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Home » Gumbos, Soups and Bisques

Louisiana Shrimp And Corn Soup, A Cajun Recipe

Published: Feb 16, 2019 · Modified: Mar 15, 2024 by Louisiana Woman · This post may contain affiliate links · 7 Comments

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A steamy bowl of Louisiana Shrimp and Corn Soup is a favorite Cajun dish. With its spicy tomatoey broth, this comforting soup balances the sweetness of corn and shrimp flavors. Warmth for the body, good for the soul!

A white bowl filled with Shrimp And Corn Soup.

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My first taste of this Cajun shrimp soup reminded me of my Maw Maw Green's brisket and corn soup, but with a delightful twist! It was the taste of shrimp. The tender shrimp flavor with sweet corn in the delicious tomatoey broth is a comforting soup.

If you're a shrimp lover like me, you'll appreciate this recipe and want to share it with others. 

For more New Orleans and South Louisiana-inspired dishes, check out 25 Mardi Gras Food Recipes. Also, here's a recipe for Cajun Shrimp Deviled Eggs, a delicious way to enjoy the taste of shrimp in a classic Southern dish.

Ingredients

Chopped onions, green peppers, and celery on a wooden cutting board with whole peeled shrimp for Shrimp And Corn Soup.
  • Olive or vegetable oil - to make the roux.
  • All-purpose flour - for the roux to flavor and thicken the broth.
  • Onion - fresh white or yellow onions, chopped.
  • Green or red bell pepper - half of a large bell pepper, chopped.
  • Celery - 1 celery stalk, chopped.
  • Garlic - a pressed or minced clove.
  • Diced tomatoes - peeled petite diced tomatoes for tomato-flavored broth.
  • Tomato sauce - adds the right amount of tomato flavor to the broth.
  • Whole kernel corn - from the freezer for the best sweet corn taste.
  • Cream-style corn - for more corn flavor.
  • Water - thins the soup's broth.
  • Seafood stock - homemade or canned.
  • Slap Ya Mama Cajun Seasoning, White Pepper Blend - the perfect white pepper blend instead of black pepper to flavor this soup.
  • Salt - the flavor enhancer.
  • Raw shrimp -  small to medium shrimp, peeled and deveined frozen or fresh shrimp.

Instructions

First, make a roux in a large pot, like a large Dutch oven, to flavor and thicken this delicious corn soup recipe.

A silver spoon stirring a roux for Shrimp And Corn Soup.

Then add the Cajun holy trinity vegetables of onions, bell pepper, and celery to the roux and cook over medium heat. Keep stirring the bottom of the pot until the vegetables are soft.

Spoon stirring a pot of stewed vegetables in tomato sauce for Shrimp And Corn Soup.

Next, add the diced tomatoes and canned tomato sauce.

It's time for the corn, water, and seafood stock. I use homemade stock from my freezer, but canned seafood stock from the grocery store may be substituted.

A container of Slap Ya Mama Cajun Seasoning white pepper blend for Shrimp And Corn Soup.

Before simmering the soup over low heat, add your favorite Cajun seasoning. I use Slap Ya Mama White Pepper Blend. You can get it by clicking the blue highlighted product link if you can't find it in the grocery store.

It's best to taste the soup and then adjust the seasoning. I add a little extra salt when using Slap Ya Mama products because they are low in salt, which isn't bad.

A pot of Shrimp And Corn Soup with a ladle stirring soup.

After the soup simmers, add the shrimp and cook for 10 minutes, but not any longer, or the shrimp will toughen. 

Serve the steamy bowl of soup garnished with chopped green onion and a piece of crusty bread. It's the perfect dish of hearty soups that warm the body during cold weather days.

Substitutions

  • If you can't get your hands on seafood stock, use chicken broth or chicken stock. I've even made it with no stock, just water, and it turned out ok. It was better the next day after the flavors spent time hanging out together.
  • Use a can of Rotel tomatoes instead of the diced tomatoes for a more spicy flavor.
  • Fresh corn cut off the cob or canned corn may be used in place of frozen corn,

Storage

This is a very satisfying pot of soup that's easy to make and keeps in an airtight container in the refrigerator for a few days. Or freeze the leftover soup for up to three months. Always cool off hot dishes to room temperature before placing them in the fridge or freezer.

Top Tip

Here's a blog post for a nifty Shrimp Tool to help do the job faster and easier. Maybe yours are already peeled straight from the freezer or store. Rinse with fresh water, removing any leftover shells. And, of course, you need to dice up your Cajun trinity of onions, bell peppers, and celery.

FAQ

How do you make shrimp & corn soup?

Start with a roux and the Cajun trinity, add seafood stock and tomatoes, then stir in corn and shrimp. Simmer until the flavors meld together for a flavorful and satisfying soup.

Can you use frozen corn to make soup?

The convenience of frozen corn instead of cutting it off corn cobs can be used in this shrimp and corn soup without missing out on taste.

