Chowders

Corn and Shrimp Chowder

Name: Corn and Shrimp Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp unsalted butter; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium potatoes, peeled and diced; 1 cup fresh corn kernels; 1 cup chicken broth; 1/2 cup heavy cream; 1 tsp dried thyme; Salt and pepper to taste

By Sofia Marlowe · June 18, 2026 · Chowders

Prep20 min

Cook25 min

Total45 min

Serves4

I still remember the first time I had a bowl of corn and shrimp chowder at my grandmother's house. It was love at first spoonful - the combination of succulent shrimp, sweet corn, and creamy potatoes was absolute magic. As a coastal home cook, I've always been passionate about sharing the joys of seafood with my community, and this recipe is one of my favorites to make and share with others.

What I love about this recipe is that it's incredibly approachable, even for those who are new to cooking with seafood. The ingredients are easy to find, and the steps are straightforward and simple to follow. Plus, it's a great way to enjoy the flavors of the coast without breaking the bank or spending hours in the kitchen.

This corn and shrimp chowder recipe is perfect for a weeknight dinner, as it can be made in under an hour and serves a crowd. It's also a great option for special occasions, such as holidays or family gatherings. And the best part? It's incredibly versatile - feel free to customize the recipe to your taste by adding your favorite spices or ingredients.

One of the things that sets this recipe apart from others is the use of fresh, high-quality ingredients. I always recommend using wild-caught shrimp and fresh corn, if possible, as they add a depth of flavor and texture that's hard to replicate with frozen or canned alternatives. But don't worry if you can't find these ingredients - the recipe will still turn out delicious with whatever you have on hand.

In this recipe, I'll walk you through the steps to make a delicious and comforting bowl of corn and shrimp chowder. From the initial prep work to the final finishing touches, I'll share my tips and tricks for creating a dish that's sure to become a family favorite. So grab a spoon and let's get started!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a great way to enjoy the flavors of the coast without breaking the bank
The dish is incredibly versatile and can be customized to your taste
It's perfect for a weeknight dinner or special occasion
The recipe serves a crowd and can be made in under an hour
It's a great way to get your daily dose of protein and vegetables

Why This Recipe Works

The key to a great corn and shrimp chowder is in the balance of flavors and textures. By using a combination of sautéed onions and garlic, tender potatoes, and succulent shrimp, we create a dish that's both hearty and refined. The addition of fresh corn adds a burst of sweetness, while the creamy broth ties everything together.

One of the most important techniques in this recipe is the use of layering flavors. By sautéing the onions and garlic first, we create a deep, caramelized flavor that sets the stage for the rest of the dish. Then, by adding the potatoes and corn, we add natural sweetness and texture. Finally, by finishing the dish with a pat of butter and a sprinkle of parsley, we add a bright, freshness that balances out the richness of the broth.

Another important aspect of this recipe is the use of heat control. By cooking the shrimp over medium-high heat, we create a nice sear on the outside while keeping the inside tender and juicy. This technique is crucial in preventing the shrimp from becoming tough or rubbery, and it's a great way to add texture and visual appeal to the dish.

Ingredients You’ll Need

When it comes to making a great corn and shrimp chowder, the ingredients are just as important as the technique. In this recipe, we'll be using a combination of fresh seafood, vegetables, and dairy products to create a dish that's both hearty and refined. Be sure to choose the freshest ingredients possible, and don't be afraid to get creative with your substitutions and additions.

One of the most important ingredients in this recipe is the shrimp. I always recommend using wild-caught shrimp, as they have a sweeter flavor and firmer texture than their farmed counterparts. But if you can't find wild-caught shrimp, don't worry - this recipe will still turn out delicious with whatever you have on hand.

