There’s something about a hearty bowl of chowder that just wraps you up like your favorite sweater on a chilly afternoon. Sweet Corn and Shrimp Chowder has always held a special place in my kitchen — a dish that feels like a warm hug from the inside out.

Growing up near the coast, chowders were part of almost every family gathering, especially during those late summer evenings when corn was at its peak sweetness and the seafood was always fresh. My grandmother used to say that a good chowder should tell the story of the land and the sea coming together — and this Sweet Corn and Shrimp Chowder does exactly that. The creamy broth, juicy shrimp, and crisp corn kernels create a comforting symphony of flavors that never fails to bring people together around the table.

This recipe is a perfect reminder that you don’t have to wait for a special occasion to enjoy something special. It’s ideal for cozy nights in, a quick yet hearty family dinner, or even a Sunday lunch when you want something a little more soul-warming.

Let’s dive into the magic that is this delightful chowder.

Why You’ll Love This Recipe:

• It’s rich, creamy, and loaded with tender shrimp and sweet corn.
• Quick enough for weeknights but feels fancy enough for guests.
• It’s one of those dishes that tastes even better the next day.
• Perfect balance of sweetness from the corn and savory seafood flavor.
• Simple ingredients with maximum comfort factor.

INGREDIENTS YOU’LL NEED:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 pound shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons butter

HOW TO MAKE SWEET CORN AND SHRIMP CHOWDER:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Sauté the Aromatics
In a large pot over medium heat, warm up the olive oil. Add the diced onion and celery and cook, stirring occasionally, until they become soft and fragrant, about 5 minutes. I always love this moment — the way the kitchen starts to smell like something good is coming.

Step 2: Build the Base
Stir in the minced garlic and cook for another minute until fragrant. Then, toss in the diced potatoes and corn. Give everything a good stir so all the vegetables get a nice coating of that savory base flavor.

Step 3: Simmer to Soften
Pour in the chicken broth, bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes, or until the potatoes are fork-tender. During this time, your kitchen will start smelling downright irresistible.

Step 4: Creamy Goodness
Stir in the heavy cream and butter, allowing them to melt and enrich the chowder. The transformation into a luxuriously creamy base is pure magic.

Step 5: Add the Shrimp
Add the shrimp, smoked paprika, thyme, salt, and pepper. Cook for about 3–5 minutes until the shrimp are pink and cooked through. Be careful not to overcook them — shrimp are like little kitchen divas, they love attention but hate being overdone!

Step 6: Garnish and Serve
Sprinkle the chopped parsley over the top just before serving. Ladle generous portions into bowls and serve with crusty bread or oyster crackers.

HELPFUL TIPS:

• Fresh vs. Frozen Shrimp: Either will work! If you use frozen, just thaw them completely before cooking.
• Corn Choices: Fresh corn right off the cob gives the sweetest flavor, but frozen corn is a fantastic year-round alternative.
• Consistency Control: If you like your chowder thicker, you can mash some of the potatoes against the side of the pot before adding the cream.
• Add a Kick: A pinch of red pepper flakes can bring a gentle heat that’s absolutely delicious.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Pescatarian

NOTES:

This chowder gets even better after a day in the fridge, making it a perfect make-ahead meal. Feel free to adjust the amount of cream depending on how rich you want it.

NUTRITIONAL INFORMATION:

(Per serving, estimated)
Calories: 320
Protein: 22g
Fat: 18g
Carbohydrates: 22g
Fiber: 3g
Sugar: 4g

FREQUENTLY ASKED QUESTIONS:

Can I use other seafood instead of shrimp?
Absolutely! Scallops or chunks of firm white fish like cod would work beautifully here.

Can I make this chowder dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk and use dairy-free butter or olive oil.

Can I freeze this chowder?
I recommend eating it fresh or refrigerated for a few days. Chowders with dairy tend to separate when frozen and reheated.

What can I serve with shrimp and corn chowder?
Crusty bread, a crisp green salad, or even a handful of tortilla chips on the side for dipping are all great companions.

STORAGE INSTRUCTIONS:

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often. Add a splash of broth or cream if it thickens up too much in the fridge.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy delights:

• Creamy Coconut Shrimp
• Crab and Shrimp Bisque
• New Orleans Shrimp and Corn Bisque

CONCLUSION

Sweet Corn and Shrimp Chowder is one of those recipes that feels like home no matter where you are. It’s rich, comforting, and bursting with flavors that remind you to slow down and savor the good things in life. Whether you’re cooking for family, friends, or just treating yourself, this chowder is bound to leave everyone with happy, full hearts and bellies. So grab your pot and let’s make some magic happen — one cozy bowl at a time.

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