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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
