This Shrimp and Corn Chowder has a light, creamy broth and is filled with sauteed vegetables, tender shrimp, and fresh sweet corn. Enjoy with a slice of crusty bread for an easy and filling weeknight dinner!

Angled view of a bowl of shrimp and corn chowder

Easy Shrimp Corn Chowder Recipe

Chowders have a reputation for being on the heavy side, loaded up with cream (and usually butter). But this Shrimp and Corn Chowder is an exception to the rule.

It’s creamy, but only lightly so – this isn’t a heavy dish that’s going to weigh you down but rather one that’s hearty and heartwarming, and full of beautiful flavor. And while soups and chowders are typically more of a winter thing, this shrimp chowder is so lovely when made with summer’s fresh sweet corn. I love to break the mold and enjoy it all year long!

The best part about this recipe? From start to finish, it’s on the table in under 30 minutes. That’s my kind of dinner!

Overhead view of shrimp corn chowder ingredients

What You’ll Need

Besides the shrimp and corn, you’ll need just a few veggies, plus pantry staples. See the recipe card below for the exact measurements.

  • Olive oil – Olive oil helps the shrimp sauté and take on more flavor – feel free to use your favorite neutral cooking oil.
  • Shrimp – I’m using large raw shrimp in this recipe but you can really use any size you have on hand – just keep in mind that smaller shrimp will cook more quickly. Raw shrimp will give you a more tender, succulent bite (than cooked shrimp), which I completely recommend!
  • Unsalted butter – Butter adds even more flavor, plus a lovely richness, when sautéing the vegetables.
  • Onion, carrot & celery – We’re adding a classic mirepoix to this soup– carrots, celery, and onion. Not only because they add delicious flavor, but because they add nutrition and substance as well.
  • All-purpose flour – A little bit of flour helps thicken the soup a bit, for a rich and lightly creamy broth.
  • Garlic & rosemary – Garlic and rosemary pair deliciously with shrimp – but you could use thyme if you prefer. Or you could use both rosemary and thyme together!
  • Chicken stock – Chicken stock is the base of this soup. You could use seafood or vegetable stock if you prefer but I prefer the added flavor of chicken stock.
  • Sweet corn – See note below.
  • Bay leaf -Bay leaf adds a subtle earthiness that pairs deliciously with the shrimp and vegetables.
  • Heavy cream – A bit of heavy cream adds creaminess to the broth. Feel free to add as much or as little as you like.

What Type of Corn Should I Use In The Chowder?

I’m using fresh sweet corn kernels, cut off the cob – but frozen or canned would work too. If you’re using frozen, you can add it directly from the freezer. For canned corn, be sure to drain and rinse it well before adding it to the chowder. Note that fresh sweet corn kernels will always be best!

When sweet corn is at its seasonal best, I like to freeze some to use during the winter. It’s really easy to do! Simply cut the kernels off the cob and place in freezer-safe baggies or containers. Store in the freezer for up to 12 months. This is such a simple way to enjoy sweet corn throughout the whole year!

Can I Use Other Types of Seafood?

Yes, you can turn this into a seafood corn chowder by adding in other seafood like scallops, crab, or imitation crab. Pick one or add several different types to your corn chowder. Either way, it’s super tasty! Just note that the seafood should always be cooked during the chowder making process.

How to Make Shrimp and Corn Chowder

Making this shrimp corn chowder is quite easy and comes together in just 30 minutes.

  • Cook the shrimp. Heat the olive oil in a Dutch oven. Add the shrimp, season with salt and pepper, and cook for 2 to 3 minutes per side. The shrimp should turn from somewhat translucent to more opaque, and should be just barely pink.
  • Prepare the mirepoix. Melt the butter in the same pot. Add the carrots, onion, and celery. Cook until tender. Add the garlic and rosemary. Stir to coat the vegetables and cook for a moment.
  • Deglaze the pan. Add in a cup of chicken stock and scrape the bottom of the pan.
  • Finish the chowder. Add the remaining chicken stock, corn, and bay leaf. Bring to a boil, then reduce heat to low. Stir in the heavy cream, along with salt and pepper to taste. Return the shrimp to the pot and cook for 2 to 3 minutes. Once thoroughly warmed, remove the bay leaf.
  • Enjoy. Serve with fresh lemon wedges and enjoy!
A bowl of shrimp corn chowder

Variations & Tips for Success

This corn chowder recipe is very straightforward but here are a few tips to guarantee success.

