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Shrimp and Corn Soup with Potatoes

This shrimp and corn soup recipe with canned or frozen vegetables is an easy one pot meal that is family friendly. Cooked on the stove, with homemade shrimp stock this is a healthy version of our Instant Pot Potato Corn Chowder but with seafood inside.

Slow Cooker Shrimp and Corn Soup

Shrimp and potato soup can have lots of other vegetables added into it. Corn, carrots, celery and onions of course are a given too. This is how to make this healthy soup that is easy to change up. Shellfish are wonderful as the base. (affiliate links present)

How to Make Shrimp and Corn Soup

If all you have is Frozen Raw Shrimp you will want to thaw them which won’t take long in a bag inside a cold bowl of water. You want them either fresh or defrosted before adding them into your broth. Best yet is tiger prawns in the shell so you can use those to make the most flavorful shrimp broth ever.

Same goes for frozen mussels. I mean you can add them rock hard and they will defrost in the hot liquid but the texture won’t be as ideal. We will show you how to make seafood broth from scratch on the stove in a pan and then add your fish of choice to make this hearty meal.

soup with shrimp
Easy Shrimp Soup

How to Make Shrimp Stock Homemade

I mean you could add all sorts of things from the sea inside this liquid to make them wonderfully delicious.

  • 1 onion cut in half
  • Carrot peeled and cut into chunks
  • Parsley
  • Sprigs thyme
  • 1 stalk celery sliced
  • 2 bay leaves

What does shrimp soup contain?

You can use Frozen Corn on the Cob, steam and then cut the kernels off if that is all you have. I would suggest a fresh cob with the kernels cut off, another option would be a bag of frozen that is already removed which takes the least amount of time to get tender.

  • 1/2 tsp salt and pepper
  • 1 onion diced
  • Carrot peeled and diced
  • 1 stalk celery diced
  • Minced garlic
  • 2 potatoes peeled, cut into large bite size pieces
  • 1/2 c corn cut off cob or frozen kernels
  • 4 tbsp white wine
  • Lemon juice
  • 1 tbsp olive oil
  • Butter
  • Shrimp in shell
  • 1/3 c clams canned, drained, optional add in
  • 1/3 c mussels in shells, optional
  • You may need additional vegetable or chicken stock to submerge ingredients for your Mussel Soup

Slow Cooker Shrimp and Corn Soup

I will say that if you want to make this low and slow over a longer period of time I would instead follow our Crockpot Corn Chowder with Frozen Corn. Shell and add the shrimp in the last hour or so or until they are pink and cooked in the centers. You don’t want them in there too long or they will harden and get rubbery. For the shrimp stock you will need to simmer;

seafood broth
Healthy Seafood Soup

Can you boil shrimp in soup?

Absolutely, that is what we are essentially doing here. You could follow these same steps when making boiled fish filets so you have larger pieces of protein too.

The longest prep is making the homemade broth with the shells and vegetables. That will give you a lot more flavor than just using packaged but of course that is an option. Vegetable broth is what you would use for the fastest option.

  • In a saucepan cooked over medium heat, put the onion cut in half, carrot chunks, celery stalk cut into pieces, bay leaf, parsley, and thyme sprigs.
  • Remove the shells from the shrimp and put the shells in the saucepan as well.
  • Fill with water about half way full and cook for 20 minutes after it starts to boil. (so 30 minutes total or so)
  • In a second larger soup pot or Dutch Oven over medium high heat, add olive oil and butter, fry the chopped carrots, onions, celery for 5 minutes, stirring occasionally.
  • Add garlic and fry for 2 more minutes.
  • Pour in white wine, lemon juice and bring to a boil. Strain the seafood stock in your first pan using a fine mesh strainer, pouring the liquid into the veggie pot.
  • Discard the remaining onions, carrots, celery, herbs and shrimp shells in the strainer.

Add cubes of peeled potatoes, as well as shrimp peeled, mussels, clams if adding those and sweet corn. Add salt and pepper. Add more water or chicken broth if necessary in order for everything to be submerged. Stir and cook for another 5-10 minutes. If making as a Leftover Shrimp Recipe, add meat the last minute just to warm.

Corn and Shrimp Soup

Can you Freeze Shrimp and Corn Soup?

You can serve this comforting soup with some fresh corn sprinkled on top, and diced onions or bell peppers add a bit of texture. If you keep leftovers in the freezer you’ll want to reheat in a pan with a lid over medium heat until warmed.

Can you throw frozen shrimp into soup?

You could but in our shrimp soup recipe we do use the shells to make the delicious broth. If adding frozen shrimp to soup you would want shelled so your broth wouldn’t be as flavorful but yes you can use them and they will cook in the hot liquid with your other ingredients together to get tender.

Is shrimp shell broth good for you?

Yes! Shrimp shells contain nutrients like calcium, magnesium, and a dietary fiber. When simmered in water to make broth, some of these nutrients can be extracted, providing minerals into your dish. However, it’s important to consider any potential allergies or health concerns before consuming it regularly.

Shrimp and Corn Soup

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Slow Cooker Shrimp and Corn Soup
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5 from 1 vote

Shrimp and Corn Soup

Course Appetizer, Entree, Soup
Cuisine American
Keyword corn, potato, shrimp, soup
Prep Time 15 minutes
Cook Time 32 minutes
Servings 4
Calories 125kcal
Author The Typical Mom

Equipment

Ingredients

Shrimp Stock

Shrimp Soup

Instructions

  • In a saucepan, put the onion cut in half, carrot chunks, celery stalk cut into pieces, bay leaf, parsley, and thyme sprigs. Remove the shells from the shrimp and put the shells in the saucepan as well. Fill with water about half way full and cook for 20 minutes after it starts to boil.
  • In a second larger soup pot, add olive oil and butter, fry the chopped carrots, onions, celery for 5 minutes, stirring occasionally.
  • Add garlic and fry for 2 more minutes. Pour in white wine, lemon juice and bring to a boil. Strain the broth in your first pan using a fine mesh strainer, pouring the liquid into the veggie pot. Discard the remaining onions, carrots, celery, herbs and shrimp shells in the strainer.
  • Add cubes of peeled potatoes plus more water/vegetable broth if necessary in order for them to be submerged. Boil until they are fork tender.
  • Then add shelled shrimp, mussels, clams if adding those and corn. Add salt and pepper. Boil until mussels open and shrimp is pink and no longer transluscent, about another 5-10 minutes.
Nutrition Facts
Shrimp and Corn Soup
Amount Per Serving (1 oz)
Calories 125 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 374mg16%
Potassium 317mg9%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 5445IU109%
Vitamin C 13mg16%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 1 vote (1 rating without comment)
Recipe Rating




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