This incredible Shrimp Corn Chowder is a true game-changer for busy weeknights! Creamy, satisfying, and packed with sweet corn and succulent shrimp, this chowder comes together in just 30 minutes. The combination of fresh vegetables, tender shrimp, and a velvety broth creates a restaurant-quality soup that’s surprisingly simple to make at home. It’s the perfect balance of comfort food and seafood luxury!

Why You’ll Love This Recipe

  • Fast and Straightforward: From prep to table in just 30 minutes – perfect for those evenings when you want something homemade but don’t have hours to spend in the kitchen.
  • Impressive Flavor: The combination of sweet corn, tender shrimp, and aromatic vegetables creates a chowder that tastes like it simmered all day.
  • Versatile: Works beautifully as a light main course with crusty bread or as a starter for a special dinner. Plus, it’s easy to customize with whatever ingredients you have on hand.
  • Perfect Year-Round: Cozy enough for cold winter evenings but light enough to enjoy during corn season in the summer.

Ingredients You’ll Need

  • Shrimp: The star of the show! Provides that wonderful seafood flavor and tender texture. Make sure they’re peeled and deveined to save time.
  • Corn kernels: Adds natural sweetness and texture. Fresh corn gives the best flavor, but frozen works wonderfully too.
  • Onion, carrots, and celery: This classic mirepoix creates the flavor foundation. Don’t rush this step – letting these vegetables soften properly builds incredible depth.
  • Garlic: Adds that essential aromatic punch. Fresh is always best for the brightest flavor.
  • Flour: Works as a thickener, giving the chowder that perfect consistency without being too heavy.
  • Rosemary: This fragrant herb pairs beautifully with seafood. The fresh version provides the best flavor.
  • Chicken broth: Forms the base of our chowder. Using low-sodium gives you better control over the final seasoning.
  • Bay leaf: Adds subtle depth and complexity. Remember to remove it before serving!
  • Heavy cream: Creates that luxurious, velvety texture that makes a chowder truly special.
  • Butter and olive oil: Butter adds richness while olive oil allows for higher-heat cooking of the shrimp.
  • Salt and pepper: Simple seasonings that bring everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make this chowder your own with these delicious twists:

  • Seafood Extravaganza: Replace some or all of the shrimp with scallops, crab meat, or lobster for an extra-special chowder.
  • Meaty Addition: Add sliced smoked sausage, chopped ham, or crispy bacon bits for a surf-and-turf approach.
  • Veggie Boost: Toss in chopped mushrooms, broccoli florets, or diced potatoes with the other vegetables.
  • Herb Swap: Try fresh thyme instead of rosemary for a different aromatic profile.
  • Spicy Kick: Add a pinch of crushed red pepper flakes or serve with hot sauce on the side.
  • Broth Base: Substitute seafood or vegetable broth for the chicken broth to change the flavor profile.

How to Make Shrimp Corn Chowder

Step 1: Cook the Shrimp

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add shrimp in a single layer (don’t crowd them!) and season with salt and pepper. Cook for 2-3 minutes per side until just barely pink – they’ll finish cooking later. Remove to a bowl and set aside.

Step 2: Sauté the Vegetables

In the same pot (those shrimp bits are flavor gold!), melt the butter. Add onion, carrots, and celery, then cook for 5-7 minutes until they’re tender and starting to caramelize slightly. This stage builds incredible flavor, so don’t rush it!

Step 3: Create the Base

Sprinkle flour over the vegetables along with garlic and rosemary. Stir continuously for about a minute to cook out the raw flour taste and allow the garlic to become fragrant without burning.

Step 4: Build the Soup

Deglaze the pot with a cup of chicken stock, scraping up all those flavorful browned bits from the bottom. Add the remaining chicken stock, corn kernels, and bay leaf. Bring everything to a boil, then reduce to a simmer.

Step 5: Finish the Chowder

Stir in the heavy cream and adjust seasonings to taste. Chop the reserved shrimp into bite-sized pieces (or leave whole if you prefer) and add them back to the pot. Simmer gently for 2-3 minutes until the shrimp are warmed through. Remove the bay leaf before serving.

Pro Tips for Making the Recipe

  • Don’t Overcook the Shrimp: They’ll become tough and rubbery. They should be just barely pink when you remove them initially, as they’ll continue cooking when added back to the chowder.
  • Build Layers of Flavor: Don’t clean the pot after cooking the shrimp – those browned bits add incredible depth to your chowder.
  • Cutting Corn: If using fresh corn, stand the cob upright in a large bowl and cut downward with a sharp knife. The bowl catches all the kernels and prevents mess.
  • Texture Control: For a thicker chowder, blend a cup of the soup and stir it back in. For a thinner version, add a bit more broth.
  • Brighten It Up: A squeeze of fresh lemon juice just before serving adds a bright note that beautifully complements the sweet corn and shrimp.

How to Serve

This chowder truly shines with the right accompaniments:

Perfect Pairings

Serve with crusty sourdough bread or buttery oyster crackers for dipping. A simple green salad with a light vinaigrette makes a perfect complement to the rich chowder.

