This creamy shrimp and corn chowder is warm and comforting, perfect for chilly days. With juicy shrimp, sweet corn, and creamy goodness, every spoonful is a delight!
I love to enjoy it with a piece of crusty bread. Trust me, you’ll want to dunk it right in! 🍞 It’s so easy to make and tastes like a cozy hug!
Key Ingredients & Substitutions
Shrimp: Use fresh or frozen shrimp for this recipe. If you’re looking for a substitute, try diced chicken or even firm tofu for a different protein option. I prefer using larger shrimp, like jumbo, as they add a nice bite!
Corn: Fresh corn brings amazing sweetness to the chowder, but frozen corn works just as well. If corn isn’t available, canned corn is a good alternative—just be sure to drain it! I love a mix of fresh and frozen corn for different textures.
Bacon: For that smoky flavor, bacon is key. If you’re vegetarian, try using smoked paprika or a plant-based bacon substitute. I often reduce the bacon to two slices for a lighter option, and it still tastes great!
Heavy Cream: For a lighter version, use half-and-half or whole milk, but tweak the cooking time since these are less rich. You can also use coconut milk for a dairy-free option. It adds a subtle sweetness.
How Do I Get The Perfect Texture In My Chowder?
The texture of chowder is all about balance. You want a creamy base with some chunky bits for interest. Here’s how to achieve that:
- Cook the potatoes until they’re just tender, then lightly mash some while leaving others whole. This adds creaminess without losing the hearty feel.
- Consider using an immersion blender for a smoother base if you prefer a creamier chowder. Just blend some of the soup but leave others for texture!
- Always add the shrimp towards the end of cooking to prevent overcooking. They only need a few minutes to get perfectly tender.
Creamy Shrimp And Corn Chowder
Ingredients:
For the Chowder:
- 1 pound shrimp, peeled and deveined
- 4 cups corn kernels (fresh or frozen)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
For Garnish:
- 3 green onions, thinly sliced
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious chowder takes about 10 minutes for prep and about 30 minutes to cook. In total, you’ll spend around 40 minutes making this creamy, hearty dish that’s perfect for a family dinner or a cozy night in.
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 will add so much flavor! Once crispy, remove the bacon with a slotted spoon and set it aside, but keep that delicious bacon fat in the pot.
2. Sauté the Onion and Garlic:
Add the butter to the pot with the bacon fat. When it’s melted, toss in the chopped onions. Cook until they’re soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until it smells amazing!
3. Combine the Base Ingredients:
Now it’s time to stir in the diced potatoes, corn kernels, dried thyme, smoked paprika (if you’re using it), and some salt and pepper. Pour in the chicken or seafood broth and bring the mixture to a boil.
4. Simmer Away:
Reduce the heat and let it simmer gently until the potatoes are tender, which should take around 15-20 minutes. You want those potatoes to be nice and soft!
5. Thicken the Chowder:
Using a potato masher or an immersion blender, lightly mash some of the potatoes and corn to thicken the chowder while keeping some texture. This makes it creamy without losing all the hearty pieces.
6. Add the Cream:
Stir in the heavy cream and let it gently cook for an additional 5 minutes for all the flavors to meld together nicely.
7. Cook the Shrimp:
Add the shrimp to the pot, cooking them just until they turn pink and opaque—this should take about 3-4 minutes. Be careful not to overcook them!
8. Final Seasoning:
Taste and adjust the seasoning with more salt and pepper if needed. You want everything to be perfectly seasoned!
9. Serve and Garnish:
Serve the chowder hot in bowls, garnished with the crispy bacon, sliced green onions, and fresh parsley if you like. Enjoy scooping up all that creamy goodness!
This chowder is creamy, hearty, and bursting with delicious flavors from the shrimp, corn, and smoky bacon. It’s a perfect dish for sharing with loved ones. Enjoy every spoonful!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp before adding them to the chowder. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quick thaw.
How Can I Make This Chowder Vegetarian?
To make a vegetarian version, simply omit the bacon and shrimp. You can use vegetable broth instead of chicken broth and add more vegetables, like bell peppers or carrots, for extra flavor and texture!
Can I Store Leftovers?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, simmer gently on the stove to avoid overcooking the shrimp and losing the creamy texture.
What Can I Serve with Chowder?
This chowder is perfect on its own, but it pairs wonderfully with crusty bread or a fresh salad. For a heartier meal, serve it with garlic bread or a side of rice!