Bowl of Shrimp Chowder with corn and herbs, topped with a sprinkle of black pepper.

Shrimp and Corn Chowder

BySavannah Brooks
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why make this recipe

Shrimp and Corn Chowder is a delightful dish that combines the sweetness of corn with the savory flavor of shrimp. This recipe is perfect for both family dinners and special occasions. It’s comforting, filling, and full of flavors that everyone will love. Plus, it’s easy to make and can be on your table in about 30 minutes!

how to make Shrimp and Corn Chowder

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 2 cups sweet corn kernels (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions:

  1. In a large pot, heat olive oil over medium heat. Add onions, garlic, and celery; sauté until softened.
  2. Pour in the broth and bring to a simmer.
  3. Add sweet corn, thyme, bay leaves, and cayenne, and then stir in the shrimp. Cook until the shrimp turn opaque.
  4. Stir in the heavy cream, and season with salt and pepper to taste.
  5. Remove the bay leaves before serving.
  6. Garnish with fresh parsley and enjoy!

how to serve Shrimp and Corn Chowder

Serve the chowder hot in bowls. You can add a sprinkle of fresh parsley on top for a colorful touch. This chowder pairs well with crusty bread or crackers, making for a hearty meal.

how to store Shrimp and Corn Chowder

To store, let the chowder cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the fridge overnight before reheating.

tips to make Shrimp and Corn Chowder

  • For extra flavor, consider adding a splash of lemon juice or some diced bell peppers.
  • If you like your chowder thicker, mash some of the corn with a fork before adding the shrimp.
  • Use fresh shrimp if possible; it adds a wonderful taste, but frozen shrimp works well too.

variation

You can switch up the protein by using crab or lobster instead of shrimp for a gourmet twist. For a spicier kick, add more cayenne pepper or diced jalapeños.

FAQs

1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn! Just drain and rinse it before adding.

2. Is there a way to make this chowder lighter?
You can use half-and-half instead of heavy cream or substitute with a lower-fat milk.

3. Can I make this chowder in advance?
Yes! It tastes even better the next day. Just reheat it gently on the stove and enjoy.

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Shrimp and Corn Chowder

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Pescatarian
Print Recipe

Description

A delightful dish combining sweetness of corn with savory shrimp, perfect for family dinners and special occasions.

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 cups sweet corn kernels (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onions, garlic, and celery; sauté until softened.
  2. Pour in the broth and bring to a simmer.
  3. Add sweet corn, thyme, bay leaves, and cayenne, then stir in the shrimp. Cook until the shrimp turn opaque.
  4. Stir in the heavy cream, and season with salt and pepper to taste.
  5. Remove the bay leaves before serving.
  6. Garnish with fresh parsley and enjoy!

Notes

For extra flavor, consider adding a splash of lemon juice or some diced bell peppers. If you like your chowder thicker, mash some of the corn with a fork before adding the shrimp. Use fresh shrimp if possible; it adds a wonderful taste, but frozen shrimp works well too.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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