Shrimp Corn Chowder Soup

This shrimp corn chowder soup is creamy, hearty, and full of comforting flavors. I love how the sweetness of the corn pairs with tender shrimp in a rich, savory broth. It’s a cozy bowl of goodness that feels just right for chilly evenings or when I want something filling yet elegant.

Why You’ll Love This Recipe

I love this recipe because it combines the richness of a chowder with the freshness of seafood. The shrimp adds a delicate flavor, while the rosemary and garlic give the broth depth. I also like how it’s thickened just enough with flour and cream to make it creamy without being too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 pound shrimp, peeled and deveined

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons butter

• 1/2 large onion, chopped

• 2 large carrots, sliced

• 2 stalks celery, diced

• 2 tablespoons all-purpose flour

• 2 cloves garlic, minced

• 1 teaspoon fresh rosemary, minced

• 4 cups chicken stock

• 3 cups corn kernels

• 1/2 cup heavy cream

• 1 bay leaf (optional)

Directions

1. I start by heating olive oil in a large pot over medium heat. I season the shrimp with salt and pepper, then cook them for 2–3 minutes until pink. I remove the shrimp and set them aside.

2. In the same pot, I melt butter and sauté the onion, carrots, and celery until softened, about 5 minutes.

3. I stir in the garlic and rosemary, cooking for another minute until fragrant.

4. I sprinkle the flour over the vegetables and stir well to coat, cooking for 1 minute to remove the raw flour taste.

5. I slowly pour in the chicken stock while stirring to avoid lumps. I add the corn and bay leaf, then bring everything to a gentle simmer.

6. I let the soup cook for 15 minutes until the vegetables are tender and the broth has slightly thickened.

7. I stir in the heavy cream and return the shrimp to the pot, letting everything warm together for 2 minutes.

8. I remove the bay leaf, taste, and adjust seasoning before serving hot.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep and 30 minutes to cook, so I have it ready in about 45 minutes.

Variations

Sometimes I add diced potatoes to make it extra hearty. I also like swapping chicken stock for seafood stock for a deeper flavor. For a lighter version, I use half-and-half instead of heavy cream. If I’m craving more spice, I add a pinch of cayenne or red pepper flakes.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of stock or cream if needed. I avoid boiling after adding the cream to keep it smooth.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking.

Can I make this chowder ahead of time?

Yes, I prepare it a day ahead, then reheat gently on the stove. I add the shrimp just before serving to keep them tender.

Can I use canned corn?

Yes, both canned and frozen corn work well in this soup.

How can I make it thicker?

I add an extra tablespoon of flour to the vegetables before pouring in the stock, or mash some of the cooked corn into the broth.

Can I substitute the shrimp with another protein?

Yes, diced chicken or even clams work nicely in this chowder.

Conclusion

This shrimp corn chowder soup is a comforting, flavorful dish that I love making whenever I want a warm and satisfying meal. It’s creamy, cozy, and full of rich seafood flavor that always makes it a favorite at my table.