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–+ servings
Shrimp and Corn Chowder

Creamy Shrimp and Corn Chowder for Cozy Nights In

This creamy shrimp and corn chowder is a comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 pound Shrimp medium or large, fresh or frozen
  • 2 tablespoons Butter or olive oil for a lighter option
  • 1 medium Onion yellow or white
  • 2 stalks Celery can be omitted
  • 2 cups Potatoes Yukon Gold or red
  • 1 cup Corn Kernels fresh, frozen, or canned
  • 4 cups Chicken Broth or vegetable broth
  • 1 cup Half-and-Half or coconut milk for dairy-free
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1 leaf Bay Leaf remove before serving
  • 2 tablespoons Fresh Parsley for garnish
  • 2 wedges Lemon optional, for serving

Equipment

  • Skillet
  • Pot
  • airtight container

Method
 

Step‑by‑Step Instructions
  1. Peel and devein the shrimp, then cook in a heated skillet with a little butter for 2-3 minutes until pink and opaque. Remove and set aside.
  2. Melt another tablespoon of butter in the same skillet. Sauté chopped onion and celery (and diced bell pepper if using) for about 5 minutes until softened.
  3. Stir in diced potatoes and corn, cooking for about 2-3 minutes.
  4. Add chicken broth and bay leaf to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes.
  5. Once potatoes are tender, stir in half-and-half and simmer for an additional 5-10 minutes.
  6. Return cooked shrimp to the pot and cook for another 5 minutes to warm through.
  7. Ladle chowder into bowls, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 900mgPotassium: 780mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge; freeze for longer storage.

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