Creamy Shrimp and Corn Soup in a Cast Iron Dutch Oven

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It’s Fall, so that means my cast iron dutch oven is about to get a lot of use! When the weather turns cold, we turn to comfort food… and nothing says “comfort” like a big bowl of Creamy Shrimp and Corn Soup!

This shrimp chowder with corn, potatoes, onions, and green chiles is a family favorite, and it couldn’t be easier to make. If you’re looking for a soup that’s loaded with flavor, then this is it!

What’s not to love about a loaded creamy shrimp soup?! We serve ours with a little extra cheese, green onions, and blackened shrimp on top. Toast up some garlic bread, and you’ve got the perfect, easy flavorful soup for those chilly fall nights!

Ingredients for Creamy Shrimp and Corn Soup

• 1 box chicken broth – 4 cups
• 2 lbs raw shrimp with shells on
• 3 tablespoons butter
• 2 tablespoons minced garlic
• 2 medium russett potatoes
• 2 carrots, diced
• 1 medium sweet onion, diced
• 1 bell pepper, diced
• 1 can (7 oz) diced green chiles
• 4 tablespoons flour
• 2 cups shredded cheddar cheese
• 3 cups heavy cream
• salt and pepper to taste

How to Make Shrimp and Corn Soup

1. In a large pot or dutch oven, bring chicken broth up to a boil.

Place your cast iron dutch oven (or your favorite soup pot) on the stove, and pour in the 4 cups of chicken broth. Let the broth come to a boil on medium heat while you peel your shrimp.

2. Peel the shrimp, and add the shells to the chicken broth.

Only add the shrimp shells to the pot to make a shrimp stock. This adds an extra layer of seafood flavor to your shrimp and corn soup.

Allow the chicken stock and shrimp shells to boil for about 20 minutes with a lid on the pot. If you don’t put a lid on it, then your stock will reduce and all of that shrimp flavor will just evaporate in the air. No bueno!

3. Prep the vegetables for your shrimp and corn soup.

While the shrimp shells are boiling in the chicken stock, prep the onions, green pepper, carrot, and potatoes by dicing them in similarly sized cubes, about 1/2″. Then cut the corn off of the cobs. Here’s what your veggies should look like before they go into the pot:

4. Drain the stock into a separate bowl, and discard the shrimp shells.

You should be left with a stock that’s loaded with seafood flavor, perfect for this shrimp and corn soup! Just keep the stock in a separate bowl for now, so that you can use your dutch oven to cook the vegetables for the soup.

*Note– ANY time that I cook shrimp, I keep the shells and make this simple stock. You can allow the stock to cool down fully and then freeze it in a Ziploc freezer bag to use later.

5. Cook the vegetables for your shrimp and corn soup.

Add butter, diced vegetables, corn, green chiles, and garlic to your cast iron dutch oven or stock pot, and cook for about 5 minutes until they start to become tender. Then add the 4 tablespoons of flour to the vegetables and cook for about 2-3 minutes to combine.

By adding your flour now versus later when you add the stock, the flour has more of a chance to cook, increasing the thickening power and cooking off the “flour taste”.

6. Add stock to the pot.

Now is the time to add the stock to the vegetables and really start to “build” your soup. You’re almost done!

After you add the stock to the pot, cook for about 20 minutes until all ingredients are tender.

7. Add cream and cheddar cheese to your shrimp and corn soup.

After your vegetables are tender, add the cream and cheddar cheese to the pot and bring your soup back up to a slow boil. Then, taste your soup at this point, and add salt and pepper to taste.

8. Add the shrimp to your soup and cook until done.

When all of the veggies are tender, and you’ve salted and peppered your soup, it’s finally time to add the raw shrimp. You want to add the shrimp last so that they don’t overcook.

Continue to simmer the soup just until the shrimp is pink and cooked through, about 5 minutes.

9. Now your Creamy Shrimp and Corn Soup is ready to serve!

My favorite way to serve this creamy shrimp and corn soup is with some sliced green onions and cheddar cheese sprinkled on top. If you like spice, then hot sauce is a great addition too.

Tips for Making Shrimp and Corn Soup

• If corn is not in season, you can also use a 10 ounce bag of frozen corn kernels.
• Adjust the spice level to your taste. If you love spicy food, you can add jalapenos or diced poblanos to your shrimp soup. Or, if you don’t like spice, just leave out the green chiles.
• If you don’t have stock, you can also use chicken bouillon and boil it in water according to package instructions.
• Make sure that vegetables are tender and your soup is seasoned BEFORE adding shrimp. The shrimp will cook very quickly! If you’re worried about overcooking your shrimp, you can also sauté the shrimp in a separate pan first, and then add it to the soup right before serving.
• If you’re using frozen bagged shrimp, then there will probably be some liquid in the bag when your shrimp is thawed. You can dump that extra shrimp liquid into the chicken stock when it’s boiling for extra seafood flavor!

Creamy Shrimp and Corn Soup

Created by: The Charcoal King

Course Cast Iron Recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

10 -12 8oz portions

This creamy shrimp and corn soup is loaded with flavor! If you love seafood chowders, try this easy recipe perfect for chilly nights.

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Ingredients

  

• 4 cups chicken stock
• 4 TBSP flour
• 2 medium russet potatoes
• 2 lbs raw shrimp shells on
• 2 cups shredded cheddar cheese
• 2 TBSP minced garlic
• salt and pepper to taste
• 3 TBSP butter
• 1 bag frozen sweet corn or 4 corn on the cob, kernels removed
• 2 carrots diced
• 1 medium onion diced
• 7 ounce can green chiles
• 1 bell pepper diced
• 3 cups heavy cream

Instructions

• Peel shrimp, and keep shells in a separate bowl.
• Add chicken stock to a large stock pot or cast iron dutch oven on the stove. Add shells only to the chicken stock. TIP: If using frozen shrimp, save the liquid once the shrimp is thawed out and add that to the chicken stock also.
• Bring chicken stock and shrimp shells to a slow boil to release as much flavor from the shrimp shells as possible. Keep the lid on your pot so that your stock does not evaporate and thicken. Once your stock reaches a boiling point, adjust to a slow simmer and cook for about 15-20 minutes while you prep the vegetables.
• Cut onion, carrot, bell pepper, and potatoes into a small dice, about 1/2".
• Strain the stock and discard the shrimp shells. Keep the stock in a separate bowl until time to add it to the pot.
• Add butter, chopped vegetables, garlic, corn, and green chiles to your dutch oven or stock pot. Saute vegetables for about 5 minute.
• Add flour to the vegetables and cook for about 2-3 minutes to incorporate.
• Add your shrimp stock to the pot.
• Cook for about 20 minutes until all ingredients are tender.
• Add Salt and Pepper to taste.
• Cut raw shrimp in to bite-sized pieces that will fit on a spoon.
• Add heavy cream and cheddar cheese to the pot and bring back up to a slow boil.
• Add diced shrimp and cook for about 5 minutes or until shrimp is just cooked through.
• Serve with crackers or crusty bread, and a sprinkling of cheese on top.

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Check out some of my other favorite Cast Iron recipes:

• Cast Iron Chicken Thighs and Potatoes
• Grilled Cast Iron Pizza – Your New Favorite Way to Eat Pizza
• How to Cook Steak in a Cast Iron Skillet

Want to Watch Me Cook?

Click here to visit The Flat Top King on YouTube! Watch me cook some of my favorite charcoal grill, flat top grill, and cast iron recipes, and get helpful tips for how to use and care for your cooking equipment!

Love soup? Check out these 50 Dutch Oven Soup Recipes from Taste of Home.