WHAT’S FOR DINNER?
Corn Shrimp Chowder
Array/5
COOK TIME
30 in + simmer time
TOTAL TIME
35 min + simmer time
SERVINGS
6-8 servings
Warm up with a bowl of creamy Shrimp and Corn Chowder packed with tender shrimp, sweet corn, hearty potatoes, and a rich, velvety broth. This easy recipe uses simple pantry staples like canned potatoes, cream of potato soup, and evaporated milk to create a dish that tastes like it simmered all day!
While baking is my first love, I’ve got a soft spot for cooking meals that bring people together, and I thought it was time to start sharing some of my favorites. My family has a long list of go-to dishes that we make on repeat, and friends are always asking for the recipes. So, here you have it, our famous corn chowder with shrimp! It’s the perfect blend of comfort and flavor, and I promise it’s a recipe you’ll want to add to your regular family dinner rotation.
This chowder holds a special place in my heart because it has been in my family for years and was originally passed down from a lady my mom knew in the Junior League when I was a kid. Over the years, we’ve adapted it into our version, and now it’s a staple in our house. The creamy broth, tender shrimp, hearty potatoes, and sweet corn come together so easily with lots of flavor!
Nearly every ingredient comes from a can, which means it’s a lifesaver on busy nights. With just a quick sauté of onions, garlic, and celery, you simply add the remaining ingredients, let it simmer, and it’s done!
Need more quick dinner ideas? Try out my Crescent Roll Taco Pizza, Oven Baked Meatball Subs, or One Pan Skillet Lasagna. All of which can be made in just 20 minutes!
Why Make Shimp Chowder with Corn?
Canned ingredients: This recipe relies on canned ingredients like cream of potato soup, sliced potatoes, and corn, making it a pantry-friendly meal you can whip up anytime.
Comes together quickly: With minimal prep and only a few steps, this chowder is ready to simmer in under 10 minutes, making it great for busy weeknights.
Packed with veggies: Every bite is loaded with hearty potatoes, sweet corn, and savory celery, so it’s as nourishing as it is delicious and packed with fiber.
Thick and comforting: The creamy broth and tender shrimp create a rich chowder that warms you up from the inside out.
Perfect for leftovers: The flavors get even better the next day, so you can enjoy it for lunch or dinner all week long!
Ingredients You’ll Need
Veggies – A mix of onion, garlic, and celery adds a savory base and a subtle sweetness as they cook, creating the perfect starting flavor for the chowder.
Butter – The rich, creamy base for sautéing the veggies.
Frozen salad shrimp – These tiny, tender shrimp are pre-cooked for convenience and soak up all the delicious flavors while simmering.
Canned cream of potato soup – The key to the chowder’s creamy, velvety texture without all the work!
Canned sliced potatoes – These bring a hearty, filling element to the chowder and save you the trouble of peeling and chopping.
Canned corn – Sweet and juicy, it adds a pop of color and texture that pairs perfectly with the shrimp.
Canned evaporated milk – This is the secret to a rich and creamy broth without needing heavy cream.
Step By Step Instructions
Sauté the vegetables: Place a large pot on the stove over medium heat and add the butter. Once melted, stir in the chopped onions, garlic, and celery. Cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
Combine the base ingredients: Add the cream of potato soup, drained canned corn, and sliced potatoes to the pot. Stir everything together.
Add the liquids: Pour in the evaporated milk, stirring gently to create a creamy and smooth broth.
Incorporate the shrimp: Gently add the thawed frozen salad shrimp to the pot, stirring them into the creamy base. The shrimp will absorb the flavors as the chowder simmers.
Simmer the chowder: Cover the pot with a lid, reduce the heat to low, and let the chowder simmer for 1-2 hours. Stir occasionally to prevent sticking.
Serve and garnish: Ladle the chowder into bowls and top with your favorite garnishes like shredded cheese, green onions, or crispy bacon. Pair it with crackers, bread, or a fresh salad. Enjoy!
Expert Tips
Chop the onions and celery into small, even pieces so they cook quickly and blend into the chowder.
Use a heavy-bottomed pot to sauté the veggies and simmer the chowder. It distributes heat evenly and helps prevent sticking or burning at the bottom.
Stir the chowder occasionally while it simmers to keep all the ingredients well combined and prevent anything from settling at the bottom of the pot.
Drain and rinse the canned potatoes to remove excess starch and prevent a cloudy broth. Cutting them into smaller pieces will also help them blend better with the other ingredients.
