Nothing quite says comfort food like a warm bowl of chowder, and this Creamy Potato Shrimp and Corn Chowder Recipe hits all the right notes. It’s a delightful combination of tender potatoes, sweet corn, and succulent shrimp swimming in a rich, velvety broth that carries beautiful hints of smoked paprika and thyme. Whether you’re craving something cozy on a chilly evening or want to impress guests with a hearty yet elegant soup, this chowder is guaranteed to become a new favorite in your recipe collection.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to nailing this chowder. Each component plays a unique role—onions and garlic lay the flavorful foundation, potatoes provide satisfying creaminess, and shrimp add that delightful seafood touch, while the corn lends a natural sweetness and vibrant color.
- Butter and Olive Oil: Used together for a perfect balance of richness and a silky sauté base.
- Small Onion (diced): Adds aromatic sweetness that’s essential for soulful depth.
- Garlic (minced): Elevates the flavor with its warm, pungent essence.
- Carrots (diced): Give a subtle sweetness and nice texture contrast.
- Celery Stalks (diced): Bring a slight earthiness and crunch to the mix.
- Potatoes (peeled and cubed): The heart of the chowder providing creamy thickness when cooked.
- Salt and Pepper: Basic seasoning to enhance every ingredient’s natural flavors.
- Smoked Paprika: Infuses a gentle smoky warmth that makes this chowder unforgettable.
- Dried Thyme: Offers an herbal note that pairs wonderfully with seafood.
- Chicken or Seafood Broth: Keeps the base light yet savory, building layers of flavor.
- Corn Kernels: Use fresh, frozen, or canned for bursts of sweet, juicy delight.
- Raw Shrimp (peeled and deveined): Tender, quick-cooking protein that elevates this chowder.
- Heavy Cream and Whole Milk: These create the luscious, creamy texture that defines this chowder’s soul.
- Fresh Parsley (chopped): Brightens the presentation and adds a fresh herbal kick.
- Optional Toppings: Cooked crumbled bacon or shredded cheese for extra indulgence.
How to Make Creamy Potato Shrimp and Corn Chowder Recipe
Step 1: Sauté the Aromatics
Start by heating butter and olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, minced garlic, carrots, and celery. Let them cook gently for about 4 to 5 minutes until they’re soft and fragrant, filling your kitchen with the most inviting scents—this forms the delicious base of your chowder.
Step 2: Add Potatoes and Spices
Next, stir in the cubed potatoes along with salt, black pepper, smoked paprika, and dried thyme. Cooking these together for a couple of minutes helps the potatoes soak up those rich spices, lending the chowder that signature depth and complexity.
Step 3: Simmer with Broth
Pour in your chicken or seafood broth, bringing the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for 15 to 18 minutes. This allows the potatoes to become fork-tender and the flavors to harmonize beautifully.
Step 4: Cook Corn and Shrimp
Add in the corn kernels and raw shrimp, cooking for another 3 to 5 minutes. Watch as the shrimp turn a lovely pink color, signaling that they’re perfectly cooked and ready to infuse the chowder with their sweet, briny essence.
Step 5: Finish with Cream and Milk
Lower the heat to a gentle simmer and stir in the heavy cream and whole milk. Let the chowder warm through softly for 3 to 4 minutes—be careful not to boil—to achieve that irresistibly creamy texture without curdling.
Step 6: Season and Serve
Give your chowder a final taste to adjust seasoning if needed. Ladle it into bowls, then sprinkle freshly chopped parsley on top for a pop of color and freshness. Feel free to add cooked bacon or shredded cheese for an extra touch of indulgence. Serve warm with crusty bread to soak up every last delicious drop.
How to Serve Creamy Potato Shrimp and Corn Chowder Recipe
Garnishes
Fresh parsley is a classic garnish that adds vibrancy both in flavor and color. For those wanting to elevate the chowder further, a sprinkle of shredded sharp cheddar or crumbled crispy bacon introduces wonderful texture and savory richness.
