Corn and Shrimp Chowder

Introduction

This corn and shrimp chowder comes together in under 45 minutes and relies on a simple technique—pureeing half the broth with corn to build body and creaminess without cream-heavy richness. The shrimp cooks directly in the hot broth in the final minute, staying tender while the dill seeds provide a subtle aromatic backbone throughout.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8

Ingredients

• 1 teaspoon olive oil
• 1 onion, chopped
• 1 carrot chopped
• 1 clove garlic, chopped
• 3½ cups canned chicken broth
• 1 teaspoon dill seeds
• 3 cups frozen corn kernels
• 1½ pounds (675 g) medium shrimp, shelled
• ¼ cup light cream or milk
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. In a large saucepan, heat olive oil over low heat.
2. Add onion, carrot and garlic.
3. Cook, stirring occasionally, until the onion is transparent, about 5 minutes.
4. Add broth and dill seeds.
5. Bring to a boil.
6. Reduce heat and simmer, covered, for 20 minutes.
7. Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.
8. In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.
9. Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.
10. Stir in milk and parsley, salt and pepper.
11. Bring mixture back to simmer.
12. Serve immediately.

Variations

Roasted corn instead of frozen: If fresh corn is in season, cut kernels from 3 ears and roast them on a sheet pan at 400°F for 8 minutes before adding to the broth. This deepens the sweetness and adds a subtle char note without changing cooking time.

Smoked paprika finish: Add ½ teaspoon smoked paprika when you stir in the milk for a deeper, earthier flavor that complements the shrimp.

Potato base: Replace 1 cup of the corn with 1 cup diced potato, simmering the potato for 8 minutes before adding the corn. This shifts the texture toward a heartier, thicker chowder.

Celery swap: Substitute the carrot with 1 celery stalk, chopped, for a more herbaceous vegetable note that pairs well with dill and shrimp.

Broth-only version: Omit the pureeing step and keep the chowder brothier and lighter. The texture will be thinner, but the shrimp and corn remain the stars.

Tips for Success

Don’t skip the initial sauté. Cooking the onion until transparent (not golden) releases its sweetness and forms a flavor foundation that carries through the entire pot.

Puree while the broth is still hot. Warm liquid blends more easily and prevents the soup from cooling while you work; transfer it back to the saucepan immediately.

Keep shrimp cooking time to 1 minute. Overcooked shrimp becomes rubbery fast. Pull the pot off heat the moment they turn opaque—they will finish softening from residual heat as you stir in the milk and parsley.

Use a covered saucepan during simmering. This prevents liquid from evaporating too quickly and ensures the corn and vegetables cook evenly.

Taste before serving. The chicken broth provides salt, so add salt gradually and adjust with pepper at the very end.

Storage and Reheating

FAQ

Can I use fresh shrimp instead of frozen? Yes. Fresh and frozen shrimp have the same cooking time in a hot broth; thaw frozen shrimp before shelling if you prefer, though you can shell them straight from the freezer.

What if I don’t have a blender or food processor? Use an immersion blender directly in the pot after the corn has simmered. It’s faster and eliminates the transfer step, though the texture will be slightly chunkier.

Can I add other vegetables? Diced bell pepper or celery work well; add them in the same step as the onion, carrot, and garlic. Avoid adding hard vegetables like Brussels sprouts or cauliflower, as they won’t soften in the remaining cooking time.

Does this work as a make-ahead dish? Prepare through the pureeing step up to 8 hours ahead, then cover and refrigerate. Add the shrimp and milk just before serving to keep the shrimp tender and the texture fresh.