By Becky Hardin
Published Jul 20, 2022
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
Ingredients1x2x3x
- ▢ 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.
Equipment
- Dutch Oven
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.
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:
- Homemade Hawaiian Rolls
- Asian Cucumber Salad
- Crockpot Mac and Cheese
- Crockpot Cheesy Potatoes
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
- Garlic Butter Shrimp
- Crispy Coconut Shrimp
- Shrimp and Grits
- Bang Bang Shrimp
- Shrimp Creole
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
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.
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
