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Shrimp and Corn Chowder

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A creamy, slightly smoky chowder filled with sweet corn, tender shrimp, and soft potatoes—perfect for a comforting meal any night.

Ingredients

Scale
  • 1 lb shrimp (peeled and deveined)
  • 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 or vegetable broth
  • 1 ½ cups half-and-half
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 tablespoon fresh thyme
  • 1 red bell pepper, diced
  • 1–2 small jalapeños, seeded and chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Lemon wedges (optional)

Instructions

  1. Pat shrimp dry and season with salt, pepper, and a pinch of smoked paprika.
  2. In a large pot, melt butter over medium heat. Add onion, celery, red bell pepper, and jalapeño (if using). Cook until softened, about 5 minutes. Stir in garlic powder and remaining smoked paprika; cook for 30 seconds.
  3. Add diced potatoes, corn, bay leaf, thyme, and broth. Bring to a simmer, cover, and cook until potatoes are tender, about 12 to 15 minutes. Remove bay leaf.
  4. Lower heat and stir in half-and-half and heavy cream. Add shrimp and simmer gently until they turn pink, about 3 to 4 minutes. Adjust salt and pepper.
  5. Serve in bowls, garnished with parsley and lemon wedges.

Notes

For a lighter chowder, reduce the amount of heavy cream or swap with milk. This chowder can be made ahead of time, as flavors meld beautifully overnight.

Nutrition

Find it online: https://www.simplefamilydishes.com/shrimp-corn-chowder/