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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
