30-Minute Shrimp and Corn Chowder

This shrimp and corn chowder is creamy, quick, and feels like a summer weekend even on a busy Tuesday. Sweet corn and tender shrimp swim in a broth that’s rich without being heavy.

A two-minute roux gives the soup real body, and a pinch of Old Bay ties the seafood and corn together. Grab a loaf of crusty bread because you’ll want to mop up every last drop.

Why This Chowder Hits the Spot

The chowder walks the line between hearty and light. The broth is smooth but not gluey, and the corn adds a gentle pop of sweetness that works beautifully with the shrimp.

I keep coming back to this one because it tastes like a full meal but leaves you with one pot to wash. The shrimp cook right in the broth at the very end, so they stay plump and never turn rubbery.

Ingredients

• 4 tbsp unsalted butter: divided, for the base and a finishing touch
• 1 medium yellow onion, diced: about 1 cup
• 2 celery stalks, diced: adds a subtle earthy backbone
• 3 cloves garlic, minced: fresh is best here
• ¼ cup all-purpose flour: for a quick roux
• 2 cups chicken or vegetable broth: warm or room temperature, it incorporates more smoothly
• 1 cup whole milk: adds richness without being too heavy
• 1 cup heavy cream: for that silky chowder texture
• 2 cups diced Yukon Gold potatoes: cut into ½-inch cubes so they cook fast
• 2 cups corn kernels: fresh off the cob or frozen, both work great
• 1 lb large shrimp: peeled and deveined, tails off if you prefer easy eating
• 1 tsp Old Bay seasoning: plus more for serving
• ½ tsp kosher salt: adjust to your broth
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley: to finish

Variations / Substitutions

• Bacon for smokiness: cook 4 slices of chopped bacon first, then use the fat in place of half the butter, and crumble the bacon on top before serving.
• Lighter broth: use all milk instead of cream. The chowder will be thinner but still tasty.
• No Old Bay: a mix of celery salt, paprika, and a tiny pinch of cayenne gets you close.
• Dairy-free: swap in a neutral plant-based butter, unsweetened oat milk, and a splash of coconut cream for richness. The texture will shift a little but the soup still comes together.
• Extra vegetables: diced red bell pepper or a handful of baby spinach in the last minute of cooking add color and freshness.

If you like the sound of a seafood chowder with a bit more kick, take a look at my Spicy Crab and Corn Bisque.

How to Make Shrimp and Corn Chowder

Step 1: Sauté the Vegetables

Melt 2 tablespoons of the butter in a large Dutch oven or heavy pot over medium heat. Once it foams, add the diced onion and celery. Cook, stirring every so often, until the onion turns translucent and the celery softens, about 5 minutes.

The kitchen will smell sweet and savory right now, and the vegetables should have just a hint of gold on the edges. Add the garlic and cook for another 30 seconds, just until you catch that sharp garlic scent.

Step 2: Build the Roux

Sprinkle the flour over the vegetables and stir it in with a wooden spoon. Keep stirring for 1 to 2 minutes, until the flour loses its raw white look and turns just slightly sandy in color. You’re not browning it, just cooking out the flour taste.

This step keeps the chowder from tasting pasty later. Take your time here, then grab a whisk.

Step 3: Simmer the Chowder

Slowly pour in the broth while whisking constantly, scraping up any bits stuck to the bottom. Then whisk in the whole milk and heavy cream. Toss in the diced potatoes and the corn kernels, along with the Old Bay, salt, and pepper.

Bring the pot to a gentle boil, then lower the heat so the liquid is just bubbling around the edges. Cover and let it simmer until the potatoes are fork-tender, about 10 minutes. Stir once or twice so nothing sticks, and taste the broth—it should already be nicely seasoned.

Step 4: Cook the Shrimp

Pat the shrimp dry with a paper towel. Add them to the simmering chowder and stir gently. Cook for 2 to 3 minutes, until every shrimp has curled into a loose “C” shape and turned evenly pink.

