I love a pot of Shrimp and Corn Chowder: A Hearty, Flavorful Delight on a cool night. I use fresh corn when I can and simple steps so the soup feels like home. In this post I walk you through everything I do to make it come together.
My dad James used to call this kind of soup "summer in a bowl." Mom Eva and Sister Jennifer always asked for extra bowls at family dinners.
Gathering Your Ingredients
- 1 lb shrimp (peeled and deveined): Fresh or frozen shrimp work well for this recipe. Choose medium or large shrimp for a meaty texture.
- 2 tablespoons butter: For sautéing the vegetables and starting the base of the chowder.
- 1 small onion: Finely chopped. Onion adds a savory base flavor that complements the sweetness of the corn and the shrimp.
- 2 celery stalks: Chopped. Celery adds crunch and a mild, slightly peppery flavor to the chowder.
- 2 medium potatoes: Peeled and diced. Potatoes help thicken the chowder and add heartiness.
- 3 cups corn kernels (fresh, frozen, or canned): Sweet corn is the star of the dish, adding natural sweetness and texture. You can use fresh corn during the summer or frozen corn year-round.
- 3 cups chicken broth: Or vegetable broth, depending on your preference. The broth is the base of the soup and provides depth of flavor.
- 1 ½ cups half-and-half: For the creamy base. You can substitute heavy cream for a richer texture or milk for a lighter chowder.
- 1 teaspoon garlic powder: For a subtle garlic flavor without overpowering the dish.
- 1 teaspoon smoked paprika: Adds a mild smokiness and warmth to the chowder.
- Salt and pepper: To taste.
- 1 bay leaf: Adds a mild aromatic note to the broth.
- 1 tablespoon fresh parsley: Chopped, for garnish.
- Lemon wedges: For serving, optional. A squeeze of lemon can add a nice tang that balances the richness of the chowder.
- 1 red bell pepper: Diced, for added color and a touch of sweetness.
- 1-2 small jalapeños: Seeded and chopped, if you prefer a spicy kick.
- 1 cup heavy cream: For an ultra-creamy, rich texture.
- 1 tablespoon fresh thyme: Adds another layer of herbal flavor that complements the shrimp and corn.
The Tools That Help
I keep the tool list small. I like to use a heavy soup pot so the heat stays steady. A good wooden spoon helps me stir without scratching the pot. I also use a sharp knife and a cutting board for clean cuts and fast prep. A mesh strainer helps if I need to rinse shrimp or drain canned corn.
If you want ideas for other shrimp dishes to serve on a busy night, I also share a lighter shrimp dinner idea in my Blackened Shrimp Stroganoff post that I often turn to when I need fast comfort: Blackened Shrimp Stroganoff.
The Step-by-Step Process
- Prepare the shrimp by peeling and deveining if needed and pat them dry.
- Chop the onion, celery, potatoes, bell pepper, and jalapeños.
- Melt butter in a large pot over medium heat.
- Add onion, celery, and bell pepper and cook until soft.
- Stir in garlic powder and smoked paprika for a minute.
- Add diced potatoes and corn and stir to coat with butter and spices.
- Pour in chicken broth and add the bay leaf.
- Bring the pot to a gentle boil, then reduce heat and simmer until potatoes are tender.
- Remove the bay leaf and use a potato masher to mash a few potato pieces for thickness.
- Stir in half-and-half and heavy cream and warm without boiling.
- Add fresh thyme and taste, then season with salt and pepper.
- Gently add shrimp and simmer until the shrimp turn pink and are cooked through.
- Finish with a squeeze of lemon and stir in chopped parsley.
- Serve hot with lemon wedges on the side.
Lighter, Healthier Touches
I like to make this chowder lighter from time to time. I swap half-and-half and heavy cream for plain low-fat milk and a tablespoon of cornstarch to keep the base creamy. I also use a bit less butter and add more fresh herbs to boost flavor. For a low-sodium version I use homemade or low-salt broth and no added salt until the end. If you want more veg, add chopped zucchini or spinach near the end so it keeps its color.
Perfect Pairings
This chowder goes well with simple sides that do not steal the show. I serve it with crusty bread, warm rolls, or plain crackers so people can dip. A crisp green salad with a light vinaigrette is a nice contrast to the rich soup. For a wine option, I choose a clean white like Pinot Grigio or a light Sauvignon Blanc. If you want a seafood main to match the mood, I sometimes pair this chowder night with a lemony fish recipe I love from the site: branzino recipe guide.
Common Stumbles to Avoid
I see a few mistakes often when I teach this chowder. Do not let the cream boil hard after you add it or the texture can split. Do not overcook the shrimp; they only need a few minutes and then they go rubbery. If your potatoes are not soft, the chowder will feel thin, so give them time to cook fully. Also taste and adjust salt at the end because broths vary in salt level.
Storing Your Creation
I cool the chowder at room temperature for no more than two hours, then I transfer it to airtight containers and chill in the fridge. It keeps well for three to four days. To freeze, leave out the cream and freeze the soup base; add the cream when you reheat it. Thaw overnight in the fridge and reheat slowly on low heat. Reheat gently and add a splash of milk if the chowder feels too thick.
A Final Warm Word
I keep this recipe in my weeknight list and I pull it out for friends who need comfort. The mix of sweet corn and tender shrimp feels fresh and warm at once. I hope you make this and share it with people you love.
Answering Your Questions
Is Shrimp and Corn Chowder: A Hearty, Flavorful Delight freezer friendly?
Yes, the chowder base freezes well if you leave out the heavy cream before freezing. Cool the soup, freeze in safe containers, then add cream when you reheat. This keeps texture and taste better.
Can I use frozen shrimp in Shrimp and Corn Chowder: A Hearty, Flavorful Delight?
Yes, frozen shrimp work fine. Thaw them in the fridge or under cold running water before you cook. Pat them dry so they sear and cook evenly.
How do I make Shrimp and Corn Chowder: A Hearty, Flavorful Delight spicier without overpowering it?
Add chopped jalapeño or a pinch of cayenne while you cook the vegetables. Start small and taste as you go. You can always add more heat at the end with hot sauce or chili flakes.
Print
Shrimp and Corn Chowder
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A hearty, flavorful chowder filled with shrimp and sweet corn, perfect for cool nights.
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)
- Lemon wedges (for serving, optional)
- 1 red bell pepper (diced)
- 1–2 small jalapeños (seeded and chopped)
- 1 cup heavy cream
- 1 tablespoon fresh thyme
Instructions
- Prepare the shrimp by peeling and deveining if needed and pat them dry.
- Chop the onion, celery, potatoes, bell pepper, and jalapeños.
- Melt butter in a large pot over medium heat.
- Add onion, celery, and bell pepper and cook until soft.
- Stir in garlic powder and smoked paprika for a minute.
- Add diced potatoes and corn and stir to coat with butter and spices.
- Pour in chicken broth and add the bay leaf.
- Bring the pot to a gentle boil, then reduce heat and simmer until potatoes are tender.
- Remove the bay leaf and use a potato masher to mash a few potato pieces for thickness.
- Stir in half-and-half and heavy cream and warm without boiling.
- Add fresh thyme and taste, then season with salt and pepper.
- Gently add shrimp and simmer until the shrimp turn pink and are cooked through.
- Finish with a squeeze of lemon and stir in chopped parsley.
- Serve hot with lemon wedges on the side.
Notes
For a lighter version, substitute half-and-half and heavy cream with low-fat milk and cornstarch. Use more fresh herbs to boost flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
Keywords: shrimp chowder, corn chowder, seafood soup