Shrimp and Corn Soup

Shrimp soup can have lots of other vegetables added into it too. We have added corn, carrots, celery and onions as well as russet potatoes but use your favorites. Just throw it all in with our savory broth and cook until tender. I assure you that your family will love it as much as mine has throughout the years.

This is a great way of how to cook Frozen Shrimp but you will want to thaw them which won’t take long in a bag inside a cold bowl of water. You want them either fresh or defrosted before adding them into your broth. Best yet is tiger prawns in the shell so you can use those to make the most flavorful shrimp broth ever.

Same goes for how to cook frozen mussels. I mean you can add them rock hard and they will defrost in the hot liquid but the texture won’t be as ideal. We will show you how to make seafood broth from scratch on the stove in a pan and then add your fish of choice to make this hearty meal.

Ingredient Notes

As for vegetables I like quite a few so I slice onions, peel and dice a carrot, add chopped celery, peel and cube a few potatoes too. Russets are best since they have a lot of starch in them which will break down and actually become a thickener.

You can use Frozen Corn on the Cob, steam and then cut the kernels off if that is all you have. I would suggest a fresh corn with the kernels cut off, another option would be a bag of frozen that is already removed which takes the least amount of time to get tender.

This is a great way of how to cook frozen shrimp, no defrosting necessary as long as they are small or medium sized. Just drop them into the hot broth and you are set. For more seafood you can add shucked clams and/or other selections like we did in our mussel soup.

If making as a Leftover Shrimp Recipe, add meat the last minute just to warm.

Homemade Shrimp Stock

You want those wonderful shrimp shells, that is why you want them shelled to begin with. They will slide right off but don’t throw them away!! There is tons of flavor on the underside of these which is key on how to make the stock.

You will want liquid like water or low sodium vegetable broth with a bit of white wine. Use as much or little as you want but you do want everything to be submerged so it can get nice and tender to your liking.

To add flavor we like to add minced garlic, freshly squeezed lemon juice, bay leaves, thyme and parsley. Adjust to your taste buds to your liking as far as seasonings go though.

You will want to add more vegetables in this mix such as; onion cut in half, peeled and chunked carrot and celery will add lots of flavor.

You could follow these same steps when making boiled fish filets so you have larger pieces of protein too. No need to cook them ahead of time as this way will give them so much more flavor.

Slow Cooker Method

I will say that if you want to make this low and slow over a longer period of time I would instead follow our Crockpot Corn Chowder. Shell and add the shrimp in the last hour or so or until they are pink and cooked in the centers. You don’t want them in there too long or they will harden and get rubbery. For the shrimp stock you will need to simmer;

Can you Freeze Leftovers?

You can serve this comforting soup with some fresh corn sprinkled on top, and diced onions or bell peppers add a bit of texture. If you keep leftovers in the freezer you’ll want to reheat in a pan with a lid over medium heat until warmed.

FAQ

You could but in our shrimp soup recipe we do use the shells to make the delicious broth. If adding frozen shrimp to soup you would want shelled so your broth wouldn’t be as flavorful but yes you can use them and they will cook in the hot liquid with your other ingredients together to get tender.

Yes! Shrimp shells contain nutrients like calcium, magnesium, and a dietary fiber. When simmered in water to make broth, some of these nutrients can be extracted, providing minerals into your dish. However, it’s important to consider any potential allergies or health concerns before consuming it regularly.