Shrimp and Corn Chowder Recipe

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Few dishes deliver comfort quite like a warm bowl of shrimp and corn chowder. This creamy seafood soup blends tender shrimp, sweet corn, and hearty potatoes into a rich, satisfying meal that works beautifully for both casual dinners and special occasions. With its velvety texture and balanced flavors, this chowder is filling without feeling heavy and elegant without being complicated.

Perfect for chilly evenings or whenever you crave something cozy, this homemade shrimp chowder is easy to prepare and packed with flavor in every spoonful.

Ingredients

For the Chowder

• 1 pound 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 (or vegetable broth)
• 1½ cups half-and-half
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped
• Lemon wedges, optional

Optional Add-Ins

• 1 red bell pepper, diced
• 1–2 jalapeños, finely chopped
• 1 cup heavy cream (for extra richness)
• 1 tablespoon fresh thyme

Instructions for Shrimp and Corn Chowder

Step 1: Cook the Shrimp

1. Melt 1 tablespoon of butter in a large pot over medium heat.
2. Add shrimp and cook for 2–3 minutes until pink and opaque.
3. Remove shrimp and set aside.

Step 2: Sauté the Vegetables

1. Add remaining butter to the pot.
2. Sauté onion, celery, and bell pepper (if using) for 5 minutes until soft.
3. Stir in potatoes and corn; cook for 2 minutes.

Step 3: Build the Chowder

1. Season with garlic powder, smoked paprika, salt, and pepper.
2. Pour in broth and add bay leaf.
3. Simmer for 15–20 minutes until potatoes are tender.

Step 4: Add Cream and Shrimp

1. Stir in half-and-half and simmer for 5 minutes.
2. Return shrimp to the pot and gently stir.
3. Simmer another 5 minutes, then remove bay leaf.

Step 5: Serve

• Garnish with parsley and serve hot with lemon wedges if desired.

Pro Tips

• Cook shrimp separately to prevent overcooking
• Dice potatoes evenly for consistent texture
• Simmer gently after adding cream to avoid curdling

Why This Recipe Works

• Balanced creamy texture without heaviness
• Natural sweetness from corn enhances shrimp flavor
• Simple ingredients create restaurant-quality results

Substitutions & Variations

• Dairy-Free: Use coconut milk or unsweetened almond milk
• Spicy Version: Add cayenne pepper or hot sauce
• Seafood Swap: Try crab, scallops, or lobster
• Vegetable Boost: Add carrots or zucchini

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Prepare up to 24 hours in advance
• Storage: Refrigerate in an airtight container for 3 days
• Reheating: Warm gently on the stove; avoid boiling
• Freezing: Not recommended due to dairy content

Serving Ideas for Shrimp and Corn Chowder

• With crusty sourdough or garlic bread
• Paired with a fresh green salad
• As a starter for seafood dinners
• Alongside roasted vegetables

Nutrition (Per Serving Estimate)

• Calories: 350
• Protein: 22g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 4g

Frequently Asked Questions

Can I use frozen shrimp?

Yes, thaw completely and pat dry before cooking.

How do I thicken chowder?

Mash some potatoes or simmer longer uncovered.

Can I make it lighter?

Use milk instead of half-and-half.

Is this gluten-free?

Yes, naturally gluten-free.

This shrimp and corn chowder recipe delivers everything you want in a comforting seafood soup—creamy texture, rich flavor, and simple preparation. Whether you’re feeding family or hosting guests, this dish brings warmth, satisfaction, and timeless appeal to the table.

Shrimp and Corn Chowder Recipe

Ovalioekrg

This shrimp and corn chowder is a creamy, comforting seafood soup made with tender shrimp, sweet corn, and hearty potatoes. Rich yet balanced, it’s an easy stovetop meal perfect for cozy dinners or special occasions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Equipment

• large pot or Dutch oven
• cutting board
• knife
• Measuring cups and spoons
• wooden spoon

Ingredients

  

• 1 lb shrimp, peeled and deveined
• 2 tbsp 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 or vegetable broth
• 1 1/2 cups half-and-half
• 1 tsp garlic powder
• 1 tsp smoked paprika
• salt, to taste
• black pepper, to taste
• 1 bay leaf
• 1 tbsp fresh parsley, chopped
• lemon wedges (optional)

Instructions

 

• Melt 1 tablespoon of butter in a large pot over medium heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove shrimp and set aside.
• Add the remaining butter to the pot. Sauté the onion and celery for about 5 minutes until softened. Stir in the potatoes and corn and cook for 2 minutes.
• Season with garlic powder, smoked paprika, salt, and pepper. Pour in the broth and add the bay leaf. Simmer for 15–20 minutes until potatoes are tender.
• Stir in the half-and-half and simmer gently for 5 minutes. Return the shrimp to the pot and cook for another 5 minutes.
• Remove the bay leaf, garnish with chopped parsley, and serve hot with lemon wedges if desired.

Notes

Cook the shrimp separately to avoid overcooking. Dice potatoes evenly for consistent texture, and simmer gently after adding dairy to prevent curdling. Lemon juice is optional but brightens the flavors.

Keyword corn chowder with shrimp, creamy seafood soup, shrimp and corn chowder, shrimp chowder recipe

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