If you’re craving warmth and comfort with a touch of coastal flair, this Creamy Potato Shrimp and Corn Chowder Recipe will have you swooning with every spoonful. Packed with sweet shrimp, tender potatoes, and juicy bursts of corn in a luxuriously creamy base, this hearty chowder is easy enough for a weeknight yet impressive enough for guests. Let yourself be enveloped in this soul-satisfying bowl of goodness that delivers on both flavor and nostalgia.

Creamy Potato Shrimp and Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

One of the loveliest things about this recipe is how straightforward each ingredient is, yet every single one is vital for crafting the perfect chowder. From the aromatic veggies to the briny shrimp and a silky finish from cream, these ingredients join forces to create fabulous layers of taste and texture.

Olive oil (1 tablespoon): Provides a subtle fruity base and helps prevent the butter from burning.
Unsalted butter (2 tablespoons): Adds rich flavor and creates a velvety texture in the chowder.
Small onion, diced: Brings a sweet, savory depth that’s essential for the soup’s backbone.
Garlic, minced (2 cloves): Infuses every bite with a gentle, aromatic warmth.
All-purpose flour (2 tablespoons): Creates a roux to thicken the chowder just right—no watery soup here!
Low-sodium chicken or seafood broth (3 cups): Serves as the flavorful liquid foundation and allows the other ingredients to shine.
Yukon Gold potatoes, diced (2 cups): Their buttery texture holds up beautifully, providing both body and creaminess.
Corn kernels (1 cup, fresh, frozen, or canned): Each pop of corn adds sweetness and a sunny color to your bowl.
Smoked paprika (1/2 teaspoon): Offers a hint of smokiness bringing depth and a slight warmth that takes this chowder over-the-top.
Dried thyme (1/2 teaspoon): Gives herby earthiness that balances the sweetness of the corn and shrimp.
Salt and black pepper, to taste: Essential for seasoning and tying all the flavors together seamlessly.
Raw shrimp (1 pound, peeled and deveined, chopped if large): The star of the show—fresh or frozen both work to bring beaming seafood flavor.
Half-and-half or heavy cream (1 cup): Swirls in to give luscious richness and irresistible creaminess.
Green onions, chopped (1/4 cup): Adds a fresh, zippy crunch on top that cuts through the creamy soup.
Fresh parsley, chopped (2 tablespoons): Brightens and freshens each serving with vibrant green flecks.
Optional: Crumbled bacon or hot sauce for garnish: These are the finishing touches—smoky crunch or fiery kick, if you like.

How to Make Creamy Potato Shrimp and Corn Chowder Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil and butter together in a large pot over medium heat. Once melted and shimmering, toss in your diced onion, letting it soften for about 4 to 5 minutes until it turns translucent and releases its natural sweetness. Next up, add the minced garlic and sauté for a minute. Your kitchen will instantly start to smell amazing, setting the stage for everything to come.

Step 2: Create the Roux

Sprinkle the flour over the softened onion and garlic, stirring constantly for 1 to 2 minutes. This little extra effort gives the Creamy Potato Shrimp and Corn Chowder Recipe its signature thickness, turning it from a simple soup into a luscious chowder. Be patient while stirring—the flour should cook until golden but not browned.

Step 3: Add Broth and Veggies

Slowly whisk in the broth, making sure to dissolve all the flour and prevent any lumps. Once smooth, add the diced potatoes, corn, smoked paprika, thyme, and a good pinch of salt and black pepper. Give it a gentle stir, then bring everything to a boil before lowering the heat. Simmer for 15 to 20 minutes, allowing those potatoes to become fork-tender and the flavors to mingle beautifully.

Step 4: Cook the Shrimp

Now’s the moment for the shrimp to shine! Add your prepped shrimp (chopped if they’re on the larger side) directly into the simmering pot. Cook for about 3 to 4 minutes, just until they turn pink and opaque. Be careful not to overcook—they finish quickly and stay succulent if you watch them closely.

Step 5: Finish with Cream

Turn the heat down low, pour in your half-and-half or heavy cream, and gently stir to bring everything together. Make sure not to let the chowder boil at this stage; a gentle warming keeps the cream from separating. Taste and adjust seasoning if needed, and get ready for an irresistible bowlful.

