A white bowl filled with Shrimp And Corn Soup.

Shrimp And Corn Soup

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A steamy bowl of Shrimp and Corn Soup is the perfect antidote for bone-chilling, wet winter days. This soup is a favorite dish in south Louisiana made with its spicy tomatoey broth that balances the sweetness of the corn and shrimp flavor. Warmth for the body,  good for the soul!

A white bowl filled with Shrimp And Corn Soup.

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Comforting Reminder

My first taste of this soup brought a familiar remembrance of my Mawmaw Green’s brisket and corn soup, but with a twist. A delightful twist! It was the taste of SHRIMP! Not too much, but just enough to flavor the bowl of delicious tomatoey broth.

If you’re a shrimp lover like I am you’ll appreciate this recipe and want to share it with others.

First Things First

Well, you know what I’m going to say since this soup has Cajun roots. Yeah, “First, you make a roux!”

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

But not yet! First, you peel and devein your shrimp. 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.

Chopped onions, green peppers, and celery on a wooden cutting board with whole peeled shrimp for Shrimp And Corn Soup.

After the vegetables are cooked go ahead and add peeled and petite diced tomatoes along with canned tomato sauce.

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

Now, it’s time for the corn, water, and seafood stock. I use homemade stock from my freezer, but you can use canned seafood stock from the grocery store. I only add 1 cup. Any more than that takes away from the mild shrimp flavor.

If you can’t get your hands on seafood stock use chicken stock. I’ve even made it with no stock at all, just water, and it turned out ok. It was better the next day after the flavors spent time hanging out together.

Before letting the soup simmer for a while, 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 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 a bad thing.

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

After the soup simmers a while, add the shrimp and cook it a little longer, but not too long or the shrimp will toughen.

Here’s the recipe for the Shrimp And Corn Soup!

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A white bowl filled with Shrimp And Corn Soup.

Shrimp And Corn Soup

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 1/2 hours
  • Yield: 13 cups 1x


  • 4 tablespoons olive or vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups onion or 1 large onion, chopped
  • 1/2 cup green bell pepper or 1/2 of large bell pepper, chopped
  • 1/2 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 1/2 teaspoon Slap Ya Mama Cajun Seasoning, White Pepper Blend
  • 1 teaspoon sea salt
  • 2 pounds small to medium-size raw shrimp, peeled and deveined


  1. Heat oil, add flour, stirring until roux becomes a caramel color.
  2. Add onion, bell pepper, celery, and garlic to the roux and cook for about 10 minutes or until the onions are soft and transparent.
  3. Add tomatoes, tomato sauce, corn, water, stock, and seasonings stirring, then bring all 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.


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

Keywords: shrimp and corn soup

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

This is a very satisfying pot of soup that’s easy to make and keep in the refrigerator for a few days or in the freezer for later. You may like these recipes on the blog, Seafood Bisque and Crawfish Etouffee’ for more ways to prepare shrimp. Enjoy!

“Our walk counts far more than our talk, always.”

George Meuller

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  1. 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.

    • 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!

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