Summer Shrimp Zucchini and Corn Chowder

Let’s turn up the heat on your cooking game with this show-stopping summer Shrimp Zucchini and Corn Chowder. This chowder is packed with succulent shrimp, tender zucchini, and bursts of sweet corn—your ticket to a flavourful feast without the fuss.

bowl of shrimp zucchini corn chowder topped with fresh cliantro

This recipe simplifies your cooking process and is ideal for busy weeknights or lazy weekend lunches. Prepare to dazzle your taste buds and keep your cooking cool and effortless!

Why Shrimp Zucchini and Corn Chowder is My Favorite

This Shrimp Zucchini and Corn Chowder is loved in my kitchen because of its creamy texture that melts in your mouth. The chowder is thick, hearty, and filled with chunks of tender shrimp, fresh zucchini, and sweet corn.

Also, this recipe adapts to your mood or the season with a few tweaks. For example, if you want a touch of summer, throw in some fresh basil. Or if you’re craving a cozy winter meal, add nutmeg for warmth. And so on.

And let’s not forget how forgiving this recipe is. A bit extra of this, a little less of that—it all turns out delicious. It’s superb for the evenings when you want to cook but don’t want to follow a recipe to the letter.

Bowl full of shrimp corn and zucchini chowder soup

Ingredients for Shrimp Corn and Zucchini Chowder

Here’s what you need to keep handy while making shrimp zucchini and corn chowder:

  • Shrimp: Use them chopped, cleaned, and deveined. Also, save those shells as they’re perfect for a flavourful broth.
  • Bay leaf: to infuse the chowder with a subtle, earthy aroma.
  • Black pepper corn: They pack a punch, adding a peppery zest that sparks up the chowder.
  • Corn on the cob kernels removed: Fresh off the cob for that sweet, juicy crunch we all love.
  • Zucchini: Use it sliced lengthwise into quarters for a fresh, garden vibe to every bite.
  • Butter: It’ll give that melt-in-your-mouth base that makes every spoonful heavenly.
  • Onion: Diced up to bring a sweet, aromatic depth to the mix.
  • Garlic: Minced for a bold flavour that greets your palate with each spoonful.
  • Celery: Use it diced for a subtle crunch and a touch of fresh flavour.
  • Jalapeño: Also dice it for a kick of heat that makes the chowder pop.
  • Potatoes diced: They’ll bring along a comforting texture that fills you up right.
  • Cajun seasoning: A little spice never hurts, and it’ll bring out the warmth and add that wow factor.
  • Juice of one lime: A lime squeeze adds a tangy finish to lift all the flavours.
  • Fresh cilantro: Chop it for a herby note that ties everything beautifully together.

Instructions to Make the Yummiest Shrimp Zucchini and Corn Chowder

The shrimp zucchini and corn chowder is a flavourful soup that is ready in less than 30 minutes and is perfect for those rainy summer days. It is packed with plump, juicy shrimp, tender potatoes, fresh sweet corn and summer zucchini. Here’s how you make it:

  1. In a pot, add shrimp shells, bay leaves, and black peppercorn. Cover with 2 cups of water and simmer for 20 minutes. This is our broth for the soup.
  2. In a large pot, melt the butter. Add onion, garlic, celery, jalapeño and potatoes.
  3. Sauté for 5-8 minutes on medium heat.
  4. Season with salt, black pepper, and cajun seasoning. Pour shrimp broth and an extra cup of water.
  5. Cover and simmer the soup for 20 minutes.
  6. Add corn and zucchini to the soup and cook for another 5 minutes. Get a ladle of soup and blend to thicken it.
  7. Add shrimp and turn off the stove. The shrimp will cook while the soup is still hot.
  8. Serve with lime juice and fresh cilantro.
simmering pot of shrimp zucchini corn chowder topped with cilantro

Storage and Reheating Tips

Keeping that delicious Shrimp Zucchini and Corn Chowder fresh and tasty for your next meal will depend on proper storage and reheating.

Here’s how you can ensure every bowl is as delightful as the first:

Storage Tips

  • If you’re left with extra shrimp zucchini, it shouldn’t sit out at room temperature for more than two hours. Bacteria love warm environments, and we want to keep our delicious chowder safe.
  • Transfer the chowder into an airtight container. If you’ve made a large batch, divide it into smaller portions. Doing so cools the chowder faster and makes it easy to grab just the amount you need for a quick meal later.
  • Pop these containers in the fridge if you plan on enjoying your chowder within the next three days. For longer storage, the freezer is your friend. Frozen chowder can last up to three months without losing its charm.

