Corn Cream Soup with Shrimp
Bright, sunny, simple, and hearty - perfect for the whole family! Corn cream soup with shrimp is a wonderful meal for any occasion. Cream and sautéed seafood add a rich flavor depth. The soup is easy and joyful to prepare!
Updated : 10 November, 2025
Easy
About 20 min.
Ingredients
1.2 liter
Chicken broth
560 grams
Canned corn
200 milliliters
Cream
100 grams
Shrimp
50 grams
Butter
1
Onion
3
Garlic
1 tablespoon
Olive oil
Decorating
10 grams
Parsley
3 grams
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
We’re using canned corn, but you can replace it with fresh or frozen corn. The listed weight refers to the drained amount - about 2 cans. If you use fresh or frozen corn, cooking time may increase. Chicken broth can be replaced with vegetable broth or water. Olive oil can be substituted with any other vegetable oil.
Step 2
Defrost the shrimp in advance, remove heads and shells. I kept the tails for a prettier presentation, but you can remove them if preferred.
Step 3
Dice the onion. The size doesn’t matter since the soup will later be blended.
Step 4
Finely chop the garlic.
Step 5
In a pot with a thick bottom, melt part of the butter over medium heat. Add the onion and sauté for 2 minutes until translucent. Add the garlic and cook together for another 2-3 minutes. Remove from heat.
Step 6
In a skillet, heat the olive oil and the remaining butter. Add the prepared shrimp and fry on both sides until golden brown. Transfer the shrimp to a plate. You can substitute shrimp with scallops or other seafood.
Step 7
Pour the remaining oil and juices from the skillet into the pot with the onions.
Step 8
Add the canned corn, then pour in the chicken or vegetable broth (or water) and heavy cream. Season with salt to taste and stir.
Step 9
Bring to a boil, then simmer on low heat, covered, for 20 minutes.
Step 10
Blend the cooked soup with an immersion blender until smooth. Adjust the texture to your liking - you can leave small corn pieces for a chunky puree, or blend until silky for a cream soup. If the soup is too thick, thin it with hot broth or boiling water; if too thin, cook a bit longer to thicken.
Step 11
Pour the soup into bowls, top each serving with several fried shrimp, and garnish with herbs. Enjoy your meal!