This hearty shrimp corn chowder is full of veggies, herbs, succulent shrimp, sweet corn, and velvety cream.
Summer is almost here, and do you know what that means? Deliciously sweet corn is right around the corner!
Even during warmer months, nothing is more comforting than cozying up to a big bowl of soup. And using produce that is in-season makes it that much more satisfying.
But don’t worry, you can make this shrimp corn chowder all year round by using frozen or canned corn!
This shrimp corn chowder uses plump, juicy shrimp, sweet corn, fragrant bay leaves, aromatic veggies, and fresh rosemary in a creamy broth that is perfect for dunking in fresh crusty bread.
Trust me, you’re going to love making this shrimp corn chowder all summer long!
Ingredients for shrimp corn chowder
- Olive oil – This fat will help cook our veggies.
- Large shrimp (deveined and peeled) – Shrimp cooks up quickly, and are plump and juicy.
- Butter – Butter will help thicken the soup with the flour to make a roux.
- Veggies – I’ve used a classic combination of chopped onion, carrot, celery, and garlic.
- All-purpose flour – This will combine with the butter to help thicken the chowder.
- Fresh rosemary – Fresh is best! Fresh rosemary will give a delicious herbaceous flavor to our chowder.
- Chicken stock – Feel free to use your favorite homemade or store-bought variety.
- Corn – If it’s in season, use fresh corn! But frozen or canned also works here.
- Bay leaf – Bay leaf is an aromatic herb that will provide an herbaceous flavor in the background.
- Heavy cream – Heavy cream will give our shrimp corn chowder a creamy consistency.
How to devein shrimp?
After removing the shell, you’ll notice a black line running along the back of the shrimp.
This is called the “vein” of the shrimp.
To remove this, simply use some kitchen scissors and cut along the backside of the shrimp, and pull out the vein.
Alternatively, you can purchase shrimp already deveined for you, or ask your local fishmonger!
Using fresh shrimp
If you’re using fresh shrimp you’ll want to make it’s deveined and then simply follow the directions in the recipe.
You can usually find thawed or fresh shrimp at local supermarkets that carry a fresh seafood section or by visiting a local fishmonger.
Using frozen shrimp
Buying frozen shrimp can ultimately be cheaper than trying to find freshly caught shrimp.
Defrost the frozen shrimp according to the package directions and then follow the written direction.
I like to still buy peeled and deveined frozen shrimp as it lessens my prep time.
However, if your shrimp still needed to be deveined follow the direction above and also be sure to remove the shell.
Turn up the heat!
If you’d like to add a little heat to your shrimp corn chowder, you’re in luck! It’s super easy to add a little bit of spice to this delicious chowder.
Here are some great ways to add a little heat:
- A pinch of red pepper flake
- Finely diced jalapeno
- A sprinkle of cayenne pepper
I love serving any soup or chowder with a big hunk of crusty fresh baked bread like my No Yeast Sourdough Bread.
Storage and leftovers
Any leftover shrimp corn chowder can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place on a microwave-safe bowl covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More soup recipes
- Craving something silky and smooth? Try my Instant Pot Butternut Squash Soup
- Love something sweet and savory? Try my Chicken Coconut Milk Turmeric Soup
- Want something hearty? Try my Turkey Pumpkin Chili
- Looking for a crowd-pleaser? Try my Instant Pot Chicken Tortilla Soup
- 2 tablespoons olive oil
- 1 pound shrimp (15-20 count), peeled and deveined
- 2 tablespoons butter
- ¾ cup chopped onion, about ½ large
- ¾ cup chopped carrot, about 2 large
- ¾ cup chopped celery, about 2 stalks
- 2 tablespoons all purpose flour
- 2 cloves garlic, minced
- ½ teaspoon minced rosemary
- 4 cups chicken stock
- 3 cups corn
- 1 bay leaf
- ½ cup heavy cream
- Heat a large Dutch oven over medium-high heat and add the olive oil. When the olive oil is fragrant, add the shrimp in a single layer. Season with salt and pepper to taste (about 1 teaspoon kosher salt and ½ teaspoon black pepper).
- Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove the shrimp to a large bowl.
- In the same pot (do not clean it), add the butter and allow it to melt. When the butter has melted, add the onion, carrot, and celery. Cook for 5-7 minutes, or until vegetables are tender.
- Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
- Deglaze the pan by adding 1 cup of chicken stock and scraping the bottom with a wooden spoon. Add the remaining chicken stock, corn, and bay leaf. Bring the soup to a boil.
- When the soup is boiling, reduce the heat to low and add the heavy cream. Stir to combine and season with salt and pepper to taste.
- (Optional) Chop shrimp into bite-sized pieces- or leave them whole if you prefer.
- Add the shrimp back to soup and cook for an additional 2-3 minutes. When shrimp are warmed through, remove the bay leaf and enjoy. (Optional) A squeeze of fresh lemon juice over the top of the chowder adds brightness and acidity that pairs deliciously with shrimp.
- Enjoy immediately and store any leftovers in an airtight container for up to three days.