This Shrimp Corn Chowder is a bowl of pure comfort, bursting with sweet corn and succulent shrimp in a rich, creamy broth. Ready in under 30 minutes, this hearty soup is perfect for a quick lunch or a satisfying dinner. Imagine the kind of wholesome, flavorful dish you’d find on the Pioneer Woman’s table – this is it!
If you’re a soup enthusiast, you’ll also adore these recipes: Chicken Corn Chowder, Creamy Zucchini Soup, Loaded Baked Potato Soup and Shepherd’s Pie Soup.
Bowl of shrimp and corn chowder, garnished and ready to eat
The Magic of Shrimp and Corn Chowder
This shrimp and corn chowder recipe is all about creating a soul-warming, belly-filling experience. It’s that ultimate comfort food you crave – creamy, flavorful, and packed with goodness. Think of it as a hug in a bowl! The combination of juicy shrimp, sweet corn kernels, tender vegetables, and a beautifully seasoned creamy broth is simply irresistible.
One bowl is never enough with this chowder. It’s incredibly moreish and deeply satisfying. In fact, it’s so hearty, it’s a complete meal in itself! So go ahead and indulge in a second serving – you deserve it.
Whether it’s a chilly winter evening or a warm summer day, there’s always a perfect time for shrimp corn chowder. While summer corn adds a special sweetness, this recipe is fantastic year-round. Get ready to make a big batch because everyone will be asking for more! It’s truly the best.
Key Ingredients for the Best Shrimp Corn Chowder
Ingredients for shrimp and corn chowder laid out in white bowls
- Olive oil: For sautéing the shrimp. You can use any cooking oil you prefer.
- Fresh Shrimp, peeled and deveined: Large shrimp are great, but any size works. You can also dice larger shrimp into smaller pieces. If using frozen shrimp, make sure they are fully thawed before cooking.
- Salt & Pepper: Essential seasonings for the shrimp. A sprinkle of Old Bay seasoning can also add a delicious touch.
- Butter: Adds richness and flavor when cooking the vegetables. Feel free to use more olive oil if you prefer.
- Mirepoix Vegetables: Chopped onion, sliced carrots, and diced celery form the aromatic base. These are cooked in butter and then coated in flour to help thicken the chowder.
- All-purpose flour: This is key for thickening the soup and creating that classic chowder texture.
- Aromatics: Minced garlic & Fresh Rosemary: This dynamic duo brings incredible depth of flavor to the chowder. Don’t skimp on these!
- Chicken Stock: Use homemade or store-bought. Seafood stock or vegetable broth also work wonderfully, adding different nuances to the flavor profile.
- Corn Kernels: Sweet corn is the star! Canned, fresh (cut from the cob – grilled corn adds a smoky dimension!), or frozen corn all work. If using canned, drain and rinse it first.
- Heavy Cream: For that luxurious, creamy texture that defines a great chowder. It adds richness and body.
- Bay Leaf (Optional): Adds a subtle layer of herbaceous flavor. Remember to remove it before serving.
Delicious Variations and Substitutions
- Potato Power: Add finely diced potatoes along with the broth and corn. Cook until tender for a heartier chowder.
- Bacon Bliss: While this recipe is bacon-free, crispy bacon bits would be a fantastic addition. Add 4-5 slices of cooked, crumbled bacon for smoky flavor.
- Bell Pepper Boost: Dice a red bell pepper and sauté it with the other vegetables for added sweetness and color.
- Spice it Up: For a touch of heat, add a pinch of red pepper flakes, a dash of cayenne pepper, or your favorite hot sauce.
- Lighter Creaminess: Swap heavy cream for skim milk or a non-dairy milk alternative like unsweetened almond milk or oat milk. Note that this will result in a less thick and rich chowder.
- Dried Rosemary Option: If fresh rosemary isn’t available, use ½ teaspoon of dried rosemary instead.
- Herb Swap: Fresh thyme is a lovely alternative to rosemary if you prefer its flavor profile.
- White Bean Addition: Stir in a can of drained and rinsed white beans for extra creaminess and protein.
Step-by-Step Guide to Making Easy Corn Chowder
Get ready to enjoy a steaming bowl of shrimp corn chowder in just 30 minutes!
Step 1: Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook until just pink – about 2 minutes per side. Remove shrimp and set aside.
Using a Dutch oven or large soup pot is ideal, especially if you plan to double or triple the recipe!
Sautéing mirepoix vegetables in a white pot
Step 2: In the same pot, melt butter over medium heat. Add celery, carrots, and onion and sauté until tender, about 6-7 minutes.
