This Shrimp and Corn Chowder is a warm and creamy soup that’s just bursting with flavor. Fresh shrimp and sweet corn come together for a deliciously comforting bowl!
On chilly days, this chowder is my go-to! I love how quick it is to whip up, and it always makes my family smile. Serve it with some crusty bread for a cozy treat!
Key Ingredients & Substitutions
Shrimp: Fresh medium shrimp is ideal here. If you’re looking for something more budget-friendly, you can use frozen shrimp—just thaw them first. For a twist, scallops or crab could also be great substitutes!
Corn: Fresh corn kernels give the best sweetness, especially in summer. However, frozen corn is a convenient and tasty alternative all year round. Consider using canned corn in a pinch; just rinse it to reduce sodium.
Bacon: Bacon adds a nice smoky flavor. If you prefer a healthier option, turkey bacon can work. For a vegetarian version, simply omit it and sauté with a bit more butter or olive oil.
Potatoes: Yukon Gold or Russet potatoes are perfect for chowder. If you’re going low-carb, try using cauliflower or even sweet potatoes for a unique flavor!
Heavy Cream: For a lighter version, half-and-half or whole milk can be substituted, though the chowder will be less creamy. Coconut milk can work for a dairy-free option too!
How Do I Make the Perfect Chowder?
Making a chowder may seem tricky, but it just requires a few careful steps! Here’s how to make it smooth and tasty:
- Start by cooking the bacon to get that rich flavor. Don’t rush this—let it crisp up nicely.
- When you add the onions, cook them until they’re soft. This builds a solid base of flavor.
- The key is simmering the potatoes until they’re tender. They’ll thicken the chowder naturally, so don’t skip this step!
- Adding the shrimp just before serving ensures they stay juicy. Overcooking them can make them tough.
- Lastly, taste as you go! Adjust with salt and pepper to really enhance the flavors.
With these tips, your chowder will be a hit every time! Happy cooking!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb medium shrimp, peeled and deveined
- 4 cups fresh corn kernels (about 4 ears) or frozen corn
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced potatoes (Yukon Gold or Russet)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This Shrimp and Corn Chowder takes about 10 minutes of prep time and around 30 minutes of cooking time. In total, you’ll be enjoying this deliciously creamy soup in roughly 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating your large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes nice and crispy. This will take about 5 to 7 minutes. Once cooked, use a slotted spoon to remove the bacon and set it aside. Make sure to keep the bacon fat in the pot; it adds a delicious flavor to the chowder!
2. Sauté the Vegetables:
If there seems to be too little fat, add the butter to the pot. Now, toss in the chopped onion and sauté it over medium heat for about 5 minutes or until it’s soft and translucent. Then, add the minced garlic and cook for an additional minute until you can smell that lovely aroma!
3. Add Potatoes and Corn:
Next, add the diced potatoes and corn kernels into the pot. Pour in the broth and stir everything together. Bring the mixture to a boil, then turn the heat down to a simmer. Allow it to cook for about 15 minutes, or until the potatoes are tender.
4. Mix in the Cream and Paprika:
Once the potatoes are soft, stir in the heavy cream and, if you like, the smoked paprika for an extra flavor kick. Let it simmer gently for another 5 minutes to warm through.
5. Cook the Shrimp:
Add the shrimp to the chowder. Cook them for about 3 to 4 minutes, or until they turn pink and opaque. It’s important not to overcook them as they will become tough and chewy.
6. Season and Serve:
Don’t forget to season the chowder with salt and pepper to taste. Now, ladle the delicious chowder into warm bowls. Top each bowl with the crispy bacon pieces and a sprinkle of fresh chives for a pop of color and flavor!
7. Enjoy!
Serve your hearty chowder hot, accompanied by nice, crusty bread for dipping. It’s the perfect cozy meal, especially on a chilly day!
This creamy shrimp and corn chowder really brings together sweet corn, tender shrimp, and smoky bacon for a fulfilling and heartwarming dish. Enjoy every spoonful!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! If using frozen shrimp, just be sure to thaw them before adding them to the chowder. You can thaw shrimp overnight in the fridge or quickly by submerging them in cold water for about 15-20 minutes.
What If I Don’t Have Fresh Corn?
No worries! You can substitute fresh corn with frozen corn, which is a great alternative and usually just as sweet. Canned corn works too; just drain and rinse it before adding to the chowder.
Can I Make This Chowder Ahead of Time?
Yes! You can prepare the chowder up to the point of adding the shrimp. Allow it to cool and store in an airtight container in the fridge for up to 2 days. When ready to serve, reheat and then add the shrimp, cooking until they are pink and cooked through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. Avoid boiling, as it can make the shrimp tough.