Creamy Corn and Shrimp Chowder
This Creamy Shrimp Chowder is the ultimate cozy winter dinner—rich, hearty, and packed with tender shrimp, sweet corn, creamy potatoes, and aromatic vegetables. A one-pot meal that delivers restaurant-level flavor with minimal effort.
Servings: 6 servings
Calories: 410kcal
Cost: 14
Equipment
- large stockpot or Dutch oven
- cutting board
- Chef's knife
- wooden spoon
- ladle
Ingredients
- 4 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, finely chopped (include leaves)
- 2 carrots, diced
- 3 potatoes, chunky diced (Yukon or Russet)
- 1 tsp chili flakes
- 1 tsp paprika or mild red chili powder
- 1 tsp dried parsley
- salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups water
- 0.5 cup fresh cream
- 1.5 cups sweet corn kernels (fresh or frozen)
- 1 lb small shrimp, peeled and deveined
- 1 lemon, for serving
- 2 tbsp fresh parsley or celery leaves, for garnish
Instructions
- Heat olive oil in a large stockpot over medium heat. Add onions, garlic, and celery, sautéing 6–8 minutes until fragrant and softened.
- Add diced carrots and cook 6–8 minutes. Add potatoes and continue cooking, adding more oil if needed.
- Cook until potatoes begin to turn light golden. Add chili flakes, dried parsley, paprika, salt, and pepper, stirring well.
- Clear a space in the pot and add flour. Stir on low heat for 2 minutes until the raw smell disappears.
- Pour in milk and water, scraping the pot bottom to release browned bits. Bring to a boil to thicken, then reduce heat and add fresh cream.
- Add shrimp and corn. Simmer gently, ensuring shrimp stay tender.
- Cover and simmer 5–6 minutes until shrimp are cooked and chowder thickens.
- Serve hot with lemon juice and garnish with parsley or celery leaves.
Notes
For the creamiest texture, add the cream at the very end and avoid boiling afterward. If reheating, loosen the chowder with a splash of milk or water as it naturally thickens in the fridge.