This creamy Shrimp and Corn Chowder is the perfect cozy dish. It’s packed with juicy shrimp, sweet corn, and potatoes, all simmered together for a comforting bowl!
I love how quick and easy this chowder is to whip up. Plus, it makes your kitchen smell amazing! You’ll feel like a chef in no time! 😄
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this chowder, but frozen works well too. If you’re looking for a budget-friendly option, you can substitute shrimp with diced chicken or even chunks of firm tofu for a vegetarian version.
Corn: Fresh corn adds sweetness, but frozen corn is a great substitute and saves prep time. If corn isn’t available, you could use canned corn—just drain it before adding.
Bacon: Bacon offers a nice smoky flavor, but turkey bacon or pancetta can be good substitutes. For a vegetarian option, try sautéed mushrooms instead for that umami kick.
Potatoes: I like using Yukon Gold potatoes for their creaminess, but Russets or even sweet potatoes can work too. If you need a low-carb option, you can swap the potatoes with cauliflower florets.
Heavy Cream: This gives the chowder its rich texture. You can use half-and-half or whole milk for a lighter version, or coconut milk for a dairy-free alternative.
How Do You Blend the Chowder for the Best Texture?
Blending the chowder is key to achieving a nice, creamy consistency while still having some texture. Here’s how to do it right:
- Let the chowder cool slightly before blending, especially when using a regular blender.
- If using an immersion blender, blend directly in the pot for convenience. Aim to blend just half of the mixture to keep it chunky.
- For a regular blender, fill it only halfway to avoid overflow. Hold the lid with a kitchen towel for safety.
- Mix back the blended chowder with the unblended mixture in the pot before adding the shrimp.
This method ensures every bite is perfectly balanced with creamy and chunky goodness!
How to Prepare Delicious Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb (450 g) shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels (about 4 ears fresh corn)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth or seafood stock
- 2 cups heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp smoked paprika, plus extra for garnish
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This delightful chowder can be ready in about 30-40 minutes! You’ll need roughly 10 minutes for prep and 20-30 minutes for cooking. It’s a quick and satisfying meal perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until crispy. This should take about 5-7 minutes. Once crispy, remove the bacon pieces and set them aside, but leave the rendered bacon fat in the pot—it adds fantastic flavor!
2. Sauté the Onions:
Add the unsalted butter to the bacon fat left in the pot. Once melted, toss in the diced onion. Sauté until the onion is soft and translucent, around 5 minutes. Next, stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Ingredients:
Now it’s time to add the diced potatoes, fresh or frozen corn kernels, smoked paprika, and some salt and pepper. Give it all a good stir to combine.
4. Pour in the Broth:
Pour in the chicken broth or seafood stock and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which will take about 15 minutes.
5. Blend the Chowder:
For a creamy texture, use an immersion blender to blend about half of the chowder directly in the pot. If using a regular blender, carefully transfer some of the chowder into it (let it cool a bit first) and blend until smooth. This will create a nice balance, keeping some chunks intact.
6. Add Cream and Shrimp:
Stir in the heavy cream and adjust seasoning with more salt and pepper if needed. Next, add the shrimp to the pot and simmer for an additional 3-5 minutes or until the shrimp turn pink and are cooked through.
7. Serve and Enjoy:
Serve your chowder hot in bowls, and don’t forget to garnish with the reserved crispy bacon, chopped green onions, and a sprinkle of extra smoked paprika. Enjoy the warmth and deliciousness of your Shrimp and Corn Chowder!
This chowder is not only cozy but also a quick and delightful meal that brings smiles around the table. Happy cooking!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Frozen shrimp is a great option and is often more convenient. Just make sure to thaw it before adding it to the chowder. You can thaw shrimp in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for about 30 minutes.
Can I Make This Chowder Dairy-Free?
Yes, you can! Simply substitute the heavy cream with coconut milk or a plant-based cream alternative. You can also use vegetable broth instead of chicken broth to keep it completely dairy-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally to heat evenly. If it thickens, you can add a splash of broth or water to loosen it up.
What Can I Serve with the Chowder?
This chowder pairs wonderfully with crusty bread or a side salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich or some cheesy garlic bread to soak up all the deliciousness!
