Creamy Potato Shrimp and Corn Chowder Recipe
If you’re searching for a dish that feels like a comforting hug in a bowl, look no further than this Creamy Potato Shrimp and Corn Chowder Recipe. Each spoonful delivers buttery Yukon gold potatoes, plump bites of shrimp, and bursts of sweet corn suspended in a velvety, savory broth with a whisper of smokiness. It’s a classic chowder that manages to be both heartwarming and just a little bit special, making it a sure hit for cozy family dinners or when you simply crave something soul-satisfying and fresh.
Ingredients You’ll Need
This chowder brings together everyday pantry staples with a handful of fresh ingredients, each adding their own personality and purpose. From the silky base to the flavorful aromatics and that irresistible pop of seafood, every item in this list plays a crucial role in the final magic.
- Olive oil (1 tablespoon): Lends a touch of fruity flavor and helps kick off the sauté for deeper taste.
- Unsalted butter (1 tablespoon): Adds unbeatable richness and ensures the veggies cook up tender and flavorful.
- Small onion, finely chopped: Essential for savory depth and a sweet, gentle flavor throughout the chowder.
- Garlic, minced (2 cloves): Provides aromatic zing and complexity that perks up the whole pot.
- Celery, diced (2 ribs): Offers refreshing crunch and a subtle, earthy backbone.
- Carrots, diced (2 medium): Sprinkles in pops of color and a mellow sweetness to balance each bite.
- Yukon gold potatoes, peeled and diced (3 cups): The heart of the chowder, creamy and buttery—perfect for soaking up flavors.
- Smoked paprika (1/2 teaspoon): Infuses every bite with gentle smokiness, making the flavors really sing.
- Dried thyme (1/4 teaspoon): Brings a touch of herbiness that ties the chowder together beautifully.
- Salt and pepper (to taste): Never underestimate the magic of seasoning for a balanced, vibrant dish.
- Low-sodium chicken or vegetable broth (4 cups): Forms the flavorful base—choose vegetable for a pescatarian chowder.
- Heavy cream (1 cup): Creates that luxurious, creamy texture chowders are known for.
- Corn kernels (2 cups, fresh, frozen, or canned): Bursts of sweetness and sunny color, plus ultimate flexibility!
- Raw shrimp, peeled and deveined (1 pound): The star protein—tender, juicy, and quick to cook.
- Chopped fresh parsley (1 tablespoon, optional): Finishes everything off with freshness and extra color.
How to Make Creamy Potato Shrimp and Corn Chowder Recipe
Step 1: Sauté the Aromatics
In a large, heavy-bottomed pot, warm the olive oil and butter over medium heat until the butter melts and sizzles gently. Add the chopped onion, garlic, celery, and carrots. Sauté everything together for about 5 minutes, stirring occasionally, until the veggies soften and the whole kitchen smells downright irresistible.
Step 2: Add the Potatoes and Seasonings
Stir in your diced Yukon gold potatoes, smoked paprika, dried thyme, plus a good pinch each of salt and freshly ground black pepper. This is where the foundation of the chowder’s flavor really blossoms, so make sure every piece gets a cozy toss in those tasty seasonings.
Step 3: Simmer with Broth
Pour in the low-sodium chicken or vegetable broth and crank up the heat to bring everything to a gentle boil. Once you see bubbles, reduce the heat and let the pot simmer (uncovered!) for about 15 minutes. The potatoes should be fork-tender, dreamy, and ready to soak up more goodness.
Step 4: Add Corn and Cream
With the potatoes soft and flavorful, stir in the corn kernels and heavy cream. Let the chowder simmer for an additional 5 minutes until the cream is thoroughly combined, and the mixture is luxuriously thick and fragrant.
Step 5: Cook the Shrimp
Gently add the raw shrimp to the pot, making sure they’re submerged and evenly distributed. Cook for 3 to 4 minutes, stirring occasionally, until they transform to a gorgeous pink and are just opaque—don’t overcook! Taste, adjust the salt and pepper, and smash a few potato pieces against the side of the pot if you like your chowder extra thick.
Step 6: Finishing Touches
Take your real-deal Creamy Potato Shrimp and Corn Chowder Recipe off the heat. For a pop of fresh green, sprinkle chopped parsley before ladling into bowls. Get ready for rave reviews around your table!
