Creamy Potato, Shrimp, and Corn Chowder Recipe
If you’re craving a comforting, hearty soup that wraps you in warmth and flavor, this Creamy Potato, Shrimp, and Corn Chowder Recipe is exactly what you need. It’s a perfect blend of tender potatoes, succulent shrimp, and sweet corn swimming in a luscious, creamy broth that feels like a cozy hug on a chilly day. Whether you’re cooking for family, friends, or just yourself, this chowder combines simple ingredients into a dish bursting with rich textures and inviting aromas that will have everyone coming back for seconds.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward creating chowder magic. Each item plays a vital role: from the potatoes giving body and creaminess, to the shrimp adding a fresh, briny bite, and the corn lending a pop of sweetness and color that brightens every spoonful.
- Olive oil (1 tablespoon): Adds a subtle fruitiness while gently frying the aromatics.
- Unsalted butter (1 tablespoon): Enhances richness and brings depth to the base.
- Small onion, finely chopped (1): Provides a savory foundation with natural sweetness.
- Garlic cloves, minced (2): Adds a fragrant punch that wakes up the senses.
- Smoked paprika (1/2 teaspoon): Introduces a warm smokiness balancing the flavors beautifully.
- Dried thyme (1/4 teaspoon): Offers subtle earthiness that complements seafood wonderfully.
- Black pepper (1/4 teaspoon): Gives a gentle spice to keep the chowder interesting.
- Salt (1/2 teaspoon, or to taste): Enhances every ingredient’s natural flavor perfectly.
- Peeled and diced Yukon Gold potatoes (3 cups): The heart of the chowder with creamy texture and buttery notes.
- Low-sodium chicken or seafood broth (2 1/2 cups): Creates a savory and flavorful base without overpowering.
- Frozen or fresh corn (1 1/2 cups): Adds bursts of sweetness and bright yellow color.
- Raw peeled and deveined shrimp (1 pound, medium size): Brings tender, juicy seafood flavor that’s simply irresistible.
- Half-and-half or heavy cream (1 1/2 cups): Delivers that signature creamy richness that makes chowder so special.
- All-purpose flour (2 tablespoons, optional): Helps thicken the chowder for a luscious, velvety finish.
- Fresh parsley or chives, chopped (2 tablespoons): For a fresh, herbaceous garnish that brightens every bite.
How to Make Creamy Potato, Shrimp, and Corn Chowder Recipe
Step 1: Sauté Aromatics to Build Flavor
Begin by warming olive oil and butter in a large pot or Dutch oven over medium heat. Toss in your finely chopped onion and cook just until it turns soft and fragrant—about 3 to 4 minutes. Next, stir in the minced garlic, smoked paprika, thyme, salt, and pepper. This aromatic base sets the stage for all the rich flavors to come, making the kitchen smell delicious and inviting.
Step 2: Cook Potatoes in Broth
Add the peeled and diced Yukon Gold potatoes into the pot, followed by the low-sodium broth. Bring everything to a gentle boil, then reduce the heat and let it simmer. The potatoes will soften and absorb the broth’s savory essence—this usually takes about 12 to 15 minutes. This process creates the comforting, hearty foundation that is essential in the Creamy Potato, Shrimp, and Corn Chowder Recipe.
Step 3: Add Corn and Shrimp for Ocean Sweetness and Taste
Once the potatoes are tender, stir in the frozen or fresh corn along with the raw shrimp. Let the chowder simmer for another 4 to 5 minutes until the shrimp turn pink and curl up beautifully. This step melds the natural sweetness of the corn with the savory ocean flavors of the shrimp, adding layers of texture and interest to the chowder.
Step 4: Stir in Cream and Thicken (Optional)
For that silky, creamy texture that defines this chowder, whisk flour into the half-and-half or heavy cream until smooth in a small bowl. Slowly mix this into the pot, simmering for an additional 2 to 3 minutes. This makes the broth luxuriously thick and creamy without being heavy, completing the magic touch for the Creamy Potato, Shrimp, and Corn Chowder Recipe.
Step 5: Final Seasoning and Serve
Give your chowder a taste and adjust salt or pepper if needed. The flavors should be perfectly balanced, rich, and inviting. Ladle the chowder into bowls and sprinkle fresh parsley or chives on top for that fresh, herbaceous burst with every spoonful. Now, it’s ready to warm your soul.
How to Serve Creamy Potato, Shrimp, and Corn Chowder Recipe
Garnishes
Your chowder can be taken to the next level with simple garnishes. Fresh parsley or chives sprinkled on top add a vibrant burst of color and a mild, fresh flavor that cuts through the creaminess. For an extra pop, a dash of smoked paprika can enhance the smokiness or a few crunchy bacon bits provide a salty contrast that your taste buds will adore.
