Best Ever Creamy Corn and Shrimp Chowder | Winter Special Prawn Chowder Recipe
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 Servings
 
Ingredients
  • Small shrimps - 250 gms peeled, deveined and washed
  • Onion - 1, small, finely chopped
  • Garlic - 8 to 10 cloves, minced
  • Celery stalks - 5, leaves & stalks separated and chopped
  • Carrot - 2, medium, diced into half-moons
  • Potato - 4, medium, cut into 1-inch chunks
  • Sweetcorn kernels - ¾ cup
  • Olive oil - 6 tbsp
  • Chilli flakes - 1 tsp
  • Paprika/red chilli powder - ½ tsp
  • Oregano seasoning - 2 tsp
  • Dried parsley - 1 tsp
  • All-purpose flour / maida - 2 tbsp
  • Milk - 2 cups
  • Water - 2 cups
  • Cream - ¼ cup
  • Black pepper - ½ tsp
  • Salt to taste
Instructions
  1. Heat a large stockpot and add 4 tablespoons of olive oil to it. Once the oil is moderately hot, add the chopped onions, minced garlic and chopped celery stalks to it.
  2. Sauté the aromatics on medium flame for about 6 to 8 minutes until they soften and become translucent. They will also become extremely fragrant!
  3. Next add the diced carrots and continue to sauté them for another 6 to 8 minutes on medium flame to soften the carrots a little.
  4. Now it’s time to add potatoes. Tip the potato cubes into the stockpot and continue to cook them along with the carrots and aromatics.**
  5. Cook the potatoes until they become light golden on the outside, about 8 to 10 minutes on medium-low heat. By this time, carrots will also be almost cooked.
  6. Let’s add the spices and seasoning to amp things up! Sprinkle chilli flakes, dried parsley, paprika or Kashmiri red chilli powder and oregano seasoning over the veggies.
  7. Stir everything well to evenly distribute the spices. Also add salt and pepper to taste and stir them in.
  8. It’s time to add the flour now! But before adding flour, keep the milk and water ready as you would need to move fast here!
  9. Sprinkle the all-purpose flour (aka maida) over the veggies and keep stirring on low heat for about 2 minutes until the raw smell of flour is gone. It would also start to stick; but do not worry!
  10. Pour the milk into the stockpot along with the water and give a stir using a spatula. Scrape the bottom of the pot to loosen any stuck bit of food (that’s the flavor!).
  11. Bring the heat to high and let the chowder start boiling. It will also thicken as it starts boiling. Once it is on full boil, lower the heat to minimum and add the fresh cooking cream.
  12. Once the chowder starts to simmer again, add the peeled, deveined and cleaned shrimps to the stockpot. Also add the corn kernels.***
  13. Cover the stockpot with a lid and let the shrimp chowder simmer for 5 to 6 minutes on low heat.
  14. Shrimps will cook very quickly, in about 5 to 6 minutes while also absorbing all the flavors from the chowder. The soup will also thicken as it simmers.
  15. After about 6 to 7 minutes, uncover the stockpot and check the doneness of the shrimps and all the veggies. Also check and adjust the seasoning if needed.
  16. If the shrimp chowder seems too thick, add a little more water and bring it to a boil. If it’s not as thick as you would like it to be, then bring the heat to high and boil off some excess water.
  17. Your corn and shrimp chowder is ready! Serve it into individual bowls, squeeze fresh lemon juice on top and enjoy the chill in the air with this healthy shrimp soup!
Notes
**Pro tip: If you feel the pot is too dry and veggies are sticking to the bottom of the pan, add a couple of tablespoons of olive oil to it.

***Pro tip: I had used frozen corn kernels which is why I added them at the very end. If you are using fresh corn from cobs, add them along with potatoes.
Recipe by Flavor Quotient at https://flavorquotient.com/2025/10/creamy-shrimp-chowder/