Sweet-Corn Soup with Shrimp &
Kisses of Honey and Lime

Say hello to one of my favorite summer soups! All its ingredients are familiar, but they combine to produce something unusual and surprising. While it's wonderful warm, because of the corn, I nearly always serve it chilled during summer, it's a seasonally sensual choice.

Fresh & Seasonal. Familiar Ingredients In an Unusual Combination. Great for Meal Prep. High Protein.
Sweet-Corn Soup with Shrimp ♥ KitchenParade.com, familiar ingredients combined into something unusual and surprising. Serve chilled in summer, warm in the spring. Fresh & Seasonal. High Protein.

Especially for Summer, Year After Year

Sweet-Corn Soup with Shrimp fits busy lives. It makes up in minutes and keeps in the fridge for several days ready to serve warm with bread on a chilly evening or cold with a crunchy salad some steamy summer night.

For company, fresh corn and shrimp make Sweet-Corn Soup with Shrimp something special, a perfect starter. For dramatic presentation, use large fresh shrimp with the tails left on, two or three per bowl.

For everyday, however, frozen corn and shrimp are a wonderful convenience with minimal flavor loss, especially if there's time to let the flavors meld for a few hours.

Choose the Right Chicken Broth

The choice of chicken broth is very important here. For once though, I'm not going to say, "preferably homemade". In fact, just the opposite!

To serve the soup cold, please use canned chicken broth or broth from a bouillion cube. Homemade chicken stock has so much collagen, the chilled soup will turn into a lumpy gelatinous mess. Not a good thing!

To serve the soup warm, a good, rich chicken stock such as my No-Big-Deal Homemade Chicken Stock works beautifully but honestly, isn't required or even preferred.


Hands-on time: 15 minutes
Total cook time: 25 minutes
Total time to table: 25 minutes to 24 hours
Makes 7 cups
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 3 tablespoons flour
  • 2 teaspoons curry powder
  • 3-1/2 cups chicken broth (not homemade if soup is being served cold)
  • 2 tablespoons fresh lime juice
  • 1/4 cup honey
  • 1 cup sweet corn
  • 1 cup milk (preferably 2% or richer, skim doesn't work)
  • 1 pound shrimp, uncooked or cooked, shelled and deveined
  • Salt to taste
  • Strips of lime zest for garnish, optional but pretty

Heat a large pot on medium heat. Add the butter and when it's bubbly, stir in the onion and gently sauté for 3 – 5 minutes until onion is tender. Stir in the flour and curry, being sure that it's completely absorbed into the butter-onion mixture; let cook 1 minute to cook off the floury flavor.

A splash at a time, slowly whisk in the chicken broth, fully incorporating each addition before adding more. Stir in the lime juice and honey, then bring the soup to a boil. Reduce the heat to maintain a slow simmer.

Stir in the sweet corn and simmer for 3 minutes.

Stir in the milk and shrimp. Heat through but do not allow the mixture to boil, until shrimp is fully cooked (if uncooked) or warmed through (if cooked). Season to taste.

TO SERVE If serving warm, serve right away. If serving cold, refrigerate until cold. Either way, the soup improves if left to rest for 6 – 24 hours before serving. To serve, top with lime zest.

ALANNA's TIPS It takes two or three ears of fresh corn to produce a cup of kernels, here's How to Cut Corn Off the Cob, Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn "Milk". The soup invites “bulking up” with tiny colorful bites of additional veggies: when the corn is added, add diced carrots, green beans, red pepper or zucchini.
NUTRITION INFORMATION Per Cup: 181 Calories; 3g Tot Fat; 2g Sat Fat; 105mg Cholesterol; 325mg Sodium; 22g Carb; 1g Fiber; 14g Sugar; 16g Protein. WEIGHT WATCHERS Old Points 4 & PointsPlus 5 & SmartPoints 6 & Freestyle 4

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Keeping It Light: More Shrimp Recipes

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Shop Your Pantry First

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2011 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I made something vaguely similar few months ago - made a lime-ginger-chilli infused sweetcorn chowder, garnished with imitation crab meat (I know, I know - but you cannot really get fresh crabmeat over here and I was paid to develop the recipe for a large company). I'd love to use your idea and season it with curry powder - AND serve it chilled!!!

  2. You know, as many times as I've made this soup, Pille, I've considered scallops but never crab. Both would be excellent! And the curry is quite lovely, it's there in the background adding not heat but warmth to contrast with the honey's sweetness. I just love this soup, I'm (now not so) secretly hoping readers do too!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna