Shrimp Corn Chowder with Potatoes

Soups typically have a thin and clear base, which can be made from broth, stock, or water. The base is often seasoned and flavored with various ingredients like vegetables, herbs, spices, or meat.
Chowders have a thicker and creamier base. The base is usually made with milk or cream, combined with broth or stock. Chowders often use ingredients like potatoes, onions, and other vegetables to add substance and texture to the dish. The base is typically thickened with flour or a roux, giving it a creamy and rich texture.

Fresh or frozen raw shrimp will work. If using frozen, thaw it completely first. Skip pre-cooked shrimp. Shrimp cooks fast, and cooking it twice is how you end up with dry, rubbery shrimp.
I like medium shrimp, around 26-30 count, and recommend buying it already deveined to save yourself some work. Tail-on looks nice for presentation, but tail-off is much easier to eat in a chowder.
I also prefer wild-caught shrimp over farm-raised when it’s available.

Fresh, frozen, or canned corn will work in this chowder. If using frozen corn, thaw it first and squeeze out any excess moisture to avoid watery soup. I like to use frozen, grilled corn.

I love red potatoes for this chowder because they hold their shape and give you a nice, tender bite. Cut your potatoes into evenly sized chunks so they cook at the same rate.
Here are a few options:
Red Potatoes: My favorite. They’re creamy but firm enough to hold their shape.
Yukon Gold: Creamy, buttery, and another great option that holds up well.
New Potatoes: Thin-skinned with a firm, waxy texture that works well in chowder.
Russet Potatoes: They work, but they break down faster. Cut them into larger chunks if you don’t want them getting too soft.

Heavy cream is my go-to for a rich, creamy broth. Add it toward the end and avoid aggressively boiling the soup once it’s added. I also like to make a roux with butter and flour before adding the broth. This gives the chowder body so it’s creamy instead of thin and soupy.

The starch from the potatoes naturally helps thicken the chowder as they cook. You can also mash a few pieces directly into the broth for extra thickness.

Add a little broth until it reaches your desired consistency. I always recommend starting with less liquid because thinning out a thick soup is much easier than trying to save a watery one.

Yes. Half-and-half will work, but the chowder won't be quite as rich or thick. Whole milk can also be used, but you'll get a noticeably thinner consistency.

Add it toward the end. Shrimp only takes a few minutes to cook, so there’s no reason to let it simmer in the pot forever. Once it turns opaque and curls, keep an eye on it.

Don’t overcook it. Get your potatoes tender and your broth creamy first, then add the raw shrimp during the final few minutes of cooking.

You can, but for the best texture, I prefer making the chowder base ahead and adding the shrimp when you’re ready to serve. That keeps the shrimp from getting overcooked when the soup is reheated.

Leftovers can be stored tightly covered and sealed for 3-4 days.

If you know you plan to have leftovers and reheat the soup I would cook most of the shrimp separately and not all at once. Shrimp takes 3-4 minutes to cook.
You can prepare it fresh and toss it onto the chowder when you're ready to eat it. If you reheat fully cooked shrimp you risk overcooking it which will result in a rubbery texture.

The best way to reheat the chowder is on the stove until warm. You can also use the microwave.

If the chowder seems too thick after reheating, add a splash of broth, milk, or cream to achieve the desired consistency.

If you plan to freeze it, I recommend freezing it without the shrimp. You can if you wish, but the shrimp texture may change and get rubbery. This chowder is also made with dairy. Dairy separates when thawed and reheated. This doesn't change the taste, but it will change the way the soup looks.