Keep an eye on the pot. Shrimp go from perfect to chewy in seconds, so pull the pot off the heat the moment they’re done.

Step 5: Ladle and Serve

Stir in the remaining 2 tablespoons of butter and the chopped parsley. Butter melts into the broth and gives it a glossy finish. Ladle the chowder into deep bowls and sprinkle a tiny extra pinch of Old Bay on top if you want.

Set the loaf of bread on the table and eat while it’s steaming. The potatoes should be tender, the corn sweet, and the shrimp perfectly plump.

Tips for the Best Chowder

• Cut the potatoes into small, even cubes: so they cook through in the same 10-minute window as the broth. No one wants a crunchy potato in chowder.
• If you’re using frozen shrimp, thaw them completely: under cold water and pat them bone dry. Extra moisture will water down the broth.
• Make the base ahead if you need to.: Cook through Step 3, then cool and refrigerate. Reheat gently, bring to a simmer, and pick up at Step 4 with the shrimp. That way they’re always fresh.
• Got leftover corn on the cob?: Cut the kernels off and toss the bare cobs into the pot while the chowder simmers. Pull them out before adding the shrimp and you’ll get an extra layer of corn flavor.
• An extra pat of butter and a crack of black pepper at the table: makes every bowl taste like it came from a seaside shack.

Shrimp cook times by size:

Storing Leftovers

• Refrigerate: Let the chowder cool completely, then store it in an airtight container for up to 3 days. The shrimp will soften a little overnight, but the flavor deepens.
• Reheating: Warm individual portions gently on the stovetop over low heat, just until steaming. Give it a stir and add a splash of milk if the chowder has thickened too much. High heat will make the shrimp tough, so go slow.

What to Serve With Shrimp and Corn Chowder

A crusty baguette or sourdough is the obvious partner for dunking, but a crisp green salad dressed with a lemon vinaigrette cuts through the richness nicely. If you want to lean into the coastal vibe, pour a cold pilsner or a glass of unoaked Chardonnay.

Frequently Asked Questions

Can I use frozen corn?

Yes, and you don’t need to thaw it first. Just add it frozen and give the chowder an extra minute or two of simmering time before adding the shrimp.

Can I make this chowder dairy-free?

You can, with some adjustments. Swap the butter for a plant-based alternative and use unsweetened oat milk plus a few spoonfuls of coconut cream in place of the milk and cream. The texture won’t be quite as silky, but it still makes a satisfying bowl.

Why is my chowder too thin?

A thin chowder usually means the roux didn’t get enough time to cook and thicken at the start, or there was too much liquid. Next time, cook the flour and butter mixture for the full 2 minutes and make sure the soup comes to a real simmer before adding the shrimp.

Can I double the recipe?

Absolutely. Use a large pot and double all the ingredients. The cooking times stay the same, just be careful when you add the shrimp so the pot doesn’t lose heat.

Shrimp and Corn Chowder Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 435

Ingredients Method Notes

Ingredients

  

• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups diced Yukon Gold potatoes
• 2 cups corn kernels
• 1 lb large shrimp, peeled and deveined
• 1 tsp Old Bay seasoning
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Method

 

1. Melt 2 tbsp butter in a large pot over medium heat. Cook onion and celery until soft, about 5 minutes. Add garlic and cook 30 seconds.
2. Stir in flour and cook, stirring, 1 to 2 minutes until pale golden.
3. Slowly whisk in broth, then milk and cream. Add potatoes, corn, Old Bay, salt, and pepper. Bring to a boil, then simmer, covered, until potatoes are tender, about 10 minutes.
4. Pat shrimp dry, add to the pot, and cook 2 to 3 minutes until pink and curled.
5. Stir in remaining butter and parsley. Ladle into bowls and serve hot.

Notes

For the best texture, cook the shrimp just until they turn pink and pull the pot off the heat. If you’re using extra-large or jumbo shrimp, add a minute to the cooking time. Leftovers are great the next day, reheated gently on the stovetop.