Shrimp and Corn Chowder

This creamy shrimp and corn chowder has become my favorite go to on chilly evenings when I want something satisfying and easy to prepare. The combination of tender shrimp and sweet corn in a rich broth creates a comforting bowl that feels like a warm hug.

I first made this when I had leftover shrimp and corn and it turned into a weekly favorite for our family dinners. The kitchen smells are irresistible, making it perfect for any cold night.

Ingredients

• One pound shrimp: peeled and deveined provides protein and a slightly sweet, delicate flavor
• Butter: adds richness and helps soften vegetables while building the base of flavor
• Onion and celery: form the classic aromatic foundation essential in chowders
• Potatoes: add creaminess and bulk, choose firm and evenly sized ones for even cooking
• Corn kernels: give sweetness and texture, fresh is best but frozen or canned work well too
• Chicken broth: builds depth without overpowering the seafood
• Half and half: brings creaminess without heaviness, or swap with heavy cream for extra richness
• Garlic powder: introduces subtle warmth without the bite of fresh garlic
• Smoked paprika: provides gentle smokiness, opt for a vibrant fresh jar for more aromatic quality
• Bay leaf: adds subtle herbal notes that gently infuse the broth
• Fresh parsley: is for brightness and garnish, pick vibrant green stems for freshness
• Red bell pepper and jalapeños: add color and a gentle kick, adjust jalapeños based on your spice craving
• Lemon wedges: brighten flavors at the table
• Fresh thyme: packs an earthy herbal note that complements shrimp perfectly

Instructions

Build The Base:

Heat one tablespoon of butter in a large pot or Dutch oven over medium heat. Add the shrimp and cook just until they turn pink and opaque about 2 to 3 minutes. Remove and set aside to keep from overcooking. This step helps lock in shrimp flavor without making it rubbery.

Sauté Vegetables:

Add the remaining butter to the pot. Once melted, stir in chopped onion celery and red bell pepper. Cook on medium low for about 5 minutes. You want the vegetables softened and fragrant but not browned to maintain chowder’s delicate flavor.

Add Potatoes And Corn:

Stir in diced potatoes and corn kernels then cook for 2 to 3 minutes. This step helps release a bit of starch from potatoes and starts blending the sweet corn flavor.

Season The Mixture:

Sprinkle garlic powder smoked paprika salt and pepper evenly over the vegetables and stir well. Toasting these spices lightly helps deepen the overall flavor.

Add Broth And Bay Leaf:

Pour in chicken broth and toss in the bay leaf. Raise the heat until the liquid simmers, then lower the heat to maintain a gentle simmer. Cook uncovered for 15 to 20 minutes until potatoes are tender when pierced with a fork.

Finish With Cream:

Slowly stir in half and half or heavy cream if using, then let the chowder simmer gently for an additional 5 to 10 minutes to heat through and thicken slightly. Do not boil to prevent cream from curdling.

Return Shrimp And Final Seasoning:

Place shrimp back in the pot. Stir gently to distribute without breaking shrimp. Taste the chowder and adjust salt pepper or smoked paprika. For some heat add chopped jalapeños now.

Simmer To Meld Flavors:

Let the chowder simmer an extra 5 minutes to warm shrimp carefully and marry the flavors deeply.

Serve And Garnish:

Remove bay leaf before ladling into bowls. Sprinkle with fresh parsley and pass lemon wedges for bright finishing notes.

I love the fresh thyme in this recipe it adds an herbal depth that balances the richness of the soup. I remember making this for a winter family gathering where everyone lingered for seconds and thirds because it felt so comforting like a bowl full of home.

Storage tips

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of broth or water if the chowder thickens too much. Shrimp can become rubbery if overheated so warming slowly is key.

Ingredient swaps

Swap shrimp for scallops or firm white fish like cod to vary the seafood profile. Use vegetable broth for a lighter or vegetarian friendly version leaving out shrimp. Try coconut milk in place of cream for a tropical twist that complements corn really well.

Serving ideas

Serve with a crusty baguette or warm corn muffins to soak up the chowder. A simple green salad with a tangy vinaigrette adds a fresh crisp contrast that brings balance to each bite. If you want more heat offer additional sliced jalapeños or a dash of hot sauce at the table.

This shrimp and corn chowder is a warm comforting meal perfect for cold evenings. Enjoy with your favorite garnish and sides for a truly satisfying experience.

Frequently Asked Recipe Questions

→ Can I use frozen shrimp for this chowder?

Yes, frozen shrimp works well. Just thaw and drain them before cooking to maintain the best texture.

→ What can I substitute for half-and-half in the chowder?

Heavy cream offers a richer texture, while milk can be used for a lighter finish. Adjust cooking time to prevent curdling.

→ How do I make the chowder spicier?

Add chopped jalapeños or a pinch of cayenne pepper while simmering to introduce a gentle heat that complements the flavors.

→ Is fresh corn necessary or can I use canned corn?

Canned or frozen corn works well and makes this dish available year-round without sacrificing sweetness.

→ How can I ensure the shrimp stays tender?

Cook shrimp separately just until opaque, then add them back at the end to warm through without overcooking.