The BEST Ever Creamy Corn and Shrimp Chowder (One-Pot Winter Dinner)

The arrival of cold weather calls for a very specific type of meal: one that is hearty, soulful, and COZY, serving as a complete dinner all packed into a single bowl. Forget thin broths; when it comes to true winter satisfaction, nothing beats a creamy, substantial chowder.

This Creamy Shrimp Chowder is the ultimate answer to those chilly nights. It’s an easy, one-pot wonder that delivers a restaurant-style experience right in your kitchen. Unlike heavy, traditional chowders, this recipe manages to be incredibly flavorful and luscious without feeling overly rich. It’s a beautifully balanced blend of succulent small shrimp, vibrant sweet corn, creamy potatoes, and a light, herby broth—a true testament to winter dinner recipes excellence.

If you’re looking for a simple, impressive meal that minimizes cleanup and maximizes flavor, this is the recipe you need. It’s the perfect addition to your one pot meal rotation, guaranteed to soothe your soul and impress your family.

Why You’ll Love the Creamy Shrimp Chowder

This chowder recipe is a staple because it solves several common dinner dilemmas, proving that comfort food can also be efficient and wholesome.

The One Pot Meal Advantage: You build all the flavor layers—from sautéing the aromatics to creating the creamy base—in a single large stockpot or Dutch oven. This is the BEST solution for minimal cleanup after a busy day.

Incredibly Flavorful, Yet Light: Chowder is defined by its creamy consistency, which we achieve using a combination of milk, a small amount of flour (as a thickener), and a dollop of fresh cream. However, this base is balanced by fresh celery, vibrant sweet corn, and the natural richness of the seafood, keeping the soup satisfying but surprisingly light on the tummy.

Fast and Fancy Winter Dinner: Although it tastes complex and fancy, this entire winter dinner recipe is ready in about 50 minutes. The shrimp cooks incredibly fast (5-6 minutes), and the thickening process is straightforward, making it an ideal choice for a quick yet elegant weeknight meal.

Maximum Veggie and Protein Goodness: This recipe is a hearty, well-balanced meal. It’s packed with lean protein from the shrimp and fiber from the chunky potatoes, carrots, and celery. It truly serves as a complete dinner that leaves you feeling nourished and warm.

Key Ingredients

The Seafood: You will need small peeled and deveined shrimp (or prawns). Using smaller shrimp ensures you get the seafood flavor in every spoonful alongside the corn and potatoes.

The Aromatics and Veggies: The base relies on finely chopped onion, minced garlic, and fresh celery stalks (including the leaves for maximum flavor). Hearty texture comes from diced carrots and chunky potatoes (Yukon or Russet) along with bright sweet corn kernels (frozen or fresh).

The Creamy Broth: The luscious consistency comes from a combination of milk and two tablespoons of all-purpose flour which are used to create a light roux base. A small amount of fresh cream is added at the very end for richness.

The Seasoning Blend: Minimal spices are used to let the seafood shine. A dash of chili flakes and paprika (or Kashmiri red chili powder) adds subtle color and heat, while dried parsley enhances the herby notes. Salt and pepper are crucial for seasoning the base at every stage.

Jump to Recipe

Step by Step Instructions

Follow these simple, one-pot steps to build the rich flavor foundation and achieve the perfect creamy consistency for your chowder.

