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Shrimp Corn Chowder
5 from 516 votes

Shrimp Corn Chowder

This Shrimp Corn Chowder blends tender shrimp with fresh vegetables and corn in a creamy broth, cooked slowly to develop a rich, comforting flavor. The addition of rosemary and garlic gives it a subtle herbal and aromatic depth, balanced by the sweetness of the corn. It cooks in stages to ensure shrimp remain juicy and vegetables perfectly softened, making it a hearty option for a satisfying meal.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 520 kcal
Course: Lunch, Dinner
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Shrimp peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • ½ large onion chopped
  • 2 large carrot sliced
  • 2 talks celery diced
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic minced
  • 1 teaspoon rosemary minced, fresh
  • 4 cups chicken stock
  • 3 cups corn kernels
  • ½ cup heavy cream
  • 1 bay leaf optional

Instructions

    Cup of Yum
  1. Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.
  2. Add the shrimp in a single layer and sprinkle with salt and pepper.
  3. Cook the shrimp for 2 minutes per side until just barely pink.
  4. Remove the shrimp and set aside in a bowl.
  5. Add the butter to the same pot after removing the shrimp.
  6. Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.
  7. Then add the flour, garlic, and rosemary.
  8. Stir until the vegetables are coated in the flour and cook for about a minute.
  9. Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything one the bottom (to prevent it from burning)
  10. Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.
  11. Reduce the heat to low and add in the heavy cream, stirring to combine well.
  12. Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.

Notes

  • Leftovers keep in the refrigerator for 3 to 4 days when stored in an airtight container.
  • Replace olive oil with another cooking oil if preferred, or use additional oil instead of butter for the vegetable sauté.
  • Fresh rosemary is suggested, but dried rosemary at half the amount works as a substitute.
  • Choose any preferred shrimp size; smaller shrimp cook faster and can be chopped post-cooking for bite-sized pieces.
  • Mirepoix pre-mixed vegetables can simplify prep.
  • Gluten-free flour alternatives can replace all-purpose flour in a 1:1 ratio.
  • Thyme may substitute rosemary for a different herbal note.
  • Chicken broth can be swapped for seafood or vegetable stock for varied flavors.
  • Fresh, frozen, or canned corn may be used, draining and rinsing canned corn first.
  • Adjust heavy cream amounts to modify chowder creaminess.
  • Bay leaf is optional and can be omitted.
  • A squeeze of fresh lemon juice before serving brightens flavors.

Nutrition Information

Serving 1serving Calories 520kcal (26%) Carbohydrates 36g (12%) Protein 34g (68%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 11g (55%) Trans Fat 0.2g (10%) Cholesterol 238mg (79%) Sodium 1407mg (59%) Potassium 952mg (20%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 6783IU (136%) Vitamin C 7mg (8%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 520

% Daily Value*

Serving 1serving
Calories 520kcal 26%
Carbohydrates 36g 12%
Protein 34g 68%
Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 238mg 79%
Sodium 1407mg 59%
Potassium 952mg 20%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 6783IU 136%
Vitamin C 7mg 8%
Calcium 134mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.