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.
Recipe
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!
Category: Soup
Cuisine: American
Yield: Serves 4
Nutrition Info: 423 calories per serving
Prep Time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Ingredients:
- 1 pound peeled and deveined shrimp
- Salt
- 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, 1 teaspoon of 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 the remaining 1 teaspoon of paprika, 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!
Hungry for more zesty recipes? Check out this Coconut Curry Shrimp, this Shrimp Fajita Stir Fry, this Corn Chowder, this Chicken and Rice Soup, or this Mexican Chicken Soup!
Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!
Jessica
I didn't see tomato paste listed in the ingredients. How much did you use? This looks delicious, and I am adding the ingredients to my shopping list so I can make it soon!
The Cozy Apron
Hi Jessica! My mistake—will correct this! It's 3 tablespoons of tomato paste, going in after the garlic, as per the recipe instructions. Thanks for bringing that to our attention! 😉
Nidia
Just made this! ABSOLUTELY DELICIOUS!!! THANK YOU
The Cozy Apron
Thanks so much Nidia! Thrilled you enjoyed, and much appreciate that you took some time to come back and comment on your experience.
Happy cooking! 😉
Amy|The Cook Report
This looks so inviting, and the shrimp look incredible!
Can't wait to give this a go 🙂
The Cozy Apron
Thanks, Amy! Hope you try!
Sandra L.
Greetings Ingrid!
My grandmother was British and she never drank any cold beverages, ever. Cups of boiling hot tea with warmed milk, though her cup was more like a bowl. So large it had two handles. From what I remember she never or rarely ate cold food. And it could be 110 degrees outside with no fan or air conditioning and she never broke out in a sweat. Hot tea and hot soup all summer.
I will be making your soup as soon as I return from vacation. Corn and shrimp what more can you ask for. I live in New Jersey and corn, tomatoes and peaches are just divine. Only think I'll leave out is the avocado slices which is one of only two vegetables that I don't eat. Okra the other.
Hope you, your husband and your son are all well and not dying of the excessive heat. We are frying hear on the east coast, as the daytime temperature was 104 not counting in the 78% humidity. Is it fall yet?
The Cozy Apron
Hi Sandra, I can imagine your precious grandmother's bowl of tea! 🙂 Love it! Glad you're planning on making this recipe—I think you'll enjoy it, minus the avocado, lol. It's been an oven here in LA, for sure—hot as heck everywhere, apparently! And I'm so with you—can't wait for fall! (And by the way, thanks for asking about us—we're all doing well! 😉 )
Kim
This soup was delicious. The red peppers brought a nice sweetness to the broth as well. Thanks for the recipe. I will definitely be making this again.
The Cozy Apron
Hi Kim, so glad you enjoyed this soup! Thank you for taking some time to comment on your experience!
Bev Scott
Your soup looks like a winner, and I plan to make it this week.
The Cozy Apron
Hi Bev, hope you enjoy the soup!
Amie
Just got done making this recipe. I used frozen roasted corn inplace of the corn in the cob. Be sure you dice your potato up into small pieces, I had some bigger chunks and it took longer to get tender. But the taste is fabulous!
The Cozy Apron
Hi Amie, glad you enjoy the flavor! Thanks for commenting.
Becky
Thanks for this recipe! I've made it a couple of times. My family loves it!
The Cozy Apron
Becky, so glad to read that! And may you and your family continue to enjoy it, and be made cozy by it!
sarahgt12
Trying this recipe for the first time and am curious if it would be acceptable to make a double-batch and freeze? Thanks!
The Cozy Apron
Hi Sarah, I have not personally frozen this soup, and my only concern is the shrimp becoming "mealy" once cooked, then frozen, then defrosted again at serving time. It's a very quick cooking soup; however, if you feel it would really make life a lot easier to prep & freeze, I'd say go for it—I'm sure that, ultimately, it would be fine. Hope you enjoy!
Sonia
I have made this twice since I saw the recipe! DELICIOUS! Thank you for sharing such a great recipe.
