If you’re on the hunt for a heartwarming, satisfying bowl that wraps you in creamy comfort, this Creamy Potato Shrimp and Corn Chowder Recipe is just what you need. Imagine tender cubes of potatoes simmered with sweet corn kernels and succulent shrimp, all fused together in a rich, velvety broth that’s both comforting and indulgent. This chowder strikes the perfect balance between rustic simplicity and restaurant-level flavor, making it an irresistible choice for cozy nights or whenever you need a food hug in a bowl.
Ingredients You’ll Need
To make this chowder truly memorable, you’ll need a handful of simple but essential ingredients. Each one plays a key role in creating the dish’s incredible depth, texture, and color—from the sweetness of corn to the tender heartiness of potatoes and the briny pop of shrimp.
- Unsalted butter: Adds richness and creates a luscious base for sautéing the veggies.
- Olive oil: Helps balance the butter and elevates the flavor profile.
- Medium onion: Provides a subtle sweetness and aromatic foundation once diced.
- Garlic cloves: Minced to infuse the chowder with warm, savory notes.
- Celery stalks: Offer a subtle crunch and freshness that brightens the soup.
- Carrots: Peeled and diced for a gentle sweetness and vibrant color.
- Russet potatoes: The star starchy element giving the chowder its creamy, hearty texture.
- Smoked paprika: Adds a whisper of smokiness that deepens the flavor.
- Dried thyme: A fragrant herb that perfectly complements the seafood and veggies.
- Salt and black pepper: Essential for seasoning and balancing all flavors.
- Low-sodium chicken or seafood broth: The liquid heart that carries all the ingredients harmoniously.
- Corn kernels: Fresh, canned, or frozen to add sweetness and a delightful pop in each bite.
- Raw shrimp: Peeled, deveined, and ready to lend a tender shellfish charm to the chowder.
- Heavy cream: Creates the silkiest texture and indulgent mouthfeel.
- Whole milk: Lightens the chowder just enough without losing creaminess.
- Fresh parsley (optional): Adds a fresh herbal brightness as a garnish.
- Crumbled bacon or shredded cheese (optional): Extra layers of flavor and texture for topping.
How to Make Creamy Potato Shrimp and Corn Chowder Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Once melted and shimmering, add the diced onion, minced garlic, celery, and carrots. Sauté everything for about 4 to 5 minutes until the vegetables are tender and release their aroma, building the flavorful base you want for your chowder.
Step 2: Add Potatoes and Spices
Next, toss in your peeled and cubed russet potatoes along with the smoked paprika, dried thyme, salt, and a pinch of freshly ground black pepper. Stir to coat the potatoes evenly and let those spices bloom for a minute or two; this is where the magic begins to develop depth and complexity in your chowder.
Step 3: Pour in Broth and Simmer
Pour in the 4 cups of low-sodium chicken or seafood broth and bring everything to a rolling boil. Then, reduce the heat to low, cover the pot, and let everything simmer together for 15 to 20 minutes. This gentle cooking softens the potatoes so they can partially break down, thickening the chowder naturally while the flavors meld beautifully.
Step 4: Add Corn and Shrimp
Once your potatoes are tender, stir in the corn kernels and raw shrimp. Keep the chowder at a gentle simmer for another 4 to 5 minutes, just enough time for the shrimp to turn that perfect pink color and become tender but not rubbery. This step brings in the sweet crunch of corn and fresh seafood taste that elevates the dish.
Step 5: Stir in the Cream and Milk
Finally, turn the heat down to low and carefully stir in the heavy cream and whole milk. Warm the chowder gently, making sure it doesn’t reach a boil to keep the cream from curdling. Taste and adjust the seasoning with salt and pepper as needed—it’s the finishing touch that brings everything into perfect harmony.
How to Serve Creamy Potato Shrimp and Corn Chowder Recipe
Garnishes
The perfect bowl deserves perfect finishing touches. Sprinkle chopped fresh parsley to add a burst of color and a fresh, herbaceous note. For extra flavor and texture, consider crumbled bacon or shredded cheese on top—each bite becomes a delightful mix of creamy, crunchy, and savory elements that take the chowder to new heights.
