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–+ servings
Shrimp and Corn Chowder

Creamy Shrimp and Corn Chowder That Warms the Soul

A comforting bowl of Shrimp and Corn Chowder, perfect for cozy evenings or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 lb Shrimp, peeled and deveined Use medium or large for optimal texture.
  • 2 tablespoons Butter Essential for sautéing and flavoring the vegetables.
  • 1 small Onion, finely chopped Adds savory depth and sweetness.
  • 2 stalks Celery, chopped Provides a mild flavor and crunchy texture.
  • 2 medium Potatoes, peeled and diced Thickens the chowder and makes it hearty.
  • 3 cups Corn Kernels Fresh, frozen, or canned; the star ingredient with natural sweetness.
  • 3 cups Chicken Broth Serves as a flavorful base for the chowder.
  • 1.5 cups Half-and-Half Provides creaminess; substitute with heavy cream or milk.
  • 1 teaspoon Garlic Powder Enhances the flavor with a subtle garlic note.
  • 1 teaspoon Smoked Paprika Adds warmth and a hint of smokiness.
  • Salt and Pepper To taste; key for seasoning the chowder.
  • 1 Bay Leaf Infuses the broth with aromatic notes.
  • 1 tablespoon Fresh Parsley, chopped For garnish, offering a fresh touch.
  • Lemon Wedges Optional; serve with a squeeze to balance richness.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Shrimp and Corn Chowder
  1. Peel and devein 1 pound of shrimp. Melt 1 tablespoon of butter in a large pot over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  2. In the same pot, melt another tablespoon of butter. Add the finely chopped onion and chopped celery. Sauté for about 5 minutes until softened.
  3. Add the diced potatoes and corn kernels. Stir and cook for an additional 2-3 minutes.
  4. Sprinkle in garlic powder, smoked paprika, and season with salt and pepper. Pour in chicken broth and add bay leaf. Bring to a gentle simmer for 15-20 minutes until potatoes are tender.
  5. Stir in the half-and-half and let simmer for 5-10 minutes until slightly thickened.
  6. Return the cooked shrimp to the pot, stirring gently. Heat through for about 5 minutes. Remove bay leaf before serving.
  7. Ladle chowder into bowls, garnish with chopped parsley, and serve hot with lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 24gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Adjust seasonings as needed to achieve the perfect depth of flavor. Can be thickened by mashing some potatoes against the pot.

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