Shrimp and Corn Chowder
A creamy, comforting chowder loaded with sweet corn kernels and tender shrimp. This New England-inspired bowl comes together in about 40 minutes with fresh vegetables, a light cream base, and just enough herbs to let the seafood shine.
For 4 servings
- prep
Prep the shrimp and reserve the shells.
1.Peel and devein 300g shrimp, placing shells in a small bowl.2.Cut the shrimp into bite-sized pieces and refrigerate.TIPDon't toss the shells—they're packed with flavor and will infuse the chowder base. - saute · ~7 min
Sauté the vegetables.
1.Melt 2 tbsp butter in a dutch oven over medium heat.2.Add chopped onion and celery, cook until softened (5-6 min).3.Add minced garlic and smoked paprika, stir 30 seconds. - saute · ~3 min
Build the roux and toast the shells.
1.Sprinkle 2 tbsp flour over the vegetables, stir constantly for 1 minute.2.Add the reserved shrimp shells and cook, stirring, for 2 minutes until pink and fragrant.TIPThe roux needs a full minute to cook out the raw flour taste before adding liquid. - boil · ~5 min
Add potatoes, corn, and liquid. Bring to a boil.
1.Pour in 2 cups water and 1.5 cups milk, stirring to combine.2.Add diced potatoes, corn kernels, bay leaf, and thyme.3.Bring to a gentle boil, then reduce heat to a simmer. - simmer · ~15 min
Simmer until potatoes are tender.
1.Cover and simmer for 12-15 minutes, stirring occasionally.2.Check potatoes are fork-tender before proceeding. - prep
Remove shells and bay leaf.
1.Fish out the shrimp shells and bay leaf with a slotted spoon.2.Discard shells and bay leaf; press any liquid back into the pot. - simmer · ~4 min
Cook the shrimp in the chowder.
1.Add the reserved shrimp pieces to the simmering pot.2.Cook for 3-4 minutes until shrimp are pink and opaque.TIPShrimp cook fast—pull them off the heat the moment they turn pink to avoid rubbery texture. - mix
Season and adjust consistency.
1.Stir in 0.5 tsp salt and a pinch of black pepper.2.If chowder is too thick, add a splash of water. If too thin, simmer 2 more minutes uncovered. - serve
Ladle into bowls and garnish with parsley.
1.Divide chowder among 4 bowls.2.Sprinkle fresh chopped parsley on top and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve the shrimp shells and sauté them with the roux for a deeper seafood flavor.
- 2Cut potatoes into small, even cubes so they cook through in the 12-15 minute simmer.
- 3Use fresh corn cut straight from the cob for the sweetest, crunchiest texture.
- 4Stop cooking shrimp the second they turn pink and opaque to avoid a rubbery bite.
- 5Let the chowder rest off the heat for 5 minutes before serving to allow flavors to meld.
- 6For a thicker chowder, mash a few potato cubes against the pot side before adding the shrimp.
Adapt it for your goals.
Low-oil / lighter
Replace the butter with 1 tablespoon of olive oil and use 2% milk instead of whole. The chowder will be thinner but still creamy, reducing saturated fat while keeping the shrimp-corn flavor.
high proteinHigh-protein
Swap the milk for unsweetened almond milk blended with 2 tablespoons of unflavored protein powder, and add an extra 100g of shrimp. This boosts the protein content without changing the texture much, turning the chowder into a post-workout meal.
jain friendlyJain-friendly
Omit the garlic and onion, and use asafoetida (hing) for the savory base. Replace the potato with yam or sweet potato to maintain the chowder's heartiness while adhering to Jain dietary restrictions on root vegetables and alliums.
cajun styleCajun-style
Add 1 diced bell pepper and 1 diced celery stalk to the vegetable sauté, and swap the thyme for 1 teaspoon of Cajun seasoning. This gives the chowder a smoky, spicy Louisiana twist while keeping the creamy corn and shrimp foundation.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provide high-quality, low-fat protein that supports muscle repair and keeps you full without heavy saturated fats.
Full of Digestive Fiber
Corn and potatoes contribute both soluble and insoluble fiber, promoting healthy digestion and steady energy release.
Naturally Gluten-Free
When using certified gluten-free all-purpose flour, this chowder is safe for those with celiac disease or gluten sensitivity.
Source of Immune-Supporting Zinc
Shrimp are a good natural source of zinc, which plays a key role in immune function and wound healing.
Frequently asked questions
Yes, thaw them completely under cold running water, pat dry, and proceed. Frozen shrimp are usually pre-peeled, so you'll miss the shells for flavoring—add a pinch of seafood stock powder or an extra bay leaf to compensate.
