When my oldest granddaughter came home from her first semester of college, she didn’t ask for cookies or my famous pot roast. She asked for soup. And not just any soup—something cozy, creamy, and packed with flavor.
I had just picked up fresh corn from a roadside stand and a bag of wild-caught shrimp was waiting in the freezer. That evening, with the leaves just starting to turn outside and the kitchen windows slightly fogged from the stovetop steam, we stirred together this creamy shrimp corn chowder.
The smell of garlic, sweet corn, and rosemary wafted through the house as we chopped, stirred, and taste-tested together. By the time we were ladling soup into bowls, my husband had wandered in with a loaf of crusty bread, and the whole evening became a kind of impromptu celebration of being together again.
The chowder was rich but not heavy, bright from the rosemary, and had just enough sweetness from the corn to balance the savory broth. It’s now one of our family’s new favorites, and I hope it becomes one of yours, too.
Short Description
This creamy shrimp corn chowder soup is a comforting, flavor-packed dish made with tender shrimp, sweet corn, fresh rosemary, and a touch of cream. It’s the perfect meal to warm you up on chilly days or to serve at your next cozy family gathering.
Key Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- ½ large onion, chopped
- 2 large carrots, sliced
- 2 stalks celery, diced
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 4 cups chicken stock
- 3 cups corn kernels (fresh or frozen)
- ½ cup heavy cream
- 1 bay leaf (optional)
Tools Needed
- Dutch oven or large soup pot
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
- Ladle
- Bowl (for holding shrimp)
Cooking Instructions
Step 1: Sauté the Shrimp
Heat olive oil in a Dutch oven over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until just barely pink. Remove shrimp and set aside in a bowl.
Step 2: Sauté the Vegetables
In the same pot, add butter. Once melted, stir in the chopped onion, sliced carrots, and diced celery. Cook for 6–7 minutes, stirring often, until the vegetables are softened and fragrant.
Step 3: Build the Base
Add the flour, minced garlic, and rosemary. Stir to coat the vegetables, cooking for about 1 minute to remove the raw flour taste. Pour in 1 cup of chicken stock and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
Step 4: Simmer the Chowder
Add the remaining chicken stock, corn, and bay leaf (if using). Bring to a boil over medium-high heat, then reduce heat to low. Simmer gently for about 10 minutes to allow the flavors to meld.
Step 5: Add Cream and Shrimp
Stir in the heavy cream until fully combined. Return the cooked shrimp to the pot and simmer for an additional 2–3 minutes until they are heated through. Remove bay leaf before serving.
Why You’ll Love This Recipe
Comfort in a Bowl: Creamy, hearty, and full of flavor—this soup wraps you in warmth.
Quick and Easy: With minimal prep and under an hour from start to finish, it’s weeknight-friendly.
Balanced Flavor: Sweet corn, briny shrimp, and herby rosemary create a lovely flavor harmony.
Flexible Ingredients: Use frozen corn or leftover shrimp and still enjoy delicious results.
Family Favorite: Great for casual dinners, holidays, or when someone needs a little comfort food hug.
Mistakes to Avoid & Solutions
Overcooking the Shrimp: Shrimp cook quickly! Only sauté until just pink. Overcooked shrimp turn rubbery.
Skipping the Flour Step: Don’t skip this—it helps thicken the soup. Stir well to avoid clumps.
Not Deglazing the Pot: Use that 1 cup of stock to loosen all the flavorful bits from the pan.
Adding Cream Too Early: Adding cream while boiling can cause curdling. Lower the heat first.
Too Salty?: Taste before adding extra salt—stock and shrimp can both carry salt.
Serving and Pairing Suggestions
Serve with crusty sourdough bread or homemade biscuits.
Pair with a light green salad tossed in lemon vinaigrette.
Add a squeeze of fresh lemon or sprinkle of smoked paprika for a flavor boost.
Serve family-style in a large pot or plated individually with garnishes.
This soup also pairs beautifully with iced tea, dry white wine, or even a cold lager.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat. Avoid boiling to keep the cream smooth.
If reheating in the microwave, use short intervals and stir in between.
Freeze without the cream for up to 2 months. Add cream when reheating.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking. Frozen shrimp work perfectly here.
2. Can I make this dairy-free?
You can substitute full-fat coconut milk for the heavy cream, though the flavor will be slightly sweeter.
3. Is this soup spicy?
Not at all! But you can add a pinch of red pepper flakes if you want heat.
4. Can I use vegetable stock instead of chicken?
Yes, vegetable stock works great and makes the dish pescatarian-friendly.
5. What kind of corn is best?
Fresh is ideal when in season, but frozen corn kernels are great year-round and convenient.
Tips & Tricks
Save the shrimp tails and simmer in water for a DIY seafood broth.
Dice your veggies small for faster cooking and better spoonfuls.
Add cooked diced potatoes for an extra hearty version.
Garnish with chopped parsley, chives, or a sprinkle of cheese for color and flavor.
Double the recipe and freeze half (without the cream) for easy weeknight meals.
Recipe Variations
Smoky Bacon Twist: Replace olive oil with bacon grease and add crispy bacon bits on top.
Spicy Cajun Style: Add 1 teaspoon Cajun seasoning with the garlic for a kick.
Vegetarian Option: Use vegetable stock and omit shrimp. Add white beans for protein.
Lighter Version: Use 2% milk instead of heavy cream and cut back on oil.
Seafood Medley: Add scallops or crab meat along with the shrimp for a more luxurious chowder.
Final Thoughts
I always say, a good soup brings people to the table—and this one had all of us reaching for seconds. It’s the kind of meal that makes you feel taken care of, like a warm sweater for your stomach. My granddaughter took a photo of her bowl and texted it to her roommate, saying, “THIS is what home tastes like.” That made me smile bigger than I have in weeks.
When you make this shrimp corn chowder, I hope you get a chance to slow down, stir slowly, and enjoy the smell of something comforting bubbling on the stove. Add your own little touches, serve it up with love, and don’t be surprised if someone asks for the recipe before the last spoonful. These are the kind of meals that stick with you long after the bowl’s empty.
Shrimp Corn Chowder Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp peeled and deveined
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- ½ large onion chopped
- 2 large carrots sliced
- 2 stalks celery diced
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- 4 cups chicken stock
- 3 cups corn kernels fresh or frozen
- ½ cup heavy cream
- 1 bay leaf optional
Instructions
- Sauté shrimp in olive oil over medium-high heat with salt and pepper for 2 minutes per side, then set aside.
- In the same pot, melt butter and cook onion, carrots, and celery for 6–7 minutes until soft.
- Stir in flour, garlic, and rosemary; cook for 1 minute.
- Add 1 cup of chicken stock and scrape the bottom of the pot, then pour in remaining stock, corn, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in cream, return shrimp to the pot, and simmer 2–3 more minutes. Remove bay leaf and serve hot.
