This creamy Shrimp and Corn Chowder is a warm hug in a bowl! It’s packed with sweet corn, tender shrimp, and a blend of comforting spices. Perfect for a cozy night in!
I love how quickly this chowder comes together. Just toss everything in, let it simmer, and voilà! You’ll feel like a kitchen superstar without the fuss. Enjoy with some crusty bread! 🥖
Key Ingredients & Substitutions
Shrimp: Fresh shrimp will give you the best flavor, but you can use frozen shrimp if fresh isn’t available. Just make sure to thaw them before cooking. If you want a different protein, try using crab or even cooked chicken.
Corn: Fresh corn is ideal because it’s sweet and juicy. However, frozen corn works well if you’re short on time or out of season. Canned corn can also be used, just be sure to drain it.
Bacon: Bacon adds a lovely smokiness, but if you’re looking for a healthier option, turkey bacon is a great substitute. Or for a vegetarian twist, skip the bacon altogether and add a bit of liquid smoke for flavor.
Heavy Cream: Heavy cream makes the chowder rich and creamy. If you’re looking to lighten it up, half-and-half or whole milk can work, but the texture will be thinner. For a dairy-free option, try coconut milk!
Chives: Fresh chives add a nice oniony flavor, but you can replace them with green onions or even parsley if you prefer. These bring a fresh touch to your chowder.
How Do I Achieve the Perfect Thickness for My Chowder?
Getting the right thickness is key for a satisfying chowder. Here’s how to do it:
- Start by cooking the bacon to render its fat, which adds flavor and helps start your chowder.
- Using flour in the recipe helps thicken the soup. Stir it in after the onion and garlic are cooked. That’s your roux!
- When you whisk in the chicken broth, make sure to do it slowly and stir well to avoid lumps. This creates a nice base.
- Simmer your potatoes until they’re tender; they’ll help thicken the chowder naturally as they cook down.
- If you want a thicker chowder, you can mash some potatoes in the pot using a fork or potato masher before adding the cream.
With these tips, you’ll have a chowder that’s just the right consistency—thick but still pourable!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb (450 g) shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels (about 4 ears if fresh)
- 4 slices 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
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh chives (plus more for garnish)
- Optional: cayenne pepper or hot sauce, to taste
How Much Time Will You Need?
This Shrimp and Corn Chowder will take about 10 minutes to prep and 30 minutes to cook, bringing the total time to about 40 minutes. It’s a relatively quick and straightforward dish that still feels gourmet!
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 nice and crisp. Once it’s done, use a slotted spoon to remove the bacon and set it aside. Don’t forget to leave the bacon fat in the pot; it adds incredible flavor!
2. Sauté Vegetables:
Next, add the butter to the pot with the bacon fat. Toss in the finely chopped onion and minced garlic, sautéing them until they are soft and translucent, which should take about 5 minutes. Your kitchen will smell amazing!
3. Add Flour and Spices:
Now, sprinkle in the flour and smoked paprika. Stir everything together and cook for 1-2 minutes. This step helps eliminate the raw flour taste and combines the flavors well.
4. Whisk in Broth and Simmer:
Slowly whisk in the chicken broth, making sure there are no lumps left. Add the diced potatoes and bring it to a simmer. Let it cook until the potatoes are tender, which should take about 10-15 minutes. You can poke them with a fork to check!
5. Add Corn:
After the potatoes are tender, it’s time to add the corn. Stir it in and let it simmer for another 5 minutes. This is where your chowder starts to come together!
6. Cream and Shrimp Time:
Now, pour in the heavy cream and milk, stirring well. Add the shrimp next, cooking just until they turn pink and opaque, which takes about 3-4 minutes.
7. Seasoning:
Give your chowder a taste and season it with salt, pepper, and the optional cayenne pepper or hot sauce if you’re feeling spicy! Stir in half of the chopped chives for a fresh flavor kick.
8. Serve It Up:
Dish out the hot chowder into bowls and garnish each serving with the reserved crispy bacon pieces and the remaining fresh chives. Your comforting seafood dish is all set!
Enjoy this hearty, creamy chowder that’s bursting with sweet corn, succulent shrimp, and smoky bacon flavors! Perfect for gatherings or a cozy night in.
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, just make sure to thaw them completely before adding them to the chowder. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for a quicker option.
How Can I Make This Chowder Dairy-Free?
To make a dairy-free version, substitute the heavy cream and milk with coconut milk or any plant-based milk of your choice. For the butter, use olive oil or vegan butter to keep it dairy-free while maintaining a creamy texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating. Just note that the chowder may thicken as it sits; you can add a little broth or milk when reheating to adjust the consistency.
Can I Add Other Vegetables to the Chowder?
Yes! Feel free to get creative by adding other vegetables like bell peppers, carrots, or zucchini. Just chop them into small pieces and add them when you incorporate the potatoes, allowing enough cooking time for them to become tender.