  • Do not overcook the shrimp. When you first cook the shrimp, remove it from heat when it’s just barely pink. You want to cook it fully, but keep in mind that it will continue to cook when added back into the chowder. Overcooking can cause it to have a tougher texture.
  • Don’t boil the heavy cream. Reduce the chowder to a simmer before adding the heavy cream, as it can curdle at high temperatures.
  • Taste test! I always taste test my chowder (and every recipe, for that matter!) to see if it needs more salt or pepper. Sometimes it does, sometimes it doesn’t.
  • Change up the herbs. Rosemary is lovely in this creamy soup. But I also really like thyme. Use them separately or together. Parsley is also nice, as well as chives.
  • Make it spicy. If you want a little heat in your chowder, feel free to add in some cayenne pepper, red pepper flakes, or a splash of hot sauce. If you like jalapeno, mince or dice some and add it along with the fresh vegetables!
  • Add bacon. For another level of flavor, I sometimes throw in some cooked, chopped bacon at the end. Or I just sprinkle a bit over the top of individual bowls. So good!
A spoon lifting a shrimp from a bowl of shrimp corn chowder

Serving Suggestions

I love to serve big bowls of shrimp and corn chowder with fresh lemon wedges to squeeze over the top of individual bowls. It adds a brightness and acidity that pairs deliciously with the shrimp.

I also like to add a side of bread, whether it’s crusty day-old bread from the bakery, garlic bread, or cornbread muffins. Just something to help soak up every bit of broth and flavor!

Overhead view of a bowl of shrimp and corn chowder

How to Store & Reheat Leftovers

Leftover shrimp and corn chowder can be stored in an airtight container in the fridge for up to 3 days. Due to the cream in the broth, this is not a dish that I recommend freezing, although it can be done.

The best way to reheat shrimp chowder is on the stovetop. Heat until just hot (do not boil). You can also heat it up in the microwave but the shrimp can become a bit rubbery and/or tough.

More Soup & Chowder Recipes:

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Angled view of a bowl of shrimp and corn chowder

Shrimp and Corn Chowder

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This Shrimp and Corn Chowder has a light, creamy broth and is filled with sauteed vegetables, tender shrimp, and fresh sweet corn. Enjoy with a slice of crusty bread for an easy and filling weeknight dinner!


  • 2 tablespoons olive oil
  • 1 pound jumbo raw shrimp (15-20 count), peeled and deveined
  • 2 tablespoons unsalted butter
  • ¾ cup chopped onion
  • ¾ cup chopped carrot
  • ¾ cup chopped celery
  • 2 tablespoons all-purpose flour
  • 2 large cloves garlic, minced
  • 1 teaspoon minced fresh rosemary (thyme is also very nice!)
  • 4 cups low sodium chicken stock
  • 3 cups fresh sweet corn (see notes)
  • 1 bay leaf
  • ½ cup heavy cream


    1. Heat a large Dutch oven over medium-high heat and add the olive oil. When the olive oil is fragrant, add the shrimp in a single layer. Season with salt and pepper to taste (about 1 teaspoon kosher salt and ½ teaspoon black pepper).
    2. Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove shrimp and set aside.
    3. In the same pot (do not clean it), add the butter and allow it to melt. When the butter has melted, add the onion, carrot, and celery. Cook for 5-7 minutes, or until vegetables are tender.
    4. Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
    5. Deglaze the pan by adding 1 cup of chicken stock and scraping the bottom with a wooden spoon. Add the remaining chicken stock, corn, and bay leaf. Bring to a boil.
    6. Reduce heat to low and add the heavy cream. Stir to combine and season with salt and pepper to taste.
    7. Add shrimp back to the soup (chop shrimp into bite-size pieces if you like) and cook for an additional 2-3 minutes. When shrimp are warmed through, remove the bay leaf and enjoy immediately. If desired, serve with fresh lemon wedges to squeeze over the top of individual bowls – it adds brightness and acidity that pairs deliciously with the shrimp.
    8. Store any leftovers in an airtight container for up to three days.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 192mgSodium: 1251mgCarbohydrates: 38gFiber: 5gSugar: 10gProtein: 25g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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Angled view of a bowl of shrimp and corn chowder