Shrimp and Corn Chowder Recipe | Little Spice Jar (2024)

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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.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

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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 »

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35 comments on “Shrimp and Corn Chowder”

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Vanessa — July 19, 2015 @ 11:23 am Reply
OH my Goodness. This looks fantastic. Trying it this week. Thanks for posting it on FoodGawker.
Annie Dugas — July 29, 2015 @ 11:01 pm 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 — August 3, 2015 @ 10:10 am Reply
  I have got to try this Bourques seasoning! Sounds amazing! Thanks Annie! 🙂
  
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Cindy — August 30, 2015 @ 5:47 pm Reply
Having this for dinner tonight.. it smells so good cooking. Thanks for your post!!
Bali Tour — March 1, 2016 @ 6:00 pm Reply
Nice soup..
thank you for the recipe
the soup looks delicious.. so, yuuuummmyyy 🙂
Pingback: Shrimp Recipes for Dinner – Most popular, most shared
Jamie — June 24, 2016 @ 8:48 pm 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 — September 4, 2016 @ 5:41 pm 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 — January 9, 2017 @ 12:56 pm 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 — September 9, 2017 @ 7:35 pm 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 — March 5, 2018 @ 6:37 am 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
Alan Cameron — March 27, 2018 @ 4:30 pm Reply
Thank you for the recipe.
Terry — June 2, 2018 @ 7:19 pm 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
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Kim Lewis — February 2, 2019 @ 5:57 pm 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!
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4.5
Maria — July 22, 2019 @ 12:09 pm Reply

Yummmy!!! This is so good. I used Seafood Stock and it has such good seafood flavor. Will most definitely make again!!!
5
Heather — September 22, 2019 @ 9:10 pm Reply

Very good and very easy. Will make again and again!
5
Marina — November 10, 2019 @ 4:06 pm 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 — February 9, 2020 @ 6:42 pm 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 — March 30, 2020 @ 6:10 pm 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 — March 31, 2020 @ 12:02 pm 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 — June 2, 2020 @ 5:31 pm Reply

Great recipe. Only change I did was adding dried thyme. Will make again!!
5
- Marzia — June 2, 2020 @ 6:19 pm Reply
  I’m happy to hear it was enjoyed! Appreciate you taking the time to come back and comment 🙂
Sandra Nardozzi — September 13, 2020 @ 3:07 pm Reply

Great recipe, made it several times. Deleted celery. Used coconut milk instead of cream.
5
Robyn S. — October 27, 2020 @ 6:43 pm Reply

Crazy good! Will definitely make again. Thanks for sharing the recipe.
5
Sharon S. — January 13, 2021 @ 5:46 pm 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 — September 27, 2021 @ 2:52 pm 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 — October 28, 2021 @ 4:36 pm 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 — January 5, 2022 @ 7:06 pm Reply
All I have is baking potatoes. Will those work in this soup? Thank you
Diane — January 6, 2022 @ 6:05 pm 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 — January 21, 2023 @ 10:03 pm 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 — March 1, 2023 @ 7:34 pm 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 — August 27, 2023 @ 1:22 pm Reply

I made this according to directions and it was delish!
5

Shrimp and Corn Chowder Recipe | Little Spice Jar (2024)

FAQs

What are the essential ingredients of a chowder What are two different kinds of chowders? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Get More Info ›

Why is my corn chowder not thickening? ›

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Read On ›

How do you make chowder thicker? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

View Details ›

How many carbs in a cup of shrimp and corn chowder? ›

Panera Shrimp & Roasted Corn Chowder (1 cup) contains 24g total carbs, 22g net carbs, 15g fat, 6g protein, and 250 calories.

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What ingredient does chowder always have? ›

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

What is usually a main thickening agent of chowder? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

View Details ›

How do I make my corn chowder thicker? ›

Another option is to use a slurry made with water or stock plus cornstarch. It will thicken your corn chowder as it heats to a boil. It's a fast and simple method but doesn't add much flavor. My preference is blending.

Learn More Now ›

Will heavy cream thicken corn chowder? ›

Heavy cream: Not only does heavy cream make this chowder wonderfully smooth, rich, and creamy, but it also helps the chowder to thicken slightly. You could substitute with half-and-half or evaporated milk, but I don't think they are as good as the cream and more prone to curdling.

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What does cornstarch do to soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Keep Reading ›

How do you make chowder without curdling? ›

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

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How do you make chowder less watery? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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Does corn chowder have a lot of carbs? ›

Potato Chowder, Corn Chowder (1 cup) contains 19.2g total carbs, 17.7g net carbs, 13.3g fat, 6.4g protein, and 218 calories.

Is chowder high in carbs? ›

The New England White has the highest amount of carbs. Because of the cream commonly found in this type of chowder, it contributes 21 grams of carbs per 1 cup. Although it has the highest amount of carbs, most of it comes from the naturally found carbohydrate in dairy known as lactose.

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Does chowder have a lot of carbs? ›

A 1-cup serving of canned condensed New England clam chowder prepared with 2 percent milk contains 154 calories, 18.8 g of carbohydrate, 8.16 g of protein, 5.09 g of fat and 0.8 g of fiber. The calorie composition is approximately 49 percent carbohydrate, 30 percent fat and 21 percent protein.

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What are the three types of chowders? ›

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

What makes it a chowder? ›

A chowder is a thick, creamy soup featuring diced or chopped ingredients, left chunky for a hearty final result. Traditional chowder recipes feature seafood ingredients—for instance, clams or fish—while others forgo seafood in favor of vegetables or starches, like corn.

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What are the two types of clam chowder? ›

New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.

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What defines a chowder? ›

: a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes) also : a soup resembling chowder. corn chowder.