Can I use pre-cooked shrimp?

Yes, but add them at the very end of cooking just to warm through. Cooking pre-cooked shrimp will make them tough and rubbery. Simply stir them in after adding the cream and allow them to warm in the hot chowder.

How can I thicken my chowder if it seems too thin?

If you'd like a thicker chowder, mash some of the cooked potatoes against the side of the pot with a wooden spoon, or remove about a cup of the soup, blend it, and return it to the pot. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it in while the soup simmers.

Can I substitute the heavy cream?

Absolutely! Besides the cashew cream option, you could use half-and-half for a lighter version, or even full-fat coconut milk for a dairy-free alternative with a subtle tropical note that works surprisingly well with seafood.

Is there a way to make this chowder ahead for a dinner party?

For the best texture and flavor, prepare the chowder up to the point of adding the cream. Refrigerate for up to 24 hours, then reheat gently, add the cream, and finish with the toppings just before serving. This keeps everything fresh while allowing you to do most of the work in advance.

Creamy Potato Shrimp and Corn Chowder Recipe

Name: Creamy Potato Shrimp and Corn Chowder Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package nitrate-free bacon; 1 pound deveined shrimp; 1 onion, minced; 2 garlic cloves, minced; 3 Yukon Gold potatoes, diced; 2 celery ribs, diced; 2 carrots, minced; 1/4 teaspoon sweet paprika; 1/2 teaspoon dried thyme; 4 cups chicken stock; 1 cup fresh or frozen corn, thawed and cooked; 1/4 cup heavy cream or 1/4 cup cashew cream; 1 tablespoon fresh parsley, chopped; 1 sprig fresh thyme; 1 tablespoon scallions, sliced

This hearty Creamy Potato Shrimp and Corn Chowder is a bowl of pure comfort that brings together the sweetness of corn, the richness of bacon, and the delicate flavor of shrimp. Ready in just 40 minutes, this chowder strikes the perfect balance between sophisticated flavor and weeknight convenience. The combination of tender potatoes, crispy bacon, and succulent shrimp creates a restaurant-quality soup that’s surprisingly simple to make at home.

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish in just 40 minutes, this chowder delivers deep flavor without hours of simmering.
Perfect Balance of Flavors: The smokiness of bacon, sweetness of corn, and delicate seafood notes create a symphony in every spoonful.
Versatile: Works beautifully as a cozy weeknight dinner or an impressive starter for guests.
One-Pot Wonder: Everything comes together in a single Dutch oven, minimizing cleanup while maximizing flavor.

Ingredients You’ll Need

Bacon: Provides a smoky foundation for the entire dish. The rendered fat becomes a flavor-packed medium for sautéing the vegetables.
Shrimp: The star protein that adds a delicate seafood flavor. Make sure they’re deveined to save preparation time.
Onion and Garlic: Essential aromatics that build the flavor base.
Yukon Potatoes: These buttery potatoes hold their shape while becoming tender and creamy in the broth.
Celery and Carrots: Add texture, color, and subtle vegetable sweetness.
Sweet Paprika: Brings a gentle warmth and beautiful color to the chowder.
Dried Thyme: Adds an earthy, slightly floral note that complements seafood beautifully.
Chicken Stock: Forms the backbone of the soup. Use homemade for extra flavor if you have it on hand.
Corn: Provides pops of sweetness throughout the chowder. Fresh corn cut from the cob offers the best flavor in summer, but frozen works wonderfully year-round.
Heavy Cream or Cashew Cream: Adds luxurious richness without making the chowder too heavy.
Fresh Herbs and Scallions: For garnishing, they add color, freshness, and a final layer of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Spicy

Add a pinch of cayenne pepper or a diced jalapeño for heat that contrasts beautifully with the cream.

Seafood Extravaganza

Transform this into a seafood chowder by adding chunks of firm white fish, scallops, or even crab meat along with the shrimp.

Vegetable Boost

Incorporate diced red bell peppers or baby spinach leaves for added color and nutrients.

Dairy-Free Option

Use full-fat coconut milk instead of heavy cream for a dairy-free version with a subtle tropical note.

