This Shrimp and Corn Chowder comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Trust me, this chowder is everything you need on a busy evening, warm, filling, and SO comforting!
Ingredient Breakdown for Delicious Chowder
Seafood
- 1 lb shrimp, peeled and deveined Medium or large shrimp work best.
Vegetables
- 1 small onion, finely chopped Adds a savory base flavor.
- 2 stalks celery, chopped Adds crunch and color.
- 1 red bell pepper, diced For added color and sweetness.
- 2 medium potatoes, peeled and diced Helps thicken the chowder.
- 3 cups corn kernels Fresh, frozen, or canned.
Liquids
- 3 cups chicken broth Vegetable broth can be used as an alternative.
- 1.5 cups half-and-half Or substitute with heavy cream or milk.
- 1 cup heavy cream For a richer texture.
Herbs and Spices
- 1 teaspoon garlic powder For subtle garlic flavor.
- 1 teaspoon smoked paprika Adds mild smokiness.
- 1 tablespoon fresh thyme Enhances the flavor profile.
Seasoning
- to taste salt and pepper Season according to preference.
Garnish and Optional
- lemon wedges For serving, optional.
- 1 tablespoon fresh parsley, chopped For garnish.
- 1-2 jalapeños, seeded and chopped For a spicy kick, entirely optional.
Let’s Get Cooking!
With all your ingredients prepped and ready to go, it’s time to dive into the cooking process. I can already smell it!
Step 1: Prepare the Shrimp
In a medium-sized pot, heat 1 tablespoon of butter over medium heat for about 2 minutes. Once it’s melted and bubbly, toss in your shrimp. Sauté them until they’re pink and opaque, around 3-4 minutes. Let those delicious shrimp soak up that buttery goodness for a bit! Remove them from the pot and set aside.
Step 2: Cook the Vegetables
In the same pot, add the remaining tablespoon of butter. Toss in the chopped onion, celery, and red bell pepper. Stirring frequently, let them cook until the onion is translucent and fragrant, about 5 minutes. The smell will be divine! Add a couple pinches of salt and pepper here to season the veggies!
Step 3: Simmer the Chowder
Next, add the potatoes, corn, and chicken broth, along with the bay leaf, garlic powder, smoked paprika, and thyme. Bring this mixture to a simmer, then reduce the heat to low. Let it simmer comfortably for about 15 minutes or until the potatoes are fork-tender. So cozy and warm, just what you need on a chilly night!
Step 4: Final Touches
Stir in the half-and-half (or your chosen cream option) and heavy cream. Now’s the time to add the cooked shrimp back in! Stir everything in until combined, scraping the yummy bits off the bottom of the pot for maximum flavor. Let it warm through for another 5 minutes. You’re almost there!
Step 5: Serve and Garnish
Once everything is heated, remove the bay leaf. Ladle the chowder into bowls, garnish with fresh parsley, and serve with lemon wedges on the side. Go ahead, squeeze that lemon to really brighten up the dish!
If you loved this chowder, be sure to check out my Taco Soup or my One-Pot Lasagna Soup!
Why This Recipe Works
Comfort Food
This chowder is loaded with tons of flavor. It’s a great hug-in-a-bowl type of meal that brings the whole family together around the dinner table!
Quick & Easy
Comes together in under 30 minutes, making it a lifesaver on busy weeknights. Trust me, once you try it, you’ll be coming back for seconds (and maybe thirds!).
Customizable
Use whatever ingredients you have in your kitchen. Got a leftover chicken breast? Toss it in! Prefer a vegan version? Just switch out the broth and cream for plant-based options!
One Pot
Minimal cleanup required! Everything cooks in just one pot, so you can spend time catching up with your family rather than scrubbing dishes. Amen to that!
Budget-Friendly
Uses affordable, everyday ingredients that you probably already have. No need to break the bank, folks!
Serving and Storage Tips
What to serve with this chowder
This shrimp and corn chowder is fantastic on its own, but you can elevate the meal with fresh bread or crackers to dip in! A light salad also complements it nicely.
How long it keeps
In the refrigerator, this chowder will last for about 3-4 days in an airtight container. Just make sure it’s cooled down before storing!
Best method to reheat
To reheat, pour the chowder into a saucepan over low heat. Stir occasionally until warmed through. If it’s a little thick, just add a splash of broth or water to loosen it up!
Is it freezer friendly?
Yes, but I recommend freezing it before adding the cream. Store leftovers in an airtight container for up to 3 months. When ready to eat, defrost overnight in the fridge, reheat, and add cream while reheating!
And just like that, your new favorite tasty chowder recipe that brings warmth and joy to your family’s dinner table!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Shrimp and Corn Chowder
Ingredients
Method
- In a medium-sized pot, heat 1 tablespoon of butter over medium heat for about 2 minutes. Once melted and bubbly, toss in the shrimp and sauté until pink and opaque, around 3-4 minutes. Remove from pot and set aside.
- In the same pot, add the remaining tablespoon of butter and toss in the chopped onion, celery, and red bell pepper. Cook until the onion is translucent and fragrant, about 5 minutes. Season with salt and pepper.
- Add in the potatoes, corn, chicken broth, bay leaf, garlic powder, smoked paprika, and thyme. Bring to a simmer, then reduce heat to low, letting simmer for about 15 minutes or until potatoes are fork-tender.
- Stir in the half-and-half and heavy cream. Add the cooked shrimp back in and stir until combined, scraping the bits from the bottom of the pot.
- Let it warm through for another 5 minutes. Remove the bay leaf before serving.
- Ladle chowder into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.