This flavorful, rich, and creamy Shrimp Corn Potato Chowder is comforting, satisfying, and delicious. It is a perfect seafood soup any time of the day.
why you will love this
- Simple and super easy to make. There’s nothing complicated about this recipe. It’s a great recipe for newly inspired cooks or just because you want a one-pot meal for dinner.
- It's filling and satisfying enough to be one meal. This chowder is my go-to perfect soup loaded with potato, shrimp, and other add-ins vegetables. It is so good that I couldn't ask for any other dishes.
- If you like this Shrimp Corn Potato Chowder Recipe, be sure to check my Chicken Macaroni Soup Recipe, Creamy Mushroom Turkey Soup Recipe, Cheesy Potato Bacon Soup Recipe
- Shrimp - This is our source of protein, although you can add some other source of protein of your choice. You can peel and devein or leave it alone. But did you know that the peel/skin of shrimp adds more flavor to the soup?
- Corn, Celery, and Carrots - Vegetables that make this chowder more nutritious and delicious.
- Potatoes - Russet or golden potatoes work as fine. The smaller you dice them, the faster they cook. If you have leftover mashed potatoes, add them in to add creaminess.
- Garlic and Onion - Our favorite aromatics.
- Butter - You can substitute butter with any type of cooking oil.
- Chicken Broth - Beef broth, stock, or water with chicken bullion also works.
- Heavy Whipping Cream - I prefer heavy whipping cream for extra rich and creamy soup. Use whole milk or half and half as a substitute.
- Seasonings - Salt and pepper and some more of your preferred seasonings. I love experimenting with what seasoning goes well with different kinds of chowder.
Various fish and kinds of seafood are used as ingredients in making easy chowder. Feel free to add your favorite ingredients, such as the following:
- Fried Bacon
- Sliced Mushrooms
- Sliced Bell Pepper
- Sliced Zucchini
In a dutch oven over medium heat, melt the butter. Add garlic and onion and cook until translucent, about 5 minutes. Add carrots, celery, and corn. Saute for 3 minutes, stir often.
Then add potato, bay leaves, and chicken broth. Let it cook on medium to high heat, once its boiling turns to medium heat and let it simmer until the potato has softened.
Scoop some of the soup with veggies and blend until it becomes a puree. Pour it back into the pot.
Add the shrimp to the pot and cook until the shrimp turns pink about 3-4 minutes. Pour in the heavy cream and season with salt and pepper. Stir and check the seasoning, adding more salt and pepper to taste. Sprinkle chopped some green onions for serving.
Questions and Answers
While chowder has rich and thick with a creamy broth and may contain large chunks of vegetables, meat, or seafood. Soup, on the other hand, is made of water or broth and can have a thin and light base liquid.
You can thicken the chowder soup with the following:
¼ all-purpose flour with a cup of broth or water,
2 tablespoons cornstarch dissolved in ¼ cup water or
puree more of the soup in the blender, or alternatively, mash some with a potato masher.
Make ahead, Storage and Reheating tips
- Make-ahead: You can save some time the day you plan on serving by chopping your garlic, onion, celery, and potatoes, a day or two ahead of time. Ideally, soak the sliced potato in water to avoid discoloration. Store the chopped veggies in a container in the refrigerator until you are ready to prepare the soup.
- Storage: Transfer to a container once the soup is completely cold. Store the leftovers in the refrigerator for up to 5 days.
- Reheating: Reheat the leftovers in a saucepan. Add some broth if the soup is too thick, then season with salt and black pepper. You can use the microwave and heat it until warms through for about 1 minute.
Shrimp Corn Potato Chowder
- 1 pound shrimp peeled and debiened
- 4 tablespoons butter or olive oil
- 3 cloves garlic minced
- 1 small yellow onion chopped in dice
- 1 cup corn
- 1 cup celery chopped
- 1 cup carrots chopped in dice
- 4 medium potatoes chopped in dice
- 5 cups chicken broth
- 2 pieces dried bay leaves
- ½ cup heavy whipping cream
- ½ teaspoon pink salt refined
- ¼ teaspoon black pepper
- ¼ cup green onion chopped
- In a dutch oven over medium, saute onion and garlic in melted butter.
- Add carrots, corn and celery and cook for 3 minutes stirring often.
- Add potatoes, bay leaves, and chicken broth. Let the potato cook until soft.
- Take the bay leaves out. Scoop about 3 cups of the soup and blend it until it puree. Add it back to the pot.
- Add the shrimp and let it cook until it turned color orange about 3 minutes. Pour in the heavy cream and season with salt and pepper. Adjust the seasoning accordingly. Garnish with green onions for serving. Serve and enjoy!