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Home » Shrimp Corn Potato Chowder

Shrimp Corn Potato Chowder

November 17, 2022 by Jomelyn Leave a Comment

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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.

Shrimp corn potato chowder in a bowl.

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

Ingredients

  • 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.

Variations

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:

  • Clams
  • Chicken
  • Fried Bacon
  • Sliced Mushrooms
  • Sliced Bell Pepper
  • Sliced Zucchini

Instructions

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.

Cooking carrots, celery, and corn in a dutch oven.

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.

Pouring chicken broth into the dutch oven.

Scoop some of the soup with veggies and blend until it becomes a puree. Pour it back into the pot.

Some of the soup in food processor.

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.

Finish dish of shrimp chowder in a dutch oven on the table.

Questions and Answers

What is the difference between chowder and soup?

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.

How do you thicken corn chowder?

You can thicken the chowder soup with the following:
1/4 all-purpose flour with a cup of broth or water,
2 tablespoons cornstarch dissolved in 1/4 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

Jomelyn Mauermann
This flavorful, rich, and creamy Shrimp Corn Potato Chowder is comforting, satisfying, and delicious. It is a perfect soup any time of the day.
5 from 1 vote
Print Pin
Prep Time 10 mins
Cook Time 25 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 228 kcal

Equipment

  • 1 dutch oven or large saucepan

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

 
Recipe Notes:
You can add more protein and veggies the way you want your chowder to be. 
Add in your favorite seasonings as well to customize your chowder.
Chowder or any kind of soup is very forgiving, you can find a way to make it delicious and tasty. Be sure to check my other recipes!

Nutrition

Calories: 228kcal
Keyword crab corn potato chowder
Tried this recipe?Let us know how it was!

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Hi, my name is Jomelyn, and nice to meet you! I am a wife and a busy mom of a 5-year-old sweet little boy. 

Cooking and baking are not complicated. I encourage you to try it. Scroll some of our recipes and let’s do it!

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