Food and Recipes Seafood Shrimp Quick Shrimp And Corn Chowder 4.8 (6) 5 Reviews This light and flavorful chowder is perfect for late spring dinners. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Updated on November 20, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 35 mins Servings: 4 This quick shrimp and corn chowder is a hearty dinner option for late spring into summer when corn is at its sweetest. The sweetness of corn is balanced by a briny kick of cooked shrimp, the richness of heavy cream, an oniony bite from chives, and baby red potatoes to thicken the broth. Be sure and get the right size shrimp for your recipe. Shrimp are sold labeled with a set of numbers that's an estimate of how many you'll get in a pound. The smaller the numbers, the bigger they'll be. Medium-size shrimp are best for soups, for example, because they are easier to eat with a spoon. Learn how to make shrimp and corn chowder for a fast and flavorful dinner. Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Chelsea Zimmer Ingredients for Quick Shrimp and Corn Chowder To make this corn chowder, you'll need: Fresh shucked yellow corn: The kernels, pulp, and juice from the cobs are all incorporated into the chowder for deep corn flavor.Unsalted butter: For cooking the onion and garlic for a rich, buttery flavor.Yellow onion and garlic cloves: Builds flavor within the chowder.Lower-sodium chicken broth: The base of the broth.Baby red potatoes: Helps thicken and bulk up the chowder.Kosher salt and black pepper: Seasons the mixture.Medium-size peeled, deveined raw shrimp: Can be substituted with other sizes of shrimp if needed.Heavy cream: Adds richness in flavor and texture.Fresh chives: Adds a fresh, oniony flavor. Corn Milk Is The Refreshing Summer Drink You Need To Try How To Make Quick Shrimp and Corn Chowder While this chowder might seem like a complicated dish, the total time for making it is just 35 minutes. No one would guess how simple it was to prepare. Full instructions are below, but here's a brief recap before you get started: Step 1. Cut kernels from corncobs, and place into a bowl. Use the large holes of a box grater to scrape pulp and liquid from cobs and add to the kernels.Step 2. Heat butter; add onion and garlic and cook until softened. Stir in broth, potatoes, salt, and pepper and bring to a boil. Simmer until potatoes are just tender. Stir in corn mixture.Step 3. Transfer 1 cup chowder to a blender. Secure lid, remove center piece, and cover with a clean towel. Process until smooth. Stir into remaining chowder and bring to a simmer. Add shrimp and cook through. Stir in cream. Portion into bowls and sprinkle with chives. Variations for Shrimp and Corn Chowder To put a spin on this quick chowder, consider some of these variations: Add heat: Red pepper flakes or cayenne pepper can be added for a spicy kick.Top with bacon: Crumbled crisp, salty bacon is an excellent topping for this creamy soup.Add herbs: For even more freshness, add chopped parsley, cilantro, or thyme.Swap the shrimp: If preferred, swap the shrimp for shredded chicken or other types of proteins. What To Serve With Shrimp and Corn Chowder This creamy soup doesn't need much when it comes to serving. Pair with crusty bread for dunking and a side salad for good measure, and you'll have a hearty meal ready to serve. Can I Make Shrimp and Corn Chowder Ahead? This soup can be made ahead for a weeknight meal that's ready to serve when you are. Prepare this soup up to three days in advance. Store in the refrigerator in an airtight container, and reheat on the stovetop until hot throughout before serving. More Corn Chowder Recipes You'll Love Find more ways to make this creamy, comforting dish: Slow-Cooker Corn Chowder Smoked Chicken Corn Chowder Crab-and-Corn Chowder Chicken, Sweet Potato, and Corn Slow-Cooker Chowder Editorial contributions by Katie Rosenhouse. Ingredients 3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn 2 Tbsp. unsalted butter 1/2 cup chopped yellow onion (from 1 small onion) 2 garlic cloves, chopped (about 2 tsp.) 1 3/4 cups lower-sodium chicken broth 10 oz. (6 medium) baby red potatoes, cut into 1⁄2-in. pieces 1 tsp. kosher salt 1/4 tsp. black pepper 8 oz. medium-size peeled, deveined raw shrimp 2 Tbsp. heavy cream 2 Tbsp. sliced fresh chives Directions Prepare corn: Cut kernels from corncobs (about 2 1/4 cups); place in a bowl. Using the large holes on a box grater, scrape pulp and liquid (about ½ cup) from cobs into bowl with kernels. Discard cobs. Cook onion, garlic, and potatoes: Heat butter in a large saucepan over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in chicken broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are just tender, 12 to 15 minutes. Add corn mixture: Add corn mixture; stir until well combined. Blend corn mixture: Transfer 1 cup of the chowder to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Stir mixture back into remaining chowder. Bring to a simmer over medium. Add shrimp and heavy cream: Add shrimp, and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Stir in heavy cream. Ladle into 4 bowls. Sprinkle each serving with chives. Frequently Asked Questions What is the difference between chowder and soup? Chowder has a thick, creamy consistency, often with heavy cream or milk added for a velvety texture, and potatoes to thicken it. How will I know when the shrimp in this chowder are cooked through? The shrimp will be opaque and pink in color when cooked through. They should also register 120°F when checked with a thermometer. Can I use frozen corn for shrimp and corn chowder? Frozen corn can be used for this chowder, although you'll miss out on the pulp and liquid scraped from the corn cobs. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more