Main Page
Soups
Corn soup cream puree with shrimp

Cream of corn soup with shrimp

Bright, sunny, simple, appetizing, hearty — and family-friendly! Cream of corn soup with shrimp is a great choice for the whole family. The cream and seared shrimp give the finished dish wonderful layers of flavor. The soup comes together easily, simply, and with good cheer!

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Chicken broth

1.2

Canned corn (drained weight, without liquid)

560

Cream (33% / heavy)

200

Shrimp (peeled)

100

Butter

Onion

Garlic

Olive oil

Parsley

Green onion (a few sprigs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 36 % 5 g

Carbohydrates 36 % 5 g

87 kcal

GI: 20 / 80 / 0

Cooking method

Step 1:

How do you make cream of corn soup with shrimp? Very simply! First, gather the ingredients from the list. We use canned corn, but you can swap in fresh or frozen. The weight given for the canned corn is the drained weight, without the liquid — about 2 cans. That said, fresh or frozen may take longer to cook. The chicken broth can be replaced with vegetable broth or plain water. The olive oil can be swapped for another vegetable oil.
Step 2:

Thaw the shrimp ahead of time and remove the heads and shells. I left the tails on for a nice presentation. You can remove those too.
Step 3:

Cut the onion into cubes. The size doesn't matter, since the soup will be blended at the end anyway.
Step 4:

Finely chop the garlic.
Step 5:

Melt some of the butter in a heavy-bottomed pot over medium heat. Add the onion and sauté, stirring, until translucent, about a couple of minutes. Add the garlic and cook everything together for another 2–3 minutes. Take the pot off the heat.
Step 6:

Heat the olive oil and the rest of the butter in a skillet. Add the prepared shrimp and sear until golden on both sides. Transfer the cooked shrimp to a plate. Instead of shrimp, you can use scallops or other seafood.
Step 7:

Pour the butter left in the skillet into the pot with the onion.
Step 8:

Add the canned corn to the pot. Pour in the chicken or vegetable broth (or water) and the heavy cream. Season the soup with salt to taste and stir.
Step 9:

Bring the soup to a boil and simmer, covered, over low heat for 20 minutes.
Step 10:

Blend the finished soup with an immersion blender until smooth. How smooth is up to you. A pureed soup can have small pieces of corn left in; a cream soup is perfectly smooth and even. If the soup comes out very thick, you can thin it with boiling water or hot broth to the consistency you want. Or, conversely, reduce it down if you'd like it thicker.
Step 11:

Ladle the soup into bowls, top each with a few seared shrimp, and garnish with the fresh herbs. Enjoy!

Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own preference (whether you like your soup thick or thinner), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients a soup should have, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the recipe's ingredients down to 1–2 servings, and figure the water as follows: from one cup per serving for a very thick soup up to 1 1/2–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small batch, you can adjust both the amount of liquid and the proportions to your taste. Later, like most experienced cooks, you'll be able to add the water and ingredients by eye.
How do you buy good canned corn? Be sure to check the expiration date on the can. If it's in a glass jar, take a careful look at the kernels — they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.