Why You’ll Love This Recipe
This chowder delivers a perfect balance of flavors. The natural sweetness of corn pairs beautifully with the savory shrimp, while the smoky notes add depth and warmth. The creamy texture ties everything together, creating a soup that feels indulgent without being overly heavy.
It’s also a versatile recipe that comes together in one pot, making cleanup simple. Whether you’re cooking for family or entertaining guests, this chowder feels comforting yet refined.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp, peeled and deveined
corn kernels (fresh, frozen, or canned)
olive oil
butter
onion, diced
garlic cloves, minced
potatoes, peeled and diced
smoked paprika
thyme
chicken broth
heavy cream
milk
salt
black pepper
green onions, sliced
fresh parsley
Directions
Begin by heating olive oil and butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Stir in the garlic and cook briefly until fragrant.
Add the diced potatoes, corn, smoked paprika, and thyme. Stir to coat the vegetables with the spices, then pour in the chicken broth. Bring the mixture to a simmer and cook until the potatoes are tender.
Once the potatoes are soft, use a spoon or potato masher to lightly mash some of them directly in the pot. This helps thicken the chowder while still leaving chunks for texture.
Stir in the milk and heavy cream, then add the shrimp. Cook for a few minutes until the shrimp turn pink and are cooked through.
Season with salt and black pepper to taste. Let the chowder heat gently without boiling to maintain its creamy consistency.
Ladle into bowls and garnish with sliced green onions and fresh parsley before serving.
Servings and timing
This recipe serves about 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Variations
For a deeper smoky flavor, add diced smoked bacon or smoked sausage at the beginning and cook it before adding the onions.
You can substitute half-and-half for the heavy cream to lighten the dish slightly, or use a dairy-free alternative like coconut milk for a different flavor profile.
If you prefer more heat, add a pinch of cayenne pepper or chopped jalapeños.
For extra texture, stir in some cooked rice or small pasta.
You can also swap shrimp for crab or scallops for a different seafood twist.
Storage/Reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally. Avoid boiling, as this can cause the cream to separate and overcook the shrimp.
If the chowder thickens too much, add a splash of milk or broth to loosen it.
Freezing is not recommended due to the dairy content and shrimp, which can change texture when thawed.
FAQs
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before adding them to the chowder.
What type of corn works best?
Fresh corn offers the best flavor, but frozen or canned corn works well for convenience.
How do I make the chowder thicker?
Mashing some of the potatoes or letting the soup simmer longer will naturally thicken it.
Can I make this chowder ahead of time?
Yes, but for the best texture, add the shrimp when reheating rather than cooking them in advance.
Is this chowder spicy?
No, it has a mild smoky flavor. You can add spice if desired.
Can I make it dairy-free?
Yes, substitute the milk and cream with coconut milk or another dairy-free alternative.
What can I serve with this chowder?
Crusty bread, oyster crackers, or a simple salad pair nicely.
How do I know when the shrimp are done?
Shrimp are cooked when they turn pink and opaque and curl slightly.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well if you prefer a lighter or pescatarian version.
Conclusion
Smoky and Creamy Corn Chowder with Shrimp is a comforting, flavor-packed dish that combines sweetness, smokiness, and richness in every spoonful. With its simple preparation and satisfying ingredients, it’s a reliable recipe for both everyday meals and special occasions.
PrintSmoky and Creamy Corn Chowder with Shrimp
Smoky and Creamy Corn Chowder with Shrimp is a rich, comforting soup combining sweet corn, tender shrimp, and a velvety broth with subtle smoky depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- shrimp, peeled and deveined
- corn kernels (fresh, frozen, or canned)
- olive oil
- butter
- onion, diced
- garlic cloves, minced
- potatoes, peeled and diced
- smoked paprika
- thyme
- chicken broth
- heavy cream
- milk
- salt
- black pepper
- green onions, sliced
- fresh parsley
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add diced onion and cook until soft and translucent.
- Stir in garlic and cook until fragrant.
- Add potatoes, corn, smoked paprika, and thyme, stirring to coat.
- Pour in chicken broth and bring to a simmer.
- Cook until potatoes are tender.
- Lightly mash some potatoes in the pot to thicken the chowder.
- Stir in milk and heavy cream.
- Add shrimp and cook until pink and cooked through.
- Season with salt and black pepper.
- Serve garnished with green onions and parsley.
Notes
- Add bacon or smoked sausage for deeper smoky flavor.
- Use half-and-half or coconut milk for variation.
- Add cayenne or jalapeños for heat.
- Reheat gently to avoid overcooking shrimp.
- Avoid freezing due to dairy content.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 160 mg
