Shrimp and Corn Chowder: A Hearty, Flavorful Delight Recipe
This Shrimp and Corn Chowder is a hearty and flavorful dish combining succulent shrimp, sweet corn, and tender potatoes in a creamy, spiced broth. Perfect for a comforting meal, it features a balance of smoky paprika, savory aromatics, and optional touches like red bell pepper or jalapeños for added depth and heat. Finished with fresh parsley and a squeeze of lemon, this chowder is rich yet well-rounded, ideal for chilly days or whenever you crave a satisfying seafood soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chowder:
- 1 lb shrimp (peeled and deveined), medium or large
- 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
- 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 (as a substitute for half-and-half for richer texture)
- 1 tablespoon fresh thyme
Instructions
- Prepare the Shrimp: Peel and devein the shrimp if they are raw, removing tails if desired. Rinse under cold water and pat dry. Heat 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add shrimp and cook 2-3 minutes until pink and opaque. Remove shrimp from pot and set aside.
- Cook the Vegetables: In the same pot, add another tablespoon of butter. Melt and add chopped onion, celery, and red bell pepper if using. Sauté for about 5 minutes until vegetables are soft and onions translucent. Add diced potatoes and corn kernels, stir and cook an additional 2-3 minutes to enhance flavors. Add garlic powder, smoked paprika, salt, and pepper, stirring to coat the vegetables evenly.
- Simmer the Chowder: Pour in 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 potatoes are tender. Stir in half-and-half (or heavy cream if preferred) and allow chowder to warm gently for another 5-10 minutes, stirring occasionally to prevent sticking.
- Final Touches: Return cooked shrimp to the pot and stir gently to combine. Taste and adjust seasonings adding more salt, pepper, or smoked paprika if needed. Add chopped jalapeños if you prefer a spicy kick. Simmer for an additional 5 minutes to warm the shrimp through and meld flavors. Remove bay leaf before serving.
- Serve and Garnish: Ladle chowder into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for optional bright acidity. Enjoy hot, accompanied by crusty bread or crackers for dipping.
Notes
- Use medium or large shrimp for a meatier texture and better bite.
- Fresh corn kernels enhance sweetness in summer, but frozen or canned corn works well year-round.
- You can substitute chicken broth with vegetable broth for a vegetarian-friendly base if shrimp is replaced with a plant-based alternative.
- Removing shrimp tails makes the chowder easier to eat but leaving them on can add a nice presentation touch.
- The optional red bell pepper adds color and sweetness, while jalapeños bring heat—adjust to your preference.
- For a richer chowder, substitute half-and-half with heavy cream or add an extra cup of cream.
- Fresh thyme is a great herb addition that complements the shrimp and corn flavors well.
- Removing the bay leaf before serving is important as it can be tough and sharp in texture.
- Serve immediately for best flavor, but the chowder keeps well refrigerated for up to 2 days and reheats gently on stovetop.
Keywords: shrimp chowder, corn chowder, seafood soup, creamy chowder, seafood recipes, fall soup, comfort food
