A creamy, hearty chowder brimming with tender shrimp, sweet corn, and smoky undertones. This dish marries the sweetness of summer produce with coastal seafood richness — perfect for cooler evenings or as a comforting centerpiece.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsMain Ingredients
1 lb shrimp, peeled and deveined
2 cups fresh or frozen corn kernels
1 medium Yukon Gold potato, diced small
1 celery stalk, diced
1 small carrot, diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups seafood or chicken stock
1 cup whole milk
½ cup heavy cream
2 tbsp butter
1 tbsp olive oil
Salt and black pepper, to taste
Optional Additions
½ tsp smoked paprika or cayenne (for a kick)
2 slices bacon, chopped (for smokiness)
2 tbsp chopped fresh parsley or chives (for garnish)
Juice of ½ lemon (for brightness)
Prep the Base
1
In a large pot or Dutch oven, heat olive oil and butter over medium heat.
If using bacon, add and cook until crisp, then remove and reserve.
Sauté onion , carrot , and celery for 5–7 minutes, until softened.
Add garlic , cook 1 minute more.
Simmer Vegetables
2
Add potatoes and corn . Stir to coat.
Pour in the stock , bring to a boil, then reduce to a simmer.
Cook for 12–15 minutes , or until potatoes are tender.
Blend (optional)
Add Shrimp and Dairy
4
Stir in the shrimp , milk , and cream .
Simmer gently for 4–5 minutes , until shrimp are pink and just cooked through.
Season with salt , pepper , and a touch of lemon juice to balance richness.
Add smoked paprika or cayenne if desired for extra depth.
Finish & Serve
Variations
6
Use crab meat , lobster , or clams instead of shrimp
Add red bell pepper for a pop of color
Use coconut milk in place of cream for a dairy-free version
Pairing Suggestions
7 Wine:
Beer:
Non-Alcoholic:
Ingredients Main Ingredients
1 lb shrimp, peeled and deveined
2 cups fresh or frozen corn kernels
1 medium Yukon Gold potato, diced small
1 celery stalk, diced
1 small carrot, diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups seafood or chicken stock
1 cup whole milk
½ cup heavy cream
2 tbsp butter
1 tbsp olive oil
Salt and black pepper, to taste
Optional Additions
½ tsp smoked paprika or cayenne (for a kick)
2 slices bacon, chopped (for smokiness)
2 tbsp chopped fresh parsley or chives (for garnish)
Juice of ½ lemon (for brightness)
Directions Prep the Base
1
In a large pot or Dutch oven, heat olive oil and butter over medium heat.
If using bacon, add and cook until crisp, then remove and reserve.
Sauté onion , carrot , and celery for 5–7 minutes, until softened.
Add garlic , cook 1 minute more.
Simmer Vegetables
2
Add potatoes and corn . Stir to coat.
Pour in the stock , bring to a boil, then reduce to a simmer.
Cook for 12–15 minutes , or until potatoes are tender.
Blend (optional)
Add Shrimp and Dairy
4
Stir in the shrimp , milk , and cream .
Simmer gently for 4–5 minutes , until shrimp are pink and just cooked through.
Season with salt , pepper , and a touch of lemon juice to balance richness.
Add smoked paprika or cayenne if desired for extra depth.
Finish & Serve
Variations
6
Use crab meat , lobster , or clams instead of shrimp
Add red bell pepper for a pop of color
Use coconut milk in place of cream for a dairy-free version
Pairing Suggestions
7 Wine:
Beer:
Non-Alcoholic:
