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Side Dishes

Corn & Shrimp Soup

Sweet corn is synonymous with summer. And this Corn & Shrimp Soup capitalizes on its prized sweet flavor by pairing it with shrimp. This soup makes a light and healthy lunch or dinner, plus it makes a big batch to further stretch your meals. But keep in mind — the corn is only as good as the ears you choose. Freshly picked farmstand ears, used within two days, are best.


8 servings

Total Time

about 1-1/2 hours

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Test Kitchen Tip

To make this soup come together a bit quicker, prepare the stock a day or two ahead, then finish the soup as directed.


Scrape corn cobs with a spoon, to extract the corn milk, into a soup pot. Add husks, corn cobs, shrimp shells, water, bay leaves, thyme sprigs, and peppercorns to pot; bring to a boil over high heat. Reduce heat to medium-low and simmer stock 30 minutes; strain through a fine-mesh sieve, discarding solids.

Reduce corn stock in a saucepan over high heat to 3 cups, about 10 minutes.

Meanwhile, purée half the corn kernels in a food processor until as smooth as possible.

Melt butter in same soup pot over medium heat until foamy; sweat onions, celery, and cayenne, covered, until onions soften, 1215 minutes. Sprinkle flour over vegetables; cook, stirring, 1 minute.

Stir in puréed corn and stock, then bring to a simmer. Stir in half-and-half just until heated through, then stir in shrimp and remaining corn kernels until shrimp is cooked and opaque, 34 minutes.

Stir in vinegar and minced thyme, then season soup with salt.

Nutritional Facts

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