This Shrimp Corn Chowder is creamy, hearty, and loaded with tender shrimp, sweet corn, and Yukon gold potatoes in a smoky, savory broth!

Scale

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)

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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.

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.