This shrimp and corn chowder is a warm and creamy bowl of goodness! It combines tender shrimp and sweet corn for a deliciously hearty meal that’s perfect for chilly days.
I love how the flavors all come together with just a little bit of seasoning. Plus, it’s quick to make, so you can enjoy a cozy dinner without a lot of fuss!
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful savory depth to the chowder. If you’re looking for a healthier or vegetarian option, you can use turkey bacon or omit it altogether and add a little extra butter for flavor.
Onion: A medium onion gives the soup a flavorful base. You can substitute with shallots for a milder taste or green onions for a fresh twist.
Potatoes: Diced potatoes help thicken the chowder while adding creaminess. If you want a low-carb option, try cauliflower instead, but keep an eye on the cooking time.
Corn: Fresh corn is delicious when in season, but frozen corn works perfectly too. Canned corn is also an option; just drain it before using.
Shrimp: Medium shrimp are great, but feel free to use other seafood such as crab or scallops. For a vegetarian version, you can substitute with white beans for protein.
What’s the Best Way to Thicken Chowder?
Getting the right thickness for your chowder is key to its comforting nature. One effective method is to purée part of the soup, which adds creaminess while keeping some texture. Follow these steps:
- After cooking the potatoes and corn, use an immersion blender to blend a portion of the soup until smooth, or transfer to a blender in batches.
- Return the blended and chunky parts to the pot, and stir in the heavy cream for richness.
This technique balances smoothness with hearty bites, giving you that perfect chowder consistency!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
- Optional: 1/2 tsp smoked paprika or cayenne pepper for a little heat
How Much Time Will You Need?
This shrimp and corn chowder takes about 30 minutes to prepare and cook. It’s a quick and comforting dish that you can whip up any night of the week!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This step adds delicious flavor to the chowder! Use a slotted spoon to remove the crispy bacon and set it aside while leaving the rendered fat in the pot.
2. Sauté the Vegetables:
Add the butter to the pot (if there’s not much bacon fat) and sauté the finely chopped onion until it’s soft and translucent, which should take about 5 minutes. Stir in the minced garlic and let it cook for another 30 seconds, until it smells amazing!
3. Build the Base:
Next, add the diced potatoes and pour in the broth. Bring this mixture to a simmer and cook until the potatoes are tender, which will take around 15 minutes. You want them soft enough to easily pierce with a fork!
4. Add the Corn:
Once the potatoes are tender, it’s time to add the corn kernels. Cook for an additional 5 minutes so the corn is nice and warm.
5. Blend the Chowder:
For a thicker texture, use an immersion blender or transfer half of the soup in batches to a regular blender and purée until smooth. Then return the blended portions back into the pot, leaving some chunks for a hearty chowder experience.
6. Stir in the Cream:
Return the pot to low heat and stir in the heavy cream. Season with salt, pepper, and the optional smoked paprika or cayenne for a bit of kick!
7. Cook the Shrimp:
Add the peeled and deveined shrimp to the pot and let them simmer until they’re cooked through and opaque, about 3-4 minutes. This is when the chowder becomes truly delicious!
8. Final Touches:
Finally, taste your chowder and adjust seasoning if needed. Then, serve hot in bowls, garnished with the reserved crispy bacon and a sprinkle of chopped fresh chives or parsley!
Enjoy your warm and creamy shrimp and corn chowder, perfect for cozy meals!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Using frozen shrimp is perfectly fine. Just make sure to thaw them first by placing them in the fridge overnight or running them under cold water for a few minutes before peeling and deveining.
Can I Make This Chowder Dairy-Free?
Yes! To make this chowder dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also use vegetable broth instead of chicken broth for complete dairy-free compatibility.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or water if it becomes too thick.
What Can I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread or a fresh green salad. You can also serve it over rice or with a side of grilled cheese for a comforting meal!