Shrimp and Corn Chowder Recipe

Introduction

Savor the comforting flavors of Shrimp and Corn Chowder, a creamy and hearty soup perfect for any season. This dish combines tender shrimp, sweet corn, and tender potatoes in a rich, flavorful broth. It’s easy to make and sure to become a family favorite.

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, for serving (optional)
• Optional add-ins:
  • 1 red bell pepper, diced
  • 1–2 small jalapeños, seeded and chopped
  • 1 cup heavy cream (for richer chowder)
  • 1 tablespoon fresh thyme

Instructions

1. Step 1: Peel and devein the shrimp if needed. Rinse under cold water and pat dry. Heat 1 tablespoon of butter in a large pot over medium heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
2. Step 2: In the same pot, melt remaining butter. Add onion, celery, and red bell pepper (if using). Sauté for about 5 minutes until soft and translucent.
3. Step 3: Add diced potatoes and corn kernels. Stir to combine and cook for 2-3 minutes. Sprinkle in garlic powder, smoked paprika, salt, and pepper. Stir well to coat vegetables evenly.
4. Step 4: Pour in chicken broth and add bay leaf. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 15-20 minutes until potatoes are tender.
5. Step 5: Stir in half-and-half (or cream). Simmer gently for 5-10 minutes to heat through and slightly thicken, stirring occasionally.
6. Step 6: Return cooked shrimp to the pot. Stir gently to combine. Taste and adjust seasonings with salt, pepper, smoked paprika, and jalapeños if desired.
7. Step 7: Let chowder simmer for another 5 minutes to meld flavors. Remove bay leaf before serving.
8. Step 8: Serve hot, garnished with chopped fresh parsley and lemon wedges for a bright finish. Enjoy with crusty bread or crackers.

Tips & Variations

• For extra richness, replace half-and-half with heavy cream.
• Add diced red bell pepper and fresh thyme for more color and herbal notes.
• If you prefer heat, include chopped jalapeños or a pinch of cayenne pepper.
• Use frozen shrimp and corn for convenience without sacrificing flavor.
• Leaving shrimp tails on adds a nice presentation, but removing them makes eating easier.

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 after adding cream or half-and-half to keep the chowder smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, this chowder can be prepared in advance and refrigerated. Reheat gently before serving. It’s best enjoyed within 2-3 days for optimal freshness.

Can I use other seafood instead of shrimp?

Absolutely. You can substitute shrimp with crab meat, scallops, or chunks of firm white fish. Adjust cooking times accordingly to avoid overcooking delicate seafood.

Shrimp and Corn Chowder Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

A rich and creamy Shrimp and Corn Chowder featuring tender shrimp, sweet corn, and hearty potatoes simmered in a flavorful broth with aromatic spices. This comforting dish is perfect for cozy dinners, offering a balance of smoky, sweet, and savory flavors topped with fresh parsley and optional lemon wedges for a bright finish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chowder:

• 1 lb shrimp (peeled and deveined), medium or large size
• 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 (optional, for serving)

Optional Add-ins:

• 1 red bell pepper, diced
• 1–2 small jalapeños, seeded and chopped
• 1 cup heavy cream (to substitute or add for richer texture)
• 1 tablespoon fresh thyme

Instructions

1. Prepare the Shrimp: Peel and devein the shrimp if using raw ones, rinsing under cold water and patting dry. Heat 1 tablespoon butter in a large pot or Dutch oven over medium heat and cook the shrimp for 2-3 minutes until pink and opaque. Remove from the pot and set aside.
2. Cook the Vegetables: In the same pot, melt another tablespoon of butter. Add chopped onion, celery, and diced red bell pepper if using. Sauté for 5 minutes until vegetables are soft and onions translucent. Add diced potatoes and corn kernels, stirring and cooking for an additional 2-3 minutes. Sprinkle garlic powder, smoked paprika, salt, and pepper over the mixture and stir to combine.
3. Simmer the Chowder: Pour in chicken broth and add the bay leaf. Bring the mixture to a simmer over medium-high heat, then reduce heat to low. Cook for 15-20 minutes or until potatoes are tender. Stir in half-and-half (or heavy cream if using) and simmer gently for 5-10 minutes to heat through and slightly thicken, stirring occasionally.
4. Final Touches: Return the cooked shrimp to the pot, stirring gently to evenly distribute. Adjust seasoning with additional salt, pepper, or smoked paprika as needed. Add chopped jalapeños for heat if desired. Simmer for another 5 minutes to warm shrimp and meld flavors. Remove the bay leaf before serving.
5. Serve and Garnish: Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges if desired. Serve hot, optionally with crusty bread or crackers for dipping.

Notes

• Use fresh or frozen shrimp for best results; adjust cooking time to avoid overcooking shrimp.
• Fresh corn adds the best flavor in season, but frozen and canned work well year-round.
• For a richer chowder, substitute half-and-half with heavy cream or add it additionally.
• Adjust the level of smokiness by varying the amount of smoked paprika.
• To add a spicy kick, include diced jalapeños during the final simmer.
• Removing the bay leaf before serving prevents any bitter or tough texture in the chowder.
• Serve with lemon wedges to brighten the creamy richness of the chowder.
• This chowder can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: shrimp chowder, corn chowder, creamy soup, seafood soup, quick chowder, easy dinner, comforting soup, stovetop chowder