Shrimp and Corn Chowder Recipe

Name: Shrimp and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons unsalted butter; 3 stalks celery, thinly sliced; 2 bunches scallions, chopped; 3 cups frozen diced potatoes; 3 cups frozen corn; 3 sprigs thyme; 2 bay leaves; Kosher salt and freshly ground pepper; 2 tablespoons all-purpose flour; 1 quart low-fat milk; 1 pound medium shrimp, peeled and deveined; Paprika, for sprinkling

Servings: persons

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

1
Melt the butter in a Dutch oven or large pot over medium-high heat.
2
Stir in the celery, scallions, potatoes and corn.
3
Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes.
4
Stir in the flour until incorporated, about 2 minutes.
5
Stir in the milk, then cover and bring to a boil.
6
Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes.
7
Remove from the heat.
8
Discard the thyme sprigs and bay leaves.
9
Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot.
10
Return to a simmer over medium-high heat.
11
Stir in the shrimp and cook until opaque, about 4 minutes.
12
Season with salt.
13
If the soup is too thick, stir in up to 1 cup water.
14
Divide among bowls and sprinkle with paprika.
15
Per serving: Calories 394; Fat 8 g (Saturated 5 g); Cholesterol 193 mg; Sodium 658 mg; Carbohydrate 49 g; Fiber 8 g; Protein 32 g
16
Photograph by Antonis Achilleos

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons unsalted butter, 3 stalks celery, thinly sliced, 2 bunches scallions, chopped, 3 cups frozen diced potatoes, and more.

Yes, Shrimp and Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions