Creamy Shrimp Soup with Corn and Bacon

The union of shrimp, sweet corn, and smoky bacon cooking together in a broth of cream is something that can only be called magical. Whenever I prepare this Creamy Shrimp Soup with Corn and Bacon, I feel like I am getting a bowl of hug—warmth, richness, and a touch of luxury. It is a good thing that it is all about cozy winter comfort food and light coastal summer fare.

About This Recipe

This creamy shrimp soup is a massive dish rich in flavors made of crispy bacon, tender shrimp, fresh (or frozen) corn, and a luxuriously creamy broth. It’s quick enough for a weeknight but special enough for company. You will create flavor in different phases: start with bacon, then sauté your aromatics, simmer the corn in broth, and finish with cream and shrimp for a perfectly balanced, restaurant-worthy meal.

Why This Recipe Is Special

The shrimp soup’s richness is a challenge to one’s imagination because it has depth of flavor but not heaviness. The bacon gives a smoky flavor, the corn lends its natural sweetness, and the shrimps contribute the fresh seafood aroma that makes one feel like being at a coastal place. It’s sumptuous but not overpowering—soothing but still invigorating. And the best part is, it is surprisingly easy to prepare, even for those who don’t have much cooking skills.

Why You’ll Love This Recipe

• Balanced Flavor: Creamy, smoky, sweet, and savory all in one spoonful.
• One-Pot Wonder: Fewer dishes, more satisfaction.
• Fast & Easy: Ready in about 35 minutes—perfect for weeknights.
• Crowd-Pleaser: Everyone from kids to adults loves it.
• Customizable: Works with frozen corn, leftover shrimp, or even crab.

Tools You’ll Need

• Large Soup Pot or Dutch Oven: For even heat and enough space to build your flavors.
• Wooden Spoon: Helps scrape those tasty brown bits off the pot after cooking bacon.
• Slotted Spoon: Perfect for removing bacon and shrimp without losing the good stuff.
• Chef’s Knife and Cutting Board: You’ll be chopping onions, garlic, and maybe herbs.
• Measuring Cups and Spoons: Accuracy matters, especially for cream and broth balance.

Ingredients

Serves: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Main Ingredients

• 6 slices bacon, diced
• 1 tablespoon butter (14 g)
• 1 small onion, finely chopped (about 1 cup / 150 g)
• 2 cloves garlic, minced (about 1 teaspoon / 5 g)
• 3 cups corn kernels (fresh, canned, or frozen; about 450 g)
• 3 cups chicken broth (720 ml)
• 1 cup heavy cream (240 ml)
• 1 lb raw shrimp, peeled and deveined (450 g)
• 1 medium potato, diced (about 1 cup / 150 g) – for extra body
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Cook the Bacon

Place your diced bacon in a large pot over medium heat. Cook until crispy and golden, about 6-8 minutes. Use your slotted spoon to transfer the bacon to a paper towel-lined plate. Don’t drain the fat—you’ll use it for flavor.

Tip: Don’t rush this step! Bacon renders slowly. Let it crisp up to build that deep smoky base for the soup.

2. Sauté Aromatics

Add butter to the bacon fat. Once melted, toss in your chopped onion. Stir and cook until soft and translucent, about 3-4 minutes. Add minced garlic and smoked paprika, stirring for 30 seconds until fragrant.

You’ll smell it—this is the flavor moment where everything starts to come alive.

3. Add Potatoes and Corn

Stir in diced potatoes and corn. Let them cook for a minute or two, soaking up that delicious onion-bacon flavor.

4. Pour in Broth

Add chicken broth and bring the mixture to a gentle boil. Reduce the heat and simmer for about 10-12 minutes, or until the potatoes are tender.

If you like a thicker soup, mash a few potatoes with the back of your spoon right in the pot. It naturally thickens the broth.

5. Add Cream and Shrimp

Pour in the heavy cream and stir gently. Then, add the shrimp and simmer for 3-5 minutes until they turn pink and opaque.

Keep an eye here—shrimp cook fast. Overcooked shrimp can turn rubbery, and we definitely don’t want that.

6. Season and Finish

Taste the soup and season with salt and pepper as needed. Stir the bacon back in (saving a few bits for topping), then ladle the soup into bowls. Sprinkle with fresh parsley and those extra bacon crumbles.

Serving Ideas

• Serve with crusty bread or garlic toast to soak up every drop.
• Add a side salad with lemon vinaigrette for balance.
• Garnish with extra corn kernels or a sprinkle of Parmesan for an elegant touch.

Variations & Customization

• Spicy Kick: Add a diced jalapeño or 1/4 teaspoon cayenne pepper.
• Lighter Version: Use half-and-half instead of heavy cream.
• Seafood Twist: Replace half the shrimp with crab meat or scallops.
• Veggie Boost: Stir in spinach or kale just before serving.

Storage and Make-Ahead Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stove over low heat. Avoid boiling—it can curdle the cream.
• Freeze: Not ideal for freezing because of the cream, but you can freeze the soup before adding shrimp and cream. Then thaw, reheat, and finish it fresh.

Pro Tips (and Mistakes to Avoid)

• Don’t Overcook the Shrimp: Add them last, right before serving.
• Don’t Skip the Bacon Fat: That’s where your flavor starts.
• Taste as You Go: Especially before adding salt—bacon and broth already have some.
• Cream Last: Always stir in cream off the boil to prevent splitting.
• Use Fresh Shrimp if Possible: The texture and flavor are unbeatable.

Nutrition (Per Serving)

• Calories: ~410
• Protein: 24 g
• Carbs: 20 g
• Fat: 26 g
• Fiber: 2 g
• Sodium: 720 mg

A Warm Goodbye

I can’t tell you how many times this creamy shrimp soup has saved me on a cold night or when I needed something comforting yet special. It’s the kind of dish that feels both luxurious and homemade—the perfect combination. So next time you want to impress someone (or just yourself), grab some shrimp, bacon, and corn, and make this soup.