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This Shrimp and Corn Chowder is a comforting bowl of sweet summer corn and tender shrimp in a creamy, savory broth. It balances natural sweetness with briny depth and a touch of smoked paprika for warmth. Perfect for chilly evenings or weekend guests, this chowder comes together quickly and feels special without fuss.

Why You’ll Love This Shrimp and Corn Chowder

Versatile & flexible: Works with fresh or frozen corn and adapts to your spice and veggie preferences.
Perfect texture: Creamy but not heavy, with sweet corn pops and tender shrimp in every spoonful.
Quick & easy: Ready in about 45 minutes with straightforward prep and mostly hands-off cooking.
Fancy yet simple: Impressive for date night but casual enough for a weeknight dinner.

Ingredients & Tools

450 g raw shrimp, peeled and deveined
4 ears fresh corn (or 3 cups frozen corn kernels)
200 g Yukon Gold potatoes, diced
1 large yellow onion, finely chopped
2 celery stalks, diced
2 cloves garlic, minced
1 L seafood or vegetable broth
240 ml heavy cream
60 g unsalted butter
2 tbsp all-purpose flour
1 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
to taste salt and black pepper
2 tbsp fresh parsley, chopped (for garnish)

Tools: Large heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, measuring cups and spoons

Notes: Yukon Gold potatoes give a buttery texture; fresh corn adds sweetness (frozen works too). Smoked paprika is essential for smoky depth.

Nutrition (per serving)

Calories:	420 kcal
Protein:	22 g
Fat:	24 g
Carbs:	30 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

What’s the best shrimp to use? I recommend medium or large raw shrimp—they hold up better in the chowder and won’t overcook as easily as tiny ones. If using frozen shrimp, thaw them completely in the fridge overnight or under cold running water before cooking.
Can I make this chowder ahead of time? Absolutely! You can prepare the base (everything except the shrimp and cream) up to a day in advance. Store it in the fridge and gently reheat, then add the shrimp and cream just before serving to keep everything fresh and tender.
How do I get the corn flavor to really shine? If you’re using fresh corn, don’t toss the cobs! After cutting off the kernels, simmer the cobs in the broth for 10 minutes before removing them—this infuses the broth with an incredible corn essence that makes all the difference.
What if I don’t have heavy cream? You can substitute with half-and-half for a slightly lighter version, but the chowder won’t be as rich. For a dairy-free option, full-fat coconut milk works surprisingly well and adds a subtle tropical note that pairs nicely with the shrimp.

How to Make Shrimp and Corn Chowder

Step 1: Start by preparing your vegetables. If using fresh corn, stand each ear upright in a large bowl and carefully slice downward to remove the kernels—you’ll notice this method contains the mess beautifully. Dice the potatoes into small, bite-sized pieces—about 1 cm cubes—so they cook evenly and quickly. Chop the onion and celery finely; you want them to melt into the base of the chowder rather than remain chunky.

Step 2: Melt the butter in your large heavy-bottomed pot over medium heat. Add the chopped onion and celery with a pinch of salt, and sauté until they become soft and translucent—this should take about 5-7 minutes. You’ll notice the aroma changing from sharp to sweet as the vegetables cook down. Add the minced garlic and cook for just 30 seconds more until fragrant, being careful not to let it brown.

Step 3: Sprinkle the flour over the vegetables and stir continuously for about 1-2 minutes. This cooks out the raw flour taste and creates a roux that will naturally thicken your chowder. The mixture should look pasty and coat the vegetables evenly—this is exactly what you want. If it looks too dry, you can add another tablespoon of butter.

Step 4: Slowly pour in the broth while stirring constantly to prevent any lumps from forming. The mixture will thicken almost immediately thanks to the roux. Add the diced potatoes, corn kernels (and the cobs if using fresh corn), smoked paprika, dried thyme, and the bay leaf. Bring everything to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes until the potatoes are fork-tender.

