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.

Ingredients

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 to taste

Suggested toppings: sour cream, smoked or sweet paprika, grated Parmesan or crumbled goat cheese, hot sauce, chopped chives

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Instructions

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 salt and pepper.
Add diced potatoes; nestle the bare corn cobs among the vegetables. Pour in 3–4 cups of broth to mostly cover the cobs. Bring to a boil, reduce to simmer, and cook 10 minutes until potatoes are fork-tender.
Discard the cobs. Stir in all corn kernels except the reserved cup. Blend part or all of the soup using an immersion blender to thicken, 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 and stir thoroughly. Adjust seasoning as needed. Stir in sliced green onion.
Serve hot with toppings of choice.

Notes

Use fresh corn for best flavor, but frozen or canned can work in a pinch.
For a vegetarian version, use vegetable broth and omit shrimp.
Cream can be substituted with half-and-half or plant-based alternatives.
Garnish with herbs like dill, parsley, or chives for added freshness.
Leftovers may be stored in the fridge for 3–4 days, but freezing is not recommended.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 6g
Sodium: 580mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 18g
Cholesterol: 120mg