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
Scale
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