There’s just something magical about this Shrimp and Corn Summer Chowder—it’s bright, fresh, and packed with flavor, but still has that creamy comfort that feels like a hug in a bowl. It’s like summer sunshine spooned straight into your bowl, perfect for those nights when you want something satisfying without turning up the heat. Plus, it comes together quick (because who has hours to spare when the sun’s still out?).
Why You’ll Love This Recipe
As a mom and a former personal chef, I always look for that sweet spot where easy meets elevated—and this chowder hits it perfectly. It’s a celebration of sweet summer corn, succulent shrimp, and gentle spices all swirled into a creamy, dreamy broth. Whether you’re serving it to guests on the patio or just want something a little special for dinner tonight, this one’s a winner.
- Quick & easy – On the table in under 40 minutes, but tastes like you simmered it all day.
- Fresh & seasonal – Sweet summer corn brings a natural pop of flavor and color.
- Family-friendly – Everyone from toddlers to grown-ups loves this lighter, creamy chowder.
- Perfect for entertaining – Fancy enough for guests, but simple enough for weeknights.
Ingredients Breakdown
Essentials
- 1 pound shrimp, peeled and deveined (tail-off for easier eating)
- 4 ears of fresh corn, kernels cut off (or 3 cups frozen corn)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium Yukon gold potatoes, diced small
- 3 cups chicken or seafood stock
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a kick!)
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Fresh parsley or chives, chopped (for garnish)
Pro Tips
- If using frozen shrimp, make sure they’re thawed and patted dry for best sear.
- Canned corn can work in a pinch, but fresh or frozen gives the best texture and sweetness.
- Swap heavy cream with half and half for a lighter version (still creamy!).
Step-by-Step Instructions
- Heat the olive oil and butter together in a large pot over medium heat. When sizzling, add onion and sauté for 2–3 minutes until softened.
- Stir in garlic and cook for another 30 seconds, just until fragrant (your kitchen will smell amazing!).
- Add diced potatoes and sprinkle with smoked paprika, cayenne (if using), salt, and pepper. Stir to coat everything in seasoning.
- Pour in the stock and bring to a simmer. Cook for about 10–12 minutes, or until the potatoes are fork-tender.
- Meanwhile, in a separate skillet, sear the shrimp in a little drizzle of olive oil for 1–2 minutes per side, until pink and just cooked through. Set aside.
- Once potatoes are tender, stir in the corn, milk, and cream. Let everything warm through for about 5 minutes.
- Use an immersion blender to purée about 1/3 of the chowder directly in the pot—this is my trick for creamy texture without sacrificing chunky bites. (Or grab a cupful and purée it in a regular blender, then stir it back in.)
- Add the shrimp back to the pot along with a good squeeze of lemon juice.
- Taste and adjust seasoning. Serve hot, sprinkled with fresh herbs and maybe an extra drizzle of cream if you’re feeling fancy!
Chef’s Tips and Tricks
- Don’t overcook the shrimp—they can turn rubbery fast. As soon as they’re pink and curled, they’re done.
- A splash of lemon at the end brightens everything up—don’t skip it!
- Want it thicker? Add a tablespoon of flour after sautéing the onions for a more robust chowder base.
- Need to make it dairy-free? Coconut milk works beautifully and adds a fun tropical vibe.
Recipe Variations and Serving Suggestions
- Make it spicy: Add a diced jalapeño with the onion or a splash of hot sauce when serving.
- Add bacon: Cook chopped bacon first and use the grease to sauté your veggies. Then crumble it on top at the end. So good.
- Go vegetarian: Skip the shrimp and add in chopped mushrooms or diced zucchini for a hearty veggie version.
- Serve with: Crusty sourdough, cornbread muffins, or a leafy green salad for a full meal.
FAQs
Can I make this ahead of time?
Yes! Just hold off on adding the shrimp until you’re ready to serve—reheat the chowder, then stir them in at the last minute so they stay tender.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over the stove—don’t boil.
Can I freeze this chowder?
It’s best enjoyed fresh, but it freezes okay if you leave out the cream and shrimp, then add them in fresh when reheating.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 ears fresh corn (or 3 cups frozen)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 Yukon gold potatoes, diced
- 3 cups chicken or seafood stock
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- Salt & pepper, to taste
- Juice of 1/2 lemon
- Fresh parsley/chives, for garnish
Instructions:
- In a large pot, heat the oil and butter. Sauté onion 2–3 minutes, then add garlic.
- Add potatoes, spices, salt, and pepper. Pour in stock and simmer 10–12 minutes.
- Meanwhile, sauté shrimp until pink and cooked. Set aside.
- Stir in corn, milk, and cream. Blend part of the chowder for creaminess.
- Return shrimp to pot. Add lemon juice. Taste and adjust seasoning. Serve hot!
If you loved this Shrimp and Corn Summer Chowder, I’d be over the moon to hear about it! Snap a pic, tag me @thekitchensaid on Instagram, and let’s keep spreading that kitchen joy. 💛 Don’t forget to share this recipe with someone who needs a taste of summer comfort too!
