If you’ve ever wanted to cozy up with something comforting, rich, and packed with fresh flavors, this Shrimp Corn Chowder Recipe is exactly what you need. It’s a delightful blend of tender shrimp, sweet corn, and creamy broth that feels like a warm hug in a bowl. Each spoonful offers a perfect balance of savory and sweet, with the fresh rosemary and garlic adding just the right hint of earthiness. Whether you’re looking for an easy weeknight meal or something to impress guests, this chowder hits every note with effortless flair.
Ingredients You’ll Need
These ingredients are straightforward but mighty in building the chowder’s depth of flavor, creaminess, and hearty texture. From the fresh shrimp to the sweet corn and aromatic herbs, each one brings something special to the table.
- 2 tablespoons olive oil: The base for sautéing shrimp and vegetables, adding a subtle fruity flavor.
- 1 pound shrimp (peeled and deveined): Provides tender protein with a delicate seafood taste.
- 1 teaspoon kosher salt: Essential for seasoning throughout the cooking process to enhance all flavors.
- ½ teaspoon ground black pepper: Adds a touch of warmth and mild spice.
- 2 tablespoons unsalted butter (¼ stick): Enriches the chowder with a smooth, creamy texture.
- ½ onion (chopped): Brings a hint of sweetness and depth when sautéed.
- 2 carrots (chopped): Adds natural sweetness and appealing color.
- 2 ribs celery (chopped): Provides crunch and a fresh, green flavor.
- 2 tablespoons all-purpose flour: Thickens the chowder for that perfect creamy consistency.
- 2 cloves garlic (minced): Infuses the chowder with a warm, aromatic kick.
- ½ teaspoon minced fresh rosemary: Offers a wonderful piney and earthy note.
- 4 cups low sodium chicken broth: The flavorful liquid that carries all the ingredients together.
- 3 cups fresh corn kernels: Sweet, juicy kernels that burst with summer flavor.
- 1 bay leaf: Adds subtle depth during simmering, removed before serving.
- ½ cup heavy cream: Gives the chowder its rich and velvety finish.
How to Make Shrimp Corn Chowder Recipe
Step 1: Sauté the Shrimp
Start by heating the olive oil in a large Dutch oven over medium-high heat. Once it’s fragrant, place your shrimp in a single layer, seasoning them generously with kosher salt and black pepper. Cooking the shrimp just until barely pink, about 2-3 minutes per side, ensures they stay tender and juicy. Then, transfer them to a bowl and set aside to keep the delicious seafood flavor intact.
Step 2: Cook the Vegetables
Using the same pot without cleaning it out—this helps capture leftover flavors—melt your butter. Add chopped onion, carrots, and celery, letting them cook gently for 5 to 7 minutes until tender and sweet. This vegetable base creates the comforting heart of your chowder.
Step 3: Build the Flavor Base
Stir in the flour, minced garlic, and fresh rosemary, making sure every vegetable piece is well coated. Cooking this mixture for a minute allows the flour to remove its raw taste and helps develop a slightly nutty aroma that’ll enrich your chowder beautifully.
Step 4: Deglaze and Add Broth
Pour in 1 cup of chicken broth and scrape the bottom of the pan with a wooden spoon. This quick deglazing lifts up all those tasty browned bits. Then, add the remaining broth, fresh corn kernels, and a bay leaf. Turn up the heat and bring the mixture to a lively boil.
Step 5: Finish the Chowder
Once boiling, lower the heat, stir in the heavy cream, and season the soup with additional salt and pepper to your liking. Chop the cooked shrimp into bite-sized pieces or leave whole, depending on your preference. Add them back into the chowder, cooking just 2-3 minutes more to warm through without overcooking. Don’t forget to remove the bay leaf—no one wants to bite into that!
How to Serve Shrimp Corn Chowder Recipe
Garnishes
Adding a touch of fresh garnish can elevate your chowder from tasty to memorable. Try sprinkling chopped fresh parsley or chives on top for a burst of color and freshness. A little crispy bacon or crumbled cheese like sharp cheddar can also add exciting texture and flavor contrasts.
Side Dishes
Pair this chowder with warm crusty bread or buttery garlic toast to soak up every last creamy drop. A side salad with crisp greens and a tangy vinaigrette offers a lovely contrast, balancing the chowder’s richness with bright, fresh notes.