1 lb large shrimp, peeled and deveinedI always recommend using wild-caught shrimp, as they have a sweeter flavor and firmer texture than their farmed counterparts. Be sure to peel and de-vein the shrimp before adding them to the dish, as this will help to remove any impurities and create a more tender final product.
2 tbsp unsalted butterThe butter in this recipe serves as a flavor enhancer and a moisturizer. It helps to create a rich, creamy broth and adds a depth of flavor to the dish. Be sure to use high-quality, unsalted butter for the best flavor.
1 medium onion, dicedThe onion in this recipe adds a sweet, caramelized flavor that sets the stage for the rest of the dish. Be sure to dice the onion finely, as this will help it to cook more evenly and quickly.
3 cloves garlic, mincedThe garlic in this recipe adds a pungent, aromatic flavor that complements the sweetness of the corn and the shrimp. Be sure to mince the garlic finely, as this will help it to distribute evenly throughout the dish.
2 medium potatoes, peeled and dicedThe potatoes in this recipe add a hearty, comforting element to the dish. Be sure to choose high-quality, waxy potatoes that will hold their shape during cooking, and dice them finely to help them cook more evenly.
1 cup fresh corn kernelsThe corn in this recipe adds a burst of sweetness and freshness to the dish. Be sure to use fresh corn kernels, as they have a sweeter flavor and crunchier texture than frozen or canned alternatives.
1 cup chicken brothThe chicken broth in this recipe serves as a base for the creamy broth. Be sure to use high-quality, low-sodium broth for the best flavor, and feel free to customize the recipe by adding your own spices and seasonings.
1/2 cup heavy creamThe heavy cream in this recipe adds a rich, creamy texture to the broth. Be sure to use high-quality, heavy cream for the best flavor, and feel free to customize the recipe by adding more or less cream to taste.
1 tsp dried thymeThe thyme in this recipe adds a savory, slightly bitter flavor that complements the sweetness of the corn and the shrimp. Be sure to use high-quality, dried thyme for the best flavor, and feel free to customize the recipe by adding more or less thyme to taste.
Salt and pepper to tasteThe salt and pepper in this recipe serve as flavor enhancers and help to bring out the natural flavors of the ingredients. Be sure to use high-quality, fresh salt and pepper for the best flavor, and feel free to customize the recipe by adding more or less to taste.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or silicone spatulaInstant-read thermometer

How to Make Corn and Shrimp Chowder

1
Melt 1 tablespoon of butter in the pot over medium heat. Add the diced onion and cook, stirring occasionally, until it is softened and translucent, about 8-10 minutes.
2
Add the minced garlic to the pot and cook, stirring constantly, for 1-2 minutes, until fragrant.
3
Add the diced potatoes to the pot and cook, stirring occasionally, for 5-7 minutes, until they are slightly tender.
4
Add the fresh corn kernels to the pot and cook, stirring occasionally, for 2-3 minutes, until they are slightly tender.
5
Add the chicken broth to the pot and bring to a boil. Reduce the heat to low and simmer, covered, for 10-12 minutes, until the potatoes are tender.
6
Stir in the heavy cream and dried thyme. Bring the mixture to a simmer and cook, stirring occasionally, for 2-3 minutes, until the cream has thickened slightly.
7
Add the peeled and deveined shrimp to the pot and cook, stirring occasionally, for 2-3 minutes, until they are pink and cooked through.
8
Remove the pot from the heat and stir in the remaining 1 tablespoon of butter. Season the chowder with salt and pepper to taste.
9
Serve the chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
10
Let the chowder cool to room temperature, then refrigerate or freeze for later use.

Expert Tips

Be sure to use high-quality, fresh ingredients for the best flavor and texture.
Don't overcook the shrimp, as they can become tough and rubbery.
Use a combination of sautéed onions and garlic for added depth of flavor.
Add a pat of butter to the chowder at the end of cooking for added richness and flavor.
Experiment with different spices and seasonings to customize the recipe to your taste.
Consider adding other ingredients, such as diced bell peppers or chopped celery, to the chowder for added flavor and nutrition.
For a creamier chowder, add more heavy cream or substitute with half-and-half or whole milk.
For a lighter chowder, use less heavy cream or substitute with low-fat or non-dairy milk.

Common Mistakes to Avoid

Overcooking the shrimp, which can make them tough and rubbery.
Not using high-quality, fresh ingredients, which can result in a lackluster flavor and texture.
Not simmering the chowder long enough, which can result in undercooked potatoes and corn.
Adding too much cream, which can make the chowder too rich and heavy.
Not seasoning the chowder with salt and pepper to taste, which can result in a bland flavor.
Not stirring the chowder occasionally while it's cooking, which can result in a scorched or unevenly cooked dish.

