Shrimp and Corn Chowder
This creamy shrimp and corn chowder is hearty, flavorful, and comforting. With tender shrimp, sweet corn, potatoes, and smoky spices, it’s a perfect weeknight dinner or cozy weekend meal.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden Spoon
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp 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 or vegetable broth
- 1 ½ cups half-and-half
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 bay leaf
- 1 tbsp fresh parsley chopped, for garnish
- lemon wedges optional, for serving
- 1 red bell pepper diced
- 1-2 small jalapeños seeded and chopped, optional for spice
- 1 cup heavy cream optional, for creamier texture
- 1 tbsp fresh thyme
Instructions
- Prep ingredients: chop onion, celery, potatoes, and bell pepper. Measure shrimp, broth, and spices.
- Melt butter in a large pot over medium heat. Add onion, celery, and red bell pepper. Sauté for 5 minutes until softened.
- Stir in potatoes and corn. Add chicken broth and bring to a boil. Reduce to a simmer.
- Add garlic powder, smoked paprika, bay leaf, salt, and pepper. Simmer 15–20 minutes, until potatoes are tender.
- Stir in half-and-half (and heavy cream if using). Mix well.
- Add shrimp and cook 5–7 minutes, until shrimp are pink and opaque.
- Remove bay leaf. Taste and adjust seasoning.
- Serve hot, garnished with parsley and lemon wedges if desired.
Notes
For a lighter version, replace half-and-half with milk. To make it spicy, keep the jalapeños. This chowder also freezes well for up to 3 months.