Thaw the frozen shrimp completely before adding them to the pot. This prevents extra liquid from thinning the chowder as it cooks.
Cover the pot while simmering to lock in the heat and allow the flavors to come together.
Ways To Customize
Swap the salad shrimp for larger shrimp or prawns. Chop them into smaller pieces if needed.
Use fresh corn instead of canned for a sweeter, crunchier texture.
Add a smoky depth by sautéing diced bacon with the onions, garlic, and celery before building the chowder base.
Substitute canned diced potatoes with fresh potatoes; peel and dice them into small pieces, then cook them until tender before adding them to the pot.
Boost the flavor with a splash of white wine after sautéing the veggies to deglaze the pot and enhance the broth.
Stir in a pinch of cayenne pepper or smoked paprika for a subtle heat.
Replace evaporated milk with coconut milk for a dairy-free alternative.
Use chicken or vegetable broth in place of one can of evaporated milk for a lighter version with a thinner consistency.
Add a handful of shredded cheese like cheddar or Monterey Jack directly into the pot to make the chowder even creamier and cheesier.
Toss in fresh herbs like thyme or parsley during the final few minutes of simmering for a bright, herby finish.
Storing & Freezing
Storing: Transfer leftover cooled chowder to an airtight container and refrigerate for up to 4 days.
Freezing: Pour the cooled chowder into freezer-safe containers or resealable bags, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the chowder in a pot over medium heat, stirring occasionally, until heated through. Add a splash of milk or broth if needed to restore its creamy consistency.
FAQ
Can I use fresh shrimp instead of frozen salad shrimp?
Yes, fresh shrimp works well in this recipe. Peel, devein and chop the shrimp into small pieces, and add them during the simmering step to make sure they cook through.
How do I prevent the chowder from becoming too thick?
If the chowder thickens too much while simmering, add a splash of milk or broth. Stir well after adding liquid to keep it smooth.
Can I make this chowder in a slow cooker?
This recipe is best made on the stovetop, as slow cookers can overheat the dairy and change the texture of the chowder. Stick to a pot for creamy, consistent results.
Can I use frozen corn instead of canned corn?
Yes, frozen corn is a great substitute. Add it directly to the pot during the simmering step without thawing.
What’s the best way to reheat this chowder without curdling the milk?
Reheat the chowder gently over medium heat on the stovetop, stirring occasionally. Avoid using high heat, as it can cause the dairy to separate.
Can I add more vegetables to this chowder?
Diced carrots, bell peppers, or peas can be added during the sautéing or simmering steps for extra color and flavor. Just make sure they are all chopped to roughly the same size so they cook evenly.
How do I know when the chowder is ready to serve?
The chowder is ready when it’s bubbling gently, and all ingredients are heated through. Stir and taste to make sure the shrimp and vegetables are tender and well-seasoned.
Can I use regular milk instead of evaporated milk?
Yes, but evaporated milk provides a richer, creamier texture. If using regular milk, opt for whole milk for the best consistency.
More Comforting Dinner Recipes
Print
Corn Shrimp Chowder
My absolute favorite cold weather, cozy up, warm your bones and super yummy soup! Easy to make and full of amazing flavor. Sometimes the leftovers are even better than fresh. Enjoy!
Ingredients
1 cup chopped onions (about 1/2 onion)
1/2 cup (1 stick) butter
1 teaspoon chopped garlic
1/2 cup chopped celery (about 2 stalks)
2 small bags frozen salad shrimp, thawed
2 cans cream of potato soup
1 can sliced potatoes, drained and cut into pieces
1 can corn, drained
2 cans evaporated milk
Instructions
- In a large pot on medium heat, melt the butter. Once melted, add the garlic, onions and celery. Cook for about 5 minutes until the onions are soft. (Tip- this soup does not do well in a crock pot, stick to a stove and pot)
- Add the potato soup, corn, potatoes, evaporated milk and shrimp.
- Stir until all combined. Then cover and turn heat to low. Heat for several hours.
- Serve with shredded cheese on top and crackers.
Notes
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5 Responses
WOW, sounds yummy, I am sure it is. I am going to make it soon.
Thank you for sharing.
It is a long time family favorite! SO good! Let me know what you think!
This has become a seasonal staple in our home. Thank you for sharing it!
We love this one too! Thank you for letting me know!
I know this will be good anytime, but I’m excited for lent when my husbands family is Friday Fishy! Can’t wait to make it!