Introduction
There’s something deeply comforting about a bowl of creamy, flavorful chowder. When you combine the sweetness of corn with the delicate taste of shrimp, you get a dish that’s rich, satisfying, and perfect for any season. Shrimp and Corn Chowder is the ideal balance of indulgence and freshness, offering a warm, hearty bowl of deliciousness that will quickly become a family favorite.
This chowder is packed with tender shrimp, sweet corn, and vegetables, all simmered together in a creamy broth that’s flavored with herbs and a hint of spice. The result is a dish that’s not only satisfying but also full of vibrant, balanced flavors. Whether you’re looking for a cozy meal for a chilly evening or a crowd-pleasing starter for a dinner party, Shrimp and Corn Chowder delivers both comfort and elegance in every spoonful.
In this article, we’ll explore why Shrimp and Corn Chowder should be a staple in your recipe collection, provide step-by-step instructions for making it, and share tips for variations and serving suggestions. So, grab your pot and get ready to make a bowl of this hearty, creamy chowder that’s sure to warm your heart and satisfy your taste buds.
Why You’ll Love This Recipe
- Rich and Creamy: The chowder is made with a creamy base that’s perfectly balanced by the sweetness of the corn and the mild, succulent shrimp. It’s the ultimate comfort food.
- Flavorful and Filling: The combination of shrimp, corn, potatoes, and vegetables creates a satisfying and filling dish that’s perfect for any meal. It’s hearty yet light enough to enjoy year-round.
- Easy to Make: Despite its rich flavors, this chowder is easy to prepare and doesn’t require any fancy techniques. You’ll have a delicious meal on the table in under an hour.
- Customizable: You can adjust the ingredients to suit your tastes—add extra vegetables, spice things up with chili flakes, or even swap shrimp for other seafood like crab or lobster.
- Perfect for Any Occasion: Whether you’re serving it as a casual weeknight dinner, a festive holiday meal, or a comforting lunch, Shrimp and Corn Chowder is sure to impress.
Preparation Time and Servings
- Total Time: 45 minutes (15 minutes for prep, 30 minutes for cooking)
- Servings: This recipe makes about 6 servings, perfect for a family meal or to enjoy over multiple days.
- Nutrition Facts (per serving): Calories: 350, Protein: 22g, Carbs: 30g, Fat: 18g.
Ingredients
For the Chowder:
- 1 lb shrimp (peeled and deveined): Fresh or frozen shrimp work well for this recipe. Choose medium or large shrimp for a meaty texture.
- 2 tablespoons butter: For sautéing the vegetables and starting the base of the chowder.
- 1 small onion: Finely chopped. Onion adds a savory base flavor that complements the sweetness of the corn and the shrimp.
- 2 celery stalks: Chopped. Celery adds crunch and a mild, slightly peppery flavor to the chowder.
- 2 medium potatoes: Peeled and diced. Potatoes help thicken the chowder and add heartiness.
- 3 cups corn kernels (fresh, frozen, or canned): Sweet corn is the star of the dish, adding natural sweetness and texture. You can use fresh corn during the summer or frozen corn year-round.
- 3 cups chicken broth: Or vegetable broth, depending on your preference. The broth is the base of the soup and provides depth of flavor.
- 1 ½ cups half-and-half: For the creamy base. You can substitute heavy cream for a richer texture or milk for a lighter chowder.
- 1 teaspoon garlic powder: For a subtle garlic flavor without overpowering the dish.
- 1 teaspoon smoked paprika: Adds a mild smokiness and warmth to the chowder.
- Salt and pepper: To taste.
- 1 bay leaf: Adds a mild aromatic note to the broth.
- 1 tablespoon fresh parsley: Chopped, for garnish.
- Lemon wedges: For serving, optional. A squeeze of lemon can add a nice tang that balances the richness of the chowder.
Optional Add-ins:
- 1 red bell pepper: Diced, for added color and a touch of sweetness.
- 1-2 small jalapeños: Seeded and chopped, if you prefer a spicy kick.
- 1 cup heavy cream: For an ultra-creamy, rich texture.
- 1 tablespoon fresh thyme: Adds another layer of herbal flavor that complements the shrimp and corn.
First Step: PREPARE THE SHRIMP
- Peel and Devein the Shrimp: If using raw shrimp, peel and devein them. You can leave the tails on for presentation, but it’s easier to eat if you remove them. Rinse the shrimp under cold water and pat them dry with a paper towel.
- Cook the Shrimp: Heat 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them. Once cooked, remove the shrimp from the pot and set them aside. You can chop them into bite-sized pieces later or leave them whole, depending on your preference.
Second Step: COOK THE VEGETABLES
- Sauté the Aromatics: In the same pot, add another tablespoon of butter. Once melted, add the chopped onion, celery, and bell pepper (if using). Sauté for about 5 minutes, or until the vegetables are soft and the onions are translucent.
- Add the Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Stir to combine with the onions and celery. Let the mixture cook for another 2-3 minutes to bring out the flavors.
