This Shrimp and Corn Chowder is a warm hug in a bowl! It’s creamy, filled with sweet corn and tender shrimp, making it super comforting on chilly days.
Nothing beats the smells of this chowder cooking! I love serving it with crusty bread to soak up every last drop—because, let’s be real, that’s the best part! 😋
Key Ingredients & Substitutions
Bacon: Bacon adds a nice smoky flavor. If you want a lighter dish, you can swap it for turkey bacon or omit it altogether for a vegetarian option. Just remember to add some extra seasoning to enhance the flavor!
Corn: Fresh corn is sweetest, but frozen corn works just as well and is convenient. If you have canned corn, that’s an option too—just drain it well before adding!
Potatoes: I like using Yukon Gold potatoes for their creamy texture. You could use Russet potatoes, but take care not to overcook them. Sweet potatoes are a fun and healthy substitute too!
Shrimp: Fresh shrimp is great, but frozen shrimp saves time. Just thaw them in cold water before using. If you’re looking for a budget-friendly option, canned shrimp can work in a pinch, though the texture will vary.
Heavy Cream: For a lighter chowder, half-and-half or whole milk can substitute heavy cream, but the chowder will be less creamy. Non-dairy options like coconut milk can work but will change the flavor a bit.
How Do I Make Sure My Chowder is Creamy and Delicious?
Getting that creamy consistency without lumps is key! Here’s how:
- Cook the flour with the vegetables for a couple of minutes to remove any rawiness, creating a silky base.
- Gradually add chicken broth while stirring. This helps prevent lumps and keeps the texture smooth.
- Don’t rush the simmering time—allow the potatoes to soften properly, as they release starch that thickens your chowder.
- When adding cream, stir it in gently over low heat to avoid boiling, which can sometimes cause it to separate.
These small steps help achieve a chowder that’s rich and flavorful every time!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 tablespoon olive oil (optional, if needed)
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth (or seafood stock)
- 3 cups fresh or frozen corn kernels
- 4 medium potatoes, peeled and diced
- 1 cup heavy cream
- 1 lb shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional)
- Fresh chives, chopped, for garnish
How Much Time Will You Need?
This delicious Shrimp and Corn Chowder will take about 10 minutes of prep time and about 30 minutes to cook. In total, you’re looking at around 40 minutes to enjoy a warm, creamy chowder!
Step-by-Step Instructions:
1. Cooking 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 from the pot and place it on paper towels to drain. Leave the delicious rendered fat in the pot for flavor!
2. Sautéing the Vegetables:
If there isn’t enough fat in the pot, you can add a tablespoon of olive oil. Now, add the diced onion, carrot, and celery. Sauté these veggies until they are softened, which should take about 5 minutes. They should smell amazing!
3. Adding Garlic:
Next, stir in the minced garlic and let it cook for about a minute until it’s fragrant. You’ll love the aroma!
4. Making the Base:
Sprinkle the flour over the sautéed vegetables and stir well to coat everything. Cook this mixture for about 2 minutes. This helps to remove the raw flour taste and creates a yummy base for your chowder!
5. Pouring in the Broth:
Slowly pour in the chicken broth while stirring continuously to avoid any lumps. Then, add the diced potatoes and corn kernels. Bring it all to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, which should take about 15 minutes.
6. Adding Cream and Seasoning:
Now it’s time to stir in the heavy cream and the cooked bacon. Season your chowder with salt, pepper, and smoked paprika if you like a little extra flavor. Give it a good stir!
7. Cooking the Shrimp:
Add the shrimp to the pot and cook for 3-5 minutes until they turn pink and opaque. You want to make sure they are fully cooked but still tender!
8. Final Touches:
Give your chowder a taste, and adjust the seasoning if needed. Once it’s just right, serve it hot, garnished with chopped fresh chives for a pop of color and flavor!
Enjoy this creamy, hearty chowder with crusty bread or crackers for a satisfying meal! Happy cooking!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp before adding them to the chowder. You can quickly do this by placing them in a sealed bag and submerging them in cold water for about 15-20 minutes.
Can I Make This Chowder Ahead of Time?
Yes, you can make the chowder a day in advance! Just keep it in an airtight container in the refrigerator. When reheating, do so gently on the stove to prevent the cream from separating.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the chowder thickens in the fridge, you can thin it out with a little extra broth or water when reheating.
Can I Add Other Vegetables?
Definitely! Feel free to customize your chowder by adding vegetables like bell peppers, zucchini, or even spinach for added nutrition and flavor. Just make sure to adjust cooking times accordingly based on the vegetable’s cooking rate.
