Name: Creamy Potato Shrimp and Corn Chowder Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 slices bacon, chopped; 1 tablespoon butter; 1 1/2 cups half-and-half or heavy cream; 1 medium onion, diced; 2 cloves garlic, minced; 2 ribs celery, diced; 2 medium carrots, diced; 3 medium potatoes, peeled and cubed; 2 cups corn kernels (fresh, frozen, or canned); 1 pound medium shrimp, peeled and deveined; 3 cups chicken or seafood stock; 1 teaspoon Old Bay seasoning; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley

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If you’re craving a bowl of comfort that’s indulgent yet packed with fresh flavors, this Creamy Potato Shrimp and Corn Chowder Recipe is just what you need. Plump shrimp, sweet corn, and tender potatoes come together in a luscious, creamy broth, accented with smoky bacon and just the right hit of herbs and spices. Whether you’re warming up after a chilly day or impressing guests at your next dinner party, this chowder delivers cozy satisfaction in every spoonful. It’s a recipe that feels special but is easy enough for any night of the week.

Creamy Potato Shrimp and Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

What makes this chowder truly special is the harmony between simple, everyday ingredients and bold flavors. Every component plays a role—whether it’s adding richness, depth, or a pop of color—so don’t skip out on the essentials!

Bacon: Adds a smoky, savory backbone and a crispy garnish for irresistible texture.
Butter: Enhances the richness and helps sauté the veggies for a buttery finish.
Onion: Provides a sweet, aromatic base that builds big flavor from the start.
Garlic: Infuses the chowder with a subtle, mouthwatering depth.
Celery: Lends crunch and a fresh herbal note.
Carrots: Bring a natural sweetness and a pop of color to the mix.
Potatoes: The hearty foundation—choose starchy potatoes for maximum creaminess.
Chicken or seafood stock: Adds savory depth; seafood stock brings a briny boost if you have it.
Corn kernels: Fresh, frozen, or canned all work—corn gives bursts of sweetness in every bite.
Old Bay seasoning: Delivers classic seafood flavor and a subtle kick.
Paprika: Infuses gentle warmth and a touch of smokiness.
Dried thyme: Earthy and aromatic, thyme pairs perfectly with seafood.
Salt: Essential for balancing all the flavors.
Black pepper: Adds a gentle heat and rounds out the savory notes.
Medium shrimp: The star protein—make sure they’re peeled and deveined for best results.
Half-and-half or heavy cream: Creates that dreamy, velvety texture you crave in a chowder.
Fresh parsley: A bright, fresh finish that wakes up the whole dish.

How to Make Creamy Potato Shrimp and Corn Chowder Recipe

Step 1: Sizzle the Bacon

Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. Let it crisp up and turn that golden-brown perfection—this not only gives you those craveable bacon bits for garnish but also infuses the base of your chowder with rich, smoky flavor. Once crispy, scoop out the bacon with a slotted spoon and set it aside, keeping about a tablespoon of those flavorful drippings in the pot.

Step 2: Sauté the Aromatics

Add the butter to your pot and let it melt into the bacon drippings. Toss in the diced onion, minced garlic, celery, and carrots, then sauté for about five minutes. The veggies should soften and become fragrant—this is the foundation of your Creamy Potato Shrimp and Corn Chowder Recipe, so let those flavors mingle and develop.

Step 3: Build the Chowder Base

Now it’s time to layer in the hearty elements. Stir in the cubed potatoes, pour in your stock, and add the corn, Old Bay, paprika, thyme, salt, and black pepper. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes. The potatoes should be fork-tender, and the kitchen will start to smell absolutely irresistible.

Step 4: Add the Shrimp

Once your potatoes are soft, it’s shrimp time! Drop the peeled and deveined shrimp into the simmering chowder and cook for just 3 to 4 minutes. They’ll turn pink and opaque very quickly, so keep an eye out—shrimp cooks fast, and you want it juicy and tender, not rubbery.

Step 5: Make It Creamy

Lower the heat and gently stir in the half-and-half or heavy cream. Let it warm through, but don’t let it boil—this keeps your Creamy Potato Shrimp and Corn Chowder Recipe silky and smooth. Taste and adjust the seasonings as needed. If you love an extra-thick chowder, now’s the time to mash a few potatoes right in the pot.

Step 6: Finish and Serve

Ladle the chowder into bowls and top with the crispy bacon you set aside and plenty of fresh parsley. Every spoonful should feel rich, cozy, and just the right amount of decadent—truly a bowl of happiness!

How to Serve Creamy Potato Shrimp and Corn Chowder Recipe

Garnishes

The best way to finish this chowder is with a handful of the reserved crispy bacon and a sprinkle of chopped fresh parsley. The bacon adds a salty crunch that contrasts beautifully with the creamy soup, while the parsley brings a vibrant pop of color and a burst of freshness to every bite.

