Shrimp and Corn Chowder Recipe

Introduction

Shrimp and Corn Chowder is a comforting, creamy soup packed with tender shrimp and sweet corn. This easy-to-make dish balances savory flavors and a touch of smokiness, making it perfect for cozy dinners or friendly gatherings.

Ingredients

• 1 lb shrimp (peeled and deveined)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 3 cups corn kernels (fresh, frozen, or canned)
• 3 cups chicken broth (or vegetable broth)
• 1 ½ cups half-and-half
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)
• Optional add-ins:
  • 1 red bell pepper, diced
  • 1–2 small jalapeños, seeded and chopped
  • 1 cup heavy cream (for richer texture)
  • 1 tablespoon fresh thyme

Instructions

1. Step 1: Peel and devein the shrimp if needed. Rinse under cold water and pat dry. In a large pot or Dutch oven, heat 1 tablespoon of butter over medium heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
2. Step 2: In the same pot, add the remaining 1 tablespoon of butter. Sauté onion, celery, and bell pepper (if using) for about 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Add diced potatoes and corn kernels to the pot. Stir and cook for 2-3 minutes. Sprinkle garlic powder, smoked paprika, salt, and pepper over the vegetables and stir to combine.
4. Step 4: Pour in chicken broth and add the bay leaf. Bring to a simmer over medium-high heat, then reduce heat to low. Cook for 15-20 minutes until potatoes are tender.
5. Step 5: Stir in half-and-half (or heavy cream for a richer chowder). Simmer gently for another 5-10 minutes, stirring occasionally.
6. Step 6: Return the cooked shrimp to the pot and stir gently. Adjust seasoning with salt, pepper, and smoked paprika as desired. Add chopped jalapeños for heat if preferred. Let simmer for 5 more minutes.
7. Step 7: Remove the bay leaf before serving. Ladle chowder into bowls and garnish with fresh parsley. Serve with lemon wedges for an optional bright finish and crusty bread or crackers on the side.

Tips & Variations

• Use fresh corn in summer for the best sweetness, or frozen corn year-round for convenience.
• Substitute half-and-half with heavy cream for a richer chowder or milk for a lighter version.
• Leave shrimp tails on for presentation, or remove them for easier eating.
• Add fresh thyme along with the bay leaf for more herbal depth.
• Include diced red bell pepper for extra color and a hint of sweetness.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling after adding dairy to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this chowder?

Yes, frozen shrimp works well. Just thaw them before cooking and follow the recipe as usual.

Can I make this chowder vegetarian?

To make it vegetarian, replace shrimp with extra vegetables like mushrooms or zucchini, and use vegetable broth instead of chicken broth.

Shrimp and Corn Chowder Recipe

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★★★★★

4.6 from 132 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Shrimp and Corn Chowder is a hearty, creamy soup featuring tender shrimp, sweet corn, and tender potatoes simmered in a flavorful broth. This comforting dish combines sautéed aromatics and spices, simmered to perfection with a rich half-and-half base, delivering a perfect balance of smoky, sweet, and savory flavors that make it ideal for a cozy meal any time of year.

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Ingredients

Scale 1x2x3x

For the Chowder:

• 1 lb shrimp (peeled and deveined)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 3 cups corn kernels (fresh, frozen, or canned)
• 3 cups chicken broth
• 1 ½ cups half-and-half
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (for serving, optional)

Optional Add-ins:

• 1 red bell pepper, diced
• 1–2 small jalapeños, seeded and chopped
• 1 cup heavy cream (instead of half-and-half for richer chowder)
• 1 tablespoon fresh thyme

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Instructions

1. Prepare the Shrimp: Peel and devein the shrimp if using raw; rinse and pat dry. Heat 1 tablespoon butter in a large pot or Dutch oven over medium heat. Cook shrimp for 2-3 minutes until pink and opaque, then remove and set aside.
2. Cook the Vegetables: In the same pot, add remaining tablespoon butter. Sauté onion, celery, and bell pepper (if using) for about 5 minutes until soft and translucent. Add diced potatoes and corn; cook for 2-3 minutes. Stir in garlic powder, smoked paprika, salt, and pepper to coat evenly.
3. Simmer the Chowder: Pour in chicken broth and add the bay leaf. Bring to a simmer over medium-high heat, then reduce heat to low. Cook for 15-20 minutes until potatoes are tender. Stir in half-and-half and simmer gently for an additional 5-10 minutes, stirring occasionally.
4. Final Touches: Return cooked shrimp to the pot and stir to combine. Adjust seasoning with more salt, pepper, or smoked paprika if needed. Add chopped jalapeños for heat if desired. Simmer for another 5 minutes to warm the shrimp and meld flavors. Remove the bay leaf before serving.
5. Serve and Garnish: Ladle chowder into bowls, garnish with fresh parsley, and serve lemon wedges on the side. Enjoy hot with crusty bread or crackers.

Notes

• You can use fresh, frozen, or canned corn depending on availability; fresh corn is especially sweet during summer months.
• Heavy cream can be substituted for half-and-half for a richer chowder.
• Adjust jalapeño quantity or omit based on your preferred spice level.
• Leaving shrimp tails on can offer a nicer presentation but removing them makes eating easier.
• For a vegetarian version, substitute shrimp with mushrooms and use vegetable broth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to avoid curdling the cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: shrimp chowder, corn chowder, seafood soup, creamy chowder recipe, easy soup recipe, comfort food, shrimp recipes