your belly and make you feel extra comfy and cozy!
How To Make Shrimp and Corn Soup With Bold Flavor
One-pot meals filled with lots of zesty flavors and subtly sweet-savory notes are among my favorite, as they can often be prepared in under an hour using a relatively small list of delicious ingredients.
This easy soup recipe incorporates colorful produce—corn and red bell peppers—which has a natural sweet-savoriness, and then I like to add in some finely diced russet potatoes for a bit of added texture and heartiness.
I love a bit of a “kick”, so I generously sprinkle in some warming spices like paprika and pepper flakes.
And to finish things off, I add a generous flourish of fresh herbs such as parsley and cilantro for a bit of vibrant flavor, to tie things together.
Here's a sneak peek at my shrimp and corn soup recipe: (or just jump to the full recipe...)
- I get started by seasoning my shrimp and searing it off in my soup pot, then remove it from that pot. I add in my aromatic ingredients and my spices, and saute those for a few moments, followed by my diced potato and my fresh corn kernels.
- Next, I add in a touch of tomato paste and my chicken stock, then cover the soup and allow it to simmer for roughly 22 minutes, or until my potatoes are tender.
- To finish the shrimp and corn soup, I add back into the pot my seared shrimp and some fresh herbs, then serve individual bowls topped with fresh, sliced avocado, and perhaps even some corn chips, if desired.
Shrimp and Corn Soup
by Ingrid Beer
This zesty shrimp and corn soup is brimming with plump, seared shrimp, fresh corn kernels, diced red peppers, potatoes, and spices!
Yield: Serves 4
Nutrition Info: 423 calories per serving
Prep Time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
- 1 pound peeled and deveined shrimp
- Black pepper
- Red pepper flakes
- 2 teaspoons paprika, divided use
- Olive or avocado oil
- 1 tablespoon butter
- 1 large onion, diced
- 1 red bell pepper, cored, seeded, and diced small
- 2 ribs celery, diced small
- 1 russet potato, peeled and diced small
- 4 cloves garlic, pressed through garlic press
- Kernels of 4 ears of fresh corn (about 3 cups of kernels)
- 3 heaping tablespoons of tomato paste
- 4 cups chicken stock
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon chopped flat-leaf parsley
- Avocado slices, for garnish
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- In a bowl, combine the shrimp with a couple of pinches of salt and black pepper, a pinch of red pepper flakes, and the paprika, plus a small drizzle of oil, and toss to coat; marinate for a few minutes.
- Place a medium soup pot over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the shrimp in a single layer (work in batches, if necessary) and allow it to sear on the first side for about 1-2 minutes; then flip over and sear for another minute, or until the shrimp is golden brown; repeat with remaining shrimp, and hold the shrimp in a bowl.
- To the same pot add in the butter plus another tablespoon or two of the oil, and once melted together, add in the diced onion, red bell pepper, and celery, and stir to combine; add in a pinch or two of salt and pepper, and saute for a few minutes until slightly softened.
- Next, add in the diced potato and the garlic and stir, and once the garlic is aromatic, add in the tomato paste and stir to combine, cooking it for a moment.
- Add in the corn kernels, then add the warm chicken stock, stir, and allow the soup to very gently simmer, covered, for about 22-25 minutes, or until the potato is tender.
- Off the heat, add back into the pot the seared shrimp, along with the parsley and the cilantro, and check to see if any additional salt/pepper is needed (or even red pepper flakes, if you like it spicy); serve with a few avocado slices, if desired.
Tips & Tidbits for my Shrimp and Corn Soup recipe:
- Fresh Corn is best, but frozen works fine as well: If you happen to have fresh, sweet corn on the cob in abundance at your market, then cutting the kernels straight from the cobs will yield the best flavor and texture. However, if you don't have fresh corn on the cob, then feel free to substitute frozen, sweet corn kernels. No need to thaw, just add directly into the pot as you would the fresh kernels.
- Sear the shrimp first, for flavor: The reason I season and sear off my shrimp first, and then remove it from the pot, is to create a bit of char and added flavor for the shrimp. After I sear it, I remove it from the soup pot and add it back in at the end of cooking, as to not overcook the shrimp, keeping it nice and plump.
- Red bell pepper for sweetness: Fresh, red bell pepper is a terrific addition to this soup, as it adds a nice touch of sweetness and bold flavor. If you can't find red bell peppers, feel free to substitute yellow or orange bell peppers, as they are sweet as well. You can even use a combo of red and green bell pepper, if you'd like, using half of each pepper.
- Tasty toppings for shrimp and corn soup: We really love to slice or dice up some fresh, ripe avocado as a topper for this yummy soup, and crumbled corn chips are tasty as well!
Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!