Creative Ways to Present
Serve the chowder in small, rustic bowls or even hollowed-out mini pumpkins during fall for an eye-catching presentation. You could also offers it as a starter in individual cups at a gathering—warm, comforting, and perfectly portioned to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer your leftover Shrimp Corn Chowder Recipe to an airtight container. It will keep well in the refrigerator for up to 3 days, allowing the flavors to meld even further.
Freezing
Freezing chowder with shrimp can be tricky because seafood texture sometimes changes, but if you want to save some for later, freeze without the shrimp. When ready to eat, thaw and add freshly cooked shrimp to keep that perfect texture.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent the cream from breaking. If the chowder is too thick after reheating, add a splash of broth or water to get it back to your desired consistency.
FAQs
Can I use frozen shrimp for this Shrimp Corn Chowder Recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before cooking to avoid excess moisture, ensuring you get that nice sear and flavor.
What can I substitute for fresh corn kernels?
If fresh corn isn’t available, frozen corn works very well. Just thaw slightly before adding it to the chowder so it heats evenly.
Is there a dairy-free option for the heavy cream?
Yes, you can use coconut milk or cashew cream as a creamy, dairy-free alternative. It will add a different, subtle flavor but still keep the chowder luscious.
Can I make this chowder vegetarian?
To make a vegetarian version, swap the shrimp for hearty mushrooms and use vegetable broth in place of chicken broth. The corn and vegetables keep it satisfying and flavorful.
How spicy is this chowder?
This Shrimp Corn Chowder Recipe is mild and comforting, but you can always add a pinch of cayenne or crushed red pepper flakes if you like a little heat.
Final Thoughts
This Shrimp Corn Chowder Recipe is pure comfort food magic, combining sweet corn, tender shrimp, and creamy broth in a way that feels both special and approachable. It’s the kind of recipe you want to keep close, perfect for chilly evenings or any time you crave a bowl of warmth and happiness. I hope you enjoy making and sharing it as much as I do!
Print
Shrimp Corn Chowder Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Shrimp Corn Chowder is a creamy, comforting soup perfect for a cozy meal. It features tender shrimp cooked to perfection, fresh corn kernels, and a medley of aromatic vegetables simmered in a flavorful broth with heavy cream to create a rich, satisfying chowder that serves four.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined (about 15–20 shrimp)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
- ½ onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- ½ teaspoon minced fresh rosemary
- 4 cups low sodium chicken broth
- 3 cups fresh corn kernels
- 1 bay leaf
- ½ cup heavy cream
Instructions
- Cook the shrimp: Heat olive oil in a large Dutch oven over medium-high heat. Once fragrant, add shrimp in a single layer. Season with kosher salt and black pepper. Cook the shrimp for 2-3 minutes on each side until they are just barely pink. Remove shrimp to a large bowl and set aside.
- Sauté the vegetables: In the same pot, without cleaning, add the unsalted butter and let it melt. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are tender and fragrant.
- Add flour and aromatics: Stir in the all-purpose flour, minced garlic, and fresh rosemary. Coat the vegetables evenly with the flour mixture and cook for an additional minute to eliminate raw flour taste.
- Deglaze and add liquids: Pour in 1 cup of chicken broth to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Then add the remaining 3 cups of chicken broth, fresh corn kernels, and bay leaf. Bring the mixture to a boil.
- Add cream and season: Reduce heat to low once boiling. Stir in the heavy cream thoroughly. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare the shrimp: Chop the cooked shrimp into bite-sized pieces, or leave them whole if preferred.
- Combine shrimp and finish cooking: Return the shrimp to the soup and cook for another 2-3 minutes to warm through. Once done, remove the bay leaf from the chowder.
- Serve: Ladle the shrimp corn chowder into bowls and enjoy immediately for a warm, hearty meal.
Notes
- For a thicker chowder, use a bit more flour or cook the soup a little longer to reduce.
- Fresh corn can be substituted with frozen corn if out of season.
- To make it spicier, add a pinch of cayenne or red pepper flakes along with the black pepper.
- Keep an eye on the shrimp to avoid overcooking, as they can become tough.
- This chowder reheats well and flavors develop even more after resting.
