Home » Dinner » » Shrimp and Corn Chowder
Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect alongside a big hunk of crusty bread!
Loads of potatoes, shrimp, and corn in my shrimp and corn chowder.
You’re looking at myhusbands new favorite summer soup. He’s a big fan of chowders and this one totally delivers. And I think it’s pretty safe to say that you will love it too.
What you’re getting here is a creamy chow-duh with teeny tiny potatoes in every bite, meets succulent shrimp, and sweet kernels of corn. It’s unbelievably. Smoked paprika, bay leaves, and old bay seasoning bring so much flavor to this soup. Anees says it reminds him of New Orleans because it’s got such a cajun feel going on.
This recipe started out being a simple shrimpcorn and potatochowder with a little smoked paprika and lots of aromatics when I noticed the goliath sized Yukon Gold potatoin my vegetable drawer begging to be used. If you’re a regular on Little Spice Jar, you know that potatoes and I aren’t the best of friends. I mean sure, we make french fries sometimes all the time, but using potatoes in soupisn’t something that happens on the regular in this house.So these teeny tiny Yukon Gold potato chunks found their way into my chowder and man (and woman), it was love at first bite!
Creamy flavorful soup loaded with bits of shrimp, potatoes, and tons of sweet corn kernels making it the perfect soup for summer evenings with a big hunk of crusty bread. Dipping crusty bread into this soup. Ze dunking ofZe bread into Ze CHOWDER is NOT optional. You dunk, eat bread and chase it down with a spoonful of this goodness. The hubby and I kept having to get up for more chowder because either we’d run of the soupy stuff or we’d run out of the meaty stuff.
How ever you decide to enjoy this shrimp and corn chowder. Just. Make. It.
Yield: 6-8 servings
Shrimp and Corn Chowder
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect alongside a big hunk of crusty bread!
Ingredients
- 1 lb. shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 1 yellow onion, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons smoked paprika
- 1 bay leaf
- 4 cups chicken or seafood stock
- 1 lb. yukon gold potatoes, mini diced
- 2 1/2 cups frozen corn kernels
- 2 teaspoons old bay seasoning
- 1 cup heavy cream or half and half
- scallions, greens only, for garnishing
Instructions
- In a large dutch oven, heat 1 tablespoon of butter over medium-high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside. Remove the shrimp to a plate, set aside.
- Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes. Add the garlic and the flour and continue to cook for an additional 2 minutes. When the flour starts to brown, add the smoked paprika, bay leaf, chicken stock, and diced potatoes. Bring the soup to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for an additional 15 minutes.
- While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite-sized pieces. Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. Stir until the cream is incorporated and allow the chowder to heat through. Adjust seasonings to preference. Serve warm topped with scallions and remaining whole shrimp.
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
Comfort Foods Dinner Lunch cajun food cajun style chowder comfort food corn corn chowder corn soup heavy cream new orleans potatoes shrimp soup summer
originally published on Jul 8, 2015 (last updated May 17, 2020)
35 comments Leave a comment »
« Previous PostBaked Caprese Chicken with Balsamic Reduction
Next Post »One Sheet Pan Rosemary Chicken with Potatoes and Green Beans
Leave a Reply
35 comments on “Shrimp and Corn Chowder”
Leave a comment »
-
Vanessa — Reply
OH my Goodness. This looks fantastic. Trying it this week. Thanks for posting it on FoodGawker.
-
Annie Dugas — Reply
Old Bay? Oh, Uhuh.. Bourques seasoning Louisiana finest best kept secret, you can order it on the web and you’ll never go back! Annie
-
Marzia — Reply
I have got to try this Bourques seasoning! Sounds amazing! Thanks Annie! 🙂
-
-
Cindy — Reply
Having this for dinner tonight.. it smells so good cooking. Thanks for your post!!
-
Pingback: Shrimp Recipes for Dinner – Most popular, most shared
-
Jamie — Reply
I made this tonight. I didn’t have a full pound of shrimp, but since it’s just me it was fine. Served with toasted baguette 🙂
-
Nancy — Reply
I was already in the process of making a corn, potato and shrimp chowder when I came across this recipe. Lots of corn and potatoes at the farmers market. I had already added a some fire roasted green chili for some sneaky heat; green chili loves corn and potato. Smoked paprika has no argument with green chili so I went for it. It’s not quite done and I’m already dipping bread into it, yum yum yum. Found the Bourques seasoning online and have an order going there. Thank you for the recipe and the link to the seasoning.
-
Kim — Reply
I made this today, because the weather is 8 degrees out and I am freezing! It’s amazing added a red bell pepper to the vegetable and finished up with salt and pepper. It was yum! Great recipe! Thanks
-
Rhonda Biddle — Reply
I love, love, love shrimp and corn chowder! There is a restaurant about an hour from my house that has the absolute best, however, it’s not very convenient being an hour away when I need a “fix”. I gave this recipe a shot tonight and all I can say is O.M.G!!! It is sooooo good!! I can’t wait for tomorrow to enjoy another bowl of leftovers. Thank you for a fabulous recipe!
