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Shrimp and Corn Chowder – A Hearty, Flavorful Delight

Few soups strike the perfect balance between comfort and freshness like a warm bowl of Shrimp and Corn Chowder. Rich, creamy, colorful, and filled with layers of flavor, this chowder transforms simple ingredients into a deeply satisfying, restaurant-quality meal. Sweet corn and tender potatoes create the heartiness we crave in a classic chowder, while juicy shrimp bring a delicate seafood richness that makes the dish feel special without being complicated. This chowder is a celebration of texture and flavor: soft potatoes, crisp vegetables, smoky spices, and succulent shrimp all swim in a creamy, silky broth that tastes like pure comfort. Aromatics like onion, celery, bell pepper, and jalapeño add brightness, freshness, and subtle heat, while herbs such as thyme and parsley help round out every spoonful with rustic depth. Whether you're serving this on a chilly evening, prepping meals for the week, or craving a cozy bowl of homemade seafood comfort, this Shrimp and Corn Chowder is the kind of recipe that warms the body, nourishes the soul, and leaves everyone asking for a second bowl. It’s hearty, flavorful, and wonderfully easy to make — all in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Seafood
  • 1 lb shrimp peeled and deveined (fresh or frozen)
Vegetables
  • 1 small onion finely chopped
  • 2 celery stalks chopped
  • 2 medium potatoes peeled and diced
  • 3 cups corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 –2 jalapeños seeded and chopped (optional for heat)
Dairy & Creaminess
  • 2 tbsp butter
  • 1½ cups half-and-half
  • 1 cup heavy cream
Broth & Liquids
  • 3 cups chicken broth or vegetable broth
Seasonings & Herbs
  • 1 bay leaf
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp fresh thyme
  • Salt and pepper to taste
  • 1 tbsp fresh parsley chopped (for garnish)
Optional
  • Lemon wedges for serving

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Ladle
  • Measuring cups & spoons
  • Optional: immersion blender

Method
 

Step 1 — Sauté the aromatics
  1. In a large soup pot, melt butter over medium heat.
  2. Add onion, celery, red bell pepper, and jalapeño.
  3. Cook 5–7 minutes, stirring occasionally, until softened and fragrant.
Step 2 — Add potatoes and spices
  1. Stir in diced potatoes, garlic powder, smoked paprika, salt, and black pepper.
  2. Mix well so the potatoes are coated in seasoning.
Step 3 — Build the broth
  1. Pour in chicken broth.
  2. Add bay leaf and thyme.
  3. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
Step 4 — Add corn and creaminess
  1. Stir in corn kernels, half-and-half, and heavy cream.
  2. Simmer 5–7 minutes over low heat, avoiding boiling to prevent curdling.
Step 5 — Add the shrimp
  1. Add shrimp to the pot.
  2. Cook 3–5 minutes, until pink and opaque.
  3. Remove bay leaf.
Step 6 — Adjust flavor
  1. Taste and adjust salt, pepper, or smoked paprika as needed.
  2. If you want a thicker chowder:
  3. Mash a few potatoes in the pot, or
  4. Blend 1 cup of the soup and return it to the pot.
Step 7 — Serve
  1. Ladle the chowder into bowls.
  2. Garnish with parsley and a squeeze of lemon if desired.

Notes

🧊 Storage & Reheating
Refrigerator
Store up to 3 days.
Reheat gently to avoid overcooking the shrimp.
Freezer
Not ideal due to dairy and shrimp texture, but you can freeze before adding shrimp and cream.
Reheating
Warm over low heat.
Add broth if chowder becomes too thick.
🥄 Variations
1. Spicy Shrimp Chowder
Add extra jalapeños or a pinch of cayenne.
2. Bacon-Free Smoky Flavor
Use smoked paprika generously (still pork-free).
3. Veggie Boost
Add zucchini, carrots, or leeks.
4. Extra Creamy Version
Use all heavy cream instead of half-and-half.
5. Light Version
Replace heavy cream with milk or coconut milk.
6. Herb-Focused
Add basil, rosemary, or dill.
7. Southwestern Style
Add black beans and roasted corn.
8. Tomato-Free Version
Skip tomatoes entirely for a pure white chowder.
9. Cheesy Chowder
Stir in cheddar cheese for a richer finish.
10. Low-Carb
Replace potatoes with cauliflower florets.
❓ 10 FAQs
1. Can I use frozen shrimp?
Yes — just thaw and pat dry before cooking.
2. Can I use canned corn?
Absolutely — drain and rinse first.
3. Can I blend the chowder?
Blend partially for a thicker consistency.
4. How do I avoid overcooking shrimp?
Add them at the very end and cook only until pink.
5. Can I use vegetable broth?
Yes — excellent for a lighter flavor.
6. Can I use sweet potatoes?
Yes — they add sweetness and color.
7. How do I make it dairy-free?
Use coconut milk and dairy-free butter.
8. Can I meal prep this chowder?
Yes — add shrimp fresh when reheating.
9. How spicy is it?
Mild unless you keep the jalapeños’ seeds.
10. What pairs well with this chowder?
Crusty bread, salad, or tortilla chips.
🏁 Conclusion
This Shrimp and Corn Chowder is everything a comforting bowl of soup should be — rich, creamy, hearty, colorful, and deeply flavorful. The sweetness of corn, the softness of potatoes, the heat from jalapeños, and the tenderness of shrimp come together to create a beautiful balance of textures and flavors.
Whether you’re serving this for a cozy dinner, a special gathering, or a comforting weekend lunch, this chowder delivers warmth, nourishment, and satisfaction. It’s simple enough for everyday cooking, yet elegant enough to serve guests. One spoonful and you’ll understand why it’s a true favorite among seafood lovers.