This Shrimp and Corn Chowder is a warm bowl of goodness! Loaded with tender shrimp, sweet corn, and creamy flavor, it’s perfect for chilly days.
I love how quick this chowder is to whip up. Just toss everything in, let it simmer, and enjoy. Don’t forget the crusty bread for dipping — it’s the best part! 😋
Key Ingredients & Substitutions
Bacon: Bacon adds a delicious smoky flavor. If you prefer a healthier option, turkey bacon works well too. For a vegetarian twist, use smoked paprika and olive oil for flavor without the meat!
Onion and Celery: These aromatics are key for building the base of flavor. If you don’t have celery, you can substitute with diced bell peppers for a similar texture.
Potatoes: I used Yukon Gold for their buttery texture, but russet or red potatoes can work too. For a lower-carb option, try diced cauliflower.
Corn: Fresh corn is great if in season, but frozen corn gives vibrant sweetness year-round. You could also substitute with canned corn; just drain it well before adding.
Shrimp: Fresh shrimp tastes amazing, but frozen shrimp is convenient and just as good. Adjust cooking time based on the size of the shrimp if you use larger ones.
Heavy Cream: For a lighter version, half-and-half or coconut milk can replace heavy cream. The chowder will be less rich but still delicious!
How Do You Achieve Perfectly Cooked Shrimp in Chowder?
Cooking shrimp just right is crucial so they’re tender and juicy. Here’s how you can nail it:
- Add shrimp near the end of cooking to avoid overcooking. They need only about 3-5 minutes.
- Watch for the color change; shrimp turn pink when done. If they curl into a tight “C” shape, they’re overcooked!
- Always have them peeled and deveined for a smooth and easy chowder-making experience.
With these tips and delicious ingredients, your Shrimp and Corn Chowder will be a hit! Enjoy every comforting spoonful!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Base:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
For the Chowder:
- 3 medium potatoes, peeled and diced
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken broth (or seafood broth)
- 1 cup heavy cream
- 1 lb (450g) medium shrimp, peeled and deveined
- 1/4 cup fresh chives, chopped
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter or olive oil
- Optional: smoked paprika or cayenne for extra flavor
- Crusty bread, for serving
How Much Time Will You Need?
This shrimp and corn chowder takes about 15 minutes of prep time and 30 minutes of cooking time. Total, you’ll need around 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 5-7 minutes. Once done, remove the bacon pieces with a slotted spoon and set them aside. Leave the rendered fat in the pot for flavor!
2. Sauté the Veggies:
Add butter or a splash of olive oil if necessary to the bacon fat. Toss in the finely chopped onion and celery. Sauté these for about 5 minutes until they are softened. This is where the chowder gets its aroma!
3. Add Garlic:
Stir in the minced garlic and cook for another minute until it’s fragrant. Be careful not to let it burn!
4. Add Potatoes and Corn:
Next, add the diced potatoes and corn kernels to the pot. Pour in the chicken broth. Bring everything to a boil, then reduce heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Blend for Texture:
Using an immersion blender, give the chowder a light puree to create a thicker consistency while still keeping some chunks of corn and potatoes. If you don’t have an immersion blender, carefully transfer a few cups to a regular blender and blend it, then return it to the pot.
6. Stir in Cream:
Pour in the heavy cream and lower the heat. Stir well to combine.
7. Add Shrimp:
Now, add the shrimp to the pot, cooking for about 3 to 5 minutes, or until the shrimp turn pink and opaque. Keep an eye on them to avoid overcooking!
8. Season Your Chowder:
Add salt and freshly ground black pepper to taste. If you like a little kick, sprinkle in some smoked paprika or cayenne.
9. Finishing Touches:
Stir in half of the chopped chives along with most of the crispy bacon, saving some for garnish later!
10. Serve and Enjoy:
Ladle the hot chowder into bowls, and sprinkle with the reserved bacon and remaining chives. Serve hot with crusty bread on the side for dipping!
Enjoy your creamy, flavorful Shrimp and Corn Chowder!
Can I Use Frozen Shrimp for This Chowder?
Absolutely! Frozen shrimp work great in this recipe. Just make sure to thaw them in the refrigerator overnight or under cold running water before adding them to the chowder. This helps them cook evenly and stay tender.
Can I Make This Chowder Ahead of Time?
Yes, you can prepare the chowder a day in advance! Just follow the recipe up to the point of adding the shrimp. When ready to serve, reheat the chowder gently and add the shrimp at the end to avoid overcooking them.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of cream or broth to loosen it up if needed.
Can I Make It Dairy-Free?
Yes! To make this chowder dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. This will still give you a rich and creamy texture without the dairy! Just make sure to adjust the seasoning according to your taste.
