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Shrimp and Corn Chowder Recipe

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★★★★★

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.

Ingredients

Scale

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

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