Shrimp and Corn Chowder

Ingredients

• 30 ml (2 tablespoons)olive oil
• 454 g (1 pound)jumbo raw shrimp (15–20 count, peeled and deveined)
• 28 g (2 tablespoons)unsalted butter
• about 120 g (¾ cup)chopped onion
• about 95 g (¾ cup)chopped carrot
• about 75 g (¾ cup)chopped celery
• 16 g (2 tablespoons)all-purpose flour
• 2 large clovesgarlic, minced
• 5 ml (1 teaspoon)minced fresh rosemary (thyme also works well)
• 950 ml (4 cups)low-sodium chicken stock
• about 450 g (3 cups)fresh sweet corn
• 1bay leaf
• 120 ml (½ cup)heavy cream

Instructions

1. 1

   Sear the shrimp

   Heat a large Dutch oven over medium-high heat and add the olive oil. Once it smells fragrant, lay in the shrimp in a single layer and season with salt and pepper to taste; the recipe gives about 1 teaspoon of kosher salt and ½ teaspoon of black pepper as a guide.

2. 2

   Set shrimp aside

   Cook the shrimp for 2–3 minutes on each side, just until barely pink. Transfer them out of the pot and set aside.

3. 3

   Soften the vegetables

   Leave the pot unwashed, add the butter and let it melt, then stir in the onion, carrot and celery. Cook for 5–7 minutes, until the vegetables are tender.

4. 4

   Add aromatics

   Stir in the flour, garlic and rosemary so the flour coats the vegetables. Cook for 1 minute more.

5. 5

   Build the broth

   Pour in 1 cup of chicken stock and scrape the bottom of the pot with a wooden spoon. Add the remaining stock, corn and bay leaf, then bring the soup to a boil.

6. 6

   Stir in cream

   Turn the heat down to low and add the heavy cream. Stir to combine, then season with salt and pepper to taste.

7. 7

   Finish the chowder

   Return the shrimp to the soup, chopping them into bite-size pieces first if you prefer. Cook for 2–3 minutes, until warmed through, then remove the bay leaf. Serve straight away, with fresh lemon wedges for squeezing over individual bowls if desired.

8. 8

   Store leftovers

   Put any leftover chowder in an airtight container and refrigerate for up to three days.

What is shrimp and corn chowder?

Chowder is a hearty, creamy soup associated with American coastal cooking. This version pairs shrimp and sweet corn with a chicken-stock base, softened vegetables and a little cream.

The recipe builds flavour in one pot: the shrimp are seared first, then the vegetables cook in the same pan. That keeps the broth savoury while letting the corn and shrimp remain the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 25g protein, 38g carbs, 26g fat.

The corn and flour provide most of the carbohydrates, while olive oil, butter and cream contribute much of the fat. Shrimp supplies the protein; serve a bowl with vegetables or a modest piece of crusty bread for a more rounded plate.

Why sear the shrimp first?

Shrimp: Cooking them briefly in hot oil gives them a little colour and seasons them before they go into the soup. Take them out while they are only just pink so they do not overcook during the final warming.

Build a smooth broth

Flour: Stir it over the vegetables for a minute before adding the stock. This coats the vegetables and helps the broth thicken as it cooks.

Stock: Add the first cup while scraping the base of the pot to loosen the browned bits. Pour in the rest with the corn and bay leaf.

Keep the vegetables tender

Vegetables: Give the onion, carrot and celery 5–7 minutes to soften in the butter. They should be tender but not browned heavily before you add the flour and aromatics.

Corn: Fresh kernels bring sweetness and texture. Once the stock comes to a boil, lower the heat before adding the cream.

Watch the final cooking

Cream: Stir it in over low heat rather than letting the soup boil vigorously. This keeps the broth creamy and cohesive.

Shrimp: Add them back for just 2–3 minutes, until warmed through. Remove the bay leaf before serving.

Serve it with

Bread: A slice of crusty bread is useful for scooping up the creamy broth. Lemon wedges are an optional finishing touch that add a bright, sharp contrast to the sweet corn and rich cream.

Recipe notes & tips

• Arrange the shrimp in a single layer so they sear rather than steam.
• Keep the shrimp just barely pink when you first remove them from the pot.
• Scrape the bottom of the pot as you add the first cup of stock to loosen the browned flavour.
• Stir the flour thoroughly into the vegetables to avoid lumps in the broth.
• Taste the soup after adding the cream and adjust the salt and pepper before returning the shrimp.
• Remove the bay leaf before ladling the chowder into bowls.

Variations

• Use thyme: Swap the rosemary for minced fresh thyme.
• Add lemon: Offer wedges at the table for a brighter finish.
• Chop the shrimp: Cut them into bite-size pieces before returning them to the soup.
• Use frozen corn: Thaw it before adding in place of the fresh kernels.
• Adjust the herbs: Use a little less rosemary for a subtler herbal note.

Common mistakes to avoid

• Overcooking the shrimp: Take them out when barely pink, then warm them in the soup for only 2–3 minutes.
• Skipping the pan scrape: Loosen the browned bits with the first cup of stock for more savoury flavour.
• Adding flour too late: Stir it with the vegetables and cook for a minute before pouring in the stock.
• Boiling hard after adding cream: Keep the heat low and stir gently.
• Forgetting the bay leaf: Remove it before serving.

How to store

Refrigerate leftovers in an airtight container for up to three days. Reheat gently in a saucepan over low heat, stirring until hot; avoid a vigorous boil, which can toughen the shrimp.

Frequently asked questions