Cajun Corn Shrimp Soup – a Cajun classic made with a flavorful combination of tomatoes, shrimp, and corn. A perfect hearty soup for this cold season!
Fresh corn may not be in season this time of the year but it’s not stopping me from making this hearty shrimp and corn soup recipe. Don’t mind me, I do love corn and love playing around with it any time of the year.
Today’s recipe is a lovely hearty corn soup that is perfect for September (corn’s harvest month) and beyond. There’s no reason not to have this when it’s made up of two of the best food in the world.
Corn and shrimps combo? Sign me up right away! 😉
Corn and Shrimp Soup Ingredients
Most Cajun recipes start with a roux, this one doesn’t, making it gluten-free!
It’s super easy to make contrary to how it looks. Nah, you should know by now not to judge any dish by its classy look.😉 Okay, did I say it right?
For this Cajun soup recipe, you’ll only be needing the following below:
- Shrimp (peeled and deveined)
- Creole Cajun Seasoning (see my homemade HERE)
- Canola Oil
- Onion, Garlic, and celery
- Bay Leaf, Fresh Thyme, Parsley
- Red Bell Pepper
- Smoked Paprika, White Pepper
- Tomato Paste
- Corn
- Potato
- Chicken Stock
Since the winter season is in full swing now, you can have this recipe handy to combat stuffy noses and scratchy throat due to the cold weather.
But whether it’s hot or cold outside, a good hearty soup like this is perfect when I need a little cheering.
How Do You Cook Frozen Shrimp in Soup?
You can use frozen shrimp in this soup recipe. Simply, place them inside a sealable plastic bag, place them in a colander, and thaw them under running cold tap water for 5-10 minutes. Make sure to move the bag around every few minutes to make sure they are evenly thawed.
Once it’s thawed, you can now proceed with sauteing them as per the directions below. For cooked frozen shrimp, add them into the pot at the last 2-3 minutes of cooking. The gentle heat from the soup will warm the shrimp without overcooking them.
Storage Instructions
There’s no doubt that shrimp recipes are quick and easy to prepare, but they also don’t last that long. Cooked shrimp should not be exposed at room temperature for more than 2 hours. They should be stored instead in an airtight container in the fridge for 2-3 days.
What Do You Serve with This?
Oh, there are tons of great pairing for this Cajun soup. Here are my top choices to go along with this hearty dish.
- crusty French bread loaf
- Skillet Cornbread
- Flaky Homemade Biscuits
- Flatbread
You may serve this warm or make a day beforehand and serve the next day. It tastes better that way. Enjoy!
More Shrimp Recipes to Try
How to Make Cajun Corn Shrimp Soup
Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Set aside. You may also use frozen corn. Next, generously season the shrimp with creole seasoning. Heat oil/butter over medium heat in a heavy-bottomed Dutch.
Sauté the shrimp for about 3 -5 minutes and set aside. In the same pan, add onions, garlic, bay leaf, and thyme sauté for about a minute, followed by celery sticks, red bell pepper, smoked paprika, and Creole Cajun seasoning. Continue cooking for about 5-7 minutes until onions are soft.
Add tomato paste and cook for a further minute or two before pouring in the chicken stock, corn, white pepper, and potatoes. Bring to a boil and let it simmer for about 20 -30 minutes or until the potatoes are fully cooked and tender – enough to thicken the soup. Top with sautéed shrimp (you may also add shrimp, if desired, at the last 3-5 minutes before turning off the stove ). You do not want to overcook the shrimp. Garnished with chopped flat-leaf parsley.
This blog post was first published in September 2017 and has been updated with an additional write-up.
Cajun Corn Shrimp Soup
Ingredients
- 1 pound large shrimp, peeled and deveined shrimp
- Creole cajun seasoning here
- 2 tablespoons canola oil
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 large bay leaf
- 2 teaspoons fresh thyme
- ½ cup chopped celery sticks
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1-2 teaspoon Creole Seasoning
- 1-2 tablespoons tomato paste
- 4-5 cups warm chicken stock, (adjust thickness with more or less)
- 5 ears of corn, (about 3 cups)
- 1 teaspoon white pepper
- 1 potato, (about half pound)
- 1 tablespoon chopped flat-leaf parsley
Instructions
- Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Set aside. You may also use frozen corn.
