CREAMY SHRIMP SOUP

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Of course! A creamy shrimp soup is the ultimate comfort food—luxurious, flavorful, and surprisingly easy to make. This recipe is rich and satisfying, with a beautiful balance of sweet shrimp and a velvety, aromatic broth.

Here’s a recipe for a Creamy Shrimp & Corn Chowder that is sure to become a favorite.

Creamy Shrimp & Corn Chowder

This soup is a complete meal in a bowl, featuring tender shrimp, sweet corn, and a creamy, herb-infused broth with a hint of smokiness.

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

· 1 lb medium raw shrimp, peeled and deveined
· 4 slices bacon, chopped (optional, but recommended for flavor)
· 3 tbsp butter
· 1 medium yellow onion, diced
· 2 celery stalks, diced
· 2 cloves garlic, minced
· 1/3 cup all-purpose flour
· 4 cups (32 oz) seafood stock or chicken broth
· 2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
· 1 bay leaf
· 1 tsp smoked paprika
· ½ tsp dried thyme (or 1 tsp fresh thyme)
· 2 cups corn kernels (frozen, canned & drained, or fresh off the cob)
· 1 cup heavy cream (or half-and-half for a lighter version)
· Salt and freshly ground black pepper to taste
· 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Shrimp

  1. Pat the shrimp dry and season lightly with salt and pepper. Set aside.
  2. If using bacon, cook it in a large soup pot or Dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.

Step 2: Sauté the Aromatics

  1. Add the butter to the bacon drippings (or just melt 3 tbsp of butter if not using bacon).
  2. Add the diced onion and celery. Sauté for 5-7 minutes, until softened and translucent.
  3. Add the minced garlic and cook for another minute until fragrant.

Step 3: Create the Roux

  1. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste. This will thicken your soup.

Step 4: Build the Soup Base

  1. Gradually pour in the seafood stock, whisking constantly to prevent any lumps from forming.
  2. Add the diced potatoes, bay leaf, smoked paprika, and thyme. Bring to a simmer, then reduce the heat to medium-low.
  3. Cover and cook for 10-15 minutes, or until the potatoes are fork-tender.

Step 5: Add the Final Ingredients

  1. Stir in the corn and heavy cream. Return to a gentle simmer (do not boil after adding cream).
  2. Add the raw shrimp to the pot. They will cook quickly in about 3-4 minutes, just until they turn pink and opaque.

Step 6: Final Touches and Serve

  1. Remove the pot from the heat. Take out the bay leaf and discard it.
  2. Taste the soup and adjust seasoning with more salt and pepper as needed.
  3. Ladle into bowls and garnish with the reserved crispy bacon and fresh parsley.

Chef’s Tips for Success

· Don’t Overcook the Shrimp: Add them at the very end. If they cook for too long, they become tough and rubbery.
· Seafood Stock is Key: Using a good-quality seafood stock will dramatically enhance the flavor. If you only have chicken broth, it will still be delicious.
· For a Lighter Soup: You can substitute the heavy cream with half-and-half, whole milk, or even full-fat coconut milk for a different twist.
· Add a Splash of Brightness: A squeeze of fresh lemon juice at the end just before serving can really elevate the flavors and cut through the richness.
· Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce with the other spices for a little heat.
· Using Pre-Cooked Shrimp: If using pre-cooked shrimp, add them in the last 2 minutes just to heat through.

Enjoy this incredibly comforting and creamy bowl of shrimp soup

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