Tampa Bay Shrimp and Corn Chowder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A creamy, smoky chowder featuring Gulf shrimp, sweet corn, and a hint of paprika, evoking Tampa's coastal flavors. This american-inspired soups ready in about 40 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1, diced red bell pepper
• 2 cups fresh (or frozen) corn
• 1 cup, diced potatoes
• 1 cup chicken broth
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb, peeled and deveined shrimp
• 1/2 cup heavy cream
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 minced garlic cloves, and 1 diced red bell pepper. Sauté for 5 minutes until softened, stirring frequently.
2. Step 2: Add 2 cups fresh corn, 1 cup diced potatoes, 1 cup chicken broth, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 15 minutes until potatoes are fork-tender.
3. Step 3: Stir in 1 lb peeled and deveined shrimp and 1/2 cup heavy cream. Cook 3-4 minutes until shrimp turn pink and opaque. Stir in 2 tbsp fresh parsley and adjust seasoning with salt if needed.