Variations and Substitutions

Add diced bell peppers or chopped celery to the chowder for added flavor and nutrition.
Use different types of seafood, such as scallops or mussels, for a unique flavor and texture.
Add a splash of white wine or beer to the chowder for added depth of flavor.
Use low-fat or non-dairy milk for a lighter and healthier chowder.
Add a sprinkle of smoked paprika or diced jalapenos for a spicy kick.
Experiment with different spices and seasonings, such as cumin or coriander, for a unique flavor profile.
Serve the chowder with a side of crusty bread or oyster crackers for a satisfying and filling meal.

What to Serve With Corn and Shrimp Chowder

This corn and shrimp chowder is perfect for serving as a main course or as a side dish. Consider pairing it with a simple green salad, a side of crusty bread, or a serving of roasted vegetables for a well-rounded and satisfying meal.

Some other ideas for serving this chowder include: serving it in a bread bowl, topping it with a dollop of sour cream or a sprinkle of chives, or pairing it with a side of grilled meats or seafood.

Serve with a side of crusty bread or oyster crackersPair with a simple green salad or a serving of roasted vegetablesTop with a dollop of sour cream or a sprinkle of chivesServe in a bread bowl for a fun and casual meal

Make-Ahead, Storage, Freezing and Reheating

This corn and shrimp chowder can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the chowder cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate.

To freeze, let the chowder cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to serve, simply thaw the chowder overnight in the refrigerator or reheat it in the microwave or on the stovetop.

Reheating the chowder is easy - simply heat it over low heat, stirring occasionally, until it's warmed through. You can also add a splash of cream or milk to thin out the chowder and give it a creamy texture.

One tip for reheating the chowder is to add a little bit of water or broth to the pot to prevent it from becoming too thick and sticky. You can also add a pat of butter or a sprinkle of parsley to give the chowder a fresh and vibrant flavor.

Frequently Asked Questions

What type of shrimp should I use for this recipe?

I always recommend using wild-caught shrimp, as they have a sweeter flavor and firmer texture than their farmed counterparts. But if you can't find wild-caught shrimp, don't worry - this recipe will still turn out delicious with whatever you have on hand.

Can I use frozen corn instead of fresh?

While frozen corn can be a convenient substitute, it's not recommended for this recipe. Frozen corn can be watery and flavorless, which can affect the overall texture and flavor of the chowder. If you can't find fresh corn, consider using canned corn or omitting it altogether.

How do I prevent the shrimp from becoming tough and rubbery?

To prevent the shrimp from becoming tough and rubbery, be sure to not overcook them. Cook the shrimp for 2-3 minutes, until they're pink and cooked through, then remove them from the heat. You can also add a splash of lemon juice or white wine to the pot to help keep the shrimp tender and flavorful.

Can I make this recipe ahead of time?

Yes, this recipe can be made ahead of time. Simply prepare the chowder up to a day in advance, then refrigerate or freeze it until you're ready to serve. Reheat the chowder over low heat, stirring occasionally, until it's warmed through.

What's the best way to serve this chowder?

Can I customize this recipe to my taste?

Absolutely! This recipe is highly customizable, so feel free to experiment with different spices and seasonings to create a flavor profile that you love. You can also add or substitute different ingredients, such as diced bell peppers or chopped celery, to create a unique and delicious chowder.

Is this recipe suitable for special diets?

This recipe is relatively versatile and can be adapted to suit different dietary needs. For a gluten-free version, simply substitute the all-purpose flour with a gluten-free alternative. For a low-sodium version, use low-sodium broth and season the chowder with salt-free seasoning blends. For a vegetarian or vegan version, omit the shrimp and add additional vegetables or plant-based protein sources.

How do I reheat the chowder without drying it out?

To reheat the chowder without drying it out, simply heat it over low heat, stirring occasionally, until it's warmed through. You can also add a splash of cream or milk to thin out the chowder and give it a creamy texture. Be sure to not overheat the chowder, as this can cause it to become dry and sticky.

The Full Recipe

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