Can I use milk instead of half-and-half?

Yes! It’ll be lighter and a bit less creamy, but still delicious. If you want to boost richness, add a small splash of cream or an extra tablespoon of butter.

Can I use canned corn?

Absolutely. Drain it first. The chowder still tastes cozy and sweet.

How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 3 days .

Can I freeze Shrimp and Corn Chowder?

You can , but creamy soups sometimes change texture after freezing. If you plan to freeze, consider making the base first and adding shrimp + dairy fresh when reheating.

How do I reheat it without overcooking shrimp?

Warm gently over low heat on the stove. Avoid boiling—shrimp get rubbery fast.

Shrimp and Corn Chowder: Easy , Creamy 30-Minute Win

Description

Creamy, cozy Shrimp and Corn Chowder with tender shrimp, sweet corn, and hearty potatoes—easy comfort food made in one pot.

Ingredients

Scale

For the Chowder:

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; drained if canned)
3 cups chicken broth (or vegetable broth)
1 ½ cups half-and-half (or heavy cream / milk)
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper (to taste)
1 bay leaf
1 tbsp fresh parsley (chopped, garnish)
Lemon wedges (optional, for serving)

Optional Add-ins:

1 red bell pepper (diced)
1–2 jalapeños (seeded and chopped)
1 tbsp fresh thyme
1 cup heavy cream (extra-rich version)

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Instructions

Cook shrimp: Melt 1 tbsp butter in a large pot over medium heat. Add shrimp and cook 2–3 minutes until pink. Remove and set aside.
Sauté veggies: Add remaining 1 tbsp butter. Sauté onion and celery (plus bell pepper if using) for about 5 minutes until softened.
Add potatoes & corn: Stir in potatoes and corn; cook 2–3 minutes.
Season: Add garlic powder, smoked paprika, salt, and pepper. Stir well.
Simmer: Pour in broth and add bay leaf. Bring to a simmer, then reduce heat and cook 15–20 minutes until potatoes are tender.
Make it creamy: Stir in half-and-half. Simmer gently 5–10 minutes, stirring occasionally.
Finish: Add shrimp back to the pot and simmer 5 minutes to warm through. Remove bay leaf.
Serve: Ladle into bowls, garnish with parsley, and add a squeeze of lemon if desired.

Notes

Don’t overcook shrimp: Cook them first, then warm them at the end to keep them juicy.

Thicker chowder: Mash a few potatoes in the pot or blend ½ cup of chowder and stir it back in.

Dairy swap: Heavy cream = richer; milk = lighter (keep heat low so it stays smooth).

Corn options: Fresh, frozen, or canned all work—just drain canned corn.

Heat lovers: Add jalapeños at the end so you can control the spice.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 325 kcal
Sugar: 5 g
Sodium: 800 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 17 g
Cholesterol: 125 mg