Side Dishes
This chowder pairs wonderfully with rustic crusty bread or warm, buttery dinner rolls perfect for dipping. A crisp green salad dressed in lemon vinaigrette brings refreshing acidity to balance out the richness of the chowder. For an added cozy touch, serve alongside roasted vegetables or garlic knots for a heartier meal.
Creative Ways to Present
Serve your chowder in charming bread bowls for a rustic, charming presentation that’s as fun to eat as it is to look at. You could also ladle it into individual mugs or mini cast-iron skillets for a cozy, personalized touch that’s great for gatherings. Sprinkle herbs artistically or drizzle with a little chili oil if you love a spicy twist on your Creamy Potato, Shrimp, and Corn Chowder Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any chowder left over, store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days, making it perfect for quick lunches or dinners. Just remember that the potatoes may continue to soften, so it’s best enjoyed relatively soon after cooking.
Freezing
Freezing chowder can be a bit tricky due to the cream and potatoes, which sometimes change texture. If you want to freeze it, cool it completely and transfer to a freezer-safe container, leaving some space for expansion. Freeze for up to two months. Upon thawing, you may notice some separation, but a good stir while reheating will bring it back to a comforting, creamy consistency.
Reheating
Reheat the chowder gently on the stovetop over low to medium heat. Stir frequently to prevent scorching and to reincorporate any separated cream. Adding a splash of broth or cream while reheating can refresh the texture and flavor. Avoid microwaving at high power as it can cause uneven heating.
FAQs
Can I use pre-cooked shrimp in this chowder?
Absolutely! If using pre-cooked shrimp, add it at the very end just to warm through, so it doesn’t become rubbery. This can save cooking time and still maintain delicious shrimp flavor.
Is there a dairy-free version of this Chowder?
Yes, swap out the half-and-half or heavy cream for full-fat coconut milk or another creamy non-dairy alternative. This keeps the chowder rich and creamy without compromising flavor, great for dairy-sensitive eaters.
What other vegetables can I add to this chowder?
Celery and carrots sautéed along with the onion make a fantastic addition for more depth and sweetness. Some people also enjoy adding diced bell peppers or leeks for extra flavor layers.
How thick should the chowder be?
The chowder should be creamy and slightly thick, but not pasty. Using the optional flour and cream mixture helps achieve that perfect velvety texture, but you can adjust thickness by adding more broth or cream depending on your preference.
Can I make this chowder spicy?
Definitely! Add a pinch of cayenne pepper, red pepper flakes, or a few dashes of hot sauce during cooking or as a garnish to customize the heat level and add a spicy kick that contrasts beautifully with the creamy base.
Final Thoughts
There’s something truly special about this Creamy Potato, Shrimp, and Corn Chowder Recipe that feels like a warm embrace from the very first bite. It’s approachable, comforting, and bursting with flavor in every spoonful. Whether you’re a seasoned cook or just starting out, I encourage you to try this recipe and make it your own—it’s a guaranteed crowd-pleaser that will bring smiles to your table every time.
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Creamy Potato, Shrimp, and Corn Chowder Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Potato Shrimp and Corn Chowder is a comforting and hearty American soup that combines tender Yukon gold potatoes, sweet corn, and succulent shrimp in a rich, creamy broth. Flavored with smoked paprika and fresh herbs, it’s perfect for a warming meal any time of the year.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
Main Ingredients
- 3 cups peeled and diced Yukon gold potatoes
- 2 1/2 cups low-sodium chicken or seafood broth
- 1 1/2 cups frozen corn (or fresh)
- 1 pound raw shrimp, peeled and deveined (tail-off, medium size)
Cream and Thickening
- 1 1/2 cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
Garnish
- 2 tablespoons chopped fresh parsley or chives
Instructions
- Heat the base: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Add aromatics and spices: Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper to infuse the base with flavor.
- Cook potatoes: Add the peeled and diced Yukon gold potatoes along with the low-sodium chicken or seafood broth. Bring the mixture to a boil, then reduce heat and simmer for 12 to 15 minutes or until the potatoes are tender when pierced with a fork.
- Add corn and shrimp: Stir in the frozen (or fresh) corn and the raw shrimp. Simmer for another 4 to 5 minutes until the shrimp turn pink and are cooked through.
- Thicken the chowder: In a small bowl, whisk together the all-purpose flour and half-and-half (or heavy cream) until smooth. Slowly add this mixture into the pot while stirring to prevent lumps. Continue to simmer for 2 to 3 minutes until the chowder becomes creamy and heated through.
- Final seasoning and serve: Taste the chowder and adjust seasoning if necessary. Ladle the chowder into bowls and garnish with chopped fresh parsley or chives before serving.
Notes
- For extra flavor, sauté a chopped celery stalk or diced carrot with the onion at the start.
- You can substitute cooked shrimp; add it at the very end just to heat through without overcooking.
- For a dairy-free version, use coconut milk instead of cream.
- To make this chowder gluten-free, omit the flour or replace with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