How to Make Creamy Potato Shrimp and Corn Chowder

Step 1: Crisp the Bacon

Heat your Dutch oven over medium heat. Add the bacon and cook until perfectly crispy, about 5-8 minutes. Transfer the bacon to paper towels, leaving behind all that wonderful fat.

Step 2: Cook the Shrimp

Pour off all but a tablespoon of bacon fat. Increase heat to medium-high and cook the shrimp just until pink and opaque, about 2-3 minutes per side. Don’t overcook! Transfer to a paper towel-lined plate.

Step 3: Sauté the Vegetables

Add the onion and garlic to the pot and cook for 1-2 minutes until the onion begins to soften. Add potatoes, celery, and carrots, cooking until the potatoes start to soften around the edges.

Step 4: Season and Build Flavor

Sprinkle in the paprika and dried thyme, stirring for 1-2 minutes until fragrant. This blooms the spices and releases their essential oils.

Step 5: Add Liquid and Simmer

Pour in the chicken stock, making sure to scrape up any brown bits from the bottom of the pan – that’s concentrated flavor! Bring to a boil, then add corn, reduce heat, and simmer for 10-15 minutes until potatoes are tender.

Step 6: Finish and Garnish

Whisk in your cream of choice until fully incorporated. Taste and adjust seasoning. Serve topped with the reserved bacon, chopped shrimp, fresh herbs, and scallions.

Pro Tips for Making the Recipe

Don’t Rush the Base: Taking time to properly sauté the vegetables builds foundational flavor that can’t be added later.
Bacon Selection Matters: Choose a thick-cut, nitrate-free bacon for the best flavor and texture.
Shrimp Size: Medium shrimp (21-25 count) work best – large enough to be substantial but small enough to cook quickly.
Potato Uniformity: Cut potatoes into equal-sized pieces (about ½-inch cubes) so they cook evenly.
Stock Quality: The better your stock, the better your chowder. If using store-bought, choose low-sodium to control salt levels.

How to Serve

Perfect Pairings

Serve this chowder with a crusty sourdough bread or buttermilk biscuits for dipping into that creamy broth.

Garnish Ideas

A small dollop of crème fraîche, extra fresh herbs, or a sprinkle of smoked paprika takes presentation to the next level.

Complete the Meal

For a lighter meal, pair with a simple green salad dressed with a bright vinaigrette to balance the chowder’s richness.

Make Ahead and Storage

Storing Leftovers

Store cooled chowder in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a day as ingredients meld together.

Freezing

Unlike many cream soups, this chowder doesn’t freeze well as the dairy can separate and the potato texture changes upon thawing.

Reheating

Reheat gently over low heat on the stovetop, stirring frequently to prevent scorching. You may need to add a splash of stock or water if the chowder has thickened in storage.

FAQs

Can I use pre-cooked shrimp?

Yes, but add them at the very end of cooking just to warm through. Cooking pre-cooked shrimp will make them tough and rubbery. Simply stir them in after adding the cream and allow them to warm in the hot chowder.
How can I thicken my chowder if it seems too thin?

If you’d like a thicker chowder, mash some of the cooked potatoes against the side of the pot with a wooden spoon, or remove about a cup of the soup, blend it, and return it to the pot. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it in while the soup simmers.
Can I substitute the heavy cream?

Absolutely! Besides the cashew cream option, you could use half-and-half for a lighter version, or even full-fat coconut milk for a dairy-free alternative with a subtle tropical note that works surprisingly well with seafood.
Is there a way to make this chowder ahead for a dinner party?

For the best texture and flavor, prepare the chowder up to the point of adding the cream. Refrigerate for up to 24 hours, then reheat gently, add the cream, and finish with the toppings just before serving. This keeps everything fresh while allowing you to do most of the work in advance.

Final Thoughts

This Creamy Potato Shrimp and Corn Chowder brings together simple ingredients to create something truly special. It’s the kind of recipe that feels like a warm hug in a bowl—comforting yet impressive enough for any occasion. Whether you’re cooking for family on a chilly evening or hosting friends for a casual gathering, this chowder delivers maximum flavor with minimum fuss. Give it a try, and it might just become your new go-to comfort food!