- Add the Seasonings: Sprinkle in the garlic powder, smoked paprika, salt, and pepper. Stir everything together to evenly coat the vegetables and corn with the spices.
Third Step: SIMMER THE CHOWDER
- Add the Broth: Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer over medium-high heat. Once it starts to simmer, reduce the heat to low and let the chowder cook for 15-20 minutes, or until the potatoes are tender and cooked through.
- Add the Half-and-Half: Once the potatoes are soft, stir in the half-and-half (or cream if using). Allow the chowder to simmer gently for another 5-10 minutes to heat through and thicken slightly. Stir occasionally to prevent the mixture from sticking to the bottom of the pot.
Fourth Step: FINAL TOUCHES
- Add the Shrimp: Once the chowder has thickened and the potatoes are tender, return the cooked shrimp to the pot. Stir gently to combine, making sure the shrimp are evenly distributed throughout the chowder.
- Adjust Seasonings: Taste the chowder and adjust the seasonings, adding more salt, pepper, or smoked paprika if needed. If you like a little heat, you can also stir in some chopped jalapeños at this point.
- Simmer: Let the chowder simmer for another 5 minutes to allow the shrimp to warm through and the flavors to meld together.
- Remove the Bay Leaf: Don’t forget to remove the bay leaf before serving.
Fifth Step: SERVE AND GARNISH
- Ladle into Bowls: Spoon the chowder into bowls and garnish with freshly chopped parsley.
- Add Lemon: If desired, serve the chowder with lemon wedges on the side. A squeeze of lemon just before eating adds a refreshing burst of acidity that contrasts beautifully with the rich, creamy chowder.
- Serve Hot: Serve your Shrimp and Corn Chowder hot, accompanied by crusty bread or crackers for dipping.
How to Serve Shrimp and Corn Chowder
Shrimp and Corn Chowder is perfect as a main dish for lunch or dinner. Here are a few ideas for serving:
1. Serve with Crusty Bread
This chowder pairs perfectly with a thick slice of toasted sourdough or a buttery roll. The bread soaks up the creamy broth, making each bite even more satisfying.
2. Serve with a Fresh Salad
Pair the chowder with a light green salad. A simple arugula salad with lemon vinaigrette or a spinach salad with goat cheese and walnuts complements the richness of the chowder.
3. Serve as a Starter
For a more formal dinner, serve the Shrimp and Corn Chowder as a first course. It’s a great way to kick off a seafood-themed meal or a casual summer dinner party.
4. Pair with White Wine
A crisp white wine like Sauvignon Blanc or Chardonnay pairs wonderfully with this chowder. The wine’s acidity and fresh flavors balance the richness of the cream and shrimp.
Recipe Variations
While Shrimp and Corn Chowder is fantastic as written, there are plenty of ways to personalize this recipe:
1. Spicy Shrimp and Corn Chowder
Add some heat by including chopped fresh jalapeños or red pepper flakes. You can also stir in some hot sauce or cayenne pepper for a spicier version of this comforting dish.
2. **Add More Veget
ables**
Feel free to experiment with additional vegetables such as carrots, zucchini, or bell peppers. These will add extra color and nutrition to the chowder.
3. Make it Dairy-Free
If you’re looking to make a dairy-free version of this chowder, swap the half-and-half for coconut milk or almond milk, and use a dairy-free butter substitute. This will still give you a rich, creamy texture without the dairy.
4. Use Other Seafood
Instead of shrimp, you can use other seafood like crab meat, scallops, or lobster. Just be sure to adjust the cooking time based on the type of seafood you’re using.
Tips for Perfect Shrimp and Corn Chowder
- Don’t Overcook the Shrimp: Shrimp cooks quickly, so be sure to remove them from the pot as soon as they turn pink to avoid overcooking and toughening the shrimp.
- Use Fresh Corn When Possible: Fresh corn adds the best flavor, but if you don’t have it, frozen or canned corn works well too. Just be sure to drain and rinse the canned corn if using.
- Adjust Consistency: If the chowder is too thick for your liking, add a bit more chicken broth or water to thin it out. You can also adjust the creaminess by using more or less half-and-half.
- Let it Simmer: The flavors of this chowder only get better with time. If possible, let it simmer for an extra 10 minutes to allow the vegetables and shrimp to absorb all the wonderful flavors.
Shrimp and Corn Chowder: A Hearty, Flavorful Delight
- Total Time: 45 minutes
Description
Shrimp and Corn Chowder is a creamy, comforting soup that combines the sweetness of corn with the delicate brininess of shrimp. The soup starts with a rich base made from sautéed onions, garlic, and celery, and is often simmered in a combination of broth and cream for a smooth, velvety texture. Sweet corn kernels are added, along with tender shrimp that cook right in the chowder, infusing the broth with their natural sweetness. The dish is usually seasoned with herbs like thyme, bay leaves, and a pinch of cayenne for warmth and depth. Often finished with a drizzle of cream or a sprinkle of fresh parsley, Shrimp and Corn Chowder is a hearty, satisfying meal perfect for cooler weather, offering a delightful balance of savory, sweet, and creamy elements.