- Next, generously season the shrimp with creole seasoning. Heat oil/butter over medium heat in a heavy-bottomed Dutch.
- Sauté the shrimp for about 3 -5 minutes and set aside.
- In the same pan, add onions, garlic, bay leaf, and thyme sauté for about a minute, followed by celery sticks, red bell pepper, smoked paprika, and Creole Cajun seasoning. Continue cooking for about 5-7 minutes until onions are soft.
- Add the tomato paste and cook for further minute or two before pouring in the chicken stock, corn, white pepper and potatoes.
- Bring to a boil and let it simmer for about 20 -30 minutes or until the potatoes are fully cooked and tender - enough to thicken the soup. Top with sautéed shrimp (you may also add shrimp, if desired, at the last 3-5 minutes before turning off the stove ). You do not want to overcook the shrimp. Garnished with chopped flat-leaf parsley.
Tips & Notes:
- If you use frozen shrimp, thaw them in the refrigerator just before tossing them into the skillet.
- For added heat, you may add minced fresh or canned jalapenos or mild green chili pepper.
- You may use fresh or frozen corn kernels instead of the canned corn and creamy-style corn.
- You may add rice to this mixture and some bacon bits or diced ham if desired.
- Not a fan of potato? You may swap it for butternut squash or rice to help thicken the soup.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jeffrey says
How much rice do you replace the potato with? Does it change the cook time?
If you use the potato, do you cut it up before adding it to the pot?
Imma says
If I were to use rice, I’d put a ¼ cup uncooked rice in instead of the potato. I usually cut the potatoes in about ½-inch cubes. Let me know how it goes.
Adison says
What size dutch oven would you use for this? I don’t have one but it gives me an excuse to buy one.
ImmaculateBites says
I know what you mean. This one is 5 qt .
Nakia says
The soup turned out amazing. I did double the tomato paste and did a squeeze of lemon like someone suggested. And added some pepper flakes for heat. My family was very satisfied and happy.
ImmaculateBites says
Yay! Thanks so much for the feedback!
Jan McGhee says
this soup looks amazing going to make it tomorrow night if anything like your Curry Chicken which my entire family loves, I will not be disappointed
imma africanbites says
That sounds like a plan. Please do let me know how this one turned out for you. Enjoy!
Norbert Voss says
Such a fantastic idea! As a chef, I can read a recipe in the same way other people listen to music. I can say this is a fantastic recipe! My improvement suggestions:
* Double the amount of shrimp. The flesh of any dish should dominate. In this recipe, the corn dominates.
* I wouldn’t bother with fresh corn because it’s a seasonal thing and tinned corn these days is extremely tasty. After a good wash, no one knows – tinned, frozen, or fresh.
* Juice of a lemon. I think the recipe is missing an acidic component.
* It’s not 1-2 TSPS of tomato paste. It’s double!
* Just an idea: Freshly chopped sage – 2 Tbs and freshly chopped chives and parsley!
Sue says
I doubled the recipe ( that’s a lot of soup!) I substituted tomato basil rice for potato! I’m in love with this soup! Question, because I added the shrimp can I put this soup in jars to seal for refrigerator , how long can I store this jarred soup?
ImmaculateBites says
It can’t last longer than a couple of days about 2-3 days… maybe longer
R McG says
Delicious! Thank you for sharing this. I subbed sweet potato for the white potato and added a bit of coconut milk. This soup was a hit with kids and adults alike.
ImmaculateBites says
So happy to hear this .Thanks so much!!!
Jessica says
This recipe looks delish!! Made so many of your recipes and every single one has hit the spot ! Not a big fan of potato , what could I use instead that won’t compromise the flavor?
ImmaculateBites says
So glad to hear ! Thanks for letting me know. What about butternut squash or rice. It helps thicken up the soup.
Melissa Griffiths says
I love this flavor combo! I am also mourning the end of corn season – but this will hit the spot in the meantime!
ImmaculateBites says
Totally !!!
Emily says
This soup was goood! At first bite I thought the flavor was too sweet from the sweet corn I used, but then I ate two big bowls full. I love your recipes.