Shrimp & Corn Chowder

If you’re one of those foodies who never gets over with shrimps and prawns when it comes to seafood, here’s a delicacy that you’ll love to savour anytime.

Yes, we’re talking about the delicious Shrimp & Corn Chowder.

It’s super-easy to make and its lip-smacking taste will get the better of you want to make it at home for yourself and your guests.

The only catch is making it is to pick the right sized shrimps from one of the best shrimp providers. A lot of these providers sell shrimps with labels announcing the number that comes for a given weight making it easy for you to pick the right pack. Smaller numbers of the same weight would mean larger shrimps and vice versa.

For soups, medium-sized shrimps are the best choice as they are easy to eat using a spoon.

Total time: 35 minutes

Preparation time: 10 – 12 minutes.

Cooking time: 15 minutes.

Serves 4

Ingredients needed:

  • 1 pound or approximately 450 grams of medium-sized shrimps, peeled and deveined.
  • 2 cups corn kernels, frozen, canned or roasted
  • 6 medium-sized baby red potatoes.
  • 3 cloves of diced garlic.
  • 1 diced onion.
  • 2 teaspoons of butter.
  • ¼ cup heavy of cream.
  • 4 cups of chicken broth or stock.
  • Coarsely ground salt and freshly ground black pepper as per taste.
  • 2 teaspoons of smoked paprika (omit or add more as per taste).
  • 2 tablespoons of freshly chopped parsley leaves.
  • ½ teaspoon of dried oregano.
  • ½ teaspoon of dried basil.
  • 1 bay leaf.



  • Separate 2¼ cups of kernels from its corncobs and place in a bowl.
  • Use a large-holed box grater and scrape the pulp and liquid from the corncobs. Collect it in a bowl (about ½ a bowl) while discarding the cobs.
  • Peel and dice the potatoes into ½ inch cubes.


Cooking method:

  • Heat the butter in a large saucepan over medium-high flame. Add garlic and onion stirring occasionally for 3-4 minutes till soft and brown.
  • Add the chicken stock/broth and stir. Carefully add in the prawns, corns, potatoes, and bay leaf bringing the mix to a boil. Allow it to boil for about 15 minutes till all pieces are tender.
  • When the mix turns translucent, stir in the paprika, basil, oregano, and optional red pepper.
  • Boil for a couple of minutes until fragrance emerges.
  • Take a cup of the chowder and place it in a blender.
  • Process it for 15 seconds.
  • Sieve the processed mix and place it back in the pot mix.
  • Add the heavy cream and stir the mix.


Put off the flame and serve immediately in 4 bowls garnishing the soup with parsley.

Savour the goodness of seafood packed with good health!

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