Side Dishes
This chowder pairs beautifully with a rustic, crusty baguette or buttery dinner rolls. A simple green salad with a light vinaigrette also complements the richness, making for a well-rounded meal that satisfies without overwhelming.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini bread bowls or mason jars for individual portions. You can also scatter a few fresh corn kernels and parsley leaves on the surface right before serving to emphasize freshness and give it a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover chowder in an airtight container in the refrigerator for up to 3 days. Be sure to cool it to room temperature before refrigerating to maintain its creamy texture and vibrant flavors.
Freezing
While it’s best enjoyed fresh, you can freeze this chowder for up to 2 months. Freeze it without cream and milk to avoid separation; add those creamy ingredients fresh when reheating for best results.
Reheating
Reheat your chowder gently on the stovetop over low heat, stirring frequently to prevent sticking or curdling. Add a splash of milk or broth if it appears too thick after chilling to bring back its perfect consistency.
FAQs
Can I use frozen shrimp for this chowder?
Absolutely! Frozen shrimp works perfectly; just thaw them thoroughly before adding to the soup to ensure even cooking and the best texture.
Is it possible to make this recipe dairy-free?
Yes, you can substitute heavy cream and milk with coconut milk or a dairy-free cream alternative to keep it creamy while accommodating dairy allergies or preferences.
What type of potatoes are best for the chowder?
Russet or Yukon Gold potatoes are ideal because they hold their shape well and become creamy without turning mushy, which is key for a hearty chowder.
Can I add other vegetables to this recipe?
Definitely! Feel free to sneak in diced bell peppers, green beans, or peas to customize it and add your favorite veggies’ flavors and textures.
How spicy is this chowder?
This chowder has a mild warmth from the smoked paprika but is not spicy. If you like a little heat, adding a pinch of cayenne pepper is a fantastic way to give it a gentle kick.
Final Thoughts
There’s something truly comforting about a bowl of chowder that combines creamy potatoes, fresh corn, and sweet shrimp in a cozy, flavorful broth. This Creamy Potato Shrimp and Corn Chowder Recipe is a celebration of simple ingredients coming together in the most delicious way imaginable. I encourage you to dive into this recipe and create a dish that’s not only satisfying but sure to delight your family and friends time and time again.
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Creamy Potato Shrimp and Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy potato shrimp and corn chowder is a comforting American soup packed with tender shrimp, sweet corn, and hearty potatoes, simmered in a rich and flavorful broth with cream and milk. Perfect for a cozy main course, it combines fresh vegetables and seafood for a satisfying and delicious meal.
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Vegetables & Seasonings
- 3 medium potatoes, peeled and cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- 1 ½ cups corn kernels (fresh, frozen, or canned)
Liquids & Proteins
- 3 cups low-sodium chicken or seafood broth
- 1 pound raw shrimp, peeled and deveined
- 1 cup heavy cream
- ½ cup whole milk
Garnish & Optional Toppings
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: cooked crumbled bacon or shredded cheese for topping
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened and fragrant.
- Add Potatoes and Seasonings: Stir in the cubed potatoes, salt, black pepper, smoked paprika, and dried thyme. Cook for another 2 minutes to combine the flavors.
- Simmer with Broth: Pour in the low-sodium chicken or seafood broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the potatoes are fork-tender.
- Cook Shrimp and Corn: Stir in the corn kernels and raw shrimp. Cook for 3–5 minutes, or until the shrimp turn pink and are fully cooked through.
- Add Cream and Milk: Reduce the heat to low and stir in the heavy cream and whole milk. Simmer gently for another 3–4 minutes to heat through, being careful not to let it boil.
- Season and Serve: Taste and adjust the seasoning if needed. Ladle the chowder into bowls, garnish with chopped fresh parsley, and add optional toppings like crumbled bacon or shredded cheese. Serve warm with crusty bread.
Notes
- You can substitute half-and-half for the cream and milk for a lighter version.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid curdling.
- Use fresh or frozen corn if canned is not available for better flavor.
