Shrimp and Corn Chowder Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/shrimp-and-corn-chowder-recipe/