Step 3: Stir in flour, minced garlic, and fresh rosemary. Cook for 1 minute, stirring constantly, until vegetables are evenly coated with flour. This creates a roux that thickens the chowder beautifully.
Broth and vegetables simmering in a white Dutch oven
Step 4: Pour in 1 cup of chicken broth and deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits add depth of flavor to the chowder.
Step 5: Add the remaining chicken broth, corn kernels, and bay leaf (if using). Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes to allow flavors to meld.
Step 6: Stir in heavy cream and cook until heated through. Gently fold in the cooked shrimp and heat until warmed through, about 2-3 minutes.
Finish with a squeeze of fresh lemon juice for a bright, vibrant touch. Serve hot and enjoy every creamy spoonful!
Spoonful of creamy shrimp corn chowder
Tips for the Perfect Chowder Consistency
How to Make Corn Chowder Thicker:
The flour in the roux is crucial for thickening the chowder base. Don’t skip this step! If you prefer an even thicker chowder, try these methods:
- Potatoes or Mashed Potatoes: Adding diced potatoes or mashed potatoes will naturally thicken the soup with their starch content.
- Puree a Portion: Remove about a cup of the chowder liquid and vegetables. Puree it using an immersion blender or transfer to a regular blender (carefully, when hot!). Return the puree to the pot to thicken the soup.
- Cornstarch Slurry: As a last resort, you can use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add it gradually to the simmering chowder until desired thickness is reached. Remember that the chowder will naturally thicken as it cools.
Helpful Tips for Shrimp Corn Chowder Success
- Shrimp Size: Use any size shrimp you like. Just adjust the cooking time accordingly – smaller shrimp cook faster.
- Don’t Overcook the Shrimp: Cook shrimp until just pink and opaque. Overcooked shrimp become rubbery and tough.
- Bite-Sized Shrimp: For easier eating, cut the cooked shrimp into bite-sized pieces after they are cooked.
- Mirepoix Shortcut: Save time by using a pre-chopped mirepoix mix from the grocery store.
- Extra Creamy? Add a bit more heavy cream if you like an extra-rich and creamy chowder.
Frequently Asked Questions (FAQ’s)
How to store leftover shrimp corn chowder?
Store leftover chowder in an airtight container in the refrigerator for up to 4 days.
How to reheat shrimp corn chowder?
For larger portions, reheat in a pot on the stovetop over medium heat. For single servings, microwave for a couple of minutes until heated through.
What to serve with shrimp corn chowder?
This chowder is quite filling on its own! However, it’s delicious with a side of crusty bread to soak up the flavorful broth. Try quick sourdough bread or cornbread. For a lighter accompaniment, a simple tossed salad or kale salad with lemon vinaigrette are excellent choices.
Shrimp Corn Chowder Recipe
This Shrimp Corn Chowder is a comforting and flavorful soup ready in just 30 minutes. Juicy shrimp and tender vegetables in a creamy, seasoned broth make for a satisfying lunch or dinner.
Course: Dinner, Lunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 520kcal
Author: Sherri Hagymas
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- ½ large onion, chopped
- 2 large carrots, sliced
- 2 stalks celery, diced
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 4 cups chicken stock
- 3 cups corn kernels
- ½ cup heavy cream
- 1 bay leaf (optional)
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat.
- Add shrimp in a single layer and sprinkle with salt and pepper.
- Cook shrimp for 2 minutes per side until just barely pink. Remove and set aside.
- Add butter to the same pot.
- Add diced onion, carrots, and celery and sauté for 6-7 minutes until vegetables are tender.
- Add flour, garlic, and rosemary. Stir until vegetables are coated and cook for about a minute.
- Add one cup of broth and scrape the bottom of the pot to deglaze.
- Add remaining broth, corn, and bay leaf (if using). Bring to a boil over medium-high heat.
- Reduce heat to low and add heavy cream, stirring to combine.
- Add shrimp back to the pot and cook for 2-3 minutes until warmed through.
Recipe Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Use any cooking oil instead of olive oil. Use more oil instead of butter for vegetables if preferred. Use ½ teaspoon dried rosemary instead of fresh. Use any size shrimp; smaller cooks faster. Chop shrimp after cooking if desired. Use mirepoix mix for quick prep. Use gluten-free one-to-one flour if needed. Use thyme instead of rosemary. Use seafood or vegetable stock instead of chicken broth. Use fresh, frozen, or canned corn (drain and rinse canned corn). Adjust heavy cream to preference. Omit bay leaf if desired. Squeeze fresh lemon juice over soup before serving.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 36g | Protein: 34g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 238mg | Sodium: 1407mg | Potassium: 952mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6783IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 2mg
Nutritional information is an approximation.
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