Creole Corn and Shrimp Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/7/21
Shrimp and Corn Soup
Michael Grimm/Photodisc/Getty Images
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 6 servings
Nutrition Facts (per serving)
690 Calories
25g Fat
79g Carbs
48g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 690
% Daily Value*
Total Fat 25g 32%
Saturated Fat 3g 14%
Cholesterol 319mg 106%
Sodium 2251mg 98%
Total Carbohydrate 79g 29%
Dietary Fiber 8g 27%
Total Sugars 18g
Protein 48g
Vitamin C 48mg 241%
Calcium 212mg 16%
Iron 4mg 24%
Potassium 1315mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corn and shrimp soup is a flavorful combination of fresh shrimp, tomatoes, and corn. A tomato-based soup is a fabulous dairy-free alternative to heavier seafood soups. Canned corn, cream-style corn, and tomatoes make the soup an easy preparation. You can put it all together quickly for a meal that will simmer for an hour before being ready to serve.

The soup starts with a simple roux and uses fresh shrimp. If you use frozen shrimp, thaw them in the refrigerator just before adding them to the soup.

Ingredients

  • 1/2 cup vegetable oil

  • 6 tablespoons all-purpose flour

  • 2 medium onions, chopped

  • 2 cloves garlic, minced

  • 1 (28-ounce) can stewed tomatoes, undrained and mashed

  • 1/2 (10-ounce) can tomatoes with green chile peppers

  • 2 (15-ounce) cans cream style corn

  • 2 (15-ounce) cans whole kernel corn

  • 1 quart low-sodium chicken broth, or unsalted

  • 2 pounds shrimp, preferably fresh

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color. Don't let it get too dark.

  3. Add the chopped onions and garlic and cook until the onions are softened.

  4. Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.

  5. Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.

  6. Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.

  7. Season the soup with kosher salt and freshly ground black pepper to taste.

  8. Serve the soup hot and enjoy!

This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread.

Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.

Tip

Ro-Tel is a brand of tomatoes with green chile peppers, and it can be spicy or mild. Feel free to omit the Ro-Tel tomatoes if you don't have them readily available. Add a tablespoon or two minced hot or mild green chile peppers if heat is desired.

Recipe Variations

  • Use about 4 cups of fresh or frozen corn kernels and omit the canned corn and cream-style corn.
  • Add 1 large russet potato, cut into small cubes. 
  • Add 1/2 cup of diced red bell pepper along with the onion.
  • Add 1/2 cup of thinly sliced celery along with the onion.
  • Stir 1 or 2 tablespoons of chopped fresh parsley or cilantro into the soup along with the shrimp.