Shrimp and Corn Chowder

Cozy, creamy, and full of flavor, this Shrimp and Corn Chowder is the ultimate weeknight comfort food. With sweet corn, tender shrimp, and a velvety broth, it’s a one-pot meal that feels indulgent but comes together quickly. Perfect for busy weeknights when you need something hearty, healthy, and satisfying on the table fast.

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Shrimp and Corn Chowder

Why You'll Love This Shrimp and Corn Chowder Recipe

• Quick cooking: Ready in under 40 minutes, perfect for weeknights

• One-pot meal: Minimal cleanup required

• Seasonal flavor: Fresh corn and shrimp make it light yet filling

• Comfort food made easy: Cozy flavors without complicated steps

• Flexible: Can swap shrimp for chicken, bacon, or keep it vegetarian

• Meal-prep friendly: Stores well for next-day lunches

• Nutritious balance: Protein, veggies, and carbs all in one bowl

• Elegant but simple: Impressive enough for guests, easy enough for a weeknight

• Customizable: Adjust spice, creaminess, or add mix-ins to fit your taste

  
  

Cooking Tips & Tricks

• Use fresh corn if possible: The sweetness from the cobs adds extra flavor to the broth

• Don’t overcook shrimp: Add them at the very end so they stay tender, not rubbery

• Simmer gently: Avoid boiling the cream too hard to prevent curdling

• Season in layers: Taste after each step—broth, vegetables, and final simmer—to balance flavors

Shrimp and Corn Chowder Recipe

Prep: 20 mins. | Cook Time: 15 mins. | Serves: 6

Ingredients:

• 1 lb. large shrimp, 21/25 count, peeled, reserve shells

• 1 sweet onion, coarsely chopped

• 1 carrot, chopped

• 2 c. fresh corn kernels, cobs reserved and halved

• 2 c. water

• 2 tsp. olive oil

• 3 celery stalks, chopped

• 1 medium onion, diced

• 2 garlic cloves, chopped

• 1 large potato, cut into cubes

• 3 fresh thyme springs

• kosher salt and pepper

• 2 T. all-purpose flour

• 2 c. heavy cream

• ½ c. shredded cheese (optional)

• 1/4 c. fresh parsley, chopped

• smoked paprika, for garnish

Let's Get Started!

1. In a medium pot, add shrimp shells, coarsely chopped onions, carrot and corn cobs. Add in 2 cups of water and bring to a boil over medium heat, then reduce to simmer. Cook until the broth is slightly colored (about 5 mins.) Strain broth into a bowl and discard the solids, then set liquid aside.

2. Over a medium heat, heat the oil in a large pot or Dutch oven. Add in celery, chopped onion, garlic, potato and 1 cup of reserved corn kernels. Add in thyme, 1/2 tsp. salt and a few grinds of pepper, stir and let simmer for 5 minutes. Stir in the flour until incorporated. Add in the shrimp stock and heavy cream, then cover and bring to a boil over medium heat. Uncover, decrease heat to low and gently simmer until the vegetables are tender (about 15 mins.) Remove from heat.

3. To finish the chowder: Taste and adjust for seasoning with salt and pepper, if needed. Add in the reserved shrimp and remaining cup of corn kernels, and cook until the shrimp are opaque, about 2 minutes. Add in parsley, then serve warm with a sprinkle of paprika and shredded cheese.

   *Chef Tip:  Not in the mood for shrimp in the chowder?  You can leave it out and use chicken broth and sub in chicken or bacon.