"Lady Cab Driver" Easy Delicious Shrimp Corn Chowder Recipe

When the weather starts to cool down, there's nothing like a warm bowl of soup to help you feel comfortable. This shrimp and corn chowder recipe is perfect for fall, and it's easy to make.

I love shrimp soups and chowders of any kind pretty much. You'll love how flavorful and hearty this soup is. Best of all, it's sure to please the whole family. So give this recipe a try today!

Shrimp and corn chowder is a creamy and filling soup that is perfect for a cold winter day. The shrimp and corn add a delicious flavor to the soup, and the sofrito gives it a nice amped up taste.

I like to add a bit of sofrito to my chowder to give it some extra depth and flavor. If you are looking for a hearty and satisfying meal, shrimp and corn chowder is definitely the way to go. Serve with a crusty baguette and enjoy!

Lately, I've been exploring different/newer ways to eat cook shrimp. I like a good coconut shrimp recipe, but peel and eat shrimp has been my goto more recently. It's just so simple and easy to make as well as add different flavors. My next move might be to convert my jerk shrimp recipe for indoor grilling.

Beats and Eats (music to pair with shrimp chowder)

This recipe is smooth, funky, with a little bit of sexiness. Yeah so like this feels like Prince's "Lady Cab Driver" has all those things and then some.

Shrimp Potato Corn Chowder Ingredients

For The Sofrito

• Bell Pepper
• Garlic Cloves
• Yellow Onion
• San Marzona Whole Tomatoes
• Kosher Salt
• Black Pepper

For The Chowder

• Olive Oil
• Red Onion
• Garlic Clove
• Ground Cumin
• Kosher Salt
• Black Pepper
• Smoked Paprika
• Seafood or Shrimp stock
• Heavy Cream
• Russet Potatoes
• Fresh or Frozen Shrimp
• Corn on the Cob or Frozen Corn Kernels
• Fresh Parsley
• Fresh Oregano

How to Make Shrimp Chowder (Step by Step)

Make the Sofrito

Heat a small pan on medium heat. Add olive oil and saute bell pepper, garlic, and onions for about 1 minute. Add to blend or food processor and puree along with salt, pepper, and tomatoes. Set aside.

Make the Chowder

Heat large saucepan or dutch oven pan on medium heat. Add olive oil then saute red onions for 1-2 minutes. Add garlic and cook for another 30 seconds. Season with spice mix (salt, pepper, paprika, cumin).

Add the sofrito puree mix and allow to cook for another minute. stirring occasionally.

Add shrimp stock and potatoes plus fresh oregano and more of the seasoning. Stir, mixing well. Bring to a boil, then reduce to a simmer. Cook covered until potatoes are fork tender (10-15 minutes). Remove the fresh oregano.

Using an immersion blender or regular blender puree the soup until smooth texture.

Add the heavy cream and mix well. Add in the corn and resume cooking covered 6-8 minutes.

Turn the chowder off heat. Add the shrimp, cover, and then serve after 5 minutes of off-heat cooking. Garnish with green onions or fresh herbs like cilantro or parsley. Serve with rustic crusty bread.

Making Shrimp Corn Chowder Tips and Considerations

Make your own shrimp stock for more flavor. I use shrimp shells, water, celery, carrots, onions, bay leaf, fresh thyme, fresh oregano, salt, pepper, and garlic). You can also take a basic chicken broth or chicken stock and let simmer with the shrimp shells and tails.

Cut the potatoes as evenly as possible. This will ensure more even cooking which you'll want when pureeing the soup. The small you cut the potatoes the faster they will cook.

I like to use smaller corn on the cob in my corn chowder. Fresh corn is preferred, but frozen corn kernels or cobs work fine. You could also use drained canned corn as well.

Go with full-fat heavy cream for more flavor and a creamy broth.

Use fresh shrimp with shells and tails intact. You can use the shells/tails to make the stock. You can also buy jumbo juicy shrimp and chop it into smaller pieces or cook it as is. I do prefer to avoid using cooked shrimp as the texture and flavor aren't optimal.

Use deveined shrimp even if you have to do it yourself.

Don't cook at too high a level of temperature. You don't want the cream to curdle and you don't want to overcook the shrimp. Cook the

If going with fresh corn use a cake bundt pan to help cut/scrape the kernels from the cob. Just place the tip of one end of the cob on bundt pan hole, and holding it vertically just cut down with your shelf knife. The cut kernels should fall right into the bundt pan.

Frequently Asked Questions About Making Shrimp Corn Chowder

Can I Use Coconut Milk To Keep This Dairy-Free?

Coconut milk is a great dairy alternative. It will change the flavor giving this chowder a more Caribbean vibe.

Can I Eat Shrimp Chowder For Leftovers?

