Shrimp and Corn Chowder Recipe

Introduction

Savor the comforting flavors of this Shrimp and Corn Chowder, a creamy and hearty dish perfect for any season. Loaded with tender shrimp, sweet corn, and tender potatoes, it’s a delicious way to enjoy a classic chowder with a seafood twist.

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: 1 red bell pepper, diced
• Optional: 1–2 small jalapeños, seeded and chopped
• Optional: 1 cup heavy cream
• Optional: 1 tablespoon fresh thyme

Instructions

1. Step 1: Peel and devein the shrimp if raw. Rinse under cold water and pat dry. Heat 1 tablespoon butter in a large pot over medium heat. Cook the shrimp for 2-3 minutes until pink and opaque, then remove and set aside.
2. Step 2: Add the remaining tablespoon of butter to the pot. Sauté the chopped onion, celery, and bell pepper (if using) for about 5 minutes until soft and translucent.
3. Step 3: Stir in the diced potatoes and corn kernels. Cook for 2-3 minutes, then sprinkle garlic powder, smoked paprika, salt, and pepper over the vegetables and stir well.
4. Step 4: Pour in the chicken broth and add the bay leaf. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook for 15-20 minutes until potatoes are tender.
5. Step 5: Stir in the half-and-half (or heavy cream if using) and let simmer gently for 5-10 minutes, stirring occasionally to prevent sticking.
6. Step 6: Return the cooked shrimp to the pot and stir gently. Adjust seasoning with salt, pepper, and additional smoked paprika if desired. Add chopped jalapeños if you like a spicy kick.
7. Step 7: Simmer for another 5 minutes to warm the shrimp and meld flavors. Remove the bay leaf before serving.
8. Step 8: Ladle chowder into bowls, garnish with chopped parsley, and serve with lemon wedges on the side. Enjoy hot with crusty bread or crackers.

Tips & Variations

• Use fresh corn during peak season for the sweetest flavor, or frozen corn year-round for convenience.
• Substitute half-and-half with heavy cream for a richer chowder or milk for a lighter version.
• Add fresh thyme along with the bay leaf for extra herbal depth.
• For more heat, increase the amount of chopped jalapeños or add a pinch of cayenne pepper.

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. Avoid boiling to prevent curdling. You can also freeze the chowder for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly. Just thaw them completely before cooking and pat them dry to avoid excess moisture in the chowder.

Is there a way to make this chowder dairy-free?

Absolutely. Use a dairy-free milk alternative such as coconut milk or almond milk, and substitute butter with a plant-based oil or vegan margarine for sautéing.

Shrimp and Corn Chowder Recipe

Print Recipe

★★★★★

4.4 from 425 reviews

This Shrimp and Corn Chowder is a creamy, comforting soup featuring tender shrimp, sweet corn, and hearty potatoes simmered in a flavorful broth. Enhanced with aromatics like onion, celery, and smoked paprika, and finished with fresh parsley and optional lemon wedges, this chowder offers a perfect balance of richness and freshness. Ideal for a cozy meal, it can be customized with spicy jalapeños or extra cream for indulgence.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chowder:

• 1 lb shrimp (peeled and deveined, medium or large)
• 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 extra creaminess)
• 1 tablespoon fresh thyme

Instructions

1. Prepare the Shrimp: Peel and devein the shrimp if raw, removing tails if desired for easier eating. Rinse under cold water and pat dry. Heat 1 tablespoon butter in a large pot or Dutch oven over medium heat. Cook the shrimp for 2-3 minutes until pink and opaque, taking care not to overcook. Remove shrimp and set aside.
2. Cook the Vegetables: In the same pot, melt the remaining tablespoon of butter. Add chopped onion, celery, and red bell pepper if using. Sauté for about 5 minutes until vegetables soften and onions become translucent. Add diced potatoes and corn kernels, stirring to combine. Cook for another 2-3 minutes. Sprinkle in garlic powder, smoked paprika, salt, and pepper; stir to evenly coat.
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. Let the chowder cook for 15-20 minutes until potatoes are tender. Stir in half-and-half (or cream if using) and simmer gently for another 5-10 minutes until heated through and slightly thickened, stirring occasionally.
4. Final Touches: Return the cooked shrimp to the pot and stir gently to combine. Adjust seasoning with extra salt, pepper, or smoked paprika as needed. If desired, stir in chopped jalapeños for a spicy kick. Let the chowder simmer for another 5 minutes to warm the shrimp and blend flavors. Remove the bay leaf before serving.
5. Serve and Garnish: Ladle the chowder into bowls. Garnish with freshly chopped parsley and serve lemon wedges on the side to add a bright, fresh acidity when squeezed over the chowder. Serve hot with crusty bread or crackers for a hearty meal.

Notes

• Use medium or large shrimp for a more satisfying texture.
• Fresh corn is best in summer; frozen or canned corn works well year-round.
• Substitute half-and-half with heavy cream for a richer chowder or milk for a lighter version.
• Remove the bay leaf before serving to avoid a bitter taste.
• Add jalapeños carefully if you prefer less heat, adjusting to taste.
• Serve with crusty bread or crackers for a complete meal.

Keywords: Shrimp chowder, corn chowder, creamy shrimp soup, seafood chowder, one pot soup, comfort food