P.S- I did make one small modification. I added 2 chopped sweet mini red peppers with the onions and celery.4.5
-
Marty — Reply
Made last night with homemade seafood stock, so look good. I used a bit less potatoes, half a tsp of Old Bay, large tsp in Tony’s Original Creol Seasoning, more garlic in stock , half cup milk, half cup heavy cream, and on hand dried Tyme
-
Terry — Reply
I made this for dinner and we just finished eating this most delicious chowder ever! Easy and fairly fast to make. I will definitely make this again and again! Thank you kindly for this amazing recipe! I added some dried Thyme and my homemade “Bay’” Seasoning!
5
-
Pingback: Recipe Roundup: Soups, Stews, Chowders - Karyl's Kulinary Krusade
-
Kim Lewis — Reply
Made this today following recipe as directed. I used smokey chipotle paprika for a little extra kick. DELICIOUS!!! I also added a few spoonfuls of left over mashed potatoes. Definitely adding this one to my fave soup recipes! One thing to note, I believe the 10 minute prep time is very optimistic. Love it!
4.5
-
Maria — Reply
Yummmy!!! This is so good. I used Seafood Stock and it has such good seafood flavor. Will most definitely make again!!!
5
-
Heather — Reply
Very good and very easy. Will make again and again!
5
-
Marina — Reply
OMG!!! This soup is HEAVEN!!!! I let all the ingredients simmer for over an hour before adding the cooked shrimp back in and added clumped crab meat too. Everyone needs to make this soup!!!!!!
5
-
Tori — Reply
So delicious! I halved the recipe easily (used 2 tsp of smoked paprika instead of 3/4 tbsp) and it made three perfectly sized servings. The only change I made which I would not recommend is using a bouillon cube to make the 2 cups of chicken broth – this soup has plenty of salt and flavour from the other ingredients, using bouillon made it saltier than it needed to be. Oh, and I used pre-cooked frozen shrimp instead of raw – I skipped the initial shrimp-cooking step, instead just thawing, removing tails and chopping, then throwing them in when instructed at the end. Will definitely make again!
5
-
Danny — Reply
Unless I did something wrong this had no flavor and walked through on stilts. I followed instructions to the letter and so weak. I may distance myself from Pinterest….80% of recipes so far have been lousy and 20% great.
1
-
Marzia — Reply
Sorry to hear you found the chowder to be lacking in flavor! Smoked paprika and old bay seasoning are both notorious for losing their potency over time so if you’ve had the spices hanging around in the cabinet for a while, that could be the reason why the chowder didn’t pack a punch. With the amount of old bay seasoning, smoked paprika, along with the fresh onions and garlic, this recipe should definitely have flavor. You could also try cutting back on the heavy cream a smidge, as the fat in the cream does mellow out the flavor (or just swap it for half and half.) Hope that helps!
-
-
Lori — Reply
Great recipe. Only change I did was adding dried thyme. Will make again!!
5
-
Marzia — Reply
I’m happy to hear it was enjoyed! Appreciate you taking the time to come back and comment 🙂
-
-
Sandra Nardozzi — Reply
Great recipe, made it several times. Deleted celery. Used coconut milk instead of cream.
5
-
Robyn S. — Reply
Crazy good! Will definitely make again. Thanks for sharing the recipe.
5
-
Sharon S. — Reply
Made this recipe tonight – delicious! When I told my husband I was making shrimp corn chowder, he turned up his nose…but then he tasted it! He loved it -said it was very, very good! I will definitely be making it again. I did not have any Old Bay seasoning on hand, so I just added a little celery salt and a little dry mustard.
5
-
April J Clements — Reply
This is SO tasty. I did make a few edits.I added 2 bay leaves. I added 1 red bell pepper (added with the onion and celery) I used 3 cups of chicken stock and 8oz of clam juice (I couldn’t find shrimp stock). I also used 1 cup of roasted corn for a total of 3 cups of corn. And because mine didn’t have a chowder consistency I blended the some of the potatoes and corn to thicken the soup before adding the shrimp back in. I salted with every addition. Perhaps those who found it bland needed to add salt. Overall this was very simple to make and very tasty. Great flavor. I will definitely be making this again and soon.
5
-
Jenny Long — Reply
My husband had shrimp and corn chowder while we were vacation, and loved it. we even went back to the restaurant just to get the chowder and took back to our condo. Your recipe sounded easy and delicious and it certainly is. We just finished having it for dinner and it was every bit as good as what we had on vacation. Also do you have the nutritonal information for this recipe?
Thank you!5
-
Mary — Reply
All I have is baking potatoes. Will those work in this soup? Thank you
-
Diane — Reply
Chilly night and what a perfect recipe. Only added diced red pepper because I had it. Slightly less cream…calorie counting. Loved it. Definitely a keeper as I always have all the ingredients in stock. Easy to make.
5
-
Lila — Reply
Delicious. Very flavorful. I mixed smoked paprika with hot paprika and regular paprika rather than using all smoked since I ran out of smoked paprika, and it turned out delicious and had a little kick to it.
5
-
Tammy — Reply
OMG….this is so delicious and flavorful. Thank you for this easy recipe. I ventured off a lil and added imitation crab meat to mine. Also, I lightly seasoned my shrimp with Tony Chachere’s creole seasoning and cut back on the old bay. Didnt know if it would be salty; it wasn’t. I will be making this often…
5
-
Lisa — Reply
I made this according to directions and it was delish!
5
