Creamy Shrimp and Corn Chowder
A rich, creamy chowder full of sweet corn, tender potatoes and juicy shrimp, with smoked paprika for a gentle smoky flavor. Ready in about 30 minutes.
Shrimp and corn chowder is creamy, sweet and savory, and it comes together in about half an hour. Potatoes give it body, corn adds sweetness and the shrimp go in at the very end so they stay tender.
Smoked paprika and a little butter give it a gentle, smoky depth, so it tastes rich without being heavy.
Serve it with crusty bread or oyster crackers.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Gentle smoky flavor from paprika
- Works with frozen corn and shrimp
- Thick and creamy
Ingredient Notes
Shrimp: Medium or large raw shrimp, peeled and deveined. Frozen shrimp are fine; thaw them in cold water for 10 minutes.
Corn: Fresh, frozen or canned corn all work. Frozen sweet corn is great year round.
See the recipe card below for full measurements.
How to Make Creamy Shrimp and Corn Chowder
Soften the vegetables
Melt the butter in a large pot over medium heat. Cook the onion and celery for 5 minutes until soft. Add the garlic for 30 seconds.
Make the base
Sprinkle in the flour, smoked paprika and thyme and stir for 1 minute. Slowly whisk in the broth until smooth.
Simmer the potatoes
Add the potatoes and bring to a boil. Lower the heat and simmer 10 to 12 minutes until tender.
Add corn and cream
Stir in the corn and cream. For a thicker chowder, mash some of the potatoes against the side of the pot. Simmer 5 minutes.
Cook the shrimp
Add the shrimp and simmer 3 to 4 minutes, just until pink and opaque. Season with salt and pepper.
Serve
Top with chives and serve hot.
Tips for the Best Results
- Add the shrimp last so they do not get rubbery.
- Cut large shrimp in half for easier eating.
- Blend 1 cup of the soup and stir it back in for an extra creamy texture.
- A pinch of cayenne adds gentle heat.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Rubbery shrimp | Cook them only 3 to 4 minutes at the end. |
| Lumpy soup | Whisk the broth in slowly after the flour. |
| Thin chowder | Mash some potatoes or simmer a few minutes longer. |
Substitutions
- Shrimp: Cubed cod, crab meat or cooked chicken.
- Heavy cream: Half and half or whole milk, for a lighter soup.
- Yukon gold potatoes: Red potatoes.
What to Serve With It
- Soft dinner rolls
- Copycat Olive Garden salad
- Grilled chicken salad
- Garlic bread
Storage and Reheating
Fridge: Keep for up to 3 days.
Freezer: Not recommended. Cream and potatoes can turn grainy when frozen.
Reheat: Warm gently over medium-low heat. Do not boil, or the shrimp will toughen.
Tools That Make This Easier
- Dutch ovenEven heat for soups.Check price on Amazon
- Potato masherThickens the chowder.Check price on Amazon
- Soup bowlsGenerous size for chowder.Check price on Amazon
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Creamy Shrimp and Corn Chowder
A rich, creamy chowder full of sweet corn, tender potatoes and juicy shrimp, with smoked paprika for a gentle smoky flavor. Ready in about 30 minutes.
Ingredients
Chowder
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion and celery for 5 minutes until soft. Add the garlic for 30 seconds.
- Sprinkle in the flour, smoked paprika and thyme and stir for 1 minute. Slowly whisk in the broth until smooth.
- Add the potatoes and bring to a boil. Lower the heat and simmer 10 to 12 minutes until tender.
- Stir in the corn and cream. For a thicker chowder, mash some of the potatoes against the side of the pot. Simmer 5 minutes.
- Add the shrimp and simmer 3 to 4 minutes, just until pink and opaque. Season with salt and pepper.
- Top with chives and serve hot.
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 22 g
- Carbohydrates
- 34 g
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 980 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What gives this chowder its smoky flavor?
Smoked paprika. It adds a gentle, smoky depth along with the butter.
Can I use frozen shrimp?
Yes. Thaw them in a bowl of cold water for about 10 minutes, then pat dry and add at the end.
How do I thicken corn chowder?
Mash some of the potatoes, blend a cup of soup, or simmer uncovered a few minutes longer.
Can I make it ahead?
Make the base without shrimp up to 2 days ahead. Reheat it and add the shrimp just before serving.
