This creamy shrimp and corn chowder is a warm hug in a bowl! With buttery shrimp and sweet corn, it’s a hearty dish that’s perfect for chilly days.
I love how quick and easy this chowder is to make! Just throw everything in the pot and let it simmer. It’s like magic, and what’s better than a one-pot meal? 😊
Key Ingredients & Substitutions
Shrimp: Large shrimp add great flavor to the chowder. If you’re feeling adventurous, you can substitute shrimp with scallops or even crab meat for a different twist!
Corn: Fresh corn is delicious, but frozen corn works just as well and is super convenient. If you’re in a pinch, canned corn can also be used; just drain and rinse it first.
Bacon: Bacon gives an amazing smokiness, but if you prefer a lighter option, turkey bacon or smoked sausage can be good substitutes. For a vegetarian version, skip the bacon and use olive oil for sautéing.
Heavy Cream: For a lighter chowder, consider using half-and-half or whole milk. For dairy-free options, coconut cream adds a nice thickness and flavor.
Potatoes: I recommend Yukon Gold or Russet potatoes for their creaminess. However, you can swap them out for sweet potatoes for a slightly different taste and color.
How Do You Achieve the Perfect Chowder Consistency?
Getting the right texture is key in a chowder! Here’s how to master it:
- Start by cooking the flour with the vegetables. This removes the raw taste and helps it thicken.
- Pour in the broth slowly while stirring—this prevents clumps and gives you a silky smooth consistency.
- When adding the cream, don’t rush it! Let the chowder simmer again for a few minutes for everything to meld beautifully.
- Finally, the diced potatoes will thicken the chowder as they cook, so don’t skip them!
With these tips, your creamy shrimp and corn chowder will have the perfect balance of richness and flavor. Enjoy every hearty spoonful!
How to Make Creamy Shrimp And Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels (about 4 ears of corn if fresh)
- 4 strips bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1/4 cup fresh chives, chopped (plus extra for garnish)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil, divided
- Optional: fresh parsley for garnish
- Optional: crusty bread or garlic bread for serving
How Much Time Will You Need?
This creamy shrimp and corn chowder takes about 15 minutes to prepare and 30 minutes to cook, making the total time approximately 45 minutes. It’s a quick and satisfying recipe that gives you plenty of comforting flavor without spending all day in the kitchen!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove it and set aside on paper towels to drain. Be sure to leave the bacon fat in the pot for flavor!
2. Sauté the Vegetables:
Add 1 tablespoon of olive oil to the pot with the bacon fat. Sauté the onion, celery, and garlic for about 5 minutes, until they are softened and translucent. This will create a nice base of flavor for your chowder.
3. Add Potatoes and Corn:
Next, toss in the diced potatoes and corn kernels. Stir everything together and cook for about 2 minutes to let the flavors mingle.
4. Thicken the Chowder:
Now, sprinkle the flour over the vegetables and stir well to combine. Allow it to cook for 1-2 minutes to take away the raw flour taste. This step is important for getting that creamy texture!
5. Pour in the Broth:
Gradually pour in the chicken or seafood broth while stirring constantly to keep it smooth and avoid lumps. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
6. Sear the Shrimp:
While the chowder simmers, heat the remaining tablespoon of olive oil and butter in a skillet over medium-high heat. Season the shrimp lightly with salt, pepper, paprika, and thyme. Sear the shrimp for about 2 minutes per side, until they turn pink and are cooked through. Once done, remove them from heat.
7. Add Cream and Chives:
Stir in the heavy cream and chopped chives into the pot of chowder. Let it simmer for another 5 minutes. Be sure to taste it and adjust salt and pepper to your liking!
8. Combine Shrimp and Bacon:
Add the seared shrimp and half of the cooked bacon pieces into the chowder. Stir gently to combine everything and heat through for an additional 2 minutes.
9. Serve It Up:
Ladle the chowder into bowls. Garnish with the remaining bacon, extra chives, and a sprinkle of black pepper or paprika for an extra kick.
10. Enjoy:
Serve your delicious chowder hot, paired with crusty bread or garlic bread for a perfect, hearty meal. Enjoy the rich flavors and warmth of your creamy shrimp and corn chowder!
This comforting dish is sure to be a hit with family and friends!
Can I Use Different Seafood?
Absolutely! You can substitute shrimp with scallops, crab, or even fish like cod. Just adjust the cooking time as necessary, since different seafood may require varying cook times.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stove over low heat, adding a splash of broth or cream to restore the creamy texture.
Can I Make This Recipe Dairy-Free?
Yes! You can replace the heavy cream with coconut milk or a dairy-free cream alternative for a similar richness without the dairy.
How Can I Thicken the Chowder More?
If you prefer a thicker chowder, you can mash some of the cooked potatoes or add a bit more flour. Just make sure to cook the flour thoroughly to avoid any raw taste!