How to Serve Creamy Potato Shrimp and Corn Chowder Recipe

Garnishes

Don’t hold back on the finishing touches! Dress up your chowder with a flurry of chopped green onions and parsley for freshness and color. If you like, sprinkle on crispy crumbled bacon for a smoky crunch, or swirl in a few dashes of hot sauce to wake up your taste buds. These little extras elevate each bowl into something truly special.

Side Dishes

When serving the Creamy Potato Shrimp and Corn Chowder Recipe, pair it with a crisp green salad or some crusty bread—perfect for dipping and scooping up every drop. Buttery oyster crackers or homemade buttermilk biscuits are classic choices that never fail to shine next to a hearty chowder like this.

Creative Ways to Present

Amp up the presentation by serving the chowder in mini bread bowls for a rustic twist, or ladle it into small mugs for a cozy appetizer at dinner parties. You could even top each bowl with a fancy swirl of cream or a sprinkle of Old Bay seasoning for a touch of drama—because food should look as beautiful as it tastes!

Make Ahead and Storage

Storing Leftovers

Leftover chowder stores well in an airtight container in the refrigerator for up to 2 days. The flavors deepen as they meld, making the next day’s lunch or dinner just as delightful. Make sure to let the soup cool a bit before refrigerating to keep everything fresh and vibrant.

Freezing

It’s best to freeze this chowder before adding the cream—just ladle cooled chowder (without the dairy and shrimp) into freezer-safe containers, leaving a little headspace. Thaw overnight in the fridge, then reheat gently, adding the cream and shrimp just before serving for the freshest texture and taste.

Reheating

To reheat, gently warm the chowder over low heat on the stovetop until just heated through, stirring occasionally. If it thickens too much, stir in a splash of additional broth or cream to reach your desired consistency. The goal is to avoid boiling, which could cause the dairy to separate.

FAQs

Can I use frozen shrimp in this chowder?

Absolutely! Frozen shrimp work beautifully in the Creamy Potato Shrimp and Corn Chowder Recipe. Just thaw them thoroughly and pat dry before cooking so they stay plump and juicy.

How do I make the chowder gluten-free?

Swap the all-purpose flour for a gluten-free flour blend or even cornstarch for thickening. The chowder will retain its creamy texture and rich flavor, making it just as satisfying without the gluten!

Can I substitute the shrimp for another seafood?

Definitely. Crab meat or scallops are delicious alternatives and bring their own unique flair to the chowder. Follow the same cooking instructions, taking care not to overcook the seafood.

How can I make the chowder even thicker?

If you like your chowder extra thick, try mashing up a few of the potatoes before adding the shrimp. This trick adds more body and a rustic feel while maintaining that creamy consistency we all love.

What kind of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture, but russets, red potatoes, or even fingerlings can work. Just be mindful that some varieties may break down more, creating a different soup texture over time.

Final Thoughts

From the first creamy spoonful to the last sweet bite of corn and shrimp, this Creamy Potato Shrimp and Corn Chowder Recipe will have you wishing every day was chowder day. It’s simple enough for everyday, yet feels indulgent—so gather your loved ones and make a batch soon. I promise, it’s one you’ll come back to again and again!

Creamy Potato Shrimp and Corn Chowder Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a rich and comforting bowl of Creamy Potato Shrimp and Corn Chowder. This hearty soup is packed with tender shrimp, sweet corn, and creamy potatoes in a flavorful broth. Perfect for a cozy night in or a special gathering with loved ones.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion (diced)
2 cloves garlic (minced)

Seasonings and Spices:

2 tablespoons all-purpose flour
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste

Additional Ingredients:

3 cups low-sodium chicken or seafood broth
2 cups diced Yukon Gold potatoes
1 cup corn kernels (fresh, frozen, or canned)
1 pound raw shrimp (peeled, deveined, and chopped if large)
1 cup half-and-half or heavy cream
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
Optional: crumbled bacon or hot sauce for garnish

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Instructions

Sauté Aromatics: Heat olive oil and butter in a large pot. Sauté onion until soft, then add garlic.
Create Roux: Sprinkle in flour and cook to form a roux.
Add Broth and Vegetables: Slowly whisk in broth, then add potatoes, corn, paprika, thyme, salt, and pepper.
Cook Chowder: Simmer until potatoes are tender. Add shrimp and cook until opaque.
Finish with Cream: Stir in half-and-half, heat gently, and adjust seasoning.
Serve: Garnish with green onions, parsley, and optional toppings.