Name: Shrimp and Sweet Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American Coastal
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 small onion, diced; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 3 cups chicken or seafood stock; 1 cup heavy cream or half-and-half; 2 medium potatoes, peeled and diced; 2 cups sweet corn kernels (fresh or frozen); 1 pound shrimp, peeled, deveined, and chopped; 1 teaspoon Old Bay seasoning; ½ teaspoon smoked paprika; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 tablespoon lemon juice; Fresh parsley or chives

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If you are craving a bowl of warm, creamy comfort food that brings a little coastal magic to your table, this Shrimp and Sweet Corn Chowder Recipe is exactly what you need. It’s a delightful medley of juicy shrimp, tender potatoes, and naturally sweet corn all simmered in a velvety broth enriched with aromatic spices and cream. This dish is both hearty and refreshing, perfect for a cozy dinner or a summer seafood meal that impresses with its simplicity and bold flavors. Whether you are new to chowders or a longtime fan, this recipe will become a fast favorite in your culinary repertoire.

Ingredients You’ll Need

The image shows a white marbled surface with several clear glass bowls arranged neatly. From left to right, there is a small bowl of chopped garlic, a bowl of white cheese cubes, and a larger bowl filled with bright yellow liquid broth in the center. In front of the broth, a bowl contains peeled shrimp, while another bowl on the right side holds chopped red-skinned potatoes. At the bottom left, there are three yellow corn ears placed side by side. Near the front and center are small portions of butter, black pepper, salt, and some green herbs on the right. The setting is clean and organized, giving a fresh and prepared look before cooking. Photo taken with an iphone --ar 4:5 --v 7

Getting the right ingredients on hand is the first step to making a chowder that tastes like a warm hug. Each component here is simple but essential, contributing layers of flavor, texture, and color that elevate this shrimp and sweet corn chowder to something truly special.

Butter (1 tablespoon): Adds rich, creamy depth to start the base of the chowder.
Olive oil (1 tablespoon): Helps sauté vegetables gently and embraces the spices.
Small onion, diced: Brings a subtle sweetness and aroma to the pot.
2 celery stalks, chopped: Adds a fresh, crisp texture that balances the creaminess.
2 cloves garlic, minced: Infuses the chowder with its signature savory punch.
All-purpose flour (2 tablespoons): Thickens the chowder to a luscious consistency.
Chicken or seafood stock (3 cups): Forms the flavorful liquid base for the chowder.
2 medium potatoes, peeled and diced: Offer hearty substance and help thicken the chowder naturally.
Sweet corn kernels (2 cups): Bring bursts of natural sweetness and vibrant yellow color.
Old Bay seasoning (1 teaspoon): Adds a classic seafood spice blend that ties the flavors together.
Smoked paprika (½ teaspoon): Imparts a gentle smokiness and beautiful color.
Salt (½ teaspoon) and black pepper (¼ teaspoon): Essential for seasoning and enhancing all the flavors.
Heavy cream or half-and-half (1 cup): Creates a rich, silky texture that makes the chowder utterly indulgent.
Shrimp, peeled, deveined and chopped (1 pound): The star protein, adding sweet briny flavor and tender bite.
Lemon juice (1 tablespoon): Brightens the whole dish with a touch of acidity.
Fresh parsley or chives, for garnish: Adds a fresh herbal finish and a pop of green color.

How to Make Shrimp and Sweet Corn Chowder Recipe

Step 1: Preparing the Flavor Base

Begin by warming butter and olive oil together in a large pot over medium heat. This combination creates a rich yet light foundation for the chowder. Next, add diced onion and chopped celery. Cooking these until they become tender and fragrant, about 5 minutes, will release their natural sweetness and aromas that form the heart of the broth.

Step 2: Adding Garlic and Flour

Once the onions and celery have softened beautifully, stir in minced garlic for about 30 seconds—this brief cooking time is key to releasing garlic’s fragrance without burning it. Then sprinkle in the all-purpose flour, stirring constantly for 1 minute. This step not only blends the flavors but also cooks the flour to create a smooth base to thicken the chowder later.

