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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 my husbands 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.
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!!!!!!
This recipe started out being a simple shrimp corn and potato chowder with a little smoked paprika and lots of aromatics when I noticed the goliath sized Yukon Gold potato in 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 soup isn’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 of Ze 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.
Shrimp and Corn Chowder
Equipment
Ingredients
- 1 lb. shrimp peeled and deveined
- 4 tablespoons butter divided
- 1 yellow onion diced
- ½ cup celery diced
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons smoked paprika
- 1 bay leaf
- 4 cups chicken or seafood stock
- 1 lb. yukon gold potatoes mini diced
- 2 ½ cups frozen corn kernels
- 2 teaspoons old bay seasoning
- 1 cup heavy cream or half and half
- scallions greens only, for garnishing
Instructions
- COOK: 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.
- SWEAT IT: 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.
- SEASON: 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.
- SIMMER: Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for an additional 15 minutes.
- FINISH: 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: Serve warm topped with scallions and remaining whole shrimp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
This is a go-to dish in our house! I’ve been adding sautéed sliced turkey sausage for a little extra flavor and protein, otherwise I follow the recipe to the letter. Highly recommend!
Thank you for sharing the recipe. Will try, looks yummy
Not to sure if this would be in the “Summer” category, but definitely making this tonight.
Although, I need to add, that I use blackened seasoning on shrimp while cooking them.
I made this the other night and it was delicious. I used fresh corn off the cob and a can of creamed corn. I also didn’t cook my shrimp first, I just dropped them in at the end. It was very, very good! A nice kick bc I had hot old bay seasoning and didn’t realize it. Will definitely make this again.
I made this according to directions and it was delish!
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…
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.
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.
All I have is baking potatoes. Will those work in this soup? Thank you
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!
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.
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.