Shrimp and Corn Chowder Recipe

Introduction

Shrimp and Corn Chowder is a creamy, comforting soup that perfectly balances the sweetness of corn with tender shrimp. This hearty dish is easy to prepare and ideal for both weeknight dinners and special occasions.

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 add-ins:
  • 1 red bell pepper, diced
  • 1-2 small jalapeños, seeded and chopped
  • 1 cup heavy cream
  • 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 and cook the shrimp for 2-3 minutes until pink and opaque. Remove shrimp from the pot and set aside.
2. Step 2: Add the remaining tablespoon of butter to the pot. Once melted, sauté the chopped onion, celery, and red bell pepper (if using) for about 5 minutes until soft and translucent.
3. Step 3: Add the diced potatoes and corn kernels to the pot. Stir and cook for 2-3 minutes to blend flavors.
4. Step 4: Sprinkle in the garlic powder, smoked paprika, salt, and pepper. Stir to coat the vegetables evenly.
5. Step 5: Pour in the chicken broth and add the bay leaf. Bring to a simmer over medium-high heat, then reduce heat to low. Cook for 15-20 minutes until the potatoes are tender.
6. Step 6: Stir in the half-and-half (or cream if using) and simmer gently for 5-10 minutes, stirring occasionally, until heated through and slightly thickened.
7. Step 7: Return the cooked shrimp to the pot and stir gently to combine. Taste and adjust seasoning with salt, pepper, or smoked paprika. Add chopped jalapeños if you want some heat.
8. Step 8: Let the chowder simmer for another 5 minutes to warm the shrimp and meld flavors. Remove the bay leaf before serving.
9. Step 9: Ladle the chowder into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a bright finish.

Tips & Variations

• Use fresh corn during summer for extra sweetness, or frozen corn year-round for convenience.
• Substitute heavy cream for half-and-half to make the chowder richer and creamier.
• Add diced red bell pepper and fresh thyme to introduce more layers of flavor and color.
• For a spicy version, include chopped jalapeños or a pinch of cayenne pepper.
• Serve with crusty bread or a light green salad to round out the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling, as this can cause the shrimp to become tough and the cream to separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this chowder?

Yes, frozen shrimp work well. Just thaw them completely, pat dry, and proceed with the recipe as usual.

Can I make this chowder dairy-free?

To make a dairy-free version, substitute the half-and-half with canned coconut milk or a dairy-free cream alternative and use vegetable broth instead of chicken broth.

Shrimp and Corn Chowder Recipe

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★★★★★

4.4 from 143 reviews

• Author: Gabriel
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

A creamy and comforting Shrimp and Corn Chowder featuring tender shrimp, sweet corn, potatoes, and aromatic vegetables simmered in a flavorful broth enriched with half-and-half. This hearty soup balances smoky paprika and garlic with fresh herbs, perfect for a satisfying lunch or dinner.

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Ingredients

Scale 1x2x3x

For the Chowder:

• 1 lb shrimp (peeled and deveined; medium or large size recommended)
• 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 Add-ins:

• 1 red bell pepper, diced
• 1–2 small jalapeños, seeded and chopped (for spice)
• 1 cup heavy cream (for richer chowder)
• 1 tablespoon fresh thyme

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Instructions

1. Prepare the Shrimp: Peel and devein the shrimp if raw, removing tails for easier eating if desired. Rinse under cold water and pat dry. Heat 1 tablespoon of butter in a large pot or Dutch oven over medium heat and cook shrimp for 2-3 minutes until pink and opaque. Avoid overcooking, then remove from pot and set aside. Optionally chop into bite-sized pieces.
2. Cook the Vegetables: In the same pot, add remaining tablespoon of butter. Once melted, add chopped onion, celery, and optional red bell pepper. Sauté for about 5 minutes until vegetables soften and onion turns translucent. Add diced potatoes and corn kernels, stirring well and cooking for another 2-3 minutes. Sprinkle garlic powder, smoked paprika, salt, and pepper over the mixture and stir to coat evenly.
3. Simmer the Chowder: Pour in the chicken broth and add the bay leaf. Bring mixture to a simmer over medium-high heat, then reduce heat to low and cook for 15-20 minutes until potatoes are tender. Stir in half-and-half (or heavy cream if using) and gently simmer for an additional 5-10 minutes to heat through and thicken slightly, stirring occasionally to prevent sticking.
4. Final Touches: Return cooked shrimp to the pot and gently stir to combine. Taste and adjust seasonings, adding more salt, pepper, smoked paprika, or chopped jalapeños if desired for heat. Simmer for 5 more minutes to allow flavors to meld and shrimp to warm. Remove the bay leaf before serving.
5. Serve and Garnish: Ladle chowder into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for an optional bright, acidic contrast. Serve hot, ideally with crusty bread or crackers for dipping.

Notes

• Use fresh or frozen shrimp depending on availability; thaw frozen shrimp before cooking.
• For a spicier chowder, add jalapeños or red pepper flakes as preferred.
• Substitute heavy cream for half-and-half if you want an ultra-rich chowder.
• Remove bay leaf before serving to avoid bitterness.
• This chowder pairs well with crusty sourdough bread or a fresh green salad.
• Lemon wedges add a refreshing brightness and are highly recommended.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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