Easy Delicious Shrimp Corn Chowder Recipe

Dive spoon-first into this creamy, flavor-packed shrimp and corn chowder, the perfect comfort food for cozy weeknight dinners or a laid-back weekend meal with family and friends.

Yo, flavor seekers and kitchen groove makers—this shrimp and corn chowder is coming at you hot and soulful, thick with that creamy base and sweet corn poppin’ like the funk in a summer jam. Tender shrimp bring that sea flavor, while smoky, savory sofrito lays down the bassline, turning this bowl into pure rhythm and funk.

Flavor Profile: This chowder balances sweet corn, briny shrimp, and a savory sofrito kick, layered with creaminess, smoked paprika smokiness, and subtle spice for a deeply satisfying flavor thang.

Texture Profile: Every spoonful is a mix of velvety seafood or chicken broth, plump shrimp, and tender russet potatoes (yukon gold potatoes also work), creating a luxury cococure bite with just the right amount of chew and crunch. Corn on the cob, fresh or frozen corn kernels are all fair play.

Cooking Technique & Time: Built in layers in a dutch oven—first sweating down aromatics in sofrito, then simmering potatoes and corn, before folding in shrimp and heavy cream at the end for a tender finish—this chowder comes together in about 40 minutes, delivering maximum flavor without that marathon cooking.

Key Ingredient Highlight - Sofrito

Homemade sofrito is the secret weapon here—it infuses the base with garlic, peppers, onions, and herbs, adding smoky depth, bright aromatics, and that essential soul to every bite of chowder.

Beats and Eats (Music to pair with corn and shrimp chowder)

Just like Prince’s Lady Cab Driver, this chowder is smooth, layered, and a little unexpected—the rhythm of creamy corn and smoky sofrito keeps you moving spoon to mouth like a groove you can’t quit. The shrimp adds a fun but real pop, like the funky guitar licks weaving through the track, while the heat lingers like Prince’s voice—seductive, soulful, unforgettable.

Tried and True Hacks:

Straight from my test kitchen to your home. Here are a few sure fire moves I learned after much trial and error that make this dish so flavorful.

• Use fresh corn when in season for natural sweetness.
• Don’t overcook the shrimp—add them last to keep them tender and juicy.
• Build flavor with homemade sofrito instead of shortcuts.
• Simmer low and slow enough to meld flavors, but keep potatoes intact for texture.

Serve this shrimp and corn chowder recipe with crusty bread or a side of sweet potato cornbread to soak up every last drop of that creamy, soulful broth. Add a lil of your fav hot sauce or sprinkle of cayenne pepper for some heat if you like. I like to enjoy this with a good slaw like this collard greens slaw recipe and finish everything off with a glass or two of Southern sweet tea.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Shrimp and Corn Chowder

Author: Marwin Brown

590kcal

5 from 2 votes

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Prep 5 minutes mins

Cook 30 minutes mins

This creamy shrimp corn chowder recipe is perfect for a dinner that's easy to make and delicious in every bite.

Servings 4

Course Main Course

Cuisine Modern Soul Food

Ingredients

1x2x3x

For The Sofrito

• ▢ 1 medium Bell Pepper chopped roughly
• ▢ 2 Garlic Cloves chopped
• ▢ 1 medium Yellow Onion chopped roughly
• ▢ 14 oz canned San Marzona Whole Tomatoes
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ teaspoon Black Pepper

For The Chowder

• ▢ 1 tablespoon Olive Oil
• ▢ ½ medium Red Onion diced
• ▢ 3 cloves Garlic
• ▢ ¼ teaspoon Ground Cumin
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ teaspoon Black Pepper
• ▢ ½ teaspoon Smoked Paprika
• ▢ 4 cups Seafood or Shrimp stock
• ▢ 1 cup Heavy Cream
• ▢ 1 pound Russet Potatoes peeled and chopped
• ▢ 1 pound Fresh or Frozen Shrimp
• ▢ 3 cups Corn Kernels frozen, canned, or corn cobs
• ▢ Fresh Parsley
• ▢ Fresh Oregano

Method

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Make the Sofrito

1. Heat a small pan on medium heat. Add olive oil and saute bell pepper, garlic, and onions for about 1 minute. Add to blend or food processor and puree along with salt, pepper, and tomatoes. Set aside.

Make the Chowder

1. Heat large saucepan or dutch oven pan on medium heat. Add olive oil then saute red onions for 1-2 minutes. Add garlic and cook for another 30 seconds. Season with spice mix (salt, pepper, paprika, cumin).
2. Add the sofrito puree mix and allow to cook for another minute. stirring occasionally.
3. Add shrimp stock and potatoes plus fresh oregano and more of the seasoning. Stir, mixing well. Bring to a boil, then reduce to a simmer. Cook covered until potatoes are fork tender (10-15 minutes). Remove the fresh oregano.
4. Using an immersion blender or regular blender puree the soup until smooth texture.
5. Add the heavy cream and mix well. Add in the corn and resume cooking covered 6-8 minutes.
6. Turn the chowder off heat. Add the shrimp, cover, and then serve after 5 minutes of off-heat cooking. Garnish with fresh parsley and/or green onions

Nutrition

Calories590kcalCarbohydrates52gProtein36gFat29gSaturated Fat15gPolyunsaturated Fat3gMonounsaturated Fat9gTrans Fat0.01gCholesterol250mgSodium1912mgPotassium1540mgFiber7gSugar14gVitamin A2117IUVitamin C60mgCalcium257mgIron4mg

Notes

Make your own shrimp stock for more flavor. I use shrimp shells, water, celery, carrots, onions, bay leaf, fresh thyme, fresh oregano, salt, pepper, and garlic). You can also take a basic chicken broth or chicken stock and let simmer with the shrimp shells and tails.

Cut the potatoes as evenly as possible. This will ensure more even cooking which you'll want when pureeing the soup. The small you cut the potatoes the faster they will cook.

I like to use smaller corn on the cob in my corn chowder. Fresh corn is preferred, but frozen corn kernels or cobs work fine. You could also use drained canned corn as well.

Go with full-fat heavy cream for more flavor and a creamy broth.

Use fresh shrimp with shells and tails intact. You can use the shells/tails to make the stock. You can also buy jumbo juicy shrimp and chop it into smaller pieces or cook it as is. I do prefer to avoid using cooked shrimp as the texture and flavor aren't optimal.

Use deveined shrimp even if you have to do it yourself.

Don't cook at too high a level of temperature. You don't want the cream to curdle and you don't want to overcook the shrimp. Cook the

If going with fresh corn use a cake bundt pan to help cut/scrape the kernels from the cob. Just place the tip of one end of the cob on bundt pan hole, and holding it vertically just cut down with your shelf knife. The cut kernels should fall right into the bundt pan.

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