Side Dishes
This chowder shines as the main attraction but pairs wonderfully with warm crusty bread, crusty baguette slices, or buttery dinner rolls that you can dip into every last creamy spoonful. A crisp side salad with a zesty vinaigrette also complements the richness nicely, balancing the meal with freshness.
Creative Ways to Present
For an eye-catching presentation, serve the chowder in individual bread bowls or rustic stoneware mugs. Top with a small handful of crispy fried shallots or a drizzle of chili oil to play with contrast and heat. You can also add a swirl of sour cream or a sprinkle of smoked paprika for visual appeal and extra flavor layers that will surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
This Creamy Potato Shrimp and Corn Chowder Recipe keeps beautifully in the fridge. Transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a fantastic option for next-day meals or a quick reheat after a long day.
Freezing
If you want to store for longer, freezing is possible though the texture of the cream and potatoes might change slightly. To freeze, cool the chowder completely, then place in a freezer-safe airtight container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove with a splash of broth or milk to refresh it.
Reheating
When reheating, do so slowly over medium-low heat to avoid curdling the cream. Stir frequently and add a little extra milk or broth if it feels too thick. The chowder reheats wonderfully, making it a great choice for meal prep or cozy leftovers that feel just as comforting as the first bowl.
FAQs
Can I use frozen shrimp for this chowder?
Absolutely! Frozen shrimp works just fine—just thaw them completely and pat dry before adding to the chowder to avoid excess water diluting the flavors.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the heavy cream and milk with coconut milk or any plant-based cream alternative. The texture will be slightly different but still deliciously creamy.
How can I make this chowder spicier?
Adding a pinch of cayenne pepper or a splash of hot sauce when you add your spices will give the chowder a nice kick. You can also top with diced jalapeños or chili flakes for extra heat.
Can I prepare the chowder in advance and reheat for a party?
That’s a great idea! Prepare everything up to the step before adding cream and milk, refrigerate, then warm and finish with cream right before serving to keep it fresh and creamy.
What type of potatoes works best?
Russet potatoes are ideal for this chowder because they break down nicely and help thicken the broth while keeping some chunks. Yukon gold potatoes can also work if you prefer a waxier texture.
Final Thoughts
This Creamy Potato Shrimp and Corn Chowder Recipe is truly one of those dishes that feels like a warm, comforting hug on chilly days or whenever you need a touch of cozy indulgence. Its deliciously balanced flavors, silky texture, and simple ingredients make it a must-try. Trust me, once you make it, this chowder will quickly become a favorite you reach for again and again.
Print
Creamy Potato Shrimp and Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
Creamy Potato Shrimp and Corn Chowder is a warm, comforting seafood soup featuring tender shrimp, sweet corn, and hearty potatoes in a rich, creamy broth. Perfect for a cozy dinner, this chowder combines classic American flavors with a touch of smoked paprika and thyme for depth. It’s easy to prepare on the stovetop and garnished with fresh parsley, bacon, or cheese for extra indulgence.
Ingredients
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 3 medium russet potatoes, peeled and cubed
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
Protein
- 1 pound raw shrimp, peeled, deveined, tails removed
Liquids & Dairy
- 4 cups low-sodium chicken or seafood broth
- 1 cup heavy cream
- 1/2 cup whole milk
Fats & Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasonings & Garnishes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- Crumbled bacon or shredded cheese for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, celery, and carrots. Sauté for 4 to 5 minutes until the vegetables start to soften and become fragrant.
- Add Potatoes and Seasonings: Stir in the cubed potatoes, smoked paprika, dried thyme, salt, and black pepper. Mix well to coat the potatoes and vegetables with the spices.
- Add Broth and Simmer: Pour in the low-sodium chicken or seafood broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
- Add Corn and Shrimp: Add the corn kernels and raw shrimp to the pot. Continue to simmer for 4 to 5 minutes until the shrimp turn pink and are cooked through.
- Incorporate Dairy and Finish: Reduce heat to low. Stir in the heavy cream and whole milk gently. Warm the chowder through without allowing it to boil to prevent curdling. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley, crumbled bacon, or shredded cheese as desired. Serve hot for a comforting meal.
Notes
- Use half-and-half instead of cream and milk for a lighter chowder.
- Add a dash of hot sauce or cayenne pepper to give the chowder a spicy kick.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid curdling.
