Smoked Shrimp & Corn Chowder with Smoked Tomato Broth

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A velvety corn chowder enriched with locally foraged smoked shrimp and a deep, smoky tomato broth, finished with fresh herbs and a hint of cayenne. This soup recipe, ready in about 60 minutes, pairs smoked shrimp, fresh corn kernels, heirloom tomatoes 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

• 8 oz smoked shrimp
• 2 cups fresh corn kernels
• 4 medium heirloom tomatoes
• 1/2 tsp smoked sea salt
• 1/2 cup heavy cream
• 1 tbsp fresh thyme
• 1/4 tsp cayenne pepper
• 3 tbsp all-purpose flour
• 4 cups chicken broth

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Dice 4 medium heirloom tomatoes. In a pot, melt 2 tbsp butter over medium heat, add tomatoes and 1/2 tsp smoked sea salt, and simmer for 15 minutes until tomatoes break down into a thick sauce.
2. Step 2: Blend tomato mixture with 4 cups chicken broth until smooth, return to pot, and add 3 tbsp all-purpose flour. Whisk constantly over medium heat for 8 minutes until thickened and bubbling.
3. Step 3: Stir in 2 cups fresh corn kernels and 8 oz smoked shrimp. Simmer gently for 5 minutes until shrimp turn pink and opaque.
4. Step 4: Remove from heat, stir in 1/2 cup heavy cream and 1 tbsp fresh thyme. Season with 1/4 tsp cayenne pepper until the soup is rich and aromatic with a subtle heat.