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Shrimp and Corn Chowder Recipe

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★★★★★

4.6 from 140 reviews

Shrimp and Corn Chowder is a creamy, comforting soup that perfectly balances the sweetness of corn with the delicate brininess of shrimp. Made with tender shrimp, sweet corn kernels, sautéed onions, celery, potatoes, and a rich blend of broth and cream, this chowder creates a velvety, flavorful dish ideal for lunch or dinner. Enhanced with smoky paprika, garlic, and fresh herbs, it’s a hearty meal that warms the soul and is easy to customize with optional spicy or vegetable add-ins.

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
  • 1 tablespoon fresh thyme

Instructions

  1. Prepare the Shrimp: Peel and devein the shrimp if using raw. Rinse them under cold water and pat dry. Heat 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.
  2. Cook the Vegetables: In the same pot, melt the remaining tablespoon of butter. Add the chopped onion, celery, and red bell pepper if using. Sauté for about 5 minutes until softened and translucent. Add the diced potatoes and corn kernels and cook for an additional 2-3 minutes. Season with garlic powder, smoked paprika, salt, and pepper, stirring to evenly coat the vegetables.
  3. Simmer the Chowder: Pour in the chicken broth and add the bay leaf. Bring to a simmer over medium-high heat, then reduce heat to low. Let simmer for 15-20 minutes until potatoes are tender. Stir in the half-and-half or heavy cream and simmer gently for another 5-10 minutes, stirring occasionally.
  4. Final Touches: Return the cooked shrimp to the pot and stir gently to combine. Adjust seasoning with salt, pepper, and extra smoked paprika if desired. If you like heat, add chopped jalapeños now. Simmer for another 5 minutes to warm the shrimp and meld flavors. Remove the bay leaf before serving.
  5. Serve and Garnish: Ladle the chowder into bowls. Garnish with fresh parsley and serve with lemon wedges on the side for a bright, acidic touch. Enjoy hot with crusty bread or crackers for dipping.

Notes

  • Do not overcook the shrimp; remove them as soon as they turn opaque to keep them tender.
  • Fresh corn offers the best flavor, but frozen or canned corn are good alternatives. Drain canned corn well.
  • Adjust the soup’s consistency by adding more broth if it is too thick.
  • Simmer longer for deeper flavor absorption.
  • For a dairy-free version, substitute half-and-half with coconut or almond milk and use dairy-free butter.
  • You can customize the recipe by adding other vegetables like carrots or zucchini or using different seafood like crab or scallops.

Keywords: shrimp chowder, corn chowder, creamy shrimp soup, seafood chowder, easy chowder recipe

Find it online: https://biteandenjoy.com/shrimp-and-corn-chowder-recipe/