Shrimp and Corn Chowder Recipe
Introduction
Savor the comforting flavors of Shrimp and Corn Chowder, a creamy and hearty soup that combines sweet corn, tender shrimp, and tender potatoes. Perfect for any season, this chowder is easy to make and packed with delicious, satisfying ingredients.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 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 (for extra richness)
- 1 tablespoon fresh thyme
Instructions
- Step 1: Peel and devein the shrimp if raw. Rinse under cold water and pat dry. Heat 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp from the pot and set aside.
- Step 2: In the same pot, melt the remaining tablespoon of butter. Add the chopped onion, celery, and red bell pepper if using. Sauté for about 5 minutes until vegetables are soft and onions translucent.
- Step 3: Add the diced potatoes and corn kernels. Stir to combine and cook for 2-3 minutes. Sprinkle in garlic powder, smoked paprika, salt, and pepper, stirring well to coat evenly.
- Step 4: Pour in the 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, or until potatoes are tender.
- Step 5: Stir in the half-and-half or cream and simmer gently for another 5-10 minutes, stirring occasionally. Add fresh thyme here if desired.
- Step 6: Return the cooked shrimp to the pot and gently stir to combine. Adjust seasonings with salt, pepper, smoked paprika, or jalapeños for heat. Simmer for 5 more minutes to heat through and meld flavors.
- Step 7: Remove the bay leaf. Ladle the chowder into bowls, garnish with chopped parsley, and serve with lemon wedges if desired.
Tips & Variations
- Use fresh corn in summer for maximum sweetness, or keep frozen corn on hand for convenience year-round.
- For a richer chowder, substitute half-and-half with heavy cream or add a splash of cream at the end.
- Add diced red bell pepper for color and sweetness or jalapeños for a spicy kick.
- Serve with crusty bread or a fresh green salad for a complete meal.
- To save time, use pre-cooked shrimp but add them only at the last step to avoid overcooking.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding dairy to keep the texture creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this chowder?
Yes, frozen shrimp works well. Thaw completely before cooking, and be careful to avoid overcooking to keep the shrimp tender.
Can I make this chowder dairy-free?
Absolutely! Substitute the half-and-half with coconut milk or your preferred non-dairy milk, and use vegetable broth to keep it fully dairy-free.
Print
Shrimp and Corn Chowder Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Shrimp and Corn Chowder is a creamy, hearty soup combining the sweetness of corn and tender shrimp with savory potatoes and aromatic vegetables. Perfect as a comforting lunch or dinner, it features a slight smoky undertone from smoked paprika and a rich, velvety texture from half-and-half, easily customizable with add-ins like red bell pepper or jalapeños for extra flavor and heat.
Ingredients
For the Chowder:
- 1 lb shrimp (peeled and deveined)
- 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 (can substitute for half-and-half)
- 1 tablespoon fresh thyme
Instructions
- Prepare the Shrimp: Peel and devein the shrimp if using raw. Rinse under cold water and pat dry. Heat 1 tablespoon butter in a large pot 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 remaining 1 tablespoon butter. Once melted, sauté onion, celery, and diced red bell pepper (if using) for about 5 minutes until soft and translucent. Add diced potatoes and corn, stir to combine, and cook another 2-3 minutes. Sprinkle garlic powder, smoked paprika, salt, and pepper over the vegetables and stir to coat.
- Simmer the Chowder: Pour in chicken broth and add bay leaf. Bring to a simmer over medium-high heat, then reduce to low and cook 15-20 minutes until potatoes are tender. Stir in half-and-half (or heavy cream), simmer gently for another 5-10 minutes to heat through and thicken slightly, stirring occasionally.
- Final Touches: Return cooked shrimp to the pot and stir gently to combine. Adjust seasonings with additional salt, pepper, or smoked paprika as desired. Add chopped jalapeños for heat if using. Simmer for another 5 minutes to warm shrimp and meld flavors. Remove bay leaf before serving.
- Serve and Garnish: Ladle chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side. Enjoy hot with crusty bread or crackers.
Notes
- For a richer chowder, substitute half-and-half with heavy cream.
- Leave shrimp tails on for presentation or remove for easier eating.
- Add diced jalapeños sparingly to control heat level.
- The chowder thickens slightly as it cools; reheat gently with a splash of broth if needed.
- This chowder can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegetarian version, omit shrimp and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: shrimp chowder, corn chowder, creamy soup, seafood soup, comfort food, easy chowder recipe, stovetop chowder