Related

Looking for other Cajun recipes like this? Try these:

  • A spoon in a blue bowl of seafood bisque with lumps of crab and shrimp. on a wooden table with small salt and pepper shakers.
    Seafood Bisque
  • A serving of Crawfish Étouffée on white rice.
    Cajun Crawfish Etouffee Recipe: To Étouffée Is To Smother
  • A bowl full of Seafood Gumbo.
    Seafood Gumbo
  • A bowl of Shrimp Okra Gumbo with rice.
    Shrimp Okra Gumbo Recipe: Made With Smothered Okra

PAIRING

These are some of my favorite dishes to serve with Louisiana Shrimp And Corn Soup, A Cajun Recipe:

  • A pastry brush brushing melted butter onto a pan of baked Easy No-Knead Bread rolls.
    Easy No-Knead Bread
  • A bowl is full of seasoned saltine crackers.
    Cajun Firecracker Ranch Crackers
  • A plate of hush puppies and dip.
    Best-Ever Hush Puppies
  • Iron Skillet Cornbread in black iron skillet with slices of bread being cut out of it.
    Iron Skillet Cornbread
Print
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A white bowl filled with Shrimp And Corn Soup.

Shrimp And Corn Soup

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5 from 1 review

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This soup starts with a bit of roux and the Cajun trinity of onions, bell pepper, and celery. Its spicy tomatoey broth balances the sweetness of the corn and flavorful shrimp.   

  • Total Time: 1 ½ hours
  • Yield: 13 cups 1x

Ingredients

Units Scale
  • 4 tablespoons olive or vegetable oil
  • 2 tablespoons all-purpose flour
  • 1.5 cups onion or 1 large onion, chopped
  • .5cup green bell pepper or ½ of large bell pepper, chopped
  • .5 cup celery or 1 celery stalk, chopped
  • 2 cloves garlic, pressed
  • 1 (14.5 ounce) can peeled petite diced tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 (16 ounce) bag frozen whole kernel corn
  • 1 (14.75 ounce) can cream style corn
  • 7 cups water
  • 1 cup seafood stock
  • 1 or 1.5 teaspoon Slap Ya Mama Cajun Seasoning, White Pepper Blend
  • 1 teaspoon sea salt
  • 2 pounds small to medium-size raw shrimp, peeled and deveined

Instructions

  1. Heat oil, add flour, stirring until roux becomes a caramel color.
  2. Add onion, bell pepper, and celery to the roux and cook for about 10 minutes or until the onions are soft and transparent, stir in the garlic.
  3. Add tomatoes, tomato sauce, corn, water, stock, and seasonings; stir together then bring all ingredients to a simmer.
  4. Simmer soup slowly for 45 minutes, stirring occasionally.
  5. Add shrimp and cook at a low simmer for 10 minutes with an occasional stir. 
  6. Serve hot.

Notes

  • Chicken stock or broth may be substituted for seafood stock.
  • Don't cook the shrimp for more than 10 minutes or they will toughen.
  • Garnish with chopped green onion. 
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: Gumbos, Soups, and Bisques
  • Cuisine: Cajun

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Comments

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  1. Lisa Atkins says

    February 18, 2019 at 7:43 am

    Going to buy ingredients today,!!! Mmmmm

    Reply
  2. Phyllis LeBlanc says

    December 21, 2019 at 1:26 pm

    I made your shrimp and corn soup recipe. My family loved it. But I may have accidentally used only two tablespoons of oil to make the roux. It seemed that the roux was not enough to make the soup thick enough. I am just compariing my soup to the pictures of your soup on your website.

    Reply
    • Louisiana Woman says

      December 21, 2019 at 1:41 pm

      Thank you! So glad your family enjoyed it. This is not a thick soup so it sounds like if you used 2 tablespoons each of flour and oil it should have been at the right consistency. I find the ratios between oil and flour make more of a difference in their taste and not necessarily in the results in thickening. Something I’ll pay more attention to next time I make it. Thanks for the comment and have a very Merry Christmas and a Happy New Year!

      Reply
  3. Michelle says

    December 11, 2021 at 11:16 am

    Can you double this recipe?

    Reply
    • Louisiana Woman says

      December 11, 2021 at 11:29 am

      Yes, Michelle. You sure can!

      Reply
  4. Sam says

    October 16, 2024 at 2:41 pm

    This is a recipe my mother from Louisiana has made for me for 30 years, and now it is one of my favorites to cook.

    When I cook it myself I like to use fresh corn, and make a broth myself with the corn husks, cobs, and shrimp shells!

    Reply
    • Louisiana Woman says

      October 21, 2024 at 11:01 am

      Oh, wow! Thanks, Sam for the tip. I will be trying this next time I make soup with fresh corn. Brilliant!

      Reply

At Louisiana Woman Blog, I share recipes and stories about life in South Louisiana. The food here is authentic and easy to prepare. I hope you enjoy a taste of my rich Cajun heritage with recipes that preserve the precious culture of South Louisiana.

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A white bowl filled with Shrimp And Corn Soup.
A white bowl filled with Shrimp And Corn Soup.