Shrimp and Corn Chowder

My Shrimp and Corn Chowder is bomb, y’all!! It’s like taking a little trip down South, right in your own kitchen. This recipe brings together some truly classic flavors – the sweetness of fresh corn and shrimp, the hearty comfort of potatoes, and a hint of smokiness from the paprika. It’s a shrimp and corn chowder that’s all about Flavor with a capital F – fresh seafood, the richness of the cream-based broth, and those little bursts of goodness from the poblano and sweet onion.  This ain’t your average soup – it’s a celebration of comfort, y’all!  

Whether it’s soup season or not, you’re going to love this corn chowder with shrimp recipe! I promise y’all! Corn chowder is part of my Southern roots, going back years! Corn was one of those staple crops way back when that was abundant in the South so it’s not surprising it made its way into a creamy soup.

This lovely recipe was inspired by my new fave cookbook Lighten Up Y’all by Virginia Willis, an authority on Southern cuisine.  I love her special niche of mixing her French classical training with her roots of good ole Southern cooking.  Both come together seamlessly.  

We’re creating a rich and creamy mashup of a traditional Southern Corn Chowder with a bit of influence from the Gulf region by adding shrimp. Both the corn and shrimp have a naturally sweet flavor while blending the soup creates a creamy texture that’s not at all heavy. If you love all things seafood stews like this Oyster Stew and Clam Chowder, then you will adore this. So gather up your ingredients and let’s get cookin’ so you can enjoy the goodness of this masterpiece.

The Heart & Soul Of This Shrimp and Corn Chowder Recipe

Cuisine Inspiration: Southern American
Primary Cooking Method: Simmering
Dietary Info: Pescatarian
Key Flavor: A creamy soup that’s indulgent without feeling overly heavy. The natural sweetness of the corn and shrimp both come through in every bite.
Skill Level: Intermediate

Sweet Spots

• Fresh Ingredients: Fresh vegetables, sweet summer fresh corn, milk, and shrimp blend together perfectly for a soup that tastes as fresh as the ingredients used to make it.
• Wholesome and Satisfying: Made without any processed ingredients this soup will fill you up when enjoyed as a meal or serve it up as an indulgent start to a meal.
• Perfect Soup Year Round: It’s warming in the winter months but light enough for serving when the temperatures are on the warmer side of things. The fresh corn flavor makes it a great way to enjoy a bit of sunshine when the weather isn’t cooperating!
• Big on Flavor: We’re cooking up a broth made from the corn cobs and shrimp shells to make sure these flavors truly infuse each bite of the chowder.
• Versatile Recipe: Enjoy this Southern chowder on the creamy side or leave it chunky depending on your preferences. It’s also flexible as a main dish, side dish, or starter for a meal.

Ingredients to Make Shrimp and Corn Chowder

• Shrimp: Large shrimp are the perfect size for soup and buying them deveined will save you prep time but make sure you buy shrimp with the shells since we will be using them to make the broth.
• Corn: Fresh corn shucked straight from the cob gives this soup a sweet touch and a little bit of summer flavor in every bite while the cobs are cooked with the shrimp shells for more layers of flavor.
• Veggies: A trinity of freshness with sweet onion, carrot, and poblano chili brings texture, flavor, and a touch of sweetness and heat to the chowder.
• Potato: Tender chunks of potato are dispersed throughout the soup. Russet potatoes are recommended as they hold up well when cooked in the soup giving it more texture.
• Herbs and Spices: Bay leaves and thyme lay the aromatic foundation while salt and pepper keep it all balanced.
• Creamy Elements: Flour thickens and milk makes it creamy without the heavy feel or overpowering the sweetness of the corn and shrimp.
• Tomato & Parsley: Grape tomatoes add a pop of juiciness, and parsley’s like that fresh breeze on a chowder kind of day.
• Smoked Paprika: Adds a gentle hint of smokiness.

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.

Tips for Making the Best Corn Chowder with Shrimp

• 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 and makes a mess on the stove you don’t want to have to cleanup.
• 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.

Popular Substitutions & Additions

• Add Some Heat: Replace a small amount of the poblano chili with jalapeno for a bit more of a kick.
• Gluten-Free: Need your soup gluten-free? It’s super easy! All you need to do is replace the flour in the soup with a gluten-free flour blend.
• Add Bacon or Sausage: For a more intense smoky flavor add your favorite sliced sausage such as kielbasa or chorizo. Cook it a bit in the olive oil before adding the vegetables and continuing on with the preparation.
• Make It Cheesy: Feel free to stir in your favorite cheese if you want! Favorites include shredded sharp cheddar, pepper jack, or smoked gouda.
• Add a Crunchy Topping: Creamy soups work great with a bit of crunchiness added on top. An easy option is sprinkling some croutons on top.

What to Serve with Shrimp Corn Chowder

Enjoy a hot steaming bowl of shrimp corn chowder as a main meal or as a starter! Here are some ideas for inspiration.

• Grilled Cheese or Sandwich: Soup and grilled cheese are a popular favorite but really any sandwich will work. Experiment with different types of cheese and you can even add a slice of tomato or other veggies like this best tomato sandwich.
• Kick Off Your Meal: For dinner parties, this soup is an indulgent and elegant way to kick things off. Follow it up with blackened fish or pan seared steak for a fancy family dinner or when entertaining friends.
• Cornbread Favorites: Pair this Southern-inspired soup with another traditional dish — cornbread. You can’t go wrong with my Southern cornbread recipe or you can try something different with fried cornbread or corn muffins.
• Salad: A crisp bowl of salad makes a light and fresh side dish for your soup! Enjoy this harvest fall salad with lettuce, fall fruits, and nuts.

How to Store & Reheat Shrimp and Corn Chowder

If you’re lucky enough to have leftovers of this creamy satisfying soup you can save it for another meal. Allow it to cool down completely and then store it in an airtight container in the fridge. When you’re ready to enjoy it again, return it to a saucepan and heat over medium-low heat until it’s heated through. If the soup seems a bit thick you can add some more milk or broth to thin it out. You can also heat individual servings in the microwave.

How long will shrimp and corn chowder last in the fridge?

For best results enjoy this chowder within 2-3 days of preparing. Shrimp doesn’t have as long of a shelf-life as other proteins so you’re better off eating it sooner rather than later.

Can I freeze shrimp and corn bisque?

While freezing dairy-based soups does have some drawbacks I am not a fan of wasting so yes you can freeze it if you have leftovers you won’t be able to eat it within the first couple of days. Store it in a freezer-safe container for up to two months. Thaw it out in the fridge overnight and then reheat. Note that freezing dairy often changes the texture upon thawing so you may notice a slightly grainy texture in the soup but it should still have all the original flavor.

Frequently Asked Questions

Each and every bite of this creamy soup with sweet and mild spicy flavors is a dream come true! It’s a great way to bring some warmth into your life when there’s a chill in the air but light enough you can enjoy it on a warm spring or summer day. Y’all need to add it to your menu and make a batch this week! You will love all the goodness of fresh corn and shrimp in a bowl.

More Corn Recipes to Try

• Fried Corn Recipe
• Southern Succotash
• Mexican Grilled Corn on the Cob
• Elote Corn Dogs
• Creamed Corn
• Corn Fritters

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Shrimp and Corn Chowder

A deliciously 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

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

• 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 and makes a mess on the stove you don’t want to have to cleanup.
• Using a Blender. If you don’t have an immersion blender use caution 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.

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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