What’s better than a bowl of soup that eats like a meal? This shrimp corn chowder is the ultimate comfort food — creamy, smoky, and packed with plump shrimp, sweet corn, and buttery Yukon gold potatoes. Whether you’re craving something cozy on a chilly night or a satisfying lunch that doesn’t skimp on flavor, this chowder delivers. Inspired by classic New England chowders with a Southern seafood twist, it’s easy to make, deeply flavorful, and ready in about 35 minutes. Let’s turn everyday ingredients into a soul-warming, spoon-licking masterpiece.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 3 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium Yukon gold potatoes, diced
- 2 cups frozen or fresh corn
- 2 tbsp all-purpose flour
- 3 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh parsley or thyme (for garnish)
Step-by-Step Instructions
Step 1: Sauté Aromatics
- Heat olive oil and 2 tbsp butter in a large pot over medium heat.
- Add diced onion and garlic. Cook for 3–4 minutes until translucent and fragrant.
Step 2: Build the Base
- Stir in flour to make a light roux. Cook for 1–2 minutes, stirring constantly.
- Slowly pour in seafood stock, whisking to avoid lumps.
- Add diced potatoes, salt, black pepper, and smoked paprika.
- Bring to a simmer and cook for 10–12 minutes until potatoes are fork-tender.
Step 3: Add Corn and Shrimp
- Add corn and continue to simmer for 3 minutes.
- Stir in shrimp and cook until pink and opaque, about 3–4 minutes.
Step 4: Finish with Cream
- Reduce heat to low and pour in heavy cream.
- Simmer for 2–3 more minutes, adjusting seasoning if needed.
- Finish with remaining 1 tbsp butter for a rich finish.
Variations
- Swap shrimp for scallops or lobster for a fancier twist.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add crispy bacon or pancetta for a smoky boost.
- Stir in a pinch of cayenne or chipotle powder for extra heat.
Cooking Note
- Yukon gold potatoes hold their shape well and add natural creaminess.
- Do not boil after adding cream — gentle simmer preserves texture.
- Fresh corn adds sweetness, but frozen works beautifully too.
Serving Suggestions
Serve your shrimp corn chowder hot with a sprinkle of chopped parsley or thyme. Pair it with warm crusty bread or oyster crackers for a classic feel. A side of mixed greens or a light cucumber salad balances the richness perfectly. This chowder also makes a great starter for seafood dinners or holiday gatherings.
Storing Tips for the Recipe
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat to preserve the creamy texture. Avoid boiling. While not ideal for freezing (due to dairy), you can freeze it without the cream and add it after reheating.
Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 430
Protein: 27g
Sodium: 620mg
Healthier Alternatives for the Recipe
Use milk or half-and-half instead of cream to reduce fat. Substitute sweet potatoes for added fiber and nutrients. For low-carb, skip the potatoes and add cauliflower florets instead. You can also reduce the butter by half and sauté in olive oil only.
Common Mistakes to Avoid
- Overcooking shrimp — add them near the end to avoid rubbery texture.
- Boiling the chowder after adding cream — this causes separation.
- Using raw potatoes — always dice them small so they cook evenly.
- Skipping the roux — it thickens the soup and adds richness.
Conclusion
This shrimp corn chowder is a hearty, flavor-packed bowl of coastal comfort. Whether you’re new to chowders or a seafood soup enthusiast, it’s guaranteed to warm your kitchen and your soul. With its quick prep, creamy texture, and satisfying seafood flavor, this chowder deserves a spot on your weekly menu — and your favorites list!
Frequently Asked Questions (FAQs)
Q1: Can I use pre-cooked shrimp?
A: Yes, just add them in the last minute of cooking to heat through without overcooking.
Q2: Can I make this chowder ahead of time?
A: Yes, just reheat slowly and add a splash of cream or broth if it thickens too much.
Q3: Can I freeze shrimp chowder?
A: It’s best not to freeze it with cream, but you can freeze the base and add cream after thawing.
Q4: What can I use instead of seafood stock?
A: Chicken broth or vegetable stock works great as a substitute.
shrimp corn chowder
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Shrimp Corn Chowder is creamy, hearty, and loaded with tender shrimp, sweet corn, and Yukon gold potatoes in a smoky, savory broth!
Ingredients
1 lb shrimp, peeled and deveined
1 tbsp olive oil
3 tbsp butter
1 small onion, diced
2 garlic cloves, minced
2 medium Yukon gold potatoes, diced
2 cups frozen or fresh corn
2 tbsp all-purpose flour
3 cups seafood stock (or chicken broth)
1 cup heavy cream
1/2 tsp smoked paprika
Salt and black pepper, to taste
Fresh parsley or thyme (for garnish)
Instructions
1. Heat olive oil and 2 tbsp butter in a large pot over medium heat.
2. Add diced onion and garlic. Sauté 3–4 minutes until fragrant.
3. Stir in flour to make a roux. Cook for 1–2 minutes, stirring constantly.
4. Slowly pour in seafood stock while whisking to avoid lumps.
5. Add diced potatoes, paprika, salt, and pepper. Simmer for 10–12 minutes.
6. Add corn and simmer for 3 more minutes.
7. Stir in shrimp and cook until pink, 3–4 minutes.
8. Reduce heat and stir in heavy cream. Simmer 2–3 more minutes.
9. Stir in 1 tbsp butter, adjust seasoning, and garnish before serving.
Notes
Do not boil after adding cream—simmer gently to prevent curdling.
Use fresh corn in season, or quality frozen for convenience.
For added depth, sauté a few strips of chopped bacon with the onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 190mg