Shrimp & Corn Chowder 🍤🌽 Creamy, Briny, and Sweet-Savory Comfort in a Bowl

This chowder is summer-meets-comfort — tender shrimp and sweet corn folded into a creamy, garlicky base with smoky undertones and a touch of spice. It’s thick, soul-warming, and briny in the best way.

Think of it as a beach-town clam chowder that swapped in shrimp, raided a farmstand, and added a little kick.

Ingredients (Serves 4)

For the base:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes (optional)
  • 1 tbsp flour (for thickening)

Liquids & core flavors:

  • 2 cups chicken or seafood broth
  • 1 cup whole milk or half-and-half
  • 1 cup heavy cream
  • 2 medium potatoes, peeled and diced
  • 1½ cups corn kernels (fresh, frozen, or canned — drained)

Seafood & finish:

  • ¾–1 lb large shrimp, peeled and deveined
  • Salt and pepper, to taste
  • 1 tbsp lemon juice
  • 2 tbsp chopped scallions or parsley
  • Optional: bacon bits or smoked sausage

Instructions

Step 1: Sauté the Base

In a large pot, heat butter and olive oil over medium. Add onion and cook 4–5 minutes until soft. Add garlic, paprika, and red pepper flakes. Sauté another 30 seconds.

Sprinkle in flour and stir for 1 minute to form a light roux.

Step 2: Add Liquids and Simmer

Whisk in broth gradually, then add milk and cream. Stir until smooth.

Add diced potatoes and simmer 12–15 minutes until fork-tender. Stir occasionally.

Step 3: Add Corn and Shrimp

Add corn and shrimp to the pot. Simmer 3–5 minutes until shrimp are pink and opaque.

Season with salt, pepper, and lemon juice to taste. Adjust thickness with more milk or broth if needed.

Step 4: Serve

Ladle into bowls and top with chopped scallions, parsley, or optional crispy bacon. Serve with crusty bread or oyster crackers on the side.

Flavor Variations

  • Smoky twist: Add diced chorizo or andouille with the onions
  • More heat: Stir in a spoonful of chipotle or Cajun seasoning
  • Extra brine: Add a splash of clam juice or chopped clams
  • Veg-heavy: Add diced bell pepper, celery, or zucchini with the onions

Pro Tips

  • Use raw shrimp — pre-cooked will go rubbery
  • If using frozen corn, no need to thaw — add straight in
  • Stir cream in slowly and never boil hard once dairy is added
  • For deeper flavor, sauté a few shrimp shells in oil first, then strain
  • Leftovers? It thickens overnight — thin with broth when reheating

Final Thoughts

Shrimp & Corn Chowder is sweet, creamy, and deeply satisfying — a rich, briny hug in a bowl that balances ocean flavor with down-home comfort. It’s equally at home in July or January.

Sauté it. Simmer it. Slurp it slow. 🍤🌽🥣🔥

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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