The Cozy Apron
Hey Sonia, that's great! I'm so glad to read that! It's truly my pleasure to have shared it, and it makes me smile that you've tried it twice now, and will (hopefully) continue to enjoy it. Happy soup-making to you! 🙂
Lynda C
Hi there! I made this soup for the first time tonight since I’m transitioning into being a pescatarian and WOW! It came out so delicious! The red pepper flakes added a nice kick and depth to the flavor of the broth. I will definitely be making this again. 🙂
The Cozy Apron
Hi Lynda, congrats on your new way of eating! I can imagine a transition like this being a bit of a challenge to get used to (or maybe not!), but having tasty & filling recipes to whip up sure will help. I’m so glad you enjoyed the soup so much, and hope you peruse some of our other pescatarian-friendly recipes! (We’ve got some tasty salmon recipes, as well as shrimp, etc.) ❤️
Lori
Hello! I adore soup. Usually freeze half
Of what I make. I’ve never frozen soup
With seafood. What is the shelf life or
do you not recommend freezing this
soup?
The Cozy Apron
Hi Lori, I'd say that the soup would keep well for 3-4 days (probably more), when fresh. When I prepare it, we usually dip into it for about that long, and it tastes delicious—even gets a little better the next day or two after being prepared. But I wouldn't really recommend freezing this soup, as the shrimp and corn will most likely get a little "mealy", or take on a bit of a strange texture. I, personally, have not tried it, but don't think it would be best for this soup. I do hope you try it though; if you're a soup lover, I definitely think you'll enjoy this recipe!
Sue
Oh my goodness! Yum yum yum! I tweaked a bit, but the bomb! I didn't have paprika so I sprinkled in some cayenne pepper... it like it spicy!! Canned corn cause it's easy... added some chopped campari tomatoes. Ended up adding a cup more chicken broth to time down the heat. And more broth is good anyway, I'd you don't want it really thick! Great weight watchers soup. Next to zero points! Love it!
The Cozy Apron
Sue, that is awesome! So glad you enjoyed it so much and tweaked it according to your needs. Thank you for sharing your experience with me!
Kathe Hudson
After a super busy stress filled month a nasty cold caught up with me. Beginning to feel a bit better today so I began hunting for a shrimp and corn soup recipe to nourish and heal this southern girl's body and spirit, This was just what I was looking for, and the light in me sees the light in you, thank you Ingrid.
The Cozy Apron
Hi Kathe, I really appreciated reading your beautifully poetic comment—it truly warmed my heart to know that this little soup recipe (and even the post) helped to "nourish and heal" your body and spirit. I couldn't ask for anything greater!
Thank you so very much for sharing this with me, and may you continue to heal and feel better, and be comforted!
Here's to "intertwining" light... 😉
Samantha
Hi,
I actually dont normally like shrimp but this looked so good I thought I'd try it for my husband and son. This was a really good dish! I was able to cut my shrimp pieces small enough that it didnt overpower a spoonful and my husband and son loved it!! This will definitely be made again in our home! Thank you so much for offering a meal that we can all enjoy! My husband is thrilled that he can have shrimp again!!
The Cozy Apron
Hi Samantha, that is so great!
I'm thrilled the recipe turned out so well for you, and that not only your hubby and son got to enjoy their shrimp, but that it was do-able for you as well! 😉
Thank you so much for sharing with me, and I hope you find many more recipes here on the site to prepare for your loved ones and enjoy together!
Nancy Thurow
Second time making this. Loved it so much the first time and with an abundant of corn have to use it up.
The Cozy Apron
That's wonderful, Nancy! So happy you're enjoying the recipe.
May it continue to be a source of enjoyment and nourishment whenever you have that abundance of corn!
Tommy
Hi! Thanks for the recipe! However, no where does it specify if you start with raw or cooked shrimp. Help? Anyone know? Thank you!
The Cozy Apron
Hi Tommy, the shrimp should be raw to start with. You are searing it in the soup pot. Happy cooking!
Ben
The paprika says "divided", but the recipe appears to call for all of it to be used as the shrimp seasoning/marinade.
I'm making this tonight and am confident it will be great, I'm just curious why it calls for the paprika to be divided.
Thanks!
The Cozy Apron
Hi Ben, thanks so much for bringing that to my attention. Please use 1 teaspoon of paprika in the seasoning for the shrimp, with the remaining teaspoon added in after the salt/pepper once the veggies are added to the soup pot. (It's been corrected in the recipe now.)
Happy cooking, please enjoy the soup! 🙂