Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect alongside a big hunk of crusty bread!

What you’re getting here is a creamy chow-duh with teeny tiny potatoes in every bite, meets succulent shrimp, and sweet kernels of corn. It’s unbelievably. Smoked paprika, bay leaves, and old bay seasoning bring so much flavor to this soup. Anees says it reminds him of New Orleans because it’s got such a cajun feel going on.


Creamy flavorful soup loaded with bits of shrimp, potatoes, and tons of sweet corn kernels making it the perfect soup for summer evenings with a big hunk of crusty bread. Dipping crusty bread into this soup. Ze dunking of Ze bread into Ze CHOWDER is NOT optional. You dunk, eat bread and chase it down with a spoonful of this goodness. The hubby and I kept having to get up for more chowder because either we’d run of the soupy stuff or we’d run out of the meaty stuff.

How ever you decide to enjoy this shrimp and corn chowder. Just. Make. It.

SHRIMP AND CORN CHOWDER RECIPE


Shrimp and corn chowder with lots of diced potatoes and loaded with smoked paprika for a New Orleans style chowder! This soup is perfect alongside a big hunk of crusty bread!

INGREDIENTS:

  • 1 lb. shrimp, peeled and deveined
  • 4 tablespoons butter, divided
  • 1 yellow onion, diced
  • 1/2 cup celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons smoked paprika
  • 1 bay leaf
  • 4 cups chicken or seafood stock
  • 1 lb. yukon gold potatoes, mini diced
  • 2 1/2 cups frozen corn kernels
  • 2 teaspoons old bay seasoning
  • 1 cup heavy cream or half and half
  • scallions, greens only, for garnishing

DIRECTIONS:

  1. In a large dutch oven, heat 1 tablespoon of butter over medium-high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside. Remove the shrimp to a plate, set aside.
  2. Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes. Add the garlic and the flour and continue to cook for an additional 2 minutes. When the flour starts to brown, add the smoked paprika, bay leaf, chicken stock, and diced potatoes. Bring the soup to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for an additional 15 minutes.
  3. While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite-sized pieces. Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. Stir until the cream is incorporated and allow the chowder to heat through. Adjust seasonings to preference. Serve warm topped with scallions and remaining whole shrimp.