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–+ servings
Shrimp and Corn Chowder

Creamy Shrimp and Corn Chowder to Warm Your Soul

This Shrimp and Corn Chowder is a comforting dish with creamy textures inviting second helpings, perfect for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 lb Shrimp, peeled and deveined Fresh or frozen
  • 3 tbsp Butter Can substitute with olive oil for dairy-free
  • 1 cup Onion, finely chopped
  • 1 cup Celery, chopped
  • 2 cups Potatoes, peeled and diced
  • 2 cups Corn Kernels Fresh, frozen, or canned
  • 4 cups Chicken Broth Use vegetable broth for vegetarian version
  • 1 cup Half-and-Half Or heavy cream or coconut milk for dairy-free
  • 1 tsp Garlic Powder Or fresh garlic for bolder taste
  • 1 tsp Smoked Paprika Use regular paprika if preferred
  • to taste Salt and Pepper
  • 1 leaf Bay Leaf Remove before serving
  • 2 tbsp Fresh Parsley For garnish
  • 1 each Lemon Wedges Optional, for serving
For Optional Spices
  • 1/2 cup Chopped Jalapeños Optional, for spice
  • to taste Crushed Red Pepper Flakes Optional, for heat

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 2 tablespoons of butter. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside.
  2. In the same pot, add another tablespoon of butter along with chopped onions and celery. Sauté for 4-5 minutes until onions are translucent. Stir in the diced potatoes and corn, cooking for an additional 2-3 minutes.
  3. Pour in about 4 cups of chicken broth along with a bay leaf, bringing to a gentle simmer. Reduce heat to low and cook for 15-20 minutes until potatoes are tender.
  4. Once potatoes are soft, stir in 1 cup of half-and-half. Increase heat slightly and let simmer for another 5-10 minutes until it thickens.
  5. Return the cooked shrimp to the pot, stirring everything together. Adjust seasoning with salt and pepper as needed and allow to simmer for 5 more minutes.
  6. Remove the bay leaf and ladle chowder into bowls. Garnish with chopped parsley and serve hot with lemon wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 24gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 185mgSodium: 900mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Avoid rubbery shrimp by cooking them just until pink and opaque. Stir occasionally while simmering to prevent sticking.

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