Shrimp and Corn Chowder

If you’ve been craving something warm and comforting but not in the mood to babysit a pot all night, Shrimp and Corn Chowder is about to become your new favorite. It’s creamy, hearty, a little sweet from the corn, and packed with juicy shrimp—aka the kind of dinner that feels like a hug… but still totally doable on a Tuesday.

And if you’re juggling work, kids, laundry mountains, or just the general chaos of existing (same), this chowder is a lifesaver. One pot, simple ingredients, big reward. Let’s make some magic.

Why You’ll Love This Shrimp and Corn Chowder

• Fast comfort food: It tastes like you cooked all day… but you didn’t.
• Family-friendly: Creamy + potatoes + corn = picky-eater peace treaty.
• Flexible: Fresh, frozen, or canned corn? All welcome. Shrimp too.
• Restaurant vibes at home: Smoked paprika and butter do a lot of heavy lifting here.

This is the kind of meal that makes your kitchen smell like you’ve got your life together—whether you do or not.

Ingredients You’ll Need

For the chowder

• 1 lb shrimp, peeled and deveined (medium or large is best)
• 2 tablespoons 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 (or heavy cream for richer, milk for lighter)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped (garnish)
• Lemon wedges, optional but highly recommended

Optional add-ins (choose your adventure)

• 1 red bell pepper, diced (sweet, colorful, pretty)
• 1–2 jalapeños, seeded and chopped (for a spicy kick)
• 1 tablespoon fresh thyme (extra cozy flavor)
• 1 cup heavy cream (if you want “wow” level richness)

How to Make Shrimp and Corn Chowder

Step 1: Prepare and cook the shrimp

1. Peel and devein your shrimp if needed. Rinse quickly under cold water and pat dry.
2. In a large pot or Dutch oven, melt 1 tablespoon butter over medium heat.
3. Add the shrimp and cook 2–3 minutes, just until pink and opaque.
4. Remove shrimp to a plate and set aside.

Aneta tip: Shrimp are like toddlers—turn your back for one second and suddenly they’re overcooked. Pull them early. They’ll warm up later.

Step 2: Sauté the veggies

1. In the same pot, melt the other 1 tablespoon butter.
2. Add onion + celery (and bell pepper if using).
3. Sauté about 5 minutes until soft and the onion looks translucent.

This is the flavor foundation, and butter makes it taste like you know what you’re doing. (Even if dinner is happening between soccer practice and a Zoom call.)

Step 3: Add potatoes, corn, and seasonings

1. Stir in the diced potatoes and corn.
2. Cook 2–3 minutes, stirring to coat everything in the buttery goodness.
3. Add:
   • garlic powder
   • smoked paprika
   • salt + pepper

Give it a good stir so the seasoning gets cozy with every bite.

Step 4: Simmer the chowder

1. Pour in chicken broth and add the bay leaf.
2. Bring to a simmer over medium-high heat.
3. Reduce heat to low and simmer 15–20 minutes, until potatoes are tender.

At this point, your kitchen will smell like comfort food is doing its job.

Step 5: Make it creamy

1. Stir in the half-and-half (or cream/milk).
2. Simmer gently 5–10 minutes, stirring occasionally so nothing sticks.

If your chowder looks a little thinner than you expected—don’t panic. Potatoes naturally help thicken as everything simmers and settles. (And if not… I’ve got tips below.)

Step 6: Add shrimp back in

1. Return the cooked shrimp to the pot.
2. Stir gently and simmer about 5 minutes to warm through.
3. Taste and adjust seasoning (salt, pepper, extra paprika, or jalapeños if you’re feeling bold).

Remove the bay leaf before serving—unless you enjoy surprise “leaf bites,” which I personally do not recommend.

Step 7: Serve and garnish

Ladle into bowls and top with fresh parsley. Serve with lemon wedges for squeezing right before eating.

That little hit of lemon? It wakes up the whole bowl like a pep talk in citrus form.

Serve hot with crusty bread or crackers—because dipping is half the joy.

Easy Cooking Tips (Because Life Is Busy)

• Want it thicker?
  Mash a few potato pieces right in the pot, or scoop out ½ cup of chowder and blend it, then stir back in.
• Using frozen shrimp?
  Thaw quickly in a bowl of cold water for about 10–15 minutes. Drain and pat dry.
• Corn options:
  Fresh is amazing in summer, but frozen works beautifully year-round. Canned is totally fine too—just drain it first.
• Don’t boil after adding dairy:
  Keep it at a gentle simmer so the half-and-half stays smooth and creamy.
• Spice control:
  Smoked paprika is warm and mild. Jalapeño is where things get exciting. Add it little by little unless you want your chowder to start making threats.

A Little Story From My Kitchen

This Shrimp and Corn Chowder became my go-to when I wanted something that felt “special” without turning dinner into a three-hour project. The first time I made it, I was trying to impress my family with a cozy soup night—candles, bread, the whole vibe.

My kids took one bite and said, “Can we have this again tomorrow?”
That’s basically a Michelin star in mom life, right?

Now it’s one of those recipes I pull out when the week feels long and we need comfort in a bowl.

FAQs: Shrimp and Corn Chowder

Cozy Bowl Energy, Anytime

If your week needs comfort (and honestly, whose doesn’t?), Shrimp and Corn Chowder is the kind of recipe that shows up for you. It’s creamy, filling, and just fancy enough to feel like a treat—without making you do anything complicated.

Make a pot, grab the bread, and don’t forget that lemon squeeze. This Shrimp and Corn Chowder might just become your “I need something cozy but quick” hero dinner. Happy cooking!

Keep the Cozy Vibes Going (More Easy Favorites)

• If you loved the creamy comfort of this chowder, you’ll probably fall hard for Creamy Jalapeño Corn Chowder for a little spicy kick—it has that same snuggly, spoonable vibe with a fun little heat.
• Want another seafood dinner that feels fancy but is secretly weeknight-easy? Try Shrimp Tortellini in Lemon Garlic Cream Sauce (because creamy + shrimp is always a good idea).
• If you’re craving something bright and lemony to balance all that cozy creaminess, this one is a dream: Creamy Lemon Salmon Piccata—fresh, tangy, and still super comforting.
• And if you’re in full “soup season” mode (same), you can keep dinner simple with Garlic Parmesan Chicken Soup for another warm bowl night—perfect with crusty bread and a comfy blanket.

⭐ Now it’s your turn! If you make this recipe, please leave a quick review and tap a star rating (⭐️⭐️⭐️⭐️⭐️). It helps other readers find the good stuff—and it seriously makes my day!

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