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Overhead photo of a bowl of Shrimp and Corn Chowder. Ear of corn beside the bowl as well as a spoon.
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5 from 3 votes

Shrimp and Corn Chowder

This creamy Shrimp and Corn Chowder is full of delicious comforting flavors, while still being easy to make. With my simple instructions, you will feel like a master chef without breaking a sweat.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Keyword: homemade soup, soup recipes
Servings: 6 servings
Calories: 546kcal
Author: Lisa Longley

Ingredients

  • 3 tablespoons unsalted butter
  • 1 small onion diced
  • 2 cloves of garlic minced
  • 5 cups chicken stock
  • 8 cobs of corn husks and silk removed and kernals cut off (see our note in the post about using frozen corn and read below in the note section how use it)
  • 1/3 cup all purpose flour (see the FAQ box for how to make this soup gluten free)
  • 1 1/2 pounds Yukon Gold potatoes diced into 1/2 inch pieces
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound shrimp peeled and deveined
  • 1 cup heavy cream
  • salt and pepper

Instructions

  • In a large stew pot, melt the butter.
  • Add the onions, cooking until they are translucent and very soft, about 5 minutes.
  • Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
  • Stir in the flour, coating all the onions. Continue cooking about a minute until the flour begins to brown, it will be very thick and gummy.
  • Very gradually, pour in the chicken stock. Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour mixture. There should be no visible liquid between each pour. Continue this way until you use all the liquid, pouring more quickly at the end. This should take no more than about a minute or two.
  • Add the potatoes, corn, thyme, and bay leaves and increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.
  • Stir in the shrimp and allow to cook for 3 minutes.
  • Stir in the cream, and let heat through for a minute. Season with salt and pepper to taste. The amount of salt you add will vary depending on your chicken stock. We added 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper at the end.

Notes

If you would like to use frozen corn, you will need 32 ounces. Stir it in after the potatoes are just about cooked through and bring the whole pot back to a simmer. Then add in the shrimp and heavy cream and season with salt and pepper.

Nutrition

Serving: 2cups | Calories: 546kcal | Carbohydrates: 58g | Protein: 29g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 413mg | Potassium: 1289mg | Fiber: 5g | Sugar: 14g | Vitamin A: 995IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 3mg