This creamy shrimp and corn chowder is a warm hug in a bowl! With tender shrimp and sweet corn, it brings a delightful burst of flavor that’ll make you smile.
It’s perfect for those chilly evenings. I love how quick it is to whip up—just toss everything in, and you’re set for a cozy meal. Plus, who doesn’t love a creamy soup? 🥣
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal, but frozen shrimp work well too. Just thaw them in the fridge overnight before cooking. If you’re looking for a plant-based alternative, try using chickpeas or tofu for a different texture.
Corn: Fresh corn gives great flavor, but frozen corn is a lifesaver—it’s picked at peak freshness! If corn is not in season, you could even use canned corn. Just drain and rinse it before adding to the chowder.
Bacon: This adds a delicious smoky flavor. If you prefer a healthier option or are vegetarian, skip the bacon, and use olive oil for sautéing. You could also try smoked turkey for a similar taste.
Heavy Cream: For a lighter version, you can substitute half-and-half or whole milk, but it may not be as creamy. Non-dairy alternatives like coconut milk can work too, giving a unique flavor.
How Do You Get the Perfectly Creamy Texture in Your Chowder?
A creamy chowder is all about the right balance. The roux (butter and flour mix) you make at the beginning is crucial to thicken the soup. Here’s how to get it right:
- Cook the roux for just 1-2 minutes; this helps to remove raw flour taste without burning it.
- Gradually whisk in the broth to avoid lumps. Keep whisking until it’s smooth.
- Adding the cream at the end makes the chowder extra rich. Don’t forget to stir well after adding it!
And remember, allowing the chowder to simmer for a bit lets all those flavors meld together beautifully!
Delicious Shrimp and Corn Chowder Recipe
Ingredients:
For the Chowder:
- 1 lb medium shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels
- 4 strips bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp fresh chives, chopped
- Optional: hot sauce or cayenne pepper for a spicy kick
For Serving:
- Bread for dipping (optional)
How Much Time Will You Need?
This creamy shrimp and corn chowder takes about 10 minutes to prep and around 30 minutes to cook, for a total of about 40 minutes. It’s quick enough for a weeknight dinner but delightful enough for special occasions!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until it’s crisp and golden brown. Use a slotted spoon to remove the bacon and place it on a paper towel to drain, leaving the bacon fat in the pot. This will add great flavor to the chowder!
2. Sauté the Vegetables:
Add butter to the pot with the bacon fat. Once melted, add the chopped onion and minced garlic. Sauté them until the onion becomes translucent and the garlic is fragrant, which will take about 3 to 4 minutes. Yum!
3. Make the Roux:
Stir in the flour and cook for 1 to 2 minutes, stirring constantly. This roux will help thicken your chowder.
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth, ensuring there are no lumps. Then, add the diced potatoes and bring this mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender—this should take about 10 to 15 minutes.
5. Add Corn:
Next, add the corn to the pot and continue cooking for an additional 5 minutes. The corn adds sweetness and texture to the chowder!
6. Cream It Up!
Stir in the heavy cream and add the smoked paprika. Season your chowder with salt and pepper to taste, making it rich and comforting.
7. Final Touch with Shrimp:
Add the shrimp and cook for about 3 to 4 minutes until the shrimp are pink and opaque. They will cook quickly, so keep an eye on them!
8. Adjust Seasonings:
Taste your chowder and adjust seasonings if needed. If you like some heat, feel free to add hot sauce or cayenne pepper at this point. It’s all about your taste!
9. Serve and Garnish:
Serve your chowder hot, garnished with the crispy bacon bits and freshly chopped chives for a splash of color and flavor.
10. Enjoy!
Accompany your chowder with warm bread for dipping if you wish. It’s perfect for scooping up every delicious bit!
Enjoy your creamy, comforting shrimp and corn chowder! 🍲
Can I Use Frozen Shrimp in This Chowder?
Absolutely! Just make sure to thaw the shrimp completely before adding them to the chowder. You can thaw them overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a non-dairy version, coconut milk gives a unique flavor and creamy texture. Just be mindful that the taste will change a bit!
How Long Will Leftovers Last?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it thickens too much.
Can I Make This Chowder Spicy?
Definitely! You can add hot sauce or cayenne pepper when adjusting the seasonings at the end. Start with a small amount, then taste and add more if you’d like additional heat.