This shrimp and corn chowder is warm, creamy, and packed with flavor. The sweet corn pairs beautifully with juicy shrimp, making each spoonful a hug in a bowl!
I love how this chowder comes together quickly, perfect for a cozy night. A sprinkle of fresh herbs on top makes it even better. Trust me, your taste buds will thank you! 🌽🦐
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best, but frozen shrimp work well too. Just make sure to thaw them. If you’re avoiding shrimp, you can try using diced chicken or even tofu for a different protein option!
Corn: Fresh corn adds sweetness, but frozen corn is a convenient substitute. Canned corn can also work, just drain it before adding. Personally, I love the crunch of fresh corn!
Bacon: Bacon gives the chowder a savory flavor. If you’re looking for a lighter option, turkey bacon or even smoked ham can replace it. For a vegetarian version, leave it out, and you can add a bit of liquid smoke for that smoky flavor.
Heavy Cream: This adds richness to the chowder. If you’re seeking a lighter option, half-and-half or coconut milk can be good alternatives. But I prefer whole heavy cream for that comforting richness.
Potatoes: Use Yukon Gold or Russet potatoes for their creamy texture. Sweet potatoes can be a sweet twist, and if you’re low-carb, cauliflower works great too!
How Do I Get the Perfect Texture in Chowder?
Getting the right texture is key to a creamy chowder. Here’s how you can achieve it:
- Cooking the potatoes until tender but not mushy is crucial. This usually takes about 15 minutes.
- Using a potato masher or immersion blender to partially mash the mixture creates a creamy base while leaving some chunks for texture—this balance is essential!
- When adding the cream, do it gently and avoid boiling afterward to keep it smooth.
These steps will keep your chowder from becoming too thick or grainy, making it delightful and comforting. Enjoy making this chowder, it’s perfect for any chilly day!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb (450g) shrimp, peeled and deveined
- 4 cups fresh corn kernels (about 4 ears of corn) or frozen corn
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika (plus extra for garnish)
- Salt and black pepper, to taste
- 2 tablespoons fresh chives, chopped (for garnish)
- Optional: 1/4 teaspoon cayenne pepper for a little heat
How Much Time Will You Need?
This shrimp and corn chowder will take about 30 minutes to prepare. You’ll spend about 10 minutes cooking and preparing the ingredients, and another 20 minutes simmering and finishing up the chowder. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it gets nice and crispy. Once it’s done, use a slotted spoon to remove the bacon and set it aside, but keep the bacon fat in the pot—it adds great flavor!
2. Sauté the Vegetables:
Add the butter to the bacon fat in the pot. Next, stir in the finely chopped onion and minced garlic. Cook for about 5 minutes until the onion becomes soft and translucent. It should smell amazing at this point!
3. Add Potatoes and Corn:
Now, toss in the diced potatoes and corn kernels. Give everything a good stir to mix it together nicely.
4. Simmer:
Pour in the chicken broth and raise the heat to bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer and let it cook until the potatoes are tender, which should take about 15 minutes.
5. Mash for Thickness:
Using a potato masher or an immersion blender, lightly mash some of the potatoes and corn in the pot. This will help thicken the chowder while keeping some chunky texture—which is just perfect!
6. Add Cream and Seasonings:
Stir in the heavy cream, smoked paprika, salt, black pepper, and cayenne pepper (if you’re feeling a bit spicy!). Heat everything gently, but be careful not to bring it back to a boil.
7. Cook the Shrimp:
While the chowder is on low heat, grab a skillet and cook the shrimp over medium-high heat for about 2 minutes on each side. They should be pink and cooked through by now—season them lightly with salt and smoked paprika for flavor!
8. Combine and Heat Through:
Add the cooked shrimp and crispy bacon back into the chowder. Give it a gentle stir to combine everything and heat through for another couple of minutes.
9. Serve and Enjoy:
When you’re ready to serve, dish the chowder into bowls and garnish with chopped chives and an extra sprinkle of smoked paprika. Enjoy your warm, creamy bowl of shrimp and corn chowder!
This chowder is rich, creamy, and full of sweet corn flavor with a delightful shrimp finish, making it perfect for a comforting meal. Enjoy! 🌽🦐
Can I Use Frozen Shrimp for This Chowder?
Absolutely! Frozen shrimp work well as long as you thaw them beforehand. You can thaw shrimp by placing them in the refrigerator overnight or by running them under cold water in a sealed bag for about 10–15 minutes. Just be sure to pat them dry before sautéing for the best texture!
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You might want to add a splash of broth or cream to get the right consistency, as it can thicken in the fridge.
Can I Make This Chowder Vegetarian?
You can definitely create a vegetarian version by omitting the shrimp and bacon. For added flavor, consider using vegetable broth and incorporating smoked flavor with some liquid smoke or smoked paprika. You can also add more veggies like bell peppers or zucchini!
What Can I Serve with Shrimp and Corn Chowder?
This chowder pairs wonderfully with crusty bread, cornbread, or a fresh side salad. You can also serve it over cooked rice or alongside grilled vegetables for a complete meal!