Side Dishes

This Creamy Potato Shrimp and Corn Chowder Recipe is hearty enough to stand alone, but it absolutely loves company. Serve it with crusty bread or warm oyster crackers for dipping, or add a simple green salad tossed with a tangy vinaigrette to balance out the richness. If you’re feeling extra, a side of roasted asparagus or steamed green beans makes the meal feel even more special.

Creative Ways to Present

Want to wow your guests? Ladle the chowder into hollowed-out bread bowls for a fun, edible vessel that soaks up every drop. Or, try serving smaller portions in espresso cups or mini mugs as a starter at your next dinner party. A drizzle of chili oil or a sprinkle of smoked paprika on top brings an unexpected twist and an extra pop of color.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer your Creamy Potato Shrimp and Corn Chowder Recipe to an airtight container and refrigerate it for up to three days. The flavors actually deepen and develop overnight, making this chowder a true make-ahead gem.

Freezing

While you can freeze this chowder, keep in mind that the creamy texture may change slightly upon thawing. For best results, freeze the soup before adding the cream and shrimp, then finish with those ingredients after reheating. Store in freezer-safe containers for up to two months.

Reheating

To reheat, warm the chowder gently in a pot over low heat, stirring occasionally until heated through. Avoid boiling, as this can cause the cream to separate and the shrimp to overcook. If the chowder seems too thick, stir in a splash of broth or milk to loosen it up.

FAQs

Can I use frozen shrimp instead of fresh?

Absolutely! Just thaw the shrimp completely and pat them dry before adding them to the chowder. Frozen shrimp are convenient and work perfectly in this Creamy Potato Shrimp and Corn Chowder Recipe.

How can I make this chowder gluten-free?

This recipe is naturally gluten-free as written. Just double-check that your stock and any store-bought seasonings are certified gluten-free to be safe.

What if I don’t have Old Bay seasoning?

If you can’t get your hands on Old Bay, try a blend of celery salt, paprika, and a pinch of cayenne pepper. The result will still be delicious, though the flavor will be slightly different.

Can I use milk instead of half-and-half or heavy cream?

You can use whole milk for a lighter version, but the chowder will be less creamy. For the signature richness of this Creamy Potato Shrimp and Corn Chowder Recipe, half-and-half or cream is best.

What’s the best way to thicken the chowder?

For a thicker consistency, mash some of the cooked potatoes right in the pot before adding the shrimp. You can also blend a cup of the soup, then stir it back in, or add a cornstarch slurry if you prefer.

Final Thoughts

I can’t recommend this Creamy Potato Shrimp and Corn Chowder Recipe enough—it’s pure comfort in a bowl, filled with flavor and heart. Whether you’re serving it to family or friends, or simply treating yourself to a cozy night in, this recipe is sure to become a new favorite. Give it a try and savor every creamy, savory spoonful!

Creamy Potato Shrimp and Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This creamy potato shrimp and corn chowder is a comforting, hearty American soup featuring tender shrimp, sweet corn, and chunky potatoes in a rich, flavorful broth. Enhanced with smoky bacon and savory seasonings, it’s perfect for cozy dinners and pairs wonderfully with crusty bread.

Ingredients

Scale

Meat and Dairy

4 slices bacon, chopped
1 tablespoon butter
1 1/2 cups half-and-half or heavy cream

Vegetables

1 medium onion, diced
2 cloves garlic, minced
2 ribs celery, diced
2 medium carrots, diced
3 medium potatoes, peeled and cubed
2 cups corn kernels (fresh, frozen, or canned)

Seafood

1 pound medium shrimp, peeled and deveined

Liquids and Seasonings

3 cups chicken or seafood stock
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish

2 tablespoons chopped fresh parsley

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Instructions

Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
Sauté Vegetables: Add butter to the pot. Then add diced onion, minced garlic, celery, and carrots. Sauté until softened, about 5 minutes, stirring occasionally.
Add Potatoes and Stock: Stir in the cubed potatoes, chicken or seafood stock, and corn kernels. Season with Old Bay seasoning, paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil.
Simmer Chowder: Reduce heat to a simmer and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
Cook Shrimp: Add the peeled and deveined shrimp to the pot. Cook for 3 to 4 minutes, until the shrimp turn pink and are opaque throughout.
Add Cream and Adjust Seasoning: Stir in half-and-half or heavy cream. Heat gently without boiling. Taste the chowder and adjust salt, pepper, or seasonings as needed.
Serve: Ladle chowder into bowls. Garnish each serving with the crispy bacon and chopped fresh parsley. Serve warm with crusty bread or oyster crackers.

Notes

For a thicker chowder, mash some of the cooked potatoes before adding the shrimp.
Add a pinch of cayenne pepper if you prefer a spicy kick.
This chowder pairs excellently with crusty bread or oyster crackers for a complete meal.
Use fresh, frozen, or canned corn based on availability; fresh adds the best flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American