Shrimp & Corn Chowder Recipe

This Shrimp and Corn Chowder recipe is a cozy, flavorful dish that brings comfort and freshness together in just 30 minutes. Sweet corn and tender shrimp mingle in a creamy, Creole‑seasoned broth with buttery potatoes and aromatic vegetables, creating a rich, satisfying meal that feels restaurant‑worthy yet easy enough for weeknights. The balance of smoky paprika, garlic, and cream gives it depth without fuss, making it perfect for weeknight evenings or casual entertaining. It’s a one‑pot wonder that delivers warmth, color, and coastal flavor in every spoonful.

Shrimp & Corn Chowder

This chowder recipe is fast enough for a weeknight, but tastes like it simmered for hours. It's comforting, filling, and a nice break from the ordinary.

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Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• Ingredients:
• 1.5 lbs shrimp, peeled
• 4 Tbsp butter
• 3 Tbsp flour
• 1 onion chopped
• 2 celery stalks chopped
• 2-3 cloves garlic grated, or 2 tsp garlic powder
• 2 tsp paprika
• Salt and pepper to taste
• 4-5 cups chicken broth
• 1 lb baby or golden potatoes, quartered
• 2 cups frozen corn
• 2 tsp creole seasoning
• 1 cup half and half or heavy cream

Method

 

1. In large pot, melt the butter. Add in onion, celery, and garlic and cook until translucent, or starting to become tender. Season with salt, pepper, and paprika. Sprinkle in flour and stir to combine.
2. Pour in broth and potatoes. Bring to a boil, reduce to simmer, and simmer for about 15 minutes or until potatoes are tender.
3. Stir in corn and shrimp, along with creole seasoning. Let this simmer for about 10 minutes, until shrimp are pink and just cooked through, then stir in heavy cream/half and half until well mixed and warm. Ladle into bowls and enjoy with a chunk of rustic bread, or a side salad.
If thicker consistency is desired, you can make a slurry with 2 tbsp of cornstarch in the half and half/cream before adding it, and simmer until it thickens.