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Creamy One Pan Shrimp and Corn Chowder filled with sweet corn and juicy shrimp.

Shrimp and Corn Chowder

A creamy and comforting shrimp and corn chowder that’s simple to make and perfect for busy weeknights, bringing the taste of summer to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 to 3 cups corn (fresh, frozen, or canned and drained)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 to 2 small potatoes, diced small
  • 3 cups broth (chicken or seafood)
  • 1 cup milk or half and half
  • to taste salt and pepper
  • to taste butter or olive oil
Optional Ingredients
  • a pinch of smoked paprika
  • squeeze of lemon
  • to taste chopped parsley or green onion

Method
 

Cooking
  1. Start with a medium pot or deep skillet. Add a little butter or olive oil, then cook the onion for a few minutes until it softens.
  2. Add garlic and stir for about 30 seconds. Do not overthink it, just keep it moving so it does not burn.
  3. Toss in the diced potatoes, corn, broth, and a pinch of salt and pepper. Bring it to a gentle simmer.
  4. Let it cook until the potatoes are tender, usually 10 to 15 minutes depending on how small you cut them.
  5. Add milk or half and half. Lower the heat so it stays warm but does not boil hard.
  6. Add shrimp and stir. Shrimp cooks fast, usually 3 to 5 minutes. When it turns pink and firm, you are done.
  7. Taste, then adjust seasoning as needed, often with a squeeze of lemon at the end.

Notes

Do not boil hard after adding milk. Cut potatoes small to speed up cooking and thicken the chowder. Adjust seasoning in layers for the best flavor. For a spicier version, add a pinch of cayenne or hot sauce before serving.