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This easy Shrimp and Corn Chowder is loaded with flavor! Plump and juicy shrimp in a rich and creamy broth, brimming with all kinds of delicious ingredients!
Shrimp and Corn Chowder Recipe
Shrimp and Corn Chowder will warm your heart and bring a big smile to your face! I love that this seafood recipe goes from pantry to table in 30 minutes, all whipped up in one pot. The combination of flavors and textures is divine!
Looking for other easy dinners? Why not also try my Creamy Swiss Chicken Bake and my Baked Chicken Parmesan Recipe!
5-Star Review
“Have made this delicious shrimp and corn chowder twice, I used Herbs de Provence instead of Rosemary but changed nothing else. Has been a big hit when serving to family and friends. A favorite now.” – Lola Scherff
Shrimp Corn Chowder Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp peeled and deveined (about 15-20)
- 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
- Add olive oil to a large Dutch oven set over medium-high heat. When the olive oil is fragrant, add the shrimp in a single layer. Season with salt and pepper.2 tablespoons olive oil, 1 pound shrimp, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove the shrimp to a large bowl.
- In the same pot (do not clean it), add the butter and allow it to melt. When the butter has melted, add the onion, carrot, and celery. Cook for 5-7 minutes, or until vegetables are tender.2 tablespoons unsalted butter, ½ onion, 2 carrots, 2 ribs celery
- Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.2 tablespoons all-purpose flour, 2 cloves garlic, ½ teaspoon minced fresh rosemary
- Deglaze the pan by adding 1 cup of chicken stock and scraping the bottom with a wooden spoon. Add the remaining chicken stock, corn, and bay leaf. Bring the soup to a boil.4 cups low sodium chicken broth, 3 cups fresh corn kernels, 1 bay leaf
- When the soup is boiling, reduce the heat to low and add the heavy cream. Stir to combine and season with salt and pepper to taste.½ cup heavy cream
- Chop shrimp into bite-sized pieces or leave them whole if you prefer.
- Add the shrimp back to soup and cook for an additional 2-3 minutes. When shrimp are warmed through, remove the bay leaf and enjoy.
Becky’s Tips
- Feel free to use frozen or canned corn in place of the fresh. Add frozen corn directly from the freezer. Rinse canned corn before adding.
- Swap in thyme for the rosemary
- Use seafood or vegetable broth in place of the chicken broth
- Add chopped mushrooms or broccoli in with the vegetables
- Swap the shrimp for scallops, crab meat, or lobster
- Add sliced smoked sausage, chopped ham, or chopped bacon
- Add crushed red pepper flakes or serve with hot sauce to make it spicy
- A squeeze of fresh lemon juice over the top of the chowder adds brightness and acidity that pairs deliciously with shrimp.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Shrimp Corn Chowder
- Cook your shrimp in a large Dutch oven then set aside.
- Cook your veggies in the Dutch oven.
- Add your broth ingredients to the Dutch oven.
- Add your shrimp back into the pot.
- Serve and enjoy!
Chowder Recipe Notes
- Olive Oil: Helps the shrimp sauté so they don’t burn. Feel free to use your favorite neutral cooking oil.
- Shrimp: I’m using pretty large shrimp in this recipe, but you can use any size you have on hand. Just keep in mind that smaller shrimp will cook more quickly.
- Butter: Adds even more flavor when sautéing the vegetables, but you could use additional olive oil if you prefer.
- Veggies: We’re adding a classic mirepoix to this soup: carrots, celery, and onion. Not only because they add delicious flavor, but because they add substance as well.
- Flour: Helps thicken the soup to make a rich and creamy broth.
- Spices: Garlic and rosemary pair deliciously with shrimp, but you could use thyme if you prefer.
- Chicken Broth: The base of our soup. You could use seafood or vegetable stock if you prefer, but I like the mild flavor of chicken stock.
- Corn: I’m using fresh corn cut off the cob, but frozen or canned would work too. If you’re using frozen, you can add it directly from the freezer. For canned corn, make sure to drain and rinse it well before adding it to the chowder.
- Bay Leaf: Adds a subtle earthiness that pairs deliciously with the shrimp and vegetables.
- Heavy Cream: Adds creaminess to the broth. Feel free to add as much or as little as you like.
Chowder is a type of soup characterized by its creamy and rich broth, often made thick through the addition of heavy cream or milk.
Use peeled and deveined shrimp for this recipe. You can use any size you like. If using frozen shrimp, let shrimp thaw in the refrigerator overnight before cooking.
Raw shrimp is translucent gray in color. Cooked shrimp is an opaque white color with some pink and bright red accents and 120°F internally.
Yes, you can! Add frozen corn straight from the freezer. Alternatively, you can also use canned corn. Just be sure to rinse the corn before adding it to the chowder.
Serving Suggestions
This is one of my favorite shrimp recipes because it’s easy to serve as an appetizer before dinner, or make it a main and serve with a variety of other dishes. Here are some favorites:
With it’s bold flavors and fresh veggies, you’ll want to eat this gorgeous shrimp chowder all year round!
Make Ahead Instructions
The chowder without the shrimp and cream can be prepared up to 1 day in advance. Prepare the shrimp and add the cream on the day you plan to enjoy the chowder for best results.
Storage Instructions
Store leftover shrimp corn chowder in an airtight container in the refrigerator for up to 3 days.
Chowder Variations
There are endless ways to customize this chowder. Try these variations:
- Swap in thyme for the rosemary.
- Use seafood or vegetable broth in place of the chicken broth.
- Add chopped mushrooms or broccoli in with the vegetables.
- Swap the shrimp for scallops, crab meat, or lobster.
- Add sliced smoked sausage, chopped ham, or chopped bacon.
- Add crushed red pepper flakes or serve with hot sauce to make it spicy.
More Shrimp Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Have made this delicious shrimp and corn chowder twice, I used Herbs de Provence instead of Rosemary but changed nothing else. Has been a big hit when serving to family and friends. A favorite now.
New family fave recipe!! Added cut up cooked bacon to ours + extra rosemary. So delish!!!
Hi Becky,
This is a delicious, versatile chowder and we enjoyed it very much. I have made it with and without Andouille sausage and potatoes–both versions are great! I did make two additions for increased flavor. I used some Bay Seasoning and Emeril’s Essence, to taste. To thicken the broth I added a few instant potato flakes at the last simmer–stirring to desired texture.
This was just wonderful!! Our family bought the ingredients again the next day to make it again. A new favorite around here…. And impressive to serve to guests. Thank you!
We’re so happy to hear it was a hit, Amy!
We’re sorry this recipe wasn’t quite to your tastes, Samantha!
Can this be done in the crockpot for how many hours
Thanks
Sure can! Add everything except for the shrimp and heavy cream to a crockpot and cook on low for 2-3 hours, until the veggies are tender. Stir in the shrimp and cream and cook for an additional 30 minutes, or until the shrimp are cooked through.
Delicious! I love that this recipe uses fresh corn & doesn’t rely on potatoes. I wouldn’t have thought to use carrots, but they add a bright fresh flavor. This came out so much better than my previous attempt at shrimp & corn chowder using a different recipe! I took the suggestion to use thyme instead of rosemary & I replaced one cup of chicken broth with a cup of whole milk because I wanted a more traditional chowder taste. Perfect! I would definitely serve this to company.
Sounds delicious, Judith! Thanks so much for sharing!