Step 3: Building the Chowder

Gradually whisk in chicken or seafood stock until the mixture is silky smooth with no lumps. This gradual incorporation prevents clumping, ensuring a creamy texture. Now, add the diced potatoes, sweet corn, Old Bay seasoning, smoked paprika, salt, and pepper. Bring everything to a gentle boil; then reduce the heat and let it simmer uncovered for about 15 minutes, or until the potatoes are tender and the flavors have mingled beautifully.

Step 4: Finishing Touches with Shrimp and Cream

Stir in the heavy cream or half-and-half, allowing the chowder to become lusciously creamy. Immediately add the chopped shrimp and cook for 3 to 5 minutes, until the shrimp turn pink and curl slightly—this signals they are perfectly cooked. Finish by stirring in fresh lemon juice and adjust the seasoning to taste. At this point, your shrimp and sweet corn chowder recipe has come alive in the pot, ready to serve.

How to Serve Shrimp and Sweet Corn Chowder Recipe

Shrimp and Sweet Corn Chowder Recipe - Recipe Image

Garnishes

Topping your chowder with freshly chopped parsley or chives adds a vibrant burst of green that contrasts beautifully with the creamy yellow broth. These herbs also introduce a fresh note that brightens each mouthful and enhances both the presentation and flavor profile.

Side Dishes

This chowder stands wonderfully on its own, but pairing it with crusty bread or warm oyster crackers makes the experience even more comforting. A light green salad dressed simply with lemon vinaigrette offers a crisp complement to the chowder’s richness.

Creative Ways to Present

For a fun twist, serve this shrimp and sweet corn chowder in individual bread bowls or small, rustic crocks. You can also sprinkle crispy cooked bacon or crumbled smoked sausage on top for a smoky finish. A drizzle of chili oil adds a subtle kick that excites the palate and invites you back for another spoonful.

Make Ahead and Storage

Storing Leftovers

Any leftover shrimp and sweet corn chowder should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for up to 3 days, giving you plenty of opportunities to enjoy its comfort again.

Freezing

While chowders with cream and shrimp don’t always freeze perfectly due to texture changes, you can freeze it for up to 1 month if needed. For best results, freeze before adding cream and shrimp; then thaw and gently reheat, adding these ingredients fresh when warming.

Reheating

Reheat the chowder gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the chowder thickens too much, add a splash of stock or milk to loosen it. Cook just until the shrimp are warmed through to avoid them becoming rubbery.

FAQs

Can I substitute the shrimp with another protein?

Absolutely! If shrimp isn’t your favorite, you can use scallops or chunks of firm white fish. Just adjust cooking times accordingly to avoid overcooking delicate seafood.

Is it possible to make this chowder dairy-free?

Yes, you can swap the heavy cream with coconut milk or a creamy plant-based alternative. This keeps the chowder rich while catering to a dairy-free diet without sacrificing flavor.

What type of potatoes work best in this chowder?

Yukon Gold or red potatoes are ideal because they hold their shape well when cooked but still tenderize nicely, contributing to a creamy texture when mashed slightly.

Can I use frozen corn instead of fresh?

Definitely! Frozen corn works just as well and makes this recipe accessible year-round. Just rinse the corn under cold water to remove any ice crystals before adding it to the chowder.

How do I prevent the shrimp from becoming rubbery?

Keep a close eye on the shrimp and cook them for only 3 to 5 minutes until they just turn pink and curl up. Removing them promptly prevents overcooking and maintains a tender texture.

Final Thoughts

This Shrimp and Sweet Corn Chowder Recipe is one of those dishes that feels like a warm embrace on a chilly evening but also shines as a light, satisfying summer meal. With its easy steps, simple ingredients, and rich, comforting flavors, it’s bound to become a trusted go-to in your kitchen. So go ahead, dive in, and savor every creamy, flavorful spoonful. Your taste buds will thank you!