How to Serve Creamy Potato Shrimp and Corn Chowder Recipe
Garnishes
There’s nothing quite like a sprinkle of bright green parsley or even a pinch of smoked paprika to finish this chowder. For extra flair, try a swirl of cream, a few reserved shrimp right on top, or a gentle scattering of cracked black pepper to make those bowls restaurant-worthy.
Side Dishes
This chowder is hearty enough to stand alone, but if you want to make it a true feast, offer slices of crusty bread or fluffy dinner rolls for dunking. A simple green salad with a zesty vinaigrette pairs perfectly, balancing the creamy richness with crisp, fresh bites.
Creative Ways to Present
Serve your Creamy Potato Shrimp and Corn Chowder Recipe in a big rustic pot at the center of the table for an inviting, help-yourself vibe, or get playful by offering chowder in small bread bowls at your next brunch. For a special touch, top with edible flowers or microgreens for a pop of color and intrigue.
Make Ahead and Storage
Storing Leftovers
If you happen to have any chowder left (lucky you!), cool it to room temperature before transferring to airtight containers. It will keep beautifully in the refrigerator for up to 3 days, making it a perfect make-ahead meal for busy weeknights or easy lunches.
Freezing
While you can freeze most chowders, keep in mind that the creamy base of this one may separate a bit after thawing. For best texture, freeze the soup before adding the cream and shrimp, then finish with those ingredients when ready to serve. If you do freeze leftovers as-is, stir gently while reheating to recombine.
Reheating
Gently rewarm chowder on the stovetop over medium-low heat, stirring occasionally to prevent scorching and help the creamy texture return. For a quick meal, microwave in bursts, stirring in between. Add a splash of broth or cream if needed to loosen it to your desired consistency.
FAQs
Can I use frozen shrimp for this Creamy Potato Shrimp and Corn Chowder Recipe?
Absolutely! Frozen shrimp work perfectly—just thaw and pat them dry before adding to the chowder so they cook evenly and don’t dilute the creamy broth.
What potatoes work best for chowder?
Yukon golds are a favorite for their creamy texture and buttery flavor, but russets or red potatoes also do well in a pinch. Just be sure to dice them evenly for the perfect tender bite.
Can I make this chowder dairy-free?
Yes! Substitute the heavy cream with coconut milk or a quality plant-based cream. The chowder will still be rich, and coconut adds a lovely subtle flavor that pairs delightfully with shrimp and corn.
How can I thicken or thin my chowder?
For a thicker chowder, simply mash a few potatoes against the side of the pot before adding the shrimp. If you prefer it thinner, stir in a touch more broth until you reach your perfect spoonful.
Is this Creamy Potato Shrimp and Corn Chowder Recipe gluten-free?
You bet! With no flour as a thickener, this recipe is naturally gluten-free, so it’s perfect for friends and family who need to avoid gluten.
Final Thoughts
I can’t wait for you to gather your loved ones and dive into this Creamy Potato Shrimp and Corn Chowder Recipe. From its creamy finish to the pops of sweet corn and succulent shrimp, it’s a dish that always brings a little extra joy to the table. Give it a try—you just might find it becomes your new go-to comfort food!
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Creamy Potato Shrimp and Corn Chowder Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Potato Shrimp and Corn Chowder, a hearty and flavorful soup perfect for any day of the week. This recipe combines tender shrimp, sweet corn, and creamy potatoes in a rich broth that will warm you from the inside out. Serve with crusty bread for a satisfying meal!
Ingredients
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
Soup Base:
- 3 cups Yukon gold potatoes, peeled and diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot over medium heat. Sauté onion, garlic, celery, and carrots for 5 minutes until softened.
- Add Potatoes and Spices: Stir in diced potatoes, smoked paprika, thyme, salt, and pepper.
- Cook Soup Base: Pour in broth, bring to a boil, then simmer for 15 minutes until potatoes are tender.
- Finish Chowder: Stir in corn and heavy cream, simmer for 5 minutes. Add shrimp, cook for 3–4 minutes until pink. Adjust seasoning and garnish with parsley.
Notes
- To thicken the chowder, mash some of the potatoes against the side of the pot before adding the shrimp.
- For extra richness, consider adding a tablespoon of cream cheese or a splash of white wine.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 140mg
