Short Description

A rich and creamy chowder brimming with fresh corn, Yukon Gold potatoes, sautéed leeks, onions, and bell pepper, all warmed by succulent shrimp and finished with a splash of heavy cream and green onion garnish.

Why You’ll Love This Recipe

Fresh Summer Flavor: Sweet corn and crisp vegetables deliver vibrant, seasonal character.
Creamy Texture From Within: Rather than relying on roux, potato puree thickens the chowder naturally.
Shrimp At The End: Avoids rubberiness—shrimp are added late to stay tender.
Custom Toppings Optional: Sour cream, paprika, cheese, hot sauce, or chives let you jazz up each bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 ears corn, shucked (about 5 cups kernels)
1 tablespoon extra virgin olive oil
1 small leek (white and light green parts), chopped
1 small onion, chopped
1 small red bell pepper, diced
3–4 medium Yukon Gold potatoes, peeled and diced
3 to 4 cups low‑sodium chicken broth
12–16 ounces medium raw shrimp (peeled, tails off)
1/3 cup heavy cream
1 green onion, thinly sliced
Kosher salt and black pepper
Suggested toppings: sour cream; smoked or sweet paprika; grated Parmesan or crumbled goat cheese; hot sauce; chopped chives

Directions

Cut corn kernels off the cobs; scrape down the cob to reserve corn milk. Set aside about 1 cup of kernels.
Heat olive oil in a 4‑quart pot or Dutch oven over medium heat until shimmering.
Add leeks, onion, and bell pepper; sauté until softened but not browned (about 5 minutes). Season with a pinch of salt and pepper.
Add diced potatoes; nestle the bare corn cobs among the vegetables. Pour in enough broth (3–4 cups) to mostly cover the cobs. Bring to a boil, then reduce to a simmer and cook 10 minutes or until potatoes are easily crushed with a fork.
Discard the cobs. Stir in all corn kernels except the reserved cup. Blend part or all of the soup using an immersion blender—focusing on potato chunks to thicken while leaving some texture.
Add the reserved corn and raw shrimp. Simmer about 5 minutes until shrimp turn pink and opaque. Turn off heat.
Pour in heavy cream; stir thoroughly, taste, and adjust seasoning with more salt and pepper if needed. Stir in sliced green onion.
Serve hot with your choice of toppings.

Servings And Timing

Serves: about 6 portions (based on typical chowder recipe yields)
Prep Time: ~10 minutes
Cook Time: ~35 to 40 minutes
Total Time: ~45 to 50 minutes

Variations

Vegetarian version: Replace chicken broth with vegetable broth and omit shrimp.
Dairy‑free substitute: Use coconut or plant‑based cream instead of heavy cream.
Spicy twist: Add jalapeño slices or a sprinkle of cayenne powder.
Herbs to finish: Stir in fresh dill, parsley, or thyme before serving.
Extra texture: Stir in cooked corn kernels or diced potatoes at the end for more body.

Storage/Reheating

Refrigeration: Store in airtight containers in the fridge for up to 3–4 days. Be aware shrimp may firm slightly when chilled.
Freezing: Not recommended due to shrimp texture change and cream separation.
Reheating: Gently reheat on the stove over low heat, stirring frequently. Add a splash of broth or cream if chowder becomes too thick.

FAQs

How Do I Thicken The Chowder Further?

Blend more of the cooked potato chunks or swirl in a cornstarch or flour slurry toward the end of cooking.

Can I Use Canned Or Frozen Corn Instead Of Fresh?

Yes, but you won’t get the rich corn flavor from simmering with the cobs. Use about 5 cups of kernels total and adjust broth volume.

Can I Omit The Leek If I Don’t Have One?

You can substitute in diced celery or more onion; leeks add a mild onion-y sweetness but aren’t necessary.

Is Heavy Cream Necessary?

It adds richness; you can substitute with half-and-half, whole milk, or plant-based cream if needed.

When Should I Add The Shrimp?

Add shrimp only when shrimp and reserved corn are stirred in, to avoid overcooking—about 5 minutes before serving.

Can I Make This In A Slow Cooker?

Yes—cook vegetables with cobs and broth on low for several hours, then add shrimp, corn, and cream in final 30 minutes.

Can I Make The Chowder Gluten-Free?

Yes—as long as you don’t use flour to thicken; stick to potato-only thickening or use cornstarch if needed.

How Should I Adjust Salt Since Cream Dulls Seasoning?

Season cautiously before adding cream; taste after stirring in cream and adjust as needed.

What Are Good Serving Suggestions?

Serve with crusty bread, oyster crackers, or a crisp green salad to balance richness.

Can I Reheat Leftovers With Shrimp In It?

Yes—reheat gently on the stove; shrimp may lose a bit of texture but will still be tasty when warmed slowly.

Conclusion

This shrimp and corn chowder is a creamy, cozy meal that combines tender shrimp with sweet summer corn and potatoes in a comforting base. Ready in under an hour and easily adaptable for dietary preferences, it’s wonderful topped with tangy or savory garnishes. Perfect for sharing—or savoring solo on a cool evening.

Ezabella