Shrimp and Corn Chowder

I love all the flavors in this shrimp and corn chowder. It’s got all that sweetness from fresh corn plus that bomb texture of juicy plump shrimp. I add in potatoes and a little smoky flavor too. It’s a hit. Super creamy and filling like my oyster stew recipe. Thanks to my boo Virginia Willis for sharing it.

How to Make Shrimp and Corn Chowder

Step 1: Make the Broth

1. Put the shrimp shells, chopped onion, carrot, and halved corn cobs in a medium pot. Top with 2 cups of water and bring to a boil over medium-high heat. Decrease to low heat and cook until the broth is slightly colored and smells lightly sweet.
2. Strain the broth into a bowl using a mesh strainer. Discard all the solids.

Step 2: Cook the Vegetables

1. Add the poblano, celery, chopped onion, garlic, potato, and reserved corn kernels to a large pot heated with olive oil.
2. Add the thyme, bay leaves, salt, and a few grinds of pepper and cook for 5-7 minutes while stirring.
3. Add the flour and stir until it’s incorporated about 2 minutes.
4. Pour in the shrimp stock.
5. Then add the milk to the pot.
6. Cover with a lid and bring to a boil over medium-high heat. Once it boils remove the lid and lower the heat to medium-low, and gently simmer until the vegetables are tender. Once it’s cooked remove it from the heat and discard the thyme sprigs and bay leaves.

Step 3: Puree the Soup and Finish Cooking

1. Use an immersion blender or ladle the soup into a blender and puree until the soup is smooth. Taste and adjust for seasoning with salt and pepper.

PRO TIP: Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup.

2. Add the reserved shrimp and tomato to the pot and cook until the shrimp are opaque about 2 minutes.
3. Add the parsley and taste the soup. Add more salt and pepper if it’s needed. Divide among warmed bowls and sprinkle with paprika.

Shrimp and Corn Chowder Recipe

A rich, light Shrimp and Corn Chowder brings all the taste of Southern comfort food creating a bowl of soup that's hearty, satisfying, but won't weigh you down.

4.83 from 23 votes

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

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Author: Jocelyn Delk Adams

Course: Soup

Servings: 6 servings

Equipment

• 1 Large Pot
• 1 Immersion Blender

Ingredients

• ▢ 1 lb unshelled large shrimp 21/25 count, peeled and deveined, shells reserved
• ▢ 1 sweet onion coarsely chopped
• ▢ 1 carrot coarsely chopped
• ▢ Scraped kernels from 4 ears fresh sweet corn about 2 cups, cobs reserved and halved
• ▢ 2 cups water
• ▢ 2 tsp pure olive oil
• ▢ 1 poblano chile cored seeded and chopped
• ▢ 3 stalks celery chopped
• ▢ 1 sweet onion chopped
• ▢ 2 garlic cloves chopped
• ▢ 1 large russet potato cut into 1/2 inch cubes (about 6 ounces)
• ▢ 3 springs fresh thyme leaves only
• ▢ 2 bay leaves preferably fresh
• ▢ Coarse kosher salt and freshly ground pepper
• ▢ 2 tbsp unbleached all-purpose flour
• ▢ 2 cups 2% milk
• ▢ 12 grape tomatoes quartered, or 1 ripe tomato, cored and chopped
• ▢ ¼ cup chopped fresh flat-leaf parsley
• ▢ Smoked paprika for garnish

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Instructions

• Put the shrimp shells in a medium pot and add the coarsely chopped onion, carrot, and halved corn cobs. (It’s all about building layers of flavor.) Top with 2 cups of water. Bring to a boil over medium-high heat and decrease the heat to simmer. Cook until the broth is slightly colored and smells lightly sweet, about 5 minutes. Strain into a bowl, discarding the solids, and set aside.
• Heat the oil in a large pot over medium heat. Stir in the poblano, celery, chopped onion, garlic, potato, and reserved corn kernels. Add the thyme, bay leaves, 1/2 teaspoon salt, and a few grinds of pepper and cook, stirring, 5 to 7 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the shrimp stock and milk, then cover and bring to a boil over medium-high heat. Uncover, decrease the heat to medium-low, and gently simmer until the vegetables are tender, about 15 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
• To finish the soup, in the stockpot, using an immersion blender, puree the soup. Or, ladle the soup into a blender and puree until smooth, a little at a time. Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup. Taste and adjust for seasoning with salt and pepper. If needed, rewarm the soup over medium-low heat. Stir in the reserved shrimp and tomato; cook until the shrimp are opaque, about 2 minutes. Add the parsley and taste and adjust for seasoning with salt and pepper. Divide among warmed bowls and sprinkle with paprika. Serve immediately.

Notes

How to Store & Reheat 

Allow it to cool down completely and then store it in an airtight container in the fridge. To reheat, heat over medium-low heat in a saucepan until it’s heated through. If the soup seems a bit thick you can add some more milk or broth to thin it out. 

For best results enjoy this chowder within 2-3 days of preparing.

I don’t suggest freezing this because the texture will change quite a bit.

Nutrition

Calories: 289kcal | Carbohydrates: 40g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 196mg | Sodium: 667mg | Potassium: 883mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2595IU | Vitamin C: 41.2mg | Calcium: 261mg | Iron: 3.2mg

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Recipe Tips

• Use the Freshest Corn You Can Find. When possible get it from the Farmer’s market. Then make sure you refrigerate it when you bring it home and use it as soon as you can to make your pot of soup.
• Scrape the Corn Kernels Into a Bowl. This way you will also catch the corn milk as well which you want to use in chowder for even more flavor.
• Cooking the Soup. Keep a close eye on the temperature so that it doesn’t boil over. This easily happens with milk-based soups.
• Using a Blender. If you don’t have an immersion blender use caution when ladling the soup into your blender especially if it’s hot. I like to let the soup cool a bit when I have to use a regular blender so I don’t end up with any burns.

Recipe Help

More Corn Recipes to Try

• Fried Corn Recipe
• Southern Succotash
• Elote Corn Dogs
• Creamed Corn
• Corn Fritters

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