A creamy shrimp and corn soup perfect for cozy nights, blending tender shrimp, sweet corn, and rich cream into one comforting bowl.

Scale

4 tablespoons butter

½ cup celery, chopped

4 green onions, sliced (white and green parts separated)

4 cloves garlic, minced

½ teaspoon salt

¼ teaspoon black pepper

¼ cup all-purpose flour

2 cups whole milk

1 cup heavy whipping cream

1 (15-ounce) can cream-style corn

1½ cups corn kernels (fresh or frozen)

1 pound shrimp, peeled and deveined

2 teaspoons Old Bay seasoning

1. Warm large pot over medium-high heat, then add butter. Once melted, add celery and white parts of green onions; cook 3 minutes.

2. Add garlic, salt, and black pepper. Stir and cook 1 more minute until fragrant.

3. Sprinkle flour and stir to coat vegetables. Remove from heat; add milk and cream.

4. Return pot to heat, bring to a boil while stirring. Reduce heat and simmer.

5. Add cream-style corn and corn kernels. Simmer 5 minutes until thickened.

6. Add shrimp and Old Bay seasoning. Stir and cook 3 minutes until shrimp are opaque.

7. Taste, adjust seasoning, and serve warm garnished with green onion tops.

Serve with crusty bread or biscuits. Add crab or scallops for a bisque-style twist.

Keywords: shrimp and corn soup, creamy seafood bisque, shrimp corn chowder