This Shrimp and Corn Chowder comes together in about 30 minutes and all in one pot for a easy dinner that your family will love! Trust me, this chowder is so satisfying, it’s like a warm hug in a bowl!
Ingredients Breakdown
Let’s dive into the delicious essentials for this chowder. You might even have some of these ingredients hanging out in your kitchen already!
Main Ingredients:
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth
- 1 ½ cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon fresh parsley (chopped, for garnish)
- Lemon wedges (for serving, optional)
Optional Ingredients:
- 1 red bell pepper (diced)
- 1-2 small jalapeños (seeded and chopped, optional)
- 1 cup heavy cream
- 1 tablespoon fresh thyme
Let’s Get Cooking!
Step-by-Step Instructions
Step 1: Prepare the Shrimp
In a medium-sized pot, heat 1 tablespoon of butter over medium heat. Add the shrimp and sauté until pink and opaque, about 3-4 minutes. Oh, the smell of shrimp cooking is just divine! Once done, remove and set aside.
Step 2: Cook the Vegetables
In the same pot, add the remaining butter, along with your finely chopped onion, chopped celery, and diced red bell pepper. Cook until the onion is translucent, about 5 minutes. You’ll really start to smell those aromatic veggies sautéing away! Toss in a couple pinches of salt and pepper here to build the flavor.
Step 3: Simmer the Chowder
Now it’s time to add a little heartiness! Toss in the diced potatoes, corn, chicken broth, bay leaf, garlic powder, smoked paprika, and thyme. Bring it to a simmer, then reduce heat and let it cook until the potatoes are fork-tender, about 15 minutes. Stir occasionally to avoid any sticking on the bottom (you don’t want to miss out on any of those yummy bits).
Step 4: Final Touches
Once the potatoes are tender, it’s time to make this chowder creamy! Stir in the half-and-half and heavy cream (if you’re using it), then return the shrimp to the pot. Heat for another 5 minutes, stirring frequently. Oh wow, it’s looking good!
Step 5: Serve and Garnish
Finally, don’t forget to remove the bay leaf trust me, no one wants to bite into that! Ladle your chowder into bowls, garnish with fresh parsley, and serve with lemon wedges on the side. Squeeze a little lemon juice over your chowder for a delightful brightness!
If you loved this chowder, be sure to check out my easy Cheesy Cajun Onion Boil, my quick Crispy Rice Salmon, or my delightful Gordon Ramsay Shrimp Risotto!
Why This Recipe Works
Quick & Easy
This chowder truly comes together all in one pot and is ready in about 30 minutes. Perfect for busy weeknights when you need a comforting meal without spending hours in the kitchen!
Budget-Friendly
Using mostly everyday ingredients, this recipe won’t break the bank. Fresh or frozen shrimp, and you can even swap the corn for whatever you have left over!
Crowd-Pleaser
This is a dish that the whole family will love! It’s creamy, loaded with tons of flavor, and just warms you up on chilly evenings, like a cozy blanket in bowl form.
Customizable
Run out of an ingredient? Not a problem! You can use whatever you have on hand and tweak it until it’s just right. Want it spicier? Toss in some chillies! Need less creaminess? Cut back and add extra broth!
Comfort Food
This chowder is comfort food at its finest! Velvety and warm, it feels like home and is sure to bring everyone to the table without complaint!
Serving and Storage Tips
How to Serve This Chowder
Serve this chowder hot, paired with crusty bread, buttery crackers, or even a side salad! The fresh lemon wedges add a zing that balances out the creaminess, making each bite a little bit brighter.
Storage
This chowder keeps well in the refrigerator for about 3-4 days. Just make sure it’s in an airtight container!
Reheating Instructions
To reheat, simply warm it up on the stovetop over low heat until heated through, stirring gently to avoid sticking. If it thickens too much, just add a splash of broth or cream to loosen it up again.
Freezer Friendly
Yes! This chowder can be frozen, so feel free to whip up a double batch! Store it in freezer-safe containers. When you’re ready to enjoy, let it thaw overnight in the refrigerator and reheat as described above.
Final Thoughts
Oh, and let’s be real, this chowder may just taste better the next day! The flavors meld and deepen, truly creating the best experience for your taste buds.
So, whether you’re meal prepping for a busy week or looking for a cozy, comforting dish to share with family and friends, this Shrimp and Corn Chowder is an amazing choice. You’ll be making it more often than not, trust me on that one! Happy cooking! For more Recipes Follow Us in our Pinterest.
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Shrimp and Corn Chowder
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A creamy and comforting chowder that combines shrimp and sweet corn, perfect for a quick weeknight dinner.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth
- 1 ½ cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 1 tablespoon fresh parsley (chopped, for garnish)
- Lemon wedges (for serving, optional)
Instructions
- Prepare the shrimp: In a medium-sized pot, heat 1 tablespoon of butter over medium heat. Add the shrimp and sauté until pink and opaque, about 3-4 minutes. Remove and set aside.
- Cook the vegetables: In the same pot, add the remaining butter, onion, celery, and diced red bell pepper. Cook until the onion is translucent, about 5 minutes. Add salt and pepper.
- Simmer the chowder: Add the potatoes, corn, chicken broth, bay leaf, garlic powder, smoked paprika, and thyme. Bring to a simmer and cook until potatoes are fork-tender, about 15 minutes.
- Final touches: Stir in the half-and-half and heavy cream (if using), then return the shrimp. Heat for another 5 minutes.
- Serve and garnish: Remove the bay leaf, ladle chowder into bowls, garnish with parsley, and serve with lemon wedges.
Notes
This chowder can be customized with leftover ingredients and keeps well in the refrigerator for 3-4 days. Perfect for freezing!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg
