Shrimp and Corn Chowder
A light, cozy, end‑of‑summer chowder made with tender shrimp, sweet corn, potatoes, and simple coastal flavors. This one‑pot recipe comes together quickly!
Servings: 4
Ingredients
- 1 lb shrimp peeled and deveined
- 3 cups fresh corn or frozen
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium potatoes diced
- 3 cups chicken or seafood broth
- 1 cup milk or half and half
- 1 tsp Old Bay or your favorite seafood seasoning
- Salt + pepper to taste
- Optional: bacon bits green onions, parsley, a squeeze of lemon
Instructions
- Heat butter and olive oil in a pot. Add onion and garlic and cook until soft and fragrant.
- Pour in your broth and add diced potatoes. Simmer until tender.
- Stir in corn, Old Bay, salt, and pepper. Let everything mingle for a few minutes.
- Toss in the shrimp and cook until pink — usually 3–4 minutes.
- Pour in milk or half and half to make it creamy and dreamy. Warm through (don’t boil).
- (Optional) Top with bacon bits, green onions, or parsley. A tiny squeeze of lemon brightens everything.