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bowl of soup with corn on the cob, mussels, scallops and shrimp

summer corn and seafood stew

  • Author: Brit Kapustina
  • Total Time: 45 minutes
  • Yield: 4
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Method: Soup
    • Cuisine: Global


  • 1 tablespoon (15 grams) unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 roma tomatoes, diced
  • ½ tablespoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne
  • ½ cup (120 ml) dry white wine
  • 3 cups (700 ml) corn stock
  • 1 pound (450 grams) mussels, scrubbed and debearded
  • ½ pound (230 grams) sea scallops
  • ½ pound (230 grams) large shrimp, peeled and deveined
  • ¼ cup (60 ml) heavy cream
  • kosher salt to taste
  • fresh thyme to garnish
  • corn on the cob for serving


  1. Melt the butter in a wide saute pan over medium-low heat. Add the diced onion and cook for 10 minutes or until slightly golden.
  2. Add the minced garlic and cook an additional minute.
  3. Stir in the chopped tomato, paprika, oregano and cayenne. Mix well and cook for one minute.
  4. Pour in the white wine and cook for 3-4 minutes or until reduced by half.
  5. Pour in the corn broth and season generously with salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
  6. Add the mussels, shrimp and scallops. Cover the pot and cook over medium heat until all mussels are open, the shrimp is pink and the scallops are opaque (about 5-7 minutes). If using fresh mussels, discard any mussels that haven’t opened.
  7. Remove from heat and stir in the heavy cream. Adjust salt to taste.
  8. Garnish with fresh thyme and serve with corn on the cob.

Keywords: seafood stew, corn stew, corn soup, seafood soup