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Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect alongside a big hunk of crusty bread!
Loads of potatoes, shrimp, and corn in my shrimp and corn chowder.
You’re looking at my husbands new favorite summer soup. He’s a big fan of chowders and this one totally delivers. And I think it’s pretty safe to say that you will love it too.
What you’re getting here is a creamy chow-duh with teeny tiny potatoes in every bite, meets succulent shrimp, and sweet kernels of corn. It’s unbelievably. Smoked paprika, bay leaves, and old bay seasoning bring so much flavor to this soup. Anees says it reminds him of New Orleans because it’s got such a cajun feel going on.
OMG!!! This soup is HEAVEN!!!! I let all the ingredients simmer for over an hour before adding the cooked shrimp back in and added clumped crab meat too. Everyone needs to make this soup!!!!!!
This recipe started out being a simple shrimp corn and potato chowder with a little smoked paprika and lots of aromatics when I noticed the goliath sized Yukon Gold potato in my vegetable drawer begging to be used. If you’re a regular on Little Spice Jar, you know that potatoes and I aren’t the best of friends. I mean sure, we make french fries sometimes all the time, but using potatoes in soup isn’t something that happens on the regular in this house. So these teeny tiny Yukon Gold potato chunks found their way into my chowder and man (and woman), it was love at first bite!
Creamy flavorful soup loaded with bits of shrimp, potatoes, and tons of sweet corn kernels making it the perfect soup for summer evenings with a big hunk of crusty bread. Dipping crusty bread into this soup. Ze dunking of Ze bread into Ze CHOWDER is NOT optional. You dunk, eat bread and chase it down with a spoonful of this goodness. The hubby and I kept having to get up for more chowder because either we’d run of the soupy stuff or we’d run out of the meaty stuff.
How ever you decide to enjoy this shrimp and corn chowder. Just. Make. It.
Shrimp and Corn Chowder
Equipment
Ingredients
- 1 lb. shrimp peeled and deveined
- 4 tablespoons butter divided
- 1 yellow onion diced
- ½ cup celery diced
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons smoked paprika
- 1 bay leaf
- 4 cups chicken or seafood stock
- 1 lb. yukon gold potatoes mini diced
- 2 ½ cups frozen corn kernels
- 2 teaspoons old bay seasoning
- 1 cup heavy cream or half and half
- scallions greens only, for garnishing
Instructions
- COOK: In a large dutch oven, heat 1 tablespoon of butter over medium-high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside. Remove the shrimp to a plate, set aside.
- SWEAT IT: Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes. Add the garlic and the flour and continue to cook for an additional 2 minutes.
- SEASON: When the flour starts to brown, add the smoked paprika, bay leaf, chicken stock, and diced potatoes. Bring the soup to a boil, stirring occasionally.
- SIMMER: Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for an additional 15 minutes.
- FINISH: While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite-sized pieces. Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. Stir until the cream is incorporated and allow the chowder to heat through. Adjust seasonings to preference.
- SERVE: Serve warm topped with scallions and remaining whole shrimp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Crazy good! Will definitely make again. Thanks for sharing the recipe.
Great recipe, made it several times. Deleted celery. Used coconut milk instead of cream.
Great recipe. Only change I did was adding dried thyme. Will make again!!
I’m happy to hear it was enjoyed! Appreciate you taking the time to come back and comment 🙂
Unless I did something wrong this had no flavor and walked through on stilts. I followed instructions to the letter and so weak. I may distance myself from Pinterest….80% of recipes so far have been lousy and 20% great.
Sorry to hear you found the chowder to be lacking in flavor! Smoked paprika and old bay seasoning are both notorious for losing their potency over time so if you’ve had the spices hanging around in the cabinet for a while, that could be the reason why the chowder didn’t pack a punch. With the amount of old bay seasoning, smoked paprika, along with the fresh onions and garlic, this recipe should definitely have flavor. You could also try cutting back on the heavy cream a smidge, as the fat in the cream does mellow out the flavor (or just swap it for half and half.) Hope that helps!
So delicious! I halved the recipe easily (used 2 tsp of smoked paprika instead of 3/4 tbsp) and it made three perfectly sized servings. The only change I made which I would not recommend is using a bouillon cube to make the 2 cups of chicken broth – this soup has plenty of salt and flavour from the other ingredients, using bouillon made it saltier than it needed to be. Oh, and I used pre-cooked frozen shrimp instead of raw – I skipped the initial shrimp-cooking step, instead just thawing, removing tails and chopping, then throwing them in when instructed at the end. Will definitely make again!
OMG!!! This soup is HEAVEN!!!! I let all the ingredients simmer for over an hour before adding the cooked shrimp back in and added clumped crab meat too. Everyone needs to make this soup!!!!!!
Very good and very easy. Will make again and again!
Yummmy!!! This is so good. I used Seafood Stock and it has such good seafood flavor. Will most definitely make again!!!
Made this today following recipe as directed. I used smokey chipotle paprika for a little extra kick. DELICIOUS!!! I also added a few spoonfuls of left over mashed potatoes. Definitely adding this one to my fave soup recipes! One thing to note, I believe the 10 minute prep time is very optimistic. Love it!
I made this for dinner and we just finished eating this most delicious chowder ever! Easy and fairly fast to make. I will definitely make this again and again! Thank you kindly for this amazing recipe! I added some dried Thyme and my homemade “Bay’” Seasoning!
Thank you for the recipe.
Made last night with homemade seafood stock, so look good. I used a bit less potatoes, half a tsp of Old Bay, large tsp in Tony’s Original Creol Seasoning, more garlic in stock , half cup milk, half cup heavy cream, and on hand dried Tyme
I love, love, love shrimp and corn chowder! There is a restaurant about an hour from my house that has the absolute best, however, it’s not very convenient being an hour away when I need a “fix”. I gave this recipe a shot tonight and all I can say is O.M.G!!! It is sooooo good!! I can’t wait for tomorrow to enjoy another bowl of leftovers. Thank you for a fabulous recipe!
P.S- I did make one small modification. I added 2 chopped sweet mini red peppers with the onions and celery.
I made this today, because the weather is 8 degrees out and I am freezing! It’s amazing added a red bell pepper to the vegetable and finished up with salt and pepper. It was yum! Great recipe! Thanks
I was already in the process of making a corn, potato and shrimp chowder when I came across this recipe. Lots of corn and potatoes at the farmers market. I had already added a some fire roasted green chili for some sneaky heat; green chili loves corn and potato. Smoked paprika has no argument with green chili so I went for it. It’s not quite done and I’m already dipping bread into it, yum yum yum. Found the Bourques seasoning online and have an order going there. Thank you for the recipe and the link to the seasoning.
I made this tonight. I didn’t have a full pound of shrimp, but since it’s just me it was fine. Served with toasted baguette 🙂
Nice soup..
thank you for the recipe
the soup looks delicious.. so, yuuuummmyyy 🙂
Having this for dinner tonight.. it smells so good cooking. Thanks for your post!!
Old Bay? Oh, Uhuh.. Bourques seasoning Louisiana finest best kept secret, you can order it on the web and you’ll never go back! Annie
I have got to try this Bourques seasoning! Sounds amazing! Thanks Annie! 🙂
OH my Goodness. This looks fantastic. Trying it this week. Thanks for posting it on FoodGawker.