Shrimp Corn Chowder Recipe (Loaded With Veggies) (2024)

Tips

1. To remove kernels from the cob, check out this quick video with asimple clean way to shell corn. It just takes a minute. Instructions are in the recipe card below as well.
2. To thicken the chowder, add a slurry of cornstarch mixed with water (see recipe instructions). The potato and corn also act as thickeners when they release their starches.
3. Level up by grilling the corn on the cob, then slicing off the kernels.

5 from 10 votes

• ▢ 2 tablespoons butter or olive oil
• ▢ 3/4 cup diced onion (1/2 medium onion)
• ▢ 2 celery stalks, diced
• ▢ 2 2 small carrots, diced
• ▢ 1/2 red bell pepper, diced
• ▢ 1 potato, peeled and diced
• ▢ 2 teaspoons minced garlic (about 2 cloves)
• ▢ 2 corn on cob, kernels sliced off (or 1 1/2 cups/210 grams frozen corn)
• ▢ 2 cups chicken broth or vegetable broth, Note 1 for thickened broth (plus 1/2 cup/118 ml more if not using cream at the end)
• ▢ 1/2 pound large fresh shrimp, peeled, deveined, cut in half (or frozen shrimp, thawed)

Seasonings, Note 2

• ▢ 1/2 teaspoon EACH, dried oregano and kosher salt
• ▢ 1 teaspoon thyme
• ▢ 2 teaspoons smoked paprika
• ▢ 1/4 teaspoon red pepper flakes (or black pepper for less heat)

Optional (added at the end)

• ▢ 1 cooked smoked sausage or hotdog, diced
• ▢ 1/2 cup snap peas (strings removed), chopped
• ▢ 1/2 cup half and half cream (or 1/4 cup heavy cream)
• ▢ garnish: homemade croutons, Note 3, chopped green onions or parsley

US Measures – Metric

• SAUTÉ VEGETABLES: Heat oil or butter in a medium to large pot to medium heat. Add onions, peppers, carrots, potatoes and celery. Stir for 3-4 minutes until onions are translucent. Add garlic and stir for another 30 seconds.

• ADD CORN, SEASONINGS AND BROTH: Stir in corn, seasonings and broth. (When bubbling, add cornstarch slurry if you want a thickened broth). Then lower heat to medium-low heat, cover and simmer for about 15 minutes until potatoes and other vegetables are soft, stirring occasionally. Cook time will be shorter if you diced your veggies into small pieces and longer if pieces are bigger.

• FINISH THE CHOWDER: Increase heat again to medium-high heat. When bubbling, add sausage (if using), snap peas (if using) and shrimp. Cook for about 3 minutes until shrimp are no longer translucent. If you like tender juicy shrimp, don't overcook them! Remove from heat and stir in cream if you like a creamy broth. Otherwise, add 1/2 cup/118 ml more broth. Taste and adjust seasonings. Ladle into bowls and top with homemade or store-bought garlicky croutons and/or chopped parsley if desired.

1. For a thicker broth: Stir 1 1/2 tablespoons cornstarch into 2 tablespoons water (to make a cornstarch slurry) and add it to the simmering broth for a thicker soup.
2. Seasoning alternatives: Instead of the oregano, thyme and salt, try using 2 teaspoons of old bay seasoning.
3. To make homemade croutons (for 2-4): Cut 2 slices bread into 1/2 inch/1.3 cm pieces. Most breads will work. Stale is good but not essential. Heat a tablespoon of oil in a pan to medium heat. Add bread cubes in a single layer in pan. Sprinkle with salt (and garlic powder if desired). Continue to toast, stirring occasionally until nicely browned, about 4-5 minutes.
4. Variations
   • Vegetarian version: Leave out the shrimp. Add more snap peas and butternut squash or other vegetables you like. Flavor the soup with more fresh herbs.
   • Sausage or crispy bacon version: Add a cut-up cooked sausage/hot dog (spicy or not) to the chowder for some smoky, intense flavor. If using bacon, chop a few slices bacon into small pieces and fry until crisp as a first step in the recipe. Then remove all but 2 tablespoons of grease (instead of the butter or oil) and start the recipe from there.
   • Smooth, creamy soup version: Before adding shrimp, sausage, snap peas and cream, use an immersion blender to blend part or all of the vegetables. If using this version, the potato will act as a thickener for a creamy texture and you will not need to add any or as much cornstarch.
5. Shortcuts
   • Buy peeled, deveined shrimp.
   • Instead of dicing the veggies by hand, you can do a rough chop by pulsing them briefly in a food processor.
   • Use a thin-skinned Yukon gold or red potato and skip the peeling.
   • Use frozen corn niblets.
   • Buy pre-strung, pre-washed sugar snap peas.
   • Use frozen garlic cubes.
6. Make Ahead:
   • A few hours or a day or two ahead: Follow the recipe up until the point of adding the shrimp, sausage and snap peas. The chowder may be refrigerated at this point. When ready to use, continue with the last step in the recipe (adding the shrimp). This way, the shrimp will remain plump, tender, and not overcooked. If you are adding cream for richness, add it at the end before serving.
   • Store leftovers in an airtight container for up to 3-4 days.
   • Freezing: If you have added cream, I don’t suggest freezing the soup. If you haven’t, freeze the soup. Thaw before gently reheating it on the stove.

Nutrition values are estimates and include low sodium broth and no optional add-ins (sausage, cream, snap peas).