Chunky Shrimp and Corn Chowder with Potatoes and Garlic (45 Minutes)

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Chunky shrimp and corn chowder is a hearty and flavorful soup that’s great for any season.

This comforting dish is loaded with tender shrimp, sweet corn, potatoes, carrots, and onions, making it a satisfying meal on its own or the perfect accompaniment to a light salad and crusty slice of bread.

Topped with fresh pieces of shrimp, this chowder is sure to impress your family and friends. Let’s dive into this delicious recipe!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 large potatoes, peeled and diced
  • 4 cups fresh or frozen corn kernels
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 pound raw shrimp, peeled and deveined (reserve a few whole shrimp for garnish)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the vegetables (10 minutes): Finely chop the onion and garlic, and dice the carrots, celery, and potatoes.
  2. Sauté the aromatics (5 minutes): In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
  3. Add the vegetables (5 minutes): Add the diced carrots, celery, and potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
  4. Add the corn and broth (10 minutes): Stir in the corn kernels and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.
  5. Add the cream and seasonings (5 minutes): Stir in the heavy cream, paprika, dried thyme, salt, and pepper. Let the chowder simmer for an additional 5 minutes.
  6. Cook the shrimp (5 minutes): Add the peeled and deveined shrimp to the pot, reserving a few whole shrimp for garnish. Cook for about 3-4 minutes, or until the shrimp are pink and opaque.
  7. Prepare the garnish (5 minutes): In a small skillet, melt the unsalted butter over medium heat. Add the reserved whole shrimp and cook until they are pink and opaque, about 2 minutes per side. Remove from heat.
  8. Serve (5 minutes): Ladle the chowder into bowls and top each serving with a few of the sautéed whole shrimp. Garnish with fresh chopped parsley.

Notes

For the best flavor, use fresh shrimp and corn when they are in season. If you prefer a thicker chowder, you can mash some of the potatoes in the pot before adding the shrimp.

This chowder can be stored in the refrigerator for up to three days, making it a great make-ahead meal.

Serve with crusty bread for a complete and satisfying dinner!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 7g
  • Sodium: 800mg
  • Fat: 18g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 150mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

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