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Shrimp and Corn Chowder

A bowl of creamy shrimp and corn chowder topped with fresh parsley and smoked paprika
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A rich and creamy chowder loaded with succulent shrimp, sweet corn, and tender potatoes in a savory seasoned broth. A satisfying one-pot meal the whole family will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken broth
  • 1 pound Yukon Gold potatoes, diced into 1/2-inch pieces (about 2–3 medium)
  • 2 cups frozen corn, thawed
  • 1 pound large shrimp, peeled and deveined
  • 1 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley or chives, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, celery, and red bell pepper. Saute for 5-7 minutes until softened and translucent.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually pour in the broth while whisking continuously to create a smooth, lump-free base. Bring to a gentle simmer over medium heat.
  5. Add the diced potatoes, Old Bay seasoning, and smoked paprika. Stir to combine, reduce heat to medium-low, cover, and cook for 12-15 minutes until potatoes are completely fork-tender.
  6. Stir in the thawed corn and heavy cream. Heat gently for 2-3 minutes. Do not boil.
  7. Add the shrimp and cook for 2-3 minutes only, just until they curl and turn fully pink and opaque. Do not overcook.
  8. Remove from heat. Season with salt and pepper to taste.
  9. Ladle into bowls and garnish with fresh parsley or chives. Add a dusting of smoked paprika for color if desired.

Notes

  • Do not add shrimp too early – they cook in just 2-3 minutes and become rubbery if overcooked. Watch them closely.
  • Yukon Gold potatoes give the creamiest texture. Red potatoes also work well.
  • Seafood broth deepens the flavor. Chicken broth is a great substitute.
  • For a smokier flavor, cook a strip of chopped bacon with the vegetables at the start.
  • For a thicker chowder, use an immersion blender to briefly pulse a few times, or mash some potatoes against the side of the pot.
  • Freezing is not recommended as the cream can separate and shrimp may become watery upon thawing.

Nutrition

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