A warm, silky bowl of shrimp and corn chowder is one of those weeknight wins that tastes like comfort but comes together fast. Sweet corn, tender shrimp, and a touch of cream make a soup that’s cozy enough for colder nights yet light enough for late-summer dinners when corn is at its peak. Below you’ll find everything you need to make it reliably excellent, from ingredient notes to storage and serving ideas.
Why you’ll love this dish
This chowder balances sweet kernels with briny shrimp and just enough cream to feel indulgent without being heavy. It’s a great midweek meal when you want something impressive but not fussy.
“One spoonful and it feels like summer and supper in the same bowl — bright corn, gentle heat, and shrimp that actually stay tender.” — a diner’s quick take
Reasons to try it:
- Fast: about 25–30 minutes from start to finish.
- Flexible: use fresh or frozen corn, shrimp can be wild or farmed.
- Crowd-pleasing: mild but flavorful; kids and adults usually approve.
- Economical: a pound of shrimp stretches well in a hearty chowder.
If you love comforting, family-friendly soups you might also enjoy this Grandma’s chicken soup — the ultimate comfort in a bowl, which shares the same homey spirit.
Step-by-step overview
You’ll sauté aromatics, simmer corn in broth for flavor, add shrimp just long enough to cook through, then finish with cream. The trick is timing: corn and aromatics build the base, shrimp go in last so they don’t overcook, and the cream is added off heat or on very low heat to avoid breaking.
Quick process map:
- Sauté onion, garlic, and celery until soft.
- Simmer with broth, corn, herbs, and spices for about 10 minutes.
- Add shrimp and cook until opaque.
- Stir in cream, season, and serve with parsley.
What you’ll need
- 1 lb shrimp, peeled and deveined (tail-on or tail-off)
- 2 cups corn kernels (fresh from the cob or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth (use seafood stock for extra depth)
- 1 cup heavy cream (see Tips for dairy-free options)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish
Notes and substitutions:
- Frozen corn works perfectly if fresh isn’t in season. For more caramelized flavor, char fresh corn in a skillet first.
- Swap heavy cream for coconut milk (full-fat) to make a dairy-free version.
- If you prefer a thicker chowder, add a peeled, diced potato or whisk in a light flour roux early in the simmer.
Also useful: if you like rich, creamy pastas, you’ll appreciate the texture here — try the same comforting approach in Creamy Gnocchi with Spinach and Feta for another one-pot meal idea.
Step-by-step instructions
- Heat 2 tablespoons olive oil or butter in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced celery. Sauté until softened, about 4–5 minutes. Stir occasionally.
- Pour in 4 cups broth and bring to a gentle simmer. Scrape any browned bits off the bottom for extra flavor.
- Add the corn kernels, 1 teaspoon dried thyme, 2 bay leaves, and 1/4 teaspoon cayenne pepper. Simmer for about 10 minutes to marry flavors.
- Add the shrimp to the pot. Cook until shrimp turn pink and opaque, usually 2–4 minutes depending on size. Do not overcook.
- Lower the heat. Stir in 1 cup heavy cream and warm through for a minute or two. Do not boil once cream is added.
- Season with salt and pepper to taste. Remove and discard bay leaves.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Quick timing tip: larger shrimp take a minute or two longer; medium shrimp reach doneness very quickly. Shrimp are done when they’re opaque and firm and reach about 145°F internally.
Best ways to enjoy it
Serve this chowder with crusty bread or buttered sourdough for dipping. For a lighter pairing, a simple green salad with a lemon vinaigrette brightens the richness. Add a squeeze of lemon or a drizzle of chili oil to each bowl for extra brightness or heat.
If you’re planning a bigger meal, the chowder pairs nicely with grilled items — try serving alongside a steak finished with a savory red wine and mushroom jus for contrast: red wine and mushroom jus.
Plating ideas:
- Ladle into shallow bowls and top with a sprig of parsley and freshly cracked black pepper.
- For a restaurant touch, scatter a few charred corn kernels and microgreens on top.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container for up to 3 days.
