Shrimp and Corn Chowder
Shrimp and corn chowder turns sweet corn, tender potatoes, and juicy shrimp into a creamy one pot dinner that tastes rich without heavy cream.
This bowl is cozy, bright, and simple enough for a weeknight. The broth carries smoked paprika, the potatoes thicken the soup naturally, and Greek yogurt gives it a gentle tang.
Why You’ll Love This Recipe
- Sweet corn and smoky paprika make the broth taste deep and warm.
- Potatoes add a soft, creamy texture without needing heavy cream.
- Shrimp cooks fast, so the whole pot comes together with very little waiting.
- Greek yogurt adds protein and a fresh tang that balances the sweetness of the corn.
Budget & Health Tip: Frozen shrimp and frozen corn work beautifully here. They often cost less, keep longer, and still taste fresh once they simmer in the smoky broth. Use plain Greek yogurt instead of cream for extra protein and a lighter finish.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 2 celery stalks, diced (100 g)
- 3 garlic cloves, minced (9 g)
- 1 1/2 pounds potatoes, peeled if desired and diced small (680 g)
- 3 cups corn kernels, fresh or frozen (450 g)
- 4 cups chicken broth or seafood broth (960 ml)
- 1 teaspoon smoked paprika (2 g)
- 1 pound peeled and deveined shrimp (450 g)
- 1 cup milk (240 ml)
- 1/2 cup plain Greek yogurt (120 g)
- 1/4 cup chopped fresh parsley (15 g)
- 3/4 teaspoon salt, plus more to taste (4 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Soften the Aromatics
Warm the olive oil in a large soup pot over medium heat. Add the onion, celery, garlic, and salt. Cook for 4 to 5 minutes, stirring often, until the onion looks glossy and the celery smells sweet. If the garlic starts to brown too quickly, lower the heat.
2. Build the Chowder Base
Stir in the potatoes, corn, broth, smoked paprika, and black pepper. Scrape the bottom of the pot as you stir so every little bit of flavor blends into the broth. The liquid should look lightly golden and smell smoky.
3. Simmer Until the Potatoes Are Tender
Bring the pot to a gentle boil, then lower the heat to a steady simmer. Cook for 12 to 15 minutes, until a potato cube breaks easily when pressed with a spoon. A few soft potato edges will fall apart, which helps the chowder become creamy.
4. Cook the Shrimp
Stir in the shrimp. Simmer for 2 to 4 minutes, just until the shrimp turn pink and curl into loose C shapes. Do not walk away here. Shrimp cook quickly, and overcooked shrimp can turn firm and rubbery.
5. Make It Creamy
Turn the heat to low. In a small bowl, whisk the milk and Greek yogurt with one ladle of hot broth until smooth. Pour this mixture back into the pot and stir gently. Cook for 1 to 2 minutes, until the chowder is steamy but not boiling.
6. Finish with Parsley
Stir in the chopped parsley. Taste the chowder and add more salt or pepper if needed. Let it sit for 5 minutes before serving so the sweet corn, smoky paprika, and creamy broth settle into one rich flavor.
Expert Troubleshooting & FAQs
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator overnight, or place them in a bowl of cold water for quick thawing. Pat them dry before adding them to the pot so they do not water down the chowder.
How do I keep the Greek yogurt from curdling?
Keep the heat low and warm the yogurt with a ladle of hot broth before adding it to the pot. Do not boil the chowder after the yogurt goes in. Gentle heat keeps the broth smooth and creamy.
Can I use canned corn?
Yes. Drain canned corn well before adding it. It will taste a little softer than fresh or frozen corn, but it still adds sweetness and color.
Can I make this chowder ahead of time?
You can make the potato, corn, and broth base ahead of time. For the best texture, add the shrimp, milk, and Greek yogurt when you reheat the soup. This keeps the shrimp tender and the broth smooth.
How can I make the chowder thicker?
Mash some of the potatoes against the side of the pot with a spoon. You can also blend one cup of the soup and stir it back in. Both methods thicken the chowder without extra cream.
Estimated Nutritional Facts
Per serving, based on 4 servings.
- Calories: about 390
- Protein: about 35 g
- Carbs: about 48 g
- Fat: about 8 g
Shrimp and Corn Chowder
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, diced (150 g)
- 2 celery stalks, diced (100 g)
- 3 garlic cloves, minced (9 g)
- 1 1/2 pounds potatoes, peeled if desired and diced small (680 g)
- 3 cups corn kernels, fresh or frozen (450 g)
- 4 cups chicken broth or seafood broth (960 ml)
- 1 teaspoon smoked paprika (2 g)
- 1 pound peeled and deveined shrimp (450 g)
- 1 cup milk (240 ml)
- 1/2 cup plain Greek yogurt (120 g)
- 1/4 cup chopped fresh parsley (15 g)
- 3/4 teaspoon salt, plus more to taste (4 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Soften the Aromatics. Warm the olive oil in a large soup pot over medium heat. Add the onion, celery, garlic, and salt. Cook for 4 to 5 minutes, stirring often, until the onion looks glossy and the celery smells sweet. If the garlic starts to brown too quickly, lower the heat.
- 2. Build the Chowder Base. Stir in the potatoes, corn, broth, smoked paprika, and black pepper. Scrape the bottom of the pot as you stir so every little bit of flavor blends into the broth. The liquid should look lightly golden and smell smoky.
- 3. Simmer Until the Potatoes Are Tender. Bring the pot to a gentle boil, then lower the heat to a steady simmer. Cook for 12 to 15 minutes, until a potato cube breaks easily when pressed with a spoon. A few soft potato edges will fall apart, which helps the chowder become creamy.
- 4. Cook the Shrimp. Stir in the shrimp. Simmer for 2 to 4 minutes, just until the shrimp turn pink and curl into loose C shapes. Do not walk away here. Shrimp cook quickly, and overcooked shrimp can turn firm and rubbery.
- 5. Make It Creamy. Turn the heat to low. In a small bowl, whisk the milk and Greek yogurt with one ladle of hot broth until smooth. Pour this mixture back into the pot and stir gently. Cook for 1 to 2 minutes, until the chowder is steamy but not boiling.
- 6. Finish with Parsley. Stir in the chopped parsley. Taste the chowder and add more salt or pepper if needed. Let it sit for 5 minutes before serving so the sweet corn, smoky paprika, and creamy broth settle into one rich flavor.
