This Shrimp and Corn Chowder is a warm and creamy bowl of goodness! Made with fresh shrimp, sweet corn, and potatoes, it’s a comforting dish perfect for chilly days.
I love how easy it is to whip up this chowder. Just toss everything in a pot and let it simmer while the delicious smells fill the kitchen. You’re gonna want seconds! 😋
Key Ingredients & Substitutions
Bacon: This is key for flavor! You could swap it for turkey bacon or omit it for a lighter dish. Adding a bit of smoked salt can mimic the smokiness if you skip it.
Fresh Corn: Fresh corn is sweet and juicy, but frozen corn works too, and it’s super convenient. If corn is out of season, canned corn is a backup option, just rinse it well!
Potatoes: I recommend choosing Yukon Gold or Russet potatoes for their creaminess. If you need a low-carb version, cauliflower can be a fun substitute. Just blend it in!
Shrimp: Fresh shrimp is the best, but you can also use frozen shrimp. Make sure it’s peeled and deveined for easy cooking. If shrimp isn’t available, cooked chicken or even beans could be a tasty alternative.
Half-and-half or Cream: For a lighter chowder, swap with milk or a plant-based milk like almond or oat. Just keep in mind it might change the chowder’s richness.
How Can You Ensure Your Chowder is Creamy and Delicious?
The secret to a creamy chowder is how you handle the base. When you add the corn and potatoes, let them cook until tender before blending. Here’s how:
- Cook the potatoes well – they should be fork-tender; this will help release their starch for thickness.
- Partially blend the soup for that creamy consistency without losing all the textures. Using an immersion blender is super handy!
- Always incorporate your cream or half-and-half at the end to prevent curdling. This makes the soup silky!
- Don’t forget to season throughout the process. As you add ingredients, taste and adjust!
With these tips, you’re set to make a perfect chowder every time! Enjoy your cozy meal! 🍲
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For The Chowder:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups fresh corn kernels (about 4 ears) or frozen corn
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 1 lb shrimp, peeled and deveined
- 1/2 tsp smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives or green onions (for garnish)
- Bread, for serving (optional)
How Much Time Will You Need?
This delightful chowder takes about 15 minutes to prep and around 30 minutes to cook, giving you a total time of about 45 minutes from start to finish. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Once done, use a slotted spoon to move the bacon to a plate lined with paper towels to drain any excess grease. Make sure to leave about 2 tablespoons of the bacon fat in the pot for flavor!
2. Sauté the Vegetables:
Add the finely chopped onion to the pot and sauté it in the bacon fat for about 5 minutes until it becomes translucent and soft. Then, add the minced garlic and cook for another minute until you can smell its delicious aroma.
3. Add the Corn and Potatoes:
Now, stir in the corn kernels and diced potatoes. Pour in the chicken broth and bring everything to a boil. Once it’s boiling, reduce the heat and let it simmer for around 15 minutes, or until the potatoes are tender.
4. Blend for Creaminess:
For a lovely creamy texture, use an immersion blender to partially puree some of the soup while keeping some corn and potato chunks for heartiness. If you don’t have an immersion blender, no worries! Just scoop out about 1 cup of the soup, blend it until smooth, and then return it to the pot.
5. Stir in the Cream and Shrimp:
Next, add in the half-and-half or cream and optional smoked paprika. Then, toss in the shrimp. Cook everything until the shrimp turn pink and are cooked through, which should take about 3-4 minutes—watch them closely!
6. Season and Serve:
Give the chowder a taste and season it with salt and freshly ground black pepper as needed. Ladle the warm chowder into bowls, and don’t forget to sprinkle the crispy bacon and chopped chives on top as a garnish.
7. Enjoy!
Serve the chowder hot with slices of crusty bread on the side. Enjoy the comforting flavors of your homemade shrimp and corn chowder!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before adding them to the chowder. Thaw them overnight in the refrigerator or quickly by placing them in a sealed bag and submerging in cold water for about 15-20 minutes. Pat dry before cooking!
Can I Make This Chowder Ahead of Time?
Yes, you can prepare the chowder ahead of time! Cook it and let it cool, then store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a little more broth or cream if it thickens too much while storing.
How Do I Store Leftovers?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly on the stove over low heat. Stir occasionally to ensure even heating, and add a splash of broth or cream for creaminess if needed!
What Can I Serve With Shrimp and Corn Chowder?
This chowder pairs wonderfully with crusty bread or a side salad. You can also serve it over cooked rice or alongside cornbread for a comforting meal that everyone will enjoy!