Ingredients
For the Chowder:
- 1 lb shrimp (peeled and deveined): Fresh or frozen shrimp work well for this recipe. Choose medium or large shrimp for a meaty texture.
- 2 tablespoons butter: For sautéing the vegetables and starting the base of the chowder.
- 1 small onion: Finely chopped. Onion adds a savory base flavor that complements the sweetness of the corn and the shrimp.
- 2 celery stalks: Chopped. Celery adds crunch and a mild, slightly peppery flavor to the chowder.
- 2 medium potatoes: Peeled and diced. Potatoes help thicken the chowder and add heartiness.
- 3 cups corn kernels (fresh, frozen, or canned): Sweet corn is the star of the dish, adding natural sweetness and texture. You can use fresh corn during the summer or frozen corn year-round.
- 3 cups chicken broth: Or vegetable broth, depending on your preference. The broth is the base of the soup and provides depth of flavor.
- 1 ½ cups half-and-half: For the creamy base. You can substitute heavy cream for a richer texture or milk for a lighter chowder.
- 1 teaspoon garlic powder: For a subtle garlic flavor without overpowering the dish.
- 1 teaspoon smoked paprika: Adds a mild smokiness and warmth to the chowder.
- Salt and pepper: To taste.
- 1 bay leaf: Adds a mild aromatic note to the broth.
- 1 tablespoon fresh parsley: Chopped, for garnish.
- Lemon wedges: For serving, optional. A squeeze of lemon can add a nice tang that balances the richness of the chowder.
Optional Add-ins:
- 1 red bell pepper: Diced, for added color and a touch of sweetness.
- 1–2 small jalapeños: Seeded and chopped, if you prefer a spicy kick.
- 1 cup heavy cream: For an ultra-creamy, rich texture.
- 1 tablespoon fresh thyme: Adds another layer of herbal flavor that complements the shrimp and corn.
Instructions
First Step: PREPARE THE SHRIMP
- Peel and Devein the Shrimp: If using raw shrimp, peel and devein them. You can leave the tails on for presentation, but it’s easier to eat if you remove them. Rinse the shrimp under cold water and pat them dry with a paper towel.
- Cook the Shrimp: Heat 1 tablespoon of butter in a large pot or Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them. Once cooked, remove the shrimp from the pot and set them aside. You can chop them into bite-sized pieces later or leave them whole, depending on your preference.
Second Step: COOK THE VEGETABLES
- Sauté the Aromatics: In the same pot, add another tablespoon of butter. Once melted, add the chopped onion, celery, and bell pepper (if using). Sauté for about 5 minutes, or until the vegetables are soft and the onions are translucent.
- Add the Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Stir to combine with the onions and celery. Let the mixture cook for another 2-3 minutes to bring out the flavors.
- Add the Seasonings: Sprinkle in the garlic powder, smoked paprika, salt, and pepper. Stir everything together to evenly coat the vegetables and corn with the spices.
Third Step: SIMMER THE CHOWDER
- Add the Broth: Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer over medium-high heat. Once it starts to simmer, reduce the heat to low and let the chowder cook for 15-20 minutes, or until the potatoes are tender and cooked through.
- Add the Half-and-Half: Once the potatoes are soft, stir in the half-and-half (or cream if using). Allow the chowder to simmer gently for another 5-10 minutes to heat through and thicken slightly. Stir occasionally to prevent the mixture from sticking to the bottom of the pot.
Fourth Step: FINAL TOUCHES
- Add the Shrimp: Once the chowder has thickened and the potatoes are tender, return the cooked shrimp to the pot. Stir gently to combine, making sure the shrimp are evenly distributed throughout the chowder.
- Adjust Seasonings: Taste the chowder and adjust the seasonings, adding more salt, pepper, or smoked paprika if needed. If you like a little heat, you can also stir in some chopped jalapeños at this point.
- Simmer: Let the chowder simmer for another 5 minutes to allow the shrimp to warm through and the flavors to meld together.
- Remove the Bay Leaf: Don’t forget to remove the bay leaf before serving.
Fifth Step: SERVE AND GARNISH
- Ladle into Bowls: Spoon the chowder into bowls and garnish with freshly chopped parsley.
- Add Lemon: If desired, serve the chowder with lemon wedges on the side. A squeeze of lemon just before eating adds a refreshing burst of acidity that contrasts beautifully with the rich, creamy chowder.
- Serve Hot: Serve your Shrimp and Corn Chowder hot, accompanied by crusty bread or crackers for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 30g
- Protein: 22g
Conclusion
Shrimp and Corn Chowder is the ultimate comfort food, with its creamy base, tender shrimp, and sweet corn. This recipe is simple to prepare, yet full of flavor and perfect for any occasion. Whether you’re enjoying it on a chilly evening or serving it as a starter for a special meal, it’s sure to warm your heart and satisfy your taste buds. Give this recipe a try, and you’ll have a delicious, filling chowder that’s perfect for sharing with friends and family.
