Creamy Shrimp and Corn Chowder

Name: Creamy Shrimp and Corn Chowder
Cuisine: American
Ingredients: 1 pound shrimp peeled and deveined; 3 cups corn kernels off the cob or frozen; 2 tbsp butter; 1/2 cup diced onion; 2 minced garlic cloves; 3 cups chicken stock; 1 cup heavy cream; 1 medium potato diced; 1/2 tsp smoked paprika; Salt to taste; Pepper to taste; Green onion sliced

6 steps

Updated at: Sun, 04 Oct 2026 16:27:12 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1 poundshrimp

peeled and deveined

3 cupscorn kernels off the cob

or frozen

2 Tbspbutter

½ cupdiced onion

2garlic cloves

minced

3 cupschicken stock

1 cupheavy cream

1potato

medium, diced

½ tspsmoked paprika

Instructions

Step 1

Sauté the aromatics. Melt butter in a large pot over medium heat. Add onion and cook until softened (3-4 minutes). Add garlic and cook 30 seconds until fragrant.

Step 2

Build the base. Add corn, potato, and stock. Bring to a simmer and cook for 10-12 minutes until potato is tender.

Step 3

Blend for creaminess. For a thicker chowder, blend some of the soup or smash some of the corn and potato against the side of the pot,

Step 4

Add cream and seasoning. Simmer for five minutes.

Step 5

Cook the shrimp: Add the shrimp and cook for 3-4 minutes until pink and opaque.

Step 6

Garnish and serve: Ladle into bowls, top with green onion, and a crack of black pepper.