Description

This Shrimp and Corn Chowder is a rich, creamy soup combining succulent shrimp, sweet corn, and hearty potatoes in a flavorful broth. Perfect for a comforting meal, it features sautéed vegetables, seasoned with smoked paprika and garlic powder, and finished with fresh herbs and a squeeze of lemon for brightness.

Ingredients

Scale

Seafood

1 lb shrimp (peeled and deveined)

Vegetables

1 small onion, finely chopped
2 celery stalks, chopped
2 medium potatoes, peeled and diced
3 cups corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced (optional)
1–2 small jalapeños, seeded and chopped (optional)

Liquids and Dairy

3 cups chicken broth (or vegetable broth)
1 ½ cups half-and-half
1 cup heavy cream (optional, for richer texture)
2 tablespoons butter

Seasonings and Herbs

1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
1 bay leaf
1 tablespoon fresh parsley, chopped (for garnish)
1 tablespoon fresh thyme (optional)

Extras

Lemon wedges (for serving, optional)

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Instructions

Prepare the Shrimp: Peel and devein the shrimp if using raw. Rinse under cold water and pat dry. Heat 1 tablespoon of butter in a large pot over medium heat. Cook shrimp for 2-3 minutes until pink and opaque, then remove and set aside.
Cook the Vegetables: In the same pot, add remaining 1 tablespoon butter. Sauté chopped onion, celery, and red bell pepper if using, for about 5 minutes until soft and translucent. Add diced potatoes and corn kernels; cook for 2-3 minutes more. Sprinkle garlic powder, smoked paprika, salt, and pepper over the vegetables and stir to combine.
Simmer the Chowder: Pour in chicken broth and add bay leaf. Bring to a simmer, then reduce heat to low. Cook for 15-20 minutes until potatoes are tender. Stir in half-and-half (or heavy cream if using) and gently simmer for another 5-10 minutes until slightly thickened.
Final Touches: Return the cooked shrimp to the pot and stir gently. Adjust seasoning as needed, adding salt, pepper, smoked paprika, or jalapeños for heat. Simmer for 5 more minutes to warm shrimp and blend flavors. Remove bay leaf before serving.
Serve and Garnish: Ladle chowder into bowls, garnish with fresh parsley, and serve with lemon wedges on the side. Enjoy hot, ideally with crusty bread or crackers.

Notes

For a spicier chowder, add chopped jalapeños during the final simmer.
Heavy cream can be substituted for half-and-half for a richer, creamier texture.
Use fresh corn in season or frozen/canned corn year-round.
Removing shrimp tails makes the chowder easier to eat, but leaving them on adds presentation appeal.
This chowder pairs beautifully with crusty bread or oyster crackers.