Step 5: While the chowder simmers, pat your shrimp dry with paper towels and season lightly with salt and pepper. This step is crucial for getting a nice sear rather than steaming them. After the potatoes are tender, remove the bay leaf and corn cobs (if used), then add the shrimp to the pot. Cook for just 2-3 minutes until the shrimp turn pink and opaque—they cook quickly, so don’t walk away!

Step 6: Reduce the heat to the lowest setting and stir in the heavy cream. Warm it through gently—you don’t want to boil the chowder at this point or the cream might separate. Taste and adjust seasoning with more salt and pepper if needed. The chowder should be creamy and well-balanced, with the sweetness of corn complementing the savory broth.

Step 7: Ladle the hot chowder into bowls and garnish generously with fresh chopped parsley. The parsley adds a pop of color and fresh flavor that cuts through the richness beautifully. Serve immediately while hot—you’ll notice how the steam carries that incredible aroma of shrimp, corn, and smoked paprika.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Not recommended; dairy and seafood may separate and become grainy.
Reviving: Reheat gently over low heat, adding a splash of broth or cream if thickened.

Serving Suggestions

Complementary Dishes

Crusty sourdough bread — There’s nothing better for soaking up every last drop of that creamy broth. The tangy notes of sourdough provide a lovely contrast to the sweet corn and rich soup.
Simple green salad with lemon vinaigrette — The bright, acidic dressing cuts through the richness of the chowder and refreshes your palate between bites.
Garlic butter biscuits — Flaky, buttery biscuits add another layer of comfort and are perfect for dipping into the chowder.

Drinks

Crisp Sauvignon Blanc — Its citrusy notes and bright acidity complement the sweetness of the corn and the briny shrimp beautifully without overpowering the dish.
Hefeweizen wheat beer — The subtle banana and clove notes in this beer pair surprisingly well with the corn, while the carbonation cleanses the palate.
Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing contrast to the creamy, rich chowder.

Something Sweet

Lemon bars — The bright, tangy lemon filling provides the perfect refreshing finish after the rich, savory chowder.
Vanilla bean panna cotta — Its delicate, creamy texture continues the comfort theme but in a lighter, sweeter form that feels elegant and satisfying.
Berry crisp with vanilla ice cream — The warm fruit and crunchy topping offer a homey, comforting end to the meal that complements the chowder’s cozy vibes.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery if left in the hot broth too long. Add them at the very end and remove the pot from heat as soon as they turn pink and opaque.
Boiling after adding cream. Once you stir in the heavy cream, keep the heat low and avoid bringing it to a boil. High heat can cause the cream to separate or curdle, giving your chowder a grainy texture.
Skipping the roux step. That flour and butter mixture is what gives your chowder the perfect body—without it, you’ll have a thin, brothy soup rather than a proper, creamy chowder.
Using pre-cooked shrimp. They’ll become tough and overcooked when added to the hot soup. Always start with raw shrimp for the best texture and flavor.

Expert Tips

Tip: For an extra layer of flavor, sauté the shrimp shells in the butter before adding the vegetables, then strain them out. This shrimp-infused butter will give your chowder an incredible depth of seafood flavor that’s restaurant-quality.
Tip: If your chowder becomes too thick upon standing, thin it with a splash of extra broth or cream when reheating. Chowders naturally thicken as they cool, so don’t worry if it seems perfect one minute and too thick the next.
Tip: For a smoother texture, you can blend about one cup of the chowder (without shrimp) and stir it back in. This creates a creamier base while still maintaining those lovely chunks of corn and potatoes.
Tip: Let the chowder rest for 5-10 minutes after cooking before serving. This allows the flavors to meld together and the temperature to become perfect for eating—not scalding hot.

FAQs

Can I freeze shrimp and corn chowder?
Honestly, I don’t recommend freezing this chowder. Dairy-based soups with seafood tend to separate and become grainy when frozen and thawed. The shrimp also becomes rubbery, and the potatoes can turn mushy. If you need to make it ahead, prepare the base (broth, vegetables, and seasonings) and freeze that, then add the cream and fresh shrimp when you reheat and serve.

