This Shrimp and Corn Chowder Recipe brings together tender shrimp, sweet corn, and hearty potatoes in a creamy, savory broth that’s perfect for cozy days. With fresh seafood and wholesome vegetables, this chowder offers a rich, flavorful soup experience that’s both comforting and satisfying. You can make this recipe in just a few easy steps, resulting in a chowder that tastes like it’s been simmering for hours, delivering a warm and memorable meal every time.
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Why is it called Shrimp and Corn Chowder?
Shrimp and Corn Chowder gets its name from the main ingredients that make it unique: tender shrimp and sweet, juicy corn. This chowder hails from coastal and Southern regions, where fresh seafood and corn are in abundance, making this dish a regional classic with deep roots in American cuisine. Over time, recipes have evolved, with different areas adding their own twist, but the core of this dish remains a heartwarming blend of seafood and creamy broth. It’s loved for its simplicity, satisfying texture, and rich flavors that bring coastal comfort to the table.

How Should Shrimp and Corn Chowder Taste?
Shrimp and Corn Chowder should have a beautifully balanced flavor profile. The creamy base is enriched with a mild sweetness from the corn, while the shrimp adds a delicate, briny flavor. The tender potatoes lend a creamy texture, thickening the broth slightly, while aromatic herbs like thyme and parsley enhance the depth. You’ll find a comforting, hearty taste with each spoonful, highlighted by the seafood’s subtle savoriness and complemented by a hint of smoky spice if desired.

How to Make It Super Yummy or Perfect?
To make this Shrimp and Corn Chowder extra delicious, consider using fresh shrimp and corn for the best flavor and texture. Sautéing the shrimp with garlic and a touch of smoked paprika adds a smoky depth that elevates the dish. Simmering the corn cobs in the broth (if using fresh corn) infuses even more flavor. For a thicker texture, lightly mash some of the potatoes before serving. Finally, a squeeze of fresh lemon just before serving brightens the flavors, while a sprinkle of chopped parsley adds a fresh finish.
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Shrimp and Corn Chowder Recipe
Equipment
- Large soup pot or Dutch oven
- Ladle
- Cutting board
- knife
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions
- Sauté the Shrimp: In a large pot, heat olive oil over medium heat. Add shrimp, garlic, and smoked paprika, cooking until shrimp are pink. Remove shrimp from the pot and set aside.
- Cook the Vegetables: In the same pot, add onions and sauté until translucent, about 3 minutes. Add potatoes and cook for 5 minutes.
- Add Broth: Pour in the broth, bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15 minutes.
- Add Corn and Cream: Stir in corn and heavy cream. Simmer for another 5 minutes until the chowder is creamy and slightly thickened.
- Combine Shrimp: Add the cooked shrimp back into the pot and stir until well combined. Season with salt and pepper.
- Garnish and Serve: Ladle into bowls, garnish with fresh parsley, and add a lemon wedge on the side if desired.
Notes
- For added flavor, simmer the corn cobs in the broth if using fresh corn.
- Adjust thickness by mashing a few potatoes with a fork and stirring back into the chowder.
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Conclusion
Shrimp and Corn Chowder is the ultimate bowl of comfort that’s both easy to make and incredibly satisfying. Its combination of rich flavors, fresh ingredients, and creamy texture make it a hit for any meal. With a few simple ingredients and quick preparation, you can create a soup that feels gourmet without the fuss. Perfect for any occasion, it’s a dish everyone will enjoy, from weeknight dinners to weekend gatherings.