Creamy and flavorful, this easy shrimp soup recipe is full of smoky bacon, sweet corn, tender potatoes, and fresh herbs. Use fresh corn during the summer growing season, or frozen corn when you need a cozy bowl of goodness on a chilly winter’s day.
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Looking for even more easy shrimp recipes? Don’t miss this crispy fried shrimp, this honey garlic shrimp, southern shrimp and grits, shrimp and vegetable stir fry, shrimp dip, shrimp cocktail, this shrimp roll recipe, this easy Charleston pickled shrimp (perfect for holiday parties!), and this dump-and-bake shrimp Alfredo, too!
This soup was absolutely delicious! My family loved it and it will definitely be added into our dinner rotation…
– Karen
Creamy Shrimp Soup
There’s nothing fancy about this shrimp and corn soup. In fact, I’ve essentially taken my favorite corn chowder recipe, added plenty of tender, Old Bay-seasoned shrimp, and transformed the pot into a simple and flavorful shrimp soup!
It’s an easy way to incorporate more seafood and vegetables into your diet — especially at a time of year when it might be harder to get outside to grill shrimp or to host a fish fry. Simmer a pot on the stovetop for an easy lunch or dinner option that’s cozy, hearty, and totally satisfying.
What to Know Before You Get Started
- I prefer medium shrimp (rather than large, extra large, or jumbo shrimp) because they’re the perfect size for scooping with your spoon — no chopping necessary!
- You can use frozen shrimp in soup, but I recommend thawing the shrimp before adding it to the hot pot. Thaw shrimp in the refrigerator overnight, or quick-thaw in a colander under cold running water.
- If you prefer to use cooked shrimp, it will not need more than a minute or so to heat through in the pot. Be careful not to cook it for too long or the shrimp will become tough and rubbery.
- Cream-style corn helps to thicken this easy shrimp soup and also adds a good amount of flavor and sweetness. It’s a quick and easy alternative to the messier, more time-consuming extra step of squeezing the starchy milk from fresh corn cobs or pureeing fresh corn kernels to achieve that same thick, creamy, sweet texture.
- Use whole milk, half-and-half, or cream for a rich, smooth texture. I do not recommend substituting with lower-fat alternatives, which will not provide the same velvety mouthfeel.
How to Make the Best Shrimp Soup Recipe
This Southern creamy shrimp soup is thickened with a roux and cream (or milk) for a rich, smooth texture. Use fresh or frozen corn — whatever you have available — and stir together a pot for dinner tonight!
- Fry the bacon in a cast iron Dutch oven or other large soup pot.
- Add garlic and onion.
- Stir in the flour and broth.
- Add veggies, season, and simmer until the potatoes are tender.
- Stir in corn and milk; cook for about 5 more minutes.
- Season shrimp with Old Bay, add to the pot, and cook for 4 more minutes (or until the shrimp are pink). Cook the shrimp just until pink and opaque, then remove the soup from the heat. Overcooked shrimp become tough and rubbery — not ideal!
- Stir in parsley and season with salt and pepper, to taste. If you’re using unsalted or low-sodium broth, you will likely need more salt than if you’re starting with salted broth. Add more or less Old Bay to suit your taste, too. Start with a small amount on the shrimp, and then add more to the broth if necessary.
- Ladle the soup into bowls and garnish with desired toppings.
What to Serve with Cream of Shrimp Soup
Shrimp soup recipes have a rich, creamy, and mild taste, so they pair beautifully with a crisp green salad dressed in red wine vinegar salad dressing, house salad with candied pecans, or a classic Caesar salad. A bowl of this creamy shrimp soup also goes well with saltines or oyster crackers, Aunt Bee’s 3-ingredient biscuit recipe, a loaf of crusty no-knead bread, corn sticks, honey cornbread, or skillet cornbread for dipping.
Preparation and Storage Tips
- How to Store: Properly stored in an airtight container, the shrimp soup will last in the refrigerator for 1-2 days.
- How to Freeze: I do not recommend freezing this dairy-based soup, as the milk or cream may “break” or separate when thawed. If you’d like to prepare this soup in advance to store in the freezer, just follow the recipe, but omit the dairy and shrimp. Cool in freezer-safe containers, leaving an inch of headspace. When ready to thaw, place the soup in a pot over low heat. When liquefied and simmering, stir in the milk or cream. Then add the seasoned shrimp and cook through.
