Cozy up with a bowl of Shrimp and Corn Chowder, where creamy richness meets ocean-fresh flavor and a touch of natural sweetness from corn. This comforting soup is brimming with tender shrimp, golden corn kernels, diced potatoes, and just the right amount of spice—all swirled into a velvety broth made from cream, broth, and aromatic herbs. It’s both hearty and light, making it perfect for transitioning between seasons or satisfying a seafood craving any time of year.
Why You’ll Love This Shrimp and Corn Chowder
Luxuriously creamy, without being too heavy.
Perfect balance of sweet corn and savory shrimp.
Great as a cozy meal or elegant starter.
One-pot recipe that reheats beautifully.
Pairs perfectly with crusty bread or oyster crackers.
Ingredients for Shrimp and Corn Chowder
Here’s what you need to fuel this flavor-packed recipe from the ground up.
Olive oil: A staple in my kitchen, it adds richness and helps sauté the aromatics.
Onion: Diced onion brings a sweet, savory base to the chowder.
Garlic: Minced garlic adds a punch of flavor that elevates the dish.
Red bell pepper: This adds a pop of color and a hint of sweetness.
Potatoes: Diced potatoes provide heartiness and texture, making the chowder filling.
Chicken broth: A flavorful base that ties all the ingredients together.
Corn kernels: Fresh, frozen, or canned, corn adds sweetness and a delightful crunch.
Shrimp: Peeled and deveined shrimp are the star of the show, bringing a seafood flair.
Heavy cream: This is what makes the chowder creamy and indulgent.
Smoked paprika: A sprinkle of this adds depth and a subtle smokiness.
Salt and pepper: Essential for seasoning, enhancing all the flavors.
Fresh parsley: Chopped parsley is perfect for garnishing, adding a fresh touch.
For those looking to spice things up, consider adding a pinch of cayenne pepper or diced jalapeños while cooking the onion. If you want a lighter version, substitute half of the heavy cream with coconut milk. You can find the exact quantities for these ingredients at the bottom of the article, ready for printing!
How to Make Shrimp and Corn Chowder
Now that you have your ingredients ready, let’s dive into the steps to create this creamy shrimp and corn chowder. Each step is simple, and I promise you’ll be rewarded with a bowl of comfort that warms the soul.
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion. Cook it until it turns translucent, about 5 minutes. The smell will be heavenly! Next, add the minced garlic and diced red bell pepper. Sauté for another 2 minutes until everything is fragrant. This is where the magic begins!
Step 2: Cook the Potatoes
Now, it’s time to add the diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. You want the potatoes to be tender but not mushy. This step is crucial for that perfect chowder texture!
Step 3: Add Corn and Shrimp
After the potatoes are tender, stir in the corn kernels and shrimp. Cook for another 5 minutes, just until the shrimp turn pink and opaque. Keep an eye on them; overcooked shrimp can be rubbery. This is the moment when the chowder starts to come alive with color and flavor!
Step 4: Stir in Cream and Season
Reduce the heat to low and gently stir in the heavy cream and smoked paprika. This is where the chowder gets its creamy richness. Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it out! Heat through without boiling, allowing all those flavors to meld beautifully.
Step 5: Serve and Garnish
Finally, it’s time to serve! Ladle the chowder into bowls and garnish with fresh parsley. This adds a lovely pop of color and freshness. Enjoy your shrimp and corn chowder hot, and watch as everyone digs in with delight!
Tips for Success
Prep your ingredients ahead of time to streamline the cooking process.
Use fresh shrimp for the best flavor, but frozen works well too—just thaw them first.
Don’t skip the smoked paprika; it adds a unique depth to the chowder.
Adjust the thickness by adding more or less cream based on your preference.
For extra flavor, consider adding a splash of white wine before serving.
Equipment Needed
Large pot: A Dutch oven works great, but any heavy-bottomed pot will do.
Wooden spoon: Perfect for stirring without scratching your pot.
Measuring cups and spoons: Essential for accuracy, but you can eyeball it if you’re feeling adventurous!
Knife and cutting board: For chopping your veggies with ease.
Variations
Spicy Shrimp and Corn Chowder: Add diced jalapeños or a pinch of cayenne pepper for a kick that’ll warm you up!
Vegetarian Version: Swap shrimp for diced tofu or chickpeas, and use vegetable broth instead of chicken broth.
Coconut Corn Chowder: Replace half of the heavy cream with coconut milk for a tropical twist that’s both creamy and dairy-free.
Herb-Infused Chowder: Experiment with fresh herbs like thyme or dill for an aromatic touch that elevates the flavor.
Cheesy Chowder: Stir in some shredded cheddar cheese just before serving for a rich, cheesy finish.
Serving Suggestions
Crusty Bread: Serve with a warm, crusty baguette or sourdough for dipping.
Salad: Pair with a light green salad dressed in lemon vinaigrette for a refreshing contrast.
Wine: A chilled glass of white wine, like Sauvignon Blanc, complements the chowder beautifully.
Presentation: Serve in rustic bowls and sprinkle extra parsley on top for a pop of color.
FAQs about Shrimp and Corn Chowder
Can I use frozen shrimp for this chowder?
Absolutely! Frozen shrimp work just as well as fresh. Just make sure to thaw them before adding them to the chowder. This will help them cook evenly and maintain that tender texture.
How can I make this chowder dairy-free?
For a dairy-free version, simply substitute half of the heavy cream with coconut milk. This not only keeps it creamy but also adds a delightful tropical flavor that pairs beautifully with the shrimp and corn.
Can I make shrimp and corn chowder ahead of time?
Yes, you can! This chowder actually tastes even better the next day as the flavors meld together. Just reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
What can I serve with shrimp and corn chowder?
Pair it with crusty bread for dipping, a light salad for freshness, or even some crispy tortilla chips for a fun crunch. Each option complements the chowder perfectly!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just remember to reheat gently to keep the shrimp tender and the chowder creamy!
Final Thoughts
Cooking shrimp and corn chowder is more than just preparing a meal; it’s about creating memories and sharing warmth with those you love. Each spoonful is a reminder of cozy evenings and laughter around the table. This creamy delight is not only satisfying but also versatile, allowing you to make it your own. Whether you’re enjoying it on a chilly night or serving it at a gathering, this chowder brings joy and comfort. So, roll up your sleeves, gather your ingredients, and let the magic of this dish fill your home with delicious aromas and happy hearts!
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and red bell pepper, cooking for an additional 2 minutes until fragrant.
Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are tender.
Stir in the corn kernels and shrimp, cooking for another 5 minutes until the shrimp are pink and cooked through.
Reduce the heat to low and stir in the heavy cream and smoked paprika. Season with salt and pepper to taste. Heat through without boiling.
Serve hot, garnished with fresh parsley.
Notes
For a spicier version, add a pinch of cayenne pepper or diced jalapeños while cooking the onion.
Substitute half of the heavy cream with coconut milk for a lighter, dairy-free option.