How long will leftovers keep in the refrigerator?
Leftovers will keep well in an airtight container in the refrigerator for up to 2 days. The flavors actually improve overnight! When reheating, do so gently over low heat while stirring occasionally. You might need to add a splash of broth or cream as the chowder thickens when chilled.

Can I make this chowder spicy?
Absolutely! For a spicy kick, add a pinch of cayenne pepper with the other spices, or stir in some diced jalapeños when sautéing the onions and celery. You could also garnish with a drizzle of hot sauce or sliced fresh chilies when serving. The sweetness of the corn balances heat beautifully.

What can I use instead of potatoes?
If you’re looking for a lower-carb option, diced cauliflower works wonderfully as a potato substitute—it provides similar texture without the starch. Sweet potatoes would add a different but delicious sweetness that pairs well with the corn. Just adjust cooking time as needed based on your substitute.

My chowder turned out too thin—how can I thicken it?
If your chowder is thinner than you’d like, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering chowder and cook for another 2-3 minutes until thickened. Alternatively, you can mash some of the potatoes against the side of the pot to release their starch.

Shrimp And Corn Chowder

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, southern-us

Servings 4

Total Time 45 minutes

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Make this easy Shrimp and Corn Chowder recipe for a creamy, comforting meal. Ready in 45 minutes with simple ingredients. Get the recipe now!

Ingredients

For the Chowder

450 g raw shrimp (peeled and deveined)
4 ears fresh corn (or 3 cups frozen corn kernels)
200 g Yukon Gold potatoes (diced)
1 large yellow onion (finely chopped)
2 celery stalks (diced)
2 cloves garlic (minced)
1 L seafood or vegetable broth
240 ml heavy cream
60 g unsalted butter
2 tbsp all-purpose flour
1 tsp smoked paprika
0.5 tsp dried thyme
1 bay leaf
salt and black pepper (to taste)
2 tbsp fresh parsley (chopped, for garnish)

Instructions

01
Start by preparing your vegetables. If using fresh corn, stand each ear upright in a large bowl and carefully slice downward to remove the kernels—you'll notice this method contains the mess beautifully. Dice the potatoes into small, bite-sized pieces—about 1 cm cubes—so they cook evenly and quickly. Chop the onion and celery finely; you want them to melt into the base of the chowder rather than remain chunky.
02
Melt the butter in your large heavy-bottomed pot over medium heat. Add the chopped onion and celery with a pinch of salt, and sauté until they become soft and translucent—this should take about 5-7 minutes. You'll notice the aroma changing from sharp to sweet as the vegetables cook down. Add the minced garlic and cook for just 30 seconds more until fragrant, being careful not to let it brown.
03
Sprinkle the flour over the vegetables and stir continuously for about 1-2 minutes. This cooks out the raw flour taste and creates a roux that will naturally thicken your chowder. The mixture should look pasty and coat the vegetables evenly—this is exactly what you want. If it looks too dry, you can add another tablespoon of butter.
04
Slowly pour in the broth while stirring constantly to prevent any lumps from forming. The mixture will thicken almost immediately thanks to the roux. Add the diced potatoes, corn kernels (and the cobs if using fresh corn), smoked paprika, dried thyme, and the bay leaf. Bring everything to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes until the potatoes are fork-tender.
05
While the chowder simmers, pat your shrimp dry with paper towels and season lightly with salt and pepper. This step is crucial for getting a nice sear rather than steaming them. After the potatoes are tender, remove the bay leaf and corn cobs (if used), then add the shrimp to the pot. Cook for just 2-3 minutes until the shrimp turn pink and opaque—they cook quickly, so don't walk away!
06
Reduce the heat to the lowest setting and stir in the heavy cream. Warm it through gently—you don't want to boil the chowder at this point or the cream might separate. Taste and adjust seasoning with more salt and pepper if needed. The chowder should be creamy and well-balanced, with the sweetness of corn complementing the savory broth.
07
Ladle the hot chowder into bowls and garnish generously with fresh chopped parsley. The parsley adds a pop of color and fresh flavor that cuts through the richness beautifully. Serve immediately while hot—you'll notice how the steam carries that incredible aroma of shrimp, corn, and smoked paprika.