Technically you can by adding it to a saucepan and simmering on low heat. I generally don't like to reheat seafood as the texture and flavor to a certain degree are off and not as good.

For other similar recipes try these:

Peruvian Shrimp Chowder

Colombian Seafood Stew

Brazilian Fish Stew

Cuban Seafood Stew

Cabbage Stew

Shrimp and Chorizo Soup

Caribbean Callaloo Soup

Make This Recipe

This is some delicious food. This shrimp and corn soup is hearty, yet light enough to enjoy year-round. Chock-full of fresh ingredients like succulent shrimp, sweet corn, and creamy potatoes, this soup comes together in just 30 minutes – making it the perfect weeknight meal.

Plus, it can be easily customized to fit your family’s taste. So what are you waiting for? Give this recipe a try tonight!

If you make this delicious shrimp corn chowder recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.

Shrimp and Corn Chowder

This creamy shrimp corn chowder recipe is perfect for a dinner that's easy to make and delicious in every bite.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Course: Main Course

Cuisine: Modern Soul Food

Servings: 4

Calories: 590kcal

Author: Marwin Brown

Ingredients

For The Sofrito

• ▢ 1 medium Bell Pepper chopped roughly
• ▢ 2 Garlic Cloves chopped
• ▢ 1 medium Yellow Onion chopped roughly
• ▢ 14 oz canned San Marzona Whole Tomatoes
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ teaspoon Black Pepper

For The Chowder

• ▢ 1 tablespoon Olive Oil
• ▢ ½ medium Red Onion diced
• ▢ 3 cloves Garlic
• ▢ ¼ teaspoon Ground Cumin
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ teaspoon Black Pepper
• ▢ ½ teaspoon Smoked Paprika
• ▢ 4 cups Seafood or Shrimp stock
• ▢ 1 cup Heavy Cream
• ▢ 1 pound Russet Potatoes peeled and chopped
• ▢ 1 pound Fresh or Frozen Shrimp
• ▢ 3 cups Corn Kernels frozen, canned, or corn cobs
• ▢ Fresh Parsley
• ▢ Fresh Oregano

Instructions

Make the Sofrito

• Heat a small pan on medium heat. Add olive oil and saute bell pepper, garlic, and onions for about 1 minute. Add to blend or food processor and puree along with salt, pepper, and tomatoes. Set aside.

Make the Chowder

• Heat large saucepan or dutch oven pan on medium heat. Add olive oil then saute red onions for 1-2 minutes. Add garlic and cook for another 30 seconds. Season with spice mix (salt, pepper, paprika, cumin).
• Add the sofrito puree mix and allow to cook for another minute. stirring occasionally.
• Add shrimp stock and potatoes plus fresh oregano and more of the seasoning. Stir, mixing well. Bring to a boil, then reduce to a simmer. Cook covered until potatoes are fork tender (10-15 minutes). Remove the fresh oregano.
• Using an immersion blender or regular blender puree the soup until smooth texture.
• Add the heavy cream and mix well. Add in the corn and resume cooking covered 6-8 minutes.
• Turn the chowder off heat. Add the shrimp, cover, and then serve after 5 minutes of off-heat cooking. Garnish with fresh parsley and/or green onions

Notes

Make your own shrimp stock for more flavor. I use shrimp shells, water, celery, carrots, onions, bay leaf, fresh thyme, fresh oregano, salt, pepper, and garlic). You can also take a basic chicken broth or chicken stock and let simmer with the shrimp shells and tails.

Cut the potatoes as evenly as possible. This will ensure more even cooking which you'll want when pureeing the soup. The small you cut the potatoes the faster they will cook.

I like to use smaller corn on the cob in my corn chowder. Fresh corn is preferred, but frozen corn kernels or cobs work fine. You could also use drained canned corn as well.

Go with full-fat heavy cream for more flavor and a creamy broth.

Use fresh shrimp with shells and tails intact. You can use the shells/tails to make the stock. You can also buy jumbo juicy shrimp and chop it into smaller pieces or cook it as is. I do prefer to avoid using cooked shrimp as the texture and flavor aren't optimal.

Use deveined shrimp even if you have to do it yourself.

Don't cook at too high a level of temperature. You don't want the cream to curdle and you don't want to overcook the shrimp. Cook the

If going with fresh corn use a cake bundt pan to help cut/scrape the kernels from the cob. Just place the tip of one end of the cob on bundt pan hole, and holding it vertically just cut down with your shelf knife. The cut kernels should fall right into the bundt pan.

Nutrition

Calories: 590kcal | Carbohydrates: 52g | Protein: 36g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 250mg | Sodium: 1912mg | Potassium: 1540mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2117IU | Vitamin C: 60mg | Calcium: 257mg | Iron: 4mg

Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.

My YouTube Channel

Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!

Sharing is caring!