30-Minute Cajun Shrimp & Corn Soup Recipe: A Spicy Way to Wrap Up February Soups Dinner Seafood Lunch

As we wrap up Mardi Gras season, we thought we'd end it with a spicy Cajun shrimp and corn soup recipe. The creamy corn soup is topped with grilled shrimp and crispy, crumbled bacon. It can be served for lunch or dinner with a fresh salad and crunchy, hot bread. Who doesn't love a soup that's on the table in 30 minutes?

Start the soup by cooking onion, carrots, celery, potato and garlic in a little butter until soft. Be sure to cut the vegetables (especially the potatoes) on a small dice so they cook quickly. Flour is sprinkled in that will help the soup thicken later, along with whole kernel corn, chicken broth, ground cayenne and heavy cream. While the soup simmers, season the shrimp with Cajun seasoning (or just salt and pepper for less heat) and cook on a grill pan until seared and opaque. The creamy soup is ladled into soup bowls and topped with the juicy shrimp and crisp bacon. Yum.

You could make this a vegetarian soup by leaving out the shrimp and bacon. Or, stir both into the soup instead of getting fancy and putting them on top. Either way, this is a delicious bowl of soup perfect for a cool evening.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 cup small diced potato (russet, Yukon gold, white or red potatoes)
• 3 cloves garlic, minced
• 2 tablespoons flour
• 3 cups frozen whole kernel corn
• 4 cups chicken broth
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 cup heavy cream
• 1 teaspoon olive oil 
• 1 pound medium shrimp, peeled and deveined (tails on or off)
• Cajun seasoning
• bacon, cooked crisp and crumbled, for garnish

Here's how to make it: 

1. Melt the butter in a large soup pot over medium heat. Add the onion, carrots, celery and potatoes. Season with salt and pepper or Cajun seasoning. Cook, stirring, about 5 minutes or until tender. Add the garlic and cook 30 seconds. 
2. Sprinkle in the flour and cook, stirring, 1 minute. Add the corn, chicken broth and cayenne. Bring to a simmer, reduce heat to low and add the cream. Cook for about 5 to 8 minutes.
3. While the soup simmers, season the shrimp with some Cajun seasoning or salt and pepper. Cook the shrimp on a grill pan or in a skillet in the olive oil until seared on both sides and just cooked through. 
4. Taste the soup and add salt, pepper or Cajun seasoning, to taste. To serve, ladle the soup into bowls and top with some shrimp and bacon. 

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