Ingredients

• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons butter
• ½ large onion, chopped
• 2 large carrots, sliced
• 2 stalks celery, diced
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup heavy cream
• 1 teaspoon smoked paprika (optional)
• Fresh parsley or chives for garnish

Instructions

1. Sauté shrimp: Heat olive oil in a large pot over medium heat. Season shrimp with salt and pepper and cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
2. Sauté vegetables: In the same pot, melt butter. Add onions, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 more minute until fragrant.
3. Make the roux: Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Add broth and corn: Gradually pour in the chicken or vegetable broth while stirring. Add corn kernels and bring the mixture to a gentle simmer for 10–12 minutes until vegetables are tender.
5. Finish with cream: Reduce heat to low and stir in heavy cream. Add smoked paprika if using. Simmer for 3–5 minutes, stirring occasionally.
6. Combine shrimp: Return the cooked shrimp to the pot, stirring gently to heat through.
7. Serve: Ladle chowder into bowls and garnish with fresh parsley or chives. Serve warm with crusty bread or crackers.

Tips for the Best Shrimp Corn Chowder

• Don’t overcook shrimp: Add them at the end so they stay tender and juicy.
• Corn options: Fresh corn gives the best flavor, but frozen or canned works fine too.
• Make it thicker: For a thicker chowder, mash a few corn kernels or add an extra tablespoon of flour to the roux.
• Adjust seasoning: Taste and add more salt, pepper, or paprika as needed before serving.

Variations

• Spicy Chowder: Add a pinch of cayenne or red pepper flakes for heat.
• Seafood Mix: Combine shrimp with scallops or crab for a luxurious seafood chowder.
• Dairy-Free: Use coconut milk or almond cream instead of heavy cream for a lighter, non-dairy version.
• Vegetable Boost: Add diced potatoes or bell peppers for extra heartiness.

Serving Ideas

This chowder pairs beautifully with:

• Crusty artisan bread or garlic toast 🍞
• A light side salad 🥗
• Grilled cheese sandwiches for dipping 🧀
• A sprinkle of fresh herbs or crispy bacon bits on top for garnish

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid curdling the cream. This chowder is best enjoyed fresh but can also be frozen for up to 1 month—just thaw overnight in the fridge before reheating.