- Freezing: Cream-based chowders can separate when frozen. For best results, freeze the chowder without the cream for up to 3 months and add fresh cream when reheating. If already made with cream, you can freeze it, but expect a slightly grainy texture after thawing.
- Reheating: Warm gently over low heat. If the soup has been frozen without cream, add cream at the end and heat just until warmed through. Stir frequently to prevent scorching.
Food safety: discard any soup left at room temperature for more than 2 hours. Reheat to steaming hot before serving.
Pro chef tips
- Don’t overcook shrimp: remove from heat as soon as they’re opaque. They’ll keep cooking in residual heat if needed.
- Build flavor early: simmering the corn in the broth extracts sweetness and deepens the base.
- Texture control: for a thicker chowder, blend a cup of the soup (or some cooked potato) and return it to the pot. For a lighter broth, omit the cream and finish with a knob of butter.
- Flavor boost: swap one cup of broth for clam juice or a mild fish stock for a more pronounced seafood profile.
- Garnish smart: a tiny sprinkle of smoked paprika or a few drops of lemon oil lifts the final bowl.
Creative twists
- Spicy chipotle twist: add a tablespoon of chipotle in adobo (minced) for smoky heat. (If you like smoky corn flavors, check out chipotle-corn-influenced soups elsewhere.)
- Seafood medley: add scallops or chunks of firm white fish with the shrimp — stagger cooking times so everything finishes perfectly.
- Vegetarian version: omit shrimp and add diced potatoes and white beans for a hearty corn chowder. Use vegetable broth.
- Low-fat swap: use half-and-half instead of heavy cream or pureed cauliflower for a creamy mouthfeel with fewer calories.
Common questions
Q: Can I use frozen shrimp?
A: Yes. Thaw in the refrigerator overnight or under cold running water before using. Pat dry to avoid diluting the chowder.
Q: How long does prep and cook take?
A: About 10 minutes prep and 15–20 minutes cook time — roughly 25–30 minutes total.
Q: Can I make this dairy-free?
A: Substitute full-fat coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still rich.
Q: Will the cream separate if I reheat?
A: Cream can separate if boiled. Reheat gently over low heat and avoid boiling. If texture changes after freezing, an immersion blender or whisk can help smooth it.
Q: Can I thicken it without cream?
A: Yes — simmer with a diced potato and mash a portion into the soup, or whisk in a slurry of cornstarch and water while simmering.
Q: What size shrimp is best?
A: Medium to large works well. Use raw shrimp for better texture; pre-cooked shrimp can become rubbery when reheated in the soup.
Conclusion
For more inspiration on corn-forward chowders and shrimp variations, see this smoky spin from Belle of the Kitchen: Shrimp and Corn Chowder – Belle of the Kitchen. If you want another tested shrimp corn chowder to compare techniques and seasoning, check out the version at Well Plated: Shrimp Corn Chowder.
Enjoy your chowder — and feel free to ask if you want help adapting it to a gluten-free, dairy-free, or spicier version.
Shrimp and Corn Chowder
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined (tail-on or tail-off)
- 2 cups corn kernels (fresh from the cob or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth Use seafood stock for extra depth.
- 1 cup heavy cream See Tips for dairy-free options.
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper Adjust to taste.
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- Heat 2 tablespoons olive oil or butter in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced celery. Sauté until softened, about 4–5 minutes. Stir occasionally.
- Pour in 4 cups of broth and bring to a gentle simmer. Scrape any browned bits off the bottom for extra flavor.
- Add the corn kernels, 1 teaspoon dried thyme, 2 bay leaves, and 1/4 teaspoon cayenne pepper. Simmer for about 10 minutes to marry flavors.
Cooking
- Add the shrimp to the pot. Cook until shrimp turn pink and opaque, usually 2–4 minutes depending on size. Do not overcook.
- Lower the heat. Stir in 1 cup of heavy cream and warm through for a minute or two. Do not boil once cream is added.
- Season with salt and pepper to taste. Remove and discard bay leaves.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.