1. Sauté the Aromatics: In a large stockpot or Dutch oven, heat four tablespoons of olive oil over medium flame. Add the chopped onions, minced garlic, and finely chopped celery stalks. Sauté for about six to eight minutes until the vegetables soften and become fragrant.
2. Add Root Vegetables: Next, add the diced carrots to the pot and continue to sauté them for six to eight minutes to start the softening process. Follow with the chunky potato cubes, continuing to cook them along with the aromatics and carrots. Add a bit more olive oil if the bottom of the pot seems dry or the vegetables begin to stick.
3. Cook and Season Veggies: Cook the potatoes until they start to become light golden on the outside (about eight to ten minutes on medium-low heat). At this point, the carrots should also be tender. Now, sprinkle the chili flakes, dried parsley, and paprika (or red chili powder) over the veggies. Stir everything well, adding salt and pepper to taste.
4. Create the Cream Base (Roux): Clear a small space in the center of the pot. Sprinkle two tablespoons of all-purpose flour directly over the vegetables and stir quickly on low heat for about two minutes. Continue stirring until the raw smell of the flour is gone.
5. Add Liquid and Thicken: Immediately pour in the milk and water, scraping the bottom of the pot with a spatula to loosen any stuck bits of flavorful food. Raise the heat to high and let the chowder come to a full boil. It will visibly thicken as it boils. Reduce the heat to low and stir in the fresh cream.
6. Simmer Shrimp and Corn: Once the chowder is simmering gently, add the peeled and cleaned shrimp along with the corn kernels. If using frozen corn, add it now. If using fresh corn from the cob, you can add it earlier with the potatoes.
7. Final Simmer: Cover the stockpot and let the shrimp chowder simmer for five to six minutes on low heat. The shrimp cooks very quickly and will absorb the flavors while the soup thickens further.
8. Serve and Garnish: Uncover and check the doneness of the shrimp and vegetables, and adjust seasoning if needed. Serve the chowder hot in individual bowls, topped with a squeeze of fresh lemon juice and a sprinkle of celery leaves or fresh parsley.

How to Store the Creamy Shrimp Chowder

This hearty soulful soup is a fantastic make ahead meal, and its flavor often deepens overnight.

Storage: Cool the chowder completely, then store leftovers in an airtight container in the refrigerator for up to three days.

Reheating Hack: Chowder naturally thickens as it sits in the refrigerator, due to the starch from the potatoes and flour. When reheating, gently warm the chowder on the stovetop or in the microwave. If it is too thick for your liking, simply add a splash of water or milk to restore the creamy consistency.

Freezing: This chowder freezes well. However, dairy-based soups can sometimes change texture slightly when thawed. For the BEST result, freeze the chowder base without the final cream added. Add the cream and finish the seasoning when you reheat the thawed soup. Freeze for up to three months.

Variations

Customize your BEST winter dinner recipe with these simple swaps for flavor and diet.

Spicier Flavor: Add a pinch of cayenne pepper or a dash of hot sauce along with the chili flakes for a more intense heat.

Vegetarian Chowder: For a satisfying vegetarian option, omit the shrimp and replace it with firm Tofu Cubes or Canned Chickpeas. Add extra corn and potatoes for bulk.

Lighter Option: For a lighter chowder, use skim milk instead of whole milk, and skip the final addition of cream. You can increase the amount of flour slightly to maintain the necessary thickening, or use Greek Yogurt stirred in at the very end instead of cream.

Herb Swap: For an aromatic difference, substitute the dried parsley with fresh thyme or oregano.

Vegetable Boost: Toss in tender greens like baby spinach or diced asparagus during the final simmer to add extra vitamins and color.

FAQs

What kind of shrimp should I use? The recipe recommends using small shrimp as they combine easily with the corn and potatoes in one bite. Ensure they are peeled and deveined. Frozen shrimp works perfectly, but thaw them overnight in the fridge first.

Can I use fresh corn instead of frozen? Yes! If you are using fresh corn cut directly from the cob, add the kernels earlier in the cooking process, alongside the potatoes, as they will take slightly longer to fully cook and release their sweetness.

Why did my chowder not thicken? Chowder thickens naturally when the flour fully dissolves and the soup comes to a complete boil. If it remains thin, ensure the heat was high enough to boil for a moment, and let it simmer for a few more minutes uncovered to allow some excess water to evaporate. You can also mix a small amount of flour or cornstarch with cold water and stir that slurry into the simmering soup to thicken it instantly.

Can I substitute the milk and flour? You can skip the flour and substitute the milk with a creamy base like heavy cream or evaporated milk, but this will increase the richness. For a thinner yet still flavorful chowder, use additional chicken stock.

Conclusion

The Creamy Shrimp Chowder recipe is the perfect blend of seaside flavor and inland comfort food warmth. It’s the BEST winter dinner recipe solution that guarantees an ULTIMATE one pot meal and a hearty soulful soup every time.

By embracing this simple roux-based thickening technique and the fresh seafood, you ensure your kitchen is filled with wholesome, delicious options.

Pin this one pot meal today and enjoy the BEST Creamy Shrimp Chowder!