Reheating Tips

  • If you’re not in a rush, prefer reheating your chowder on the stove. Pour the chowder into a pot and warm it over medium heat, stirring occasionally. Gentle heating helps maintain the creamy texture without letting it stick or burn. Keep an eye on it, and as soon as it’s hot enough for your taste, it’s ready to serve.
  • For a quicker method, the microwave does the trick. Place your chowder in a microwave-safe dish, cover it with a lid or a microwave-safe cover, and set it on high for about two minutes. Give it a stir, then continue heating in 30-second intervals until it’s just right. Stirring between intervals helps heat the chowder evenly, avoiding cold spots.

Variations of the Recipe

Who says you can’t teach an old chowder new tricks? Let’s stir things up with some delightful variations to our Shrimp Zucchini and Corn Chowder.

If you’re a fan of spicing things up, why not give your chowder a little heat? Toss in some chopped jalapeños or a dash of cayenne pepper when adding corn. It’s a simple tweak that brings a warm glow to every spoonful.

If you prefer a more robust flavour, try incorporating smoked paprika or a bit of bacon. The smoky taste complements the sweetness of the corn and adds a depth of flavour that turns the chowder into a rich, comforting bowl of goodness.

Vegetarians in the house? No problem. You can swap the shrimp for diced potatoes or add more zucchini and a handful of spinach. Use vegetable broth instead of chicken broth to keep everything plant-based.

 bowl of shrimp corn chowder ready to eat

Seasonal Adaptations

As the seasons change, so can your chowder.

  • In spring, you can lighten the dish with lemon juice and fresh herbs like parsley or chives.
  • Come summer, take advantage of the abundance of fresh produce. Swap out the corn with sweet summer corn right off the cob, and add some cherry tomatoes for a burst of colour and flavour.
  • Likewise, when autumn rolls around, add a touch of warmth with some pumpkin or butternut squash. The mild sweetness of the squash complements the natural flavours of the chowder, making it a cozy dish for chilly fall nights.
  • Winter calls for comfort, so why not double down on the creaminess? As you finish cooking the chowder, you can add a dollop of cream cheese or a splash of heavy cream.


Can I make this chowder dairy-free?

Yes, for a dairy-free version, substitute the regular cream with coconut milk or almond milk. Doing so adds a nutty flavour and keeps the chowder rich and creamy without the dairy.

What’s the best way to add a smoky twist to the chowder?

To infuse a smoky flavour, add a teaspoon of smoked paprika or cook some bacon at the beginning and use the bacon grease to sauté your vegetables.

How can I thicken the chowder without adding flour?

For a gluten-free thickener, try using a potato. Grate a small potato into your chowder during cooking. As it cooks, it will break down and naturally thicken the broth.

Are you looking for more pudding recipe’s? Check out my Summer Strawberry Gazpacho Soup. Also who doesn’t love Pinterest?

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Shrimp Zucchini and Corn Chowder

Savor the essence of summer in our Summer Shrimp Zucchini and Corn Chowder. Plump shrimp, tender zucchini, and sweet corn unite in a creamy, comforting broth. Each spoonful is a burst of seasonal flavors, perfect for enjoying warm evenings or lazy afternoons.
Prep Time 10 minutes
Cook Time 50 minutes
Course Soup
Servings 4


  • stockpot


  • 1 lb shrimp cleaned deveined and chopped (save the shells)
  • 1 bay leaves
  • 4-5 black pepper corn
  • 2 2 sweet corn on the cob kernels removed
  • 1 zucchini cut lengthwise them into quarter
  • 1/2 stick of butter
  • 1 onion diced
  • 3-4 cloves of garlic minced
  • 1 cup celery diced
  • 1 jalapeno diced
  • 1 cup potatoes diced
  • 1 tbsp salt
  • 1/2 tbsp black pepper
  • 1 tbsp cajun seasoning
  • 1 jucice of lime
  • 2 tbsp fresh cilantro


  • In a pot add shrimp shells, bay leave and, black peppercorn.
  • Cover with 2 cups of water and simmer for 20 minutes. This is our broth for the soup.
  • In a large pot melt the butter.
  • Add onion, garlic, celery, jalapeño and potatoes.
  • Sauté for 5-8 minutes on medium heat.
  • Season with salt, black pepper and, cajun seasoning.
  • Pour shrimp broth and extra cup of water.
  • Cover and simmer the soup for 20 minutes.
  • Add corn and zucchini into the soup and cook for another 5 minutes.
  • Get a ladle of soup and blend to use for thickening the soup.
  • Add shrimps and turn off the stove. The shrimps will cook while the soup is still hot.
  • Serve with lime juice and fresh cilantro.


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