Ingredients

1 lb shrimp (peeled and deveined)

2 tablespoons butter

1 small onion, finely chopped

2 celery stalks, chopped

2 medium potatoes, peeled and diced

3 cups corn kernels (fresh, frozen, or canned)

3 cups chicken broth or vegetable broth

1 ½ cups half-and-half (or substitute heavy cream or milk)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 bay leaf

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedges, for serving (optional)

Optional add-ins:

1 red bell pepper, diced
1-2 small jalapeños, seeded and chopped
1 cup heavy cream (for extra richness)
1 tablespoon fresh thyme

Instructions

Step 1: Peel and devein the shrimp if using raw. Rinse under cold water and pat dry. Heat 1 tablespoon butter in a large pot over medium heat, then cook shrimp for 2-3 minutes until pink and opaque. Remove shrimp and set aside.

Step 2: In the same pot, add another tablespoon of butter. Sauté chopped onion, celery, and red bell pepper (if using) for about 5 minutes until vegetables soften and onions turn translucent.

Step 3: Add diced potatoes and corn kernels to the pot. Stir and cook for 2-3 minutes to meld flavors together.

Step 4: Sprinkle in garlic powder, smoked paprika, salt, and pepper. Stir well to coat the vegetables and corn with the seasonings.

Step 5: Pour in chicken broth and add the bay leaf. Bring to a simmer over medium-high heat, then reduce heat to low. Cook for 15-20 minutes until potatoes are tender.

Step 6: Stir in half-and-half (or your chosen dairy substitute). Let the chowder simmer gently for another 5-10 minutes to thicken, stirring occasionally.

Step 7: Return cooked shrimp to the pot and stir gently. Adjust seasonings with extra salt, pepper, or smoked paprika as needed. Add jalapeños if you like some heat. Simmer for 5 more minutes to warm the shrimp and blend flavors.

Step 8: Remove the bay leaf. Ladle chowder into bowls and garnish with chopped fresh parsley. Serve with lemon wedges on the side for a bright contrast.

Tips & Variations

Use fresh corn in summer for the best sweetness, or frozen corn as a convenient option year-round.

For a spicier chowder, add chopped jalapeños or a pinch of red pepper flakes during cooking.

Substitute half-and-half with heavy cream for a richer, creamier chowder or milk for a lighter version.

Incorporate fresh thyme with the broth for an added herbal layer that complements the shrimp perfectly.

FAQs

Can I use frozen shrimp for this chowder?

Yes, frozen shrimp work well. Just thaw them completely before cooking and pat dry to avoid excess moisture in the chowder.

Is there a way to make this chowder dairy-free?

Absolutely. Substitute the half-and-half with coconut milk or any plant-based cream alternative for a dairy-free version that still offers a creamy texture.