- How to Reheat: Place the soup in a pot and warm over a low flame, just until heated through. Be careful not to let the soup boil.
this is the best! i used a little white wine with the chicken stock….i think its the cream corn that makes it extra special…
– Teresa
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Creamy Shrimp Soup with Corn and Bacon
Ingredients
- 2 slices (about 1 ounce) thick-cut bacon, chopped
- ½ of a large onion, finely diced
- 1 large clove garlic, minced (about 1 teaspoon total)
- 1 ½ tablespoons all-purpose flour
- 3 cups chicken broth (or more to thin, if desired)
- 1 celery rib, diced
- 1 medium russet potato, peeled and diced into ½-inch pieces
- 1 bay leaf
- ½ teaspoon minced fresh thyme (or ⅛ teaspoon dried thyme)
- 1 (8.25 ounce) can cream-style corn
- 1 ½ cups fresh or frozen corn kernels
- 1 cup whole milk, cream, or half-and-half (or more to thin, if desired)
- 1 lb. medium shrimp, peeled and deveined
- Old Bay seasoning, to taste
- 1 tablespoon minced fresh parsley
- Kosher salt and ground black pepper, to taste
- Optional garnish: additional cooked, chopped bacon; thyme or parsley; sliced green onion
Instructions
- Fry chopped bacon in a Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
- Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
- Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about 5 minutes). Discard bay leaf.
- Season shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes.
- Stir in parsley; season with salt and pepper, to taste. Ladle into bowls and garnish with additional bacon, herbs, or sliced green onion.
Notes
Nutrition
Recipe Variations
- Add cooked, shredded chicken to the soup instead of shrimp.
- Try a shrimp and crab soup by swapping out the shrimp for an equal amount of crab. You might also like a combination of shrimp and crab for a creamy seafood chowder.
- Add extra herbs, such as basil, oregano, chives, or rosemary. You can also make it spicy with some crushed red pepper flakes or a dash of cayenne.
- Include a can of drained diced tomatoes for even more veggies. Other good options include bell peppers or carrots (at the same time that you add the celery).
- If using regular bacon instead of thick-cut bacon, increase the total number of strips to equal about 1 ounce.
- For a Cajun shrimp soup, add plenty of zesty Cajun seasoning to the broth.
- Double all of the ingredients to prepare a larger pot of soup.
More Shrimp Soup Recipes to Try
Cioppino {Fisherman’s Stew}
55 minutes mins
Crab Bisque Recipe
40 minutes mins
Crockpot Gumbo with Chicken, Sausage, & Shrimp
4 hours hrs 30 minutes mins
Originally published in September 2021, this recipe was updated in December 2024.
This soup was absolutely delicious! My family loved it and it will definitely be added into our dinner rotation. I actually read the complete directions (for once. lol) and did not add the shrimp until right before serving. I had to make some adjustments because I was winging it last minute and did not have the celery or bacon (but I did use saved bacon grease) and it was still delicious – I’m sure it would have been even better had I planned ahead and had both but we still loved it!
That’s wonderful, Karen! I’m glad that you were able to make it work with the ingredients you had on hand, and I appreciate you taking the time to come back here and leave a note. 🙂
This was so good. I didn’t have any raw bacon so I added olive oil to pan and added some real bacon bits. This worked out fine for me. We will definitely keep this soup in our winter rotation!
Thank you, Belle!
This soup was great, pretty easy to make and perfect for a chilly day leading into summer.
Thank you, Krystin!
this is the best! i used a little white wine with the chicken stock….i think its the cream corn that makes it extra special….
Thank you, Teresa! We’re glad you enjoy it.
I made this soup today because we had leftover shrimp. I added a few extra vegetables since our two granddaughters are visiting us tomorrow and they love my homemade soup. I never made a milk or cream based soup before. I put in some chopped carrots and fresh peas. I did double the recipe and followed it exactly except for the carrots and peas. For some reason it did not thicken although I did add the flour. I added the shrimp at the end so they don’t get tough. It came together quickly and tastes great. I must have done something wrong since it was a thinner soup but maybe it will thicken overnight in the fridge. Thank you for a delicious recipe!
We’re glad you still enjoyed it, Laura! It will likely thicken in the fridge. However, you can always add a bit more flour to thicken it further. If adding it after cooking, we recommend heating the soup over medium heat, and creating a flour slurry by combining 2 parts water to 1 part flour (so 2 tablespoons of water for every 1 tablespoon of flour) in a small bowl. Once smooth, slowly stir it into the warm soup. Hope this helps!
The best soup I’ve ever made!
Awesome. That makes me happy to hear, Lorene. Thank you!
Just made this wonderful soup a true winner, will make again!
Yay! I’m so glad that you enjoyed it, Kathi. Thank you for your note!
We just won first place for best soup with this recipe, at a soup party/competition! We added crab along with the shrimp! So delicious!
That’s amazing! Thank you so much for letting me know, Colleen!