Creamy Shrimp and Corn Soup

The marriage of sautéed shrimp and sweet corn in this Creamy Shrimp and Corn Soup recipe is a delicious concoction with minimal effort. Rich and creamy, it is best served with homemade garlic toast and can be used as a meal.

Irresistibly creamy and the flavors allow the main players, the shrimp and the corn, to take center stage.

(An update to the Creamy Shrimp & Sweet Corn Soup posted in 2015)

Creamy Shrimp and Corn Soup

A little background about the Creamy Shrimp & Corn Soup; In the small town where I grew up, there was this quaint café that was only open for lunch and had the best Cream of Shrimp soup. They served the soup in demi cups with your choice of one of their croissant sandwiches. Birthdays, baby announcements, and other special occasions this quaint little café was the place you wanted to celebrate with its low frills environment yet seriously scrumptious food.

With the temperatures beginning to fall, I am reminded that there is nothing quite as comforting as a hearty bowl of soup and I begin to long for that little café with my most favorite soup. Because I’m unable to visit as much as I would like, I set out to recreate a similar soup to enjoy whenever the weather beacons a warm and comforting meal.

Creamy Shrimp & Corn Soup

However, if you’re like me, and you find yourself really missing home, you could purchase yourself some demitasse cups and serve it with a sandwich! 

What else can be served with the Creamy Shrimp and Corn Soup?

I’m so glad you asked!

Creamy Shrimp and Corn Soup

Creamy Shrimp and Corn Soup

Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

The marriage of sweet corn and sautéed shrimp come together in this Creamy Shrimp & Corn Soup recipe that is a delicious concoction with minimal effort.


  • ½ cup chopped onion
  • 2 tbsp chopped celery
  • ½ cup (1 stick) butter + 2 tbsp more
  • ¼ cup flour
  • 1 cup chicken broth
  • 1 ½ cup heavy whipping cream
  • 1 (15 ounce) can cream-style corn
  • 1 cup frozen corn
  • 1 pound shrimp, peeled and deveined
  • 2 tsp Creole seasoning, divided
  • ¼ cup chopped green onions
  • ¼ cup sherry
  • 1 ½ tsp salt


1. Saute the onion and celery in the butter in a medium saucepan for 3 minutes or until the onions are translucent. Add the flour and mix well. Cook for 3 to 5 minutes, stirring constantly.

2. Add the broth gradually, again stirring constantly to prevent burning. Stir in the whipping cream and corn.

3. Cook over medium-low heat for 10 minutes continuing to stir frequently. Meanwhile, in a separate pan, combine the shrimp with 2 tablespoons of butter and 1 teaspoon Creole seasoning sautéing the shrimp until they turn pink- about 3-5 minutes.

4. Fold in the shrimp and green onion tops to the saucepan containing the corn mixture. Stir in the sherry, salt and remaining Creole seasoning. Add additional pepper if desired.

5. Simmer just until heated through and ladle into soup bowls. Serve hot.


* Uneaten soup can be stored in an air-tight container for up to 3 days when refrigerated within 2 hours of being prepared.

* Fresh shrimp is preferred, but frozen shrimp can be used as it's more readily available outside of the south. Medium-sized shrimp works best in my opinion. Thaw the shrimp prior to sauteeing.


And if you need any more reasoning that homemade is best…over the weekend, I ordered “Shrimp & Corn Soup” from a menu and let me just tell you, that unless the shrimp were pureed (and in which case is a travesty in and of itself) there was not ONE shrimp in my bowl. I nearly sent it back I was so disappointed. Not only was there no shrimp, the corn was overridden with tomatoes and other ingredients that it didn’t taste anything like I was anticipating. It was the Creole version of the soup and not my favorite. 

It was in my dismay that I ran to the grocery store to make my own darn Shrimp & Corn Soup, thus realizing, that the broth I loved is no longer available. I didn’t let that stop me. Oh no, no, no. I needed SOUP.

If seafood isn’t your thing, my Homemade Tomato Basil Soup is another one I crave during the Fall season. 

 And of course,  the Fall season is also the time to break out the slow cookers and simmer those soups. Here are two favorites: Slow Cooker Bacon Cheeseburger Soup or this Slow Cooker Chicken Noodle Soup.

Cheers to soup season! 


  1. I hope this tastes just like the Cream of Shrimp soup at The Cottage! Do they sell the infused chicken broth at any grocery store?

    1. It is seriously close!!! So fun that you knew I was talking about The Cottage- I miss it so much. I found the chicken broths at Albertson’s!

      1. When did the cottage close!!!!!!! When I go home I go to the cottage. I love the shrimp soup with corn bread.

        1. Wait, did it close?! The last time I was in town I wasn’t able to swing by. I’ve tried to recreate the cornbread and I can’t ever get it. Theirs is so good!!!!!

  2. Oh my goodness, this sounds just delicious! Can you tell me where you purchased your charger plates? I like how natural your table is.

  3. That is the perfect soup for a chilly winter day. I’m making some tomorrow. Thanks for sharing the recipe!

  4. There must be a misprint in the ingredients list…I don’t see where it calls for celery…but in the preparations instructions it does…?…How much celery is my question ?

    1. Hi Brenda! Thank you so much for catching that. I added the celery as an afterthought and forgot to update the recipe. It’s corrected now. It’s only 2 tablespoons, chopped up finely.

  5. Hi Aimee. I just made it and it is AWESOME! .. I am from New Orleans and I added zatarains seafood broil. It is so good. My family enjoyed it. I also used coconut flour. Thats all i had. Yum yum. Thanks for sharing. Have a blessed New Year!

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