Shrimp and Corn Chowder

Shrimp and Corn Chowder is a hearty, comforting, and creamy soup that combines sweet corn, succulent shrimp, and tender vegetables in a rich, flavorful broth. Perfect for cool evenings or as a cozy lunch, this chowder balances the natural sweetness of corn with the savory depth of shrimp and aromatic vegetables.

Creamy yet light, it’s a dish that feels indulgent without being heavy. With its velvety texture and vibrant flavors, this chowder is a versatile meal that’s easy to make and impossible to resist.

Why I Love This Recipe

I love this recipe because it delivers comfort and elegance in one bowl. The combination of tender shrimp and sweet corn in a creamy broth creates a perfect harmony of flavors.

The aroma of sautéed onions, celery, and garlic mingling with the richness of the chowder is irresistible. It’s both satisfying and light, making it an ideal option for family dinners or when entertaining guests.

Why This Is a Must-Try Dish

Shrimp and Corn Chowder is a must-try because it elevates a simple seafood soup into a flavorful, hearty meal. It’s quick to prepare, perfect for weeknights, and can be customized to suit your taste—whether you like it extra creamy, spiced up with paprika, or loaded with vegetables.

The combination of sweet corn, tender shrimp, and savory broth makes it a crowd-pleaser that’s both comforting and memorable.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4–6
• Calories: ~320 kcal per serving
• Cuisine: American / Seafood
• Course: Main Course / Soup

Ingredients

For the Chowder:

• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh or frozen)
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 2 tablespoons butter or olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour (optional, for thickening)

For Garnish:

• Chopped parsley or chives
• Crumbled bacon (optional)
• Shredded cheddar cheese (optional)

Simple Cooking Directions

1. Heat butter or oil in a large pot over medium heat. Sauté onion, celery, and garlic until softened.
2. Add diced potatoes, corn, smoked paprika, thyme, salt, and pepper. Stir to combine.
3. Pour in chicken broth, bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
4. Stir in flour (if using) and cook 1–2 minutes to thicken.
5. Add shrimp and cook 3–4 minutes until pink and opaque.
6. Stir in heavy cream and heat through without boiling. Adjust seasoning.
7. Garnish with parsley, bacon, or cheese and serve hot.

Step-by-Step Recipe Preparation Method

Step 1: Sauté Vegetables

• Heat butter or olive oil in a large pot over medium heat.
• Add chopped onion, celery, and minced garlic. Sauté 3–4 minutes until soft and fragrant.

Step 2: Add Corn, Potatoes, and Seasonings

• Stir in diced potatoes, corn kernels, smoked paprika, thyme, salt, and black pepper.
• Cook 1–2 minutes, allowing the spices to bloom.

Step 3: Add Broth and Simmer

• Pour in chicken or vegetable broth.
• Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.

Step 4: Thicken Chowder (Optional)

• If you prefer a thicker chowder, sprinkle in flour and stir well.
• Cook 1–2 minutes until slightly thickened.

Step 5: Add Shrimp

• Add peeled and deveined shrimp to the pot.
• Cook 3–4 minutes until shrimp turn pink and opaque.

Step 6: Add Cream and Finish

• Stir in heavy cream or half-and-half.
• Heat gently, do not boil, and adjust seasoning with salt and pepper.

Step 7: Garnish and Serve

• Ladle chowder into bowls.
• Garnish with chopped parsley, crumbled bacon, or shredded cheese if desired.

How to Serve

• Serve hot with crusty bread, garlic bread, or crackers.
• Pair with a light salad for a complete meal.
• Optional: drizzle with a little extra cream or olive oil for a richer flavor.

Additional Recipe Tips

• Use fresh shrimp for the best texture; frozen works too, just thaw completely.
• Adjust creaminess by adding more or less heavy cream.
• For extra depth of flavor, sauté corn in butter before adding to the chowder.
• Avoid overcooking shrimp to keep them tender and juicy.

Variations

• Spicy Version: Add ½ teaspoon cayenne pepper or red pepper flakes.
• Smoky Version: Use smoked paprika and add cooked bacon pieces.
• Vegetable-Loaded: Include bell peppers, carrots, or zucchini for more texture.
• Low-Fat Version: Use half-and-half or milk instead of heavy cream.

Freezing and Storage

• Storage: Refrigerate in an airtight container for up to 3 days.
• Freezing: Freeze chowder without cream for up to 2 months. Add cream when reheating.
• Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

FAQ

Q1: Can I use frozen shrimp?
Yes, thaw completely and pat dry before adding to the chowder.

Q2: Can I make this chowder vegetarian?
Yes, omit shrimp and use vegetable broth instead. Add extra vegetables for protein and texture.

Q3: Can I prepare this ahead of time?
Yes, prepare the base (vegetables and broth) ahead, but add shrimp and cream just before serving.

Q4: Can I make it dairy-free?
Yes, substitute coconut milk or almond milk for the heavy cream.

Q5: How do I make the chowder thicker?
Use flour or cornstarch to thicken, or blend a portion of the chowder before adding shrimp and cream.

Conclusion

Shrimp and Corn Chowder is a rich, comforting, and satisfying dish that combines sweet corn, succulent shrimp, and tender vegetables in a creamy, flavorful broth. Easy to prepare yet elegant in taste, this chowder is perfect for weeknight dinners or casual entertaining. Its versatility, hearty texture, and vibrant flavors make it a must-try recipe for anyone who loves comforting seafood soups with a touch of sweetness.