I remember a weeknight when I had nothing planned except a hungry family and a sparse fridge. A bag of frozen corn, a few rashers of bacon, and peeled shrimp saved dinner. That evening I made a quick, comforting bowl of Creamy Shrimp Soup with Corn and Bacon and everyone cleared their bowls before dessert. It became my go-to when time is short and warmth is needed.
Why You’ll Love It
This soup is fast, filling, and flexible. It comes together in under an hour, so it fits weeknight schedules. The salty crunch of bacon plays off sweet corn and tender shrimp. It warms picky eaters and impresses guests without fuss. Make a pot when you want comfort food that feels a little special but doesn’t steal your evening.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups (300 g) corn kernels fresh or frozen
- 2 cups (480 ml) low sodium chicken stock
- 1 cup (240 ml) heavy cream
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- Juice of half a lemon (optional, about 1 tsp)
Instructions
- Cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and drain on paper towel. Reserve 1 tablespoon of bacon fat in the pot and discard excess.
- Add olive oil and butter to the pot if needed. Sauté the onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onions and stir for 1 minute to cook the raw flour taste. Add smoked paprika and stir.
- Slowly pour in the chicken stock while stirring to prevent lumps. Add corn and bring to a gentle simmer. Cook 8 to 10 minutes until corn is tender and soup begins to thicken.
- Stir in heavy cream and return to a low simmer. Taste and season with salt and pepper.
- Add the shrimp and cook 2 to 4 minutes until shrimp are pink and just cooked through. Do not overcook.
- Stir in cooked bacon, chopped parsley, and lemon juice if using. Adjust seasoning.
- Serve hot with crusty bread or a simple green salad.
Recipe Variations
- Dairy free: Replace heavy cream with 1 can (14 oz) coconut milk and use vegetable stock. Use turkey bacon or omit bacon for vegetarian.
- Spicy corn and shrimp: Add 1 diced jalapeño with the onion and finish with a pinch of cayenne.
- Potato chowder style: Add 2 medium diced potatoes with the corn and simmer until tender for a thicker, heartier soup.
- Herb forward: Stir in 1 tablespoon chopped dill and 1 teaspoon tarragon instead of parsley for a fresher herbal note.
Make Ahead: Cook the base (onion, garlic, flour, stock, and corn) up to 2 days ahead. Cool, store in an airtight container in the fridge. Reheat gently, stir in cream, then add shrimp and bacon in the final 5 minutes before serving. Cooked bacon can be stored separately in the fridge for up to 3 days. Do not store the soup with shrimp for more than 2 days.
Frequently Asked Questions
How long will leftover soup keep in the fridge
Store in an airtight container for up to 2 days. Shrimp are best eaten quickly. Reheat gently on the stove until steaming.
Can I freeze this soup
Freezing is not ideal once cream is added because it can separate. Freeze the base without cream and shrimp for up to 3 months. Thaw, reheat, add cream and shrimp at the end.
Can I use raw bacon instead of cooked bacon
Cook the bacon first. Raw bacon will not render correctly and will make the soup greasy. Crisp bacon adds texture and flavor.
What can I substitute for heavy cream
Use coconut milk for dairy free or half and half for a lighter option. Add toward the end and do not boil hard after adding.
Creamy Shrimp Soup with Corn and Bacon
This soup is fast, filling, and flexible. It comes together in under an hour, so it fits weeknight schedules. The salty crunch of bacon plays off sweet corn and tender shrimp. It warms picky eaters and impresses guests without fuss. Make a pot when you want comfort food that feels a little special but doesn’t steal your evening.
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups (300 g) corn kernels fresh or frozen
- 2 cups (480 ml) low sodium chicken stock
- 1 cup (240 ml) heavy cream
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- Juice of half a lemon (optional, about 1 tsp)
Instructions
- Cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and drain on paper towel. Reserve 1 tablespoon of bacon fat in the pot and discard excess.
- Add olive oil and butter to the pot if needed. Sauté the onion until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the onions and stir for 1 minute to cook the raw flour taste. Add smoked paprika and stir.
- Slowly pour in the chicken stock while stirring to prevent lumps. Add corn and bring to a gentle simmer. Cook 8 to 10 minutes until corn is tender and soup begins to thicken.
- Stir in heavy cream and return to a low simmer. Taste and season with salt and pepper.
- Add the shrimp and cook 2 to 4 minutes until shrimp are pink and just cooked through. Do not overcook.
- Stir in cooked bacon, chopped parsley, and lemon juice if using. Adjust seasoning.
- Serve hot with crusty bread or a simple green salad.
Conclusion
This Creamy Shrimp Soup with Corn and Bacon is one of those reliable weeknight recipes that feels thoughtful without being slow. It balances quick technique with big flavors. Cook the base ahead when you can, then finish with shrimp for a fresh, tender result. Trust the simple steps, adjust seasoning to your taste, and treat it as a template for more variations. It will become one of those meals you reach for on busy evenings.
