Shrimp Corn Chowder is a simple, satisfying seafood chowder made with potatoes, carrots, corn, and shrimp in a creamy, savory broth.
This creamy soup pairs wonderfully with soft French bread or cheddar garlic biscuits.
Generous amounts of shrimp and vegetables make this chowder hearty without being overly rich — mostly milk and broth keep it on the lighter side while still comforting.
Ingredients
Below is an easy-to-follow ingredient list — see the recipe card for exact measurements.
- Shrimp – cooked, peeled, and deveined (small or medium)
- Corn – fresh or frozen
- Potatoes – red, russet, or Yukon Gold
- Chicken broth
- Chicken bouillon
- Salt and pepper
- Garlic – minced
- Thyme – dried
- Paprika
- Whole milk
- All-purpose flour
- Bacon – optional, chopped for topping
- Green onions – optional, for garnish
Instructions
This chowder is quick on the stovetop and can also be adapted for a slow cooker. The following steps outline the stovetop method.
- Sauté the vegetables: In a large pot over medium heat, melt butter and add chopped onion, corn, potatoes (skins on if desired), and carrots. Cook, stirring occasionally, for 5–7 minutes until the vegetables begin to soften.
- Add seasonings: Stir in minced garlic, paprika, dried thyme, chicken bouillon, salt, and pepper.
- Add broth and shrimp: Pour in the chicken broth and add the cooked shrimp (rinse frozen shrimp if needed). Cover and simmer gently for 20–25 minutes, stirring occasionally, until potatoes are tender.
- Thicken with a milk-flour slurry: Whisk together the milk and flour in a small bowl until smooth. Slowly pour the slurry into the simmering chowder while stirring. Continue to simmer 2–3 minutes until the chowder thickens.
- Serve: Ladle into bowls and top with chopped bacon and sliced green onions. Serve with crusty bread or cheesy biscuits.
Pro tip: Use tail-off, deveined frozen shrimp to save prep time.
Variations
- For a spicy kick, add 1/4 to 1/2 teaspoon red pepper flakes while simmering.
- Add more vegetables such as green peas, diced celery, or seasonal zucchini for extra color and texture.
What to serve with Shrimp Corn Chowder
- Crusty bread, cheesy toast, or biscuits for dipping
- Simple green sides like roasted broccoli or a crisp salad
Recipe (Printable)
Shrimp Corn Chowder
Ingredients
- 2 tablespoons salted butter
- 1 cup chopped onion
- 2 cups fresh or frozen corn
- 2 cups chopped potatoes
- 2 cups chopped carrots
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon chicken bouillon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
- 2 cups chicken broth
- 1 lb cooked small shrimp, tail-off, deveined
- 3 cups whole milk
- 1/4 cup all-purpose flour
- Optional: chopped bacon and green onions to serve
Instructions
- Melt butter in a large pot over medium heat. Add onion, corn, potatoes, and carrots and cook 5–7 minutes until mostly tender.
- Add garlic, salt, chicken bouillon, thyme, paprika, and pepper; stir to combine.
- Add chicken broth and shrimp. Cover and simmer on low–medium heat for 20–25 minutes, stirring occasionally.
- Whisk together milk and flour in a small bowl. Slowly pour into simmering chowder while stirring. Simmer 2–3 minutes until thickened.
- Serve topped with chopped bacon and green onions.
Notes
Slow cooker: Add all ingredients except the butter to the slow cooker, mix, and cook on low for 6 hours or high for 3–4 hours.
Storage: Cool and transfer to an airtight container. Refrigerate up to 3 days or freeze up to 3 months (texture may change due to dairy).
Nutrition (per serving)
- Calories: 324 kcal
- Carbohydrates: 41 g
- Protein: 20 g
- Fat: 10 g
- Saturated Fat: 5 g
- Fiber: 5 g
- Sodium: 954 mg
Shrimp Corn Chowder is a comforting, easy-to-make soup that’s perfect for weeknights or a casual dinner with friends. Enjoy!