Garnishes

Top each bowl with a sprinkle of fresh herbs (chives or parsley work beautifully), a few extra pieces of shrimp, or a light dusting of smoked paprika for color and flavor.

Make It a Meal

For a complete dinner, serve smaller portions as a starter before a simple grilled fish or chicken main course. Or make the chowder the star with generous bowls accompanied by a crusty baguette and good butter.

Make Ahead and Storage

Storing Leftovers

Store cooled chowder in an airtight container in the refrigerator for up to 3 days. The flavor actually improves after a day as the ingredients have time to meld.

Freezing

I don’t recommend freezing this chowder as the cream can separate and the shrimp may become tough when reheated. If you must freeze it, do so before adding the cream and shrimp, then add those fresh when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling as this can cause the cream to separate and the shrimp to toughen. If the chowder seems too thick after refrigeration, thin it with a splash of broth or milk.

FAQs

  1. Can I use frozen shrimp for this recipe?

    Absolutely! Thaw them completely and pat dry before cooking. Frozen shrimp are often of excellent quality since they’re typically frozen right after catching. Just make sure to remove the shells and devein them if they haven’t been prepared that way.

  2. What’s the best corn to use for chowder?

    Fresh corn cut right off the cob delivers the sweetest, most authentic flavor, but frozen corn is a fantastic year-round alternative. If using canned corn, drain and rinse it well to remove excess sodium. For frozen corn, there’s no need to thaw – add it straight to the pot.

  3. Can I make this chowder dairy-free?

    Yes! Replace the butter with more olive oil or a plant-based butter, and substitute the heavy cream with full-fat coconut milk or a cashew cream. The flavor profile will change slightly, but you’ll still have a delicious, creamy chowder.

  4. How can I thicken my chowder if it’s too thin?

    If your chowder isn’t as thick as you’d like, make a quick slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this into the simmering soup and cook for a few minutes until it reaches your desired consistency. Alternatively, you can blend a portion of the soup (before adding the shrimp back in) and return it to the pot.

Final Thoughts

This Shrimp Corn Chowder brings together the best of comfort food and seafood in one beautiful bowl. Quick enough for weeknights but special enough for company, it’s the kind of recipe that will become a trusted favorite in your kitchen. The sweet corn and tender shrimp create a wonderful harmony, while the creamy broth ties everything together beautifully. Give it a try – I promise your first spoonful will have you planning when to make it again!

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Shrimp Corn Chowder Recipe

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  • Author: Jaden Christner
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
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Description

This Shrimp Corn Chowder is rich, creamy, and packed with flavor! Succulent shrimp, sweet corn, and tender vegetables come together in a hearty, creamy broth, creating the perfect comfort food that’s ready in just 30 minutes. Enjoy it as an easy weeknight dinner or impress your guests with this satisfying dish.

 

Ingredients

Units Scale

Shrimp

  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined (about 15-20)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Base

  • 2 tablespoons unsalted butter (1/4 stick)
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped

Thickener & Flavorings

  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1/2 teaspoon minced fresh rosemary

Liquid & Other Additions

  • 4 cups low-sodium chicken broth
  • 3 cups fresh corn kernels
  • 1 bay leaf
  • 1/2 cup heavy cream

Instructions

  1. Cook the Shrimp
    Add olive oil to a large Dutch oven set over medium-high heat. When the oil is fragrant, add the shrimp in a single layer. Season with salt and pepper. Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove the shrimp to a large bowl.
  2. Sauté the Vegetables
    In the same pot (do not clean it), add the butter and allow it to melt. Once melted, add the onion, carrot, and celery. Cook for 5-7 minutes, or until the vegetables are tender.
  3. Add Flavorings and Flour
    Add the flour, minced garlic, and rosemary to the pot. Stir so that the flour coats the vegetables, and cook for an additional minute to remove the raw taste of the flour.
  4. Deglaze the Pan
    Deglaze the pan by adding 1 cup of the chicken broth, scraping the bottom of the pot with a wooden spoon to release any brown bits (full of flavor). Add the remaining chicken broth, corn kernels, and bay leaf. Bring the mixture to a boil.
  5. Add Cream and Season
    When the soup begins to boil, reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
  6. Reintroduce the Shrimp
    Chop the shrimp into bite-sized pieces or leave them whole, depending on your preference. Add the shrimp back to the soup and cook for an additional 2-3 minutes, or until the shrimp are heated through.
  7. Finish and Serve
    Remove the bay leaf, serve hot, and enjoy!

Notes

  • You can substitute fresh corn with frozen or canned corn. For frozen, add it directly from the freezer. For canned, rinse it before adding to the soup.
  • Swap rosemary for fresh thyme for a different flavor profile.
  • Seafood or vegetable broth works well in place of chicken broth.
  • Add extra vegetables such as chopped mushrooms or broccoli for more texture.
  • Replace shrimp with scallops, crab meat, or lobster for versatility.
  • For additional protein, add sliced smoked sausage, chopped ham, or bacon.
  • To make the chowder spicy, try adding crushed red pepper flakes or serve with a drizzle of hot sauce.
  • A squeeze of fresh lemon juice over the soup before serving adds brightness and balances the richness of the cream.
  • Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 150mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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