Introduction

Shrimp and Corn Chowder is a creamy, comforting soup that perfectly blends the sweetness of corn with tender, flavorful shrimp. This hearty chowder features a rich base of sautéed vegetables, broth, and cream, creating a satisfying meal perfect for any day.

A white bowl filled with creamy yellow corn chowder topped with large pink shrimp and chopped green herbs. The soup looks thick with visible corn kernels and small pieces of potato. The bowl is placed on a white marbled surface with a silver spoon beside it. photo taken with an iphone --ar 4:5 --v 7

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 (or substitute heavy cream or milk)
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

Step 1: Peel and devein the shrimp. Heat 1 tablespoon of butter in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
Step 2: In the same pot, add the remaining tablespoon of butter. Sauté chopped onion, celery, and red bell pepper (if using) for about 5 minutes until soft and translucent.
Step 3: Add the diced potatoes and corn kernels. Cook for 2-3 minutes, stirring to combine. Sprinkle garlic powder, smoked paprika, salt, and pepper over the vegetables and stir well.
Step 4: Pour in the chicken broth and add the bay leaf. Bring to a simmer, then reduce heat to low. Let cook for 15-20 minutes until potatoes are tender.
Step 5: Stir in the half-and-half (or cream if using). Simmer gently for another 5-10 minutes, stirring occasionally to prevent sticking.
Step 6: Return the cooked shrimp to the pot. Add jalapeños if you want a spicy kick. Simmer for 5 more minutes to warm the shrimp and blend flavors.
Step 7: Remove the bay leaf. Ladle chowder into bowls, garnish with fresh parsley, and serve with lemon wedges and crusty bread if desired.

Tips & Variations

Don’t overcook shrimp; remove them as soon as they turn pink to keep them tender.
Fresh corn adds the best flavor, but frozen or canned corn works well—just rinse canned corn before using.
Adjust chowder thickness by adding more broth or cream to reach your desired consistency.
For a dairy-free version, substitute half-and-half with coconut or almond milk and use a dairy-free butter substitute.
Try adding extra vegetables like carrots or zucchini for added nutrition and color.
Swap shrimp for other seafood such as crab, scallops, or lobster, adjusting cooking time accordingly.

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 the chowder when reheating to keep shrimp tender.

How to Serve

A white bowl filled with a creamy soup that has a pale yellow color, with visible pieces of corn and small green herbs scattered inside. On top, there are several large, pink shrimp placed evenly, adding a vibrant contrast. The soup looks smooth with some texture from the corn, and a silver spoon is resting near the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this chowder?

Yes, frozen shrimp work well. Just thaw them completely and pat dry before cooking to ensure they sear nicely and don’t release excess water.

How can I make this chowder spicier?

Add chopped jalapeños while cooking the vegetables or sprinkle in red pepper flakes or cayenne pepper to taste. Stir in hot sauce at the end if desired for extra heat.