Shrimp & Corn Chowder Recipe

Prepare vegetables

Peel and dice the Yukon Gold potatoes into 1/2-inch cubes. Finely dice the onion and celery. If using fresh corn, cut kernels off the cob. Pat shrimp dry, season lightly with 1/2 tsp salt and 1/2 tsp pepper and refrigerate while you start the chowder.

In a large Dutch oven or heavy pot over medium heat, melt the butter. Add the diced onion and celery and a pinch of salt. Sauté until translucent and softened, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux and add stock

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste (it will form a paste). Gradually whisk in the chicken or seafood stock until smooth and combined.

Add the diced potatoes, corn kernels, thyme, bay leaf, smoked paprika, and remaining 1/2 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, then reduce heat to medium-low. Simmer, uncovered, until potatoes are tender, about 12–15 minutes.

Remove and discard the bay leaf. For a thicker chowder with some creamy texture, use an immersion blender to pulse about one-third of the soup in the pot until slightly thickened but still chunky (alternatively, transfer 2 cups to a blender, puree, and return).

Stir in the milk and half-and-half (or cream) and gently heat—do not boil—to combine and warm through, about 3–5 minutes.

Cook shrimp

Add the seasoned shrimp to the pot and simmer gently until just cooked through and opaque, about 2–4 minutes depending on size. Avoid overcooking. Taste and adjust seasoning with remaining salt and pepper and optional cayenne if using.

Stir in the lemon juice and chopped chives or parsley. Remove from heat and let sit for 2 minutes so flavors meld.

Ladle the chowder into bowls and finish with an extra sprinkle of chopped chives/parsley and a pinch of smoked paprika if desired. Serve with crusty bread or oyster crackers.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen.