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.

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.

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.

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.

Shrimp Corn Chowder Recipe

Name: Shrimp Corn Chowder Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 pound shrimp, peeled and deveined (about 15-20); 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 tablespoons unsalted butter (¼ stick); ½ onion, chopped; 2 carrots, chopped; 2 ribs celery, chopped; 2 tablespoons all-purpose flour; 2 cloves garlic, minced; ½ teaspoon minced fresh rosemary; 4 cups low-sodium chicken broth; 3 cups fresh corn kernels; 1 bay leaf; ½ cup heavy cream

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

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Instructions

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.
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.
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.
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.
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.
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.
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