Coastal Shrimp and Corn Chowder
A creamy, sweet chowder with fresh corn, shrimp, and a hint of smoked paprika. This American-inspired soup recipe, ready in about 40 minutes, pairs shrimp, corn kernels, diced potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz shrimp
- 2 cups corn kernels
- 1.5 cups diced potatoes
- 1/2 cup onion
- 1/4 cup celery
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp smoked paprika
- 1 tbsp dill
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Mince 1/2 cup diced onion and 1/4 cup diced celery. Heat a large pot over medium heat, add 1/4 cup water, and cook vegetables for 5 minutes until softened.
- Step 2: Add 12 oz peeled shrimp, 1.5 cups diced potatoes, and 4 cups chicken broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Step 3: Stir in 2 cups corn kernels, 1 tsp smoked paprika, and 1/2 tsp salt. Cook for 5 more minutes until corn is heated through.
- Step 4: Remove from heat and stir in 1/2 cup heavy cream and 1 tbsp dill. Simmer for 2 minutes until creamy but not boiling, then serve hot.
