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Shrimp & Corn Chowder


This corn chowder is made even better by adding shrimp. Serve with your favorite bread for a satisfying meal!

Photo credit Jonny Valient

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Rate this recipe 4.4/5 (73 Votes)


  • 2 tablespoons unsalted butter
  • 2 leeks (white and light green parts), chopped
  • 1 fennel bulb, chopped
  • Kosher salt and black pepper
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) bottle clam juice
  • 3 cups whole milk
  • 1 pound potatoes, peeled and cut into 1/2-inch pieces
  • 3/4 pound cooked peeled and deveined medium shrimp
  • 1 (10 ounce) package frozen corn
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh lemon juice
  • Bread, for serving (optional)


Servings 4
Adapted from


Step 1

Heat the butter in a large saucepan over medium heat.

Add the leeks, fennel, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes. Stir in the flour.

Add the clam juice, milk, and potatoes and bring to a boil.

Reduce heat and simmer, stirring occasionally, for 12 minutes.

Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.

Stir in the parsley and lemon juice. Serve with the bread (if using).

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