Creamy Shrimp Corn Chowder

This shrimp and corn chowder is a creamy, comforting dish that turns simple ingredients into a satisfying meal. It combines sweet corn and tender shrimp in a rich broth that feels like a warm hug on cooler evenings or whenever you crave something hearty yet fresh.

I first made this chowder on a chilly Saturday afternoon and it quickly became a favorite for Sunday supper. The way the shrimp and corn blend with creamy broth never fails to impress family and friends.

Ingredients

• Shrimp: peeled and deveined for a quick cook time and tender texture look for fresh or quality frozen shrimp
• Butter: to sauté vegetables it adds richness and helps build the flavor base
• Onion: finely chopped to create a sweet aromatic backbone
• Celery: chopped for subtle earthiness choose crisp stalks for best texture
• Potatoes: peeled and diced add heartiness and creamy thickness as they cook down
• Corn kernels: whether fresh, frozen, or canned bring natural sweetness pick fresh sweet corn if possible for best flavor
• Chicken broth: forms the savory liquid base choose low sodium to control seasoning
• Half-and-half: adds creaminess without being too heavy use fresh for better texture
• Garlic powder: for an easy boost of savory depth
• Smoked paprika: gives subtle smoky warmth use fresh and vibrant to avoid bitterness
• Salt and pepper: to taste adjusting as you cook enhances all flavors
• Bay leaf: adds a gentle herbal aroma removed before serving
• Fresh parsley: chopped to finish brightens the chowder visually and flavor-wise
• Red bell pepper: diced adds sweetness and color
• Jalapeños: seeded and chopped bring gentle heat adjust based on your spice tolerance
• Heavy cream: for extra richness optional but recommended for velvety texture
• Fresh thyme: to infuse the broth with subtle earthy notes

Instructions

Build The Flavor Base:

Cook the chopped onion and celery in butter over medium heat for about eight minutes until the onion is translucent and soft. This slow cooking releases sweetness and sets the foundation for the chowder.

Add Potatoes and Spices:

Stir in diced potatoes, garlic powder, smoked paprika, salt, and pepper allowing the spices to toast lightly with the vegetables for a minute to deepen flavor.

Pour In Liquid:

Add chicken broth and bay leaf, then bring to a gentle simmer. Cover and cook until potatoes are tender about 15 minutes. This step gives the potatoes time to soften and flavor to meld.

Incorporate Corn and Peppers:

Add the corn kernels, diced red bell pepper, and chopped jalapeños, simmer for five more minutes. This keeps the vegetables vibrant and maintains their individual textures in the chowder.

Finish With Shrimp and Cream:

Add shrimp and half-and-half or heavy cream. Cook just until the shrimp turn pink and are cooked through about three to five minutes. Be careful not to overcook shrimp as they can become rubbery.

Adjust and Garnish:

Remove the bay leaf, stir in fresh thyme and parsley. Taste and adjust seasoning with salt and pepper as needed. Serve warm with crusty bread or your favorite side.

I love adding fresh thyme as it provides a subtle earthiness that lifts the creaminess without overpowering the shrimp or corn. This recipe brings back memories of summer family gatherings where everyone dug into bowls of chowder while telling stories late into the evening.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave stirring often to prevent curdling. If the chowder thickens after cooling, add a splash of broth or cream when reheating to loosen it back up.

Ingredient Swaps

Swap chicken broth for vegetable broth to make it pescatarian while keeping flavor balanced. Use coconut milk instead of half-and-half and cream for a dairy-free version with a slightly tropical note. Replace jalapeños with a pinch of cayenne or mild chili flakes to control heat more precisely.

Serving Ideas

Serve with warm crusty bread or garlic rolls to soak up the creamy broth. A crisp green salad or steamed green beans add fresh contrast to the richness. Top each bowl with a sprinkle of crispy bacon or grated sharp cheddar for extra indulgence.

This shrimp and corn chowder is perfect for cozy evenings and makes a comforting meal that’s easy to prepare and sure to impress.

Frequently Asked Recipe Questions

→ What type of shrimp works best in this chowder?

Peeled and deveined shrimp work best, ideally medium to large size, to retain tenderness and flavor when cooked gently in the chowder.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn is a great substitute that offers sweetness and texture similar to fresh corn without compromising taste.

→ How can I adjust the spiciness of the chowder?

Modulate the amount of jalapeños used, removing seeds for milder heat or adding more for a spicier kick.

→ What ingredients create the creamy texture of the chowder?

The creamy texture derives from combining half-and-half with the addition of heavy cream, which makes the chowder rich and velvety.

→ Is there a way to enhance the flavor just before serving?

A small squeeze of fresh lemon juice right before serving adds a bright, fresh note that balances the richness.

→ What herbs complement this shrimp and corn chowder?

Fresh parsley and thyme bring aromatic freshness and depth, perfectly complementing the seafood and vegetables.