This creamy shrimp and corn chowder is a warm hug in a bowl! With sweet corn and tender shrimp, it’s filling and oh-so-delicious!
Every spoonful is like a cozy day at the beach. I love to add a sprinkle of fresh herbs on top for an extra special touch. You’ll want to make this again and again!
Key Ingredients & Substitutions
Bacon: I find that bacon adds a nice smoky flavor to the chowder. If you’re looking for a healthier option, turkey bacon works well! You can also skip it for a vegetarian version and add smoked paprika for flavor.
Corn: Fresh corn is sweet and ideal for this soup. If it’s out of season, frozen corn is a great substitute. Canned corn works too, just rinse it to reduce sodium levels.
Potatoes: I recommend using Yukon Gold potatoes for their creamy texture. If you’re in a hurry, you can use diced sweet potatoes or even cauliflower for a lower-carb option.
Shrimp: Fresh shrimp tastes best, but frozen shrimp is convenient too. If you’re avoiding shrimp, try using sautéed mushrooms or chicken instead for a different twist.
Heavy Cream: While heavy cream makes the chowder rich, you can use half-and-half or coconut milk for a lighter version. Almond milk or soy cream can also be good dairy-free alternatives.
How Do I Achieve a Smooth Creamy Texture?
The secret to a silky smooth chowder lies in the roux! Here’s how to make it perfectly:
- Heat butter in a small saucepan over medium heat.
- Whisk in the flour slowly, cooking for 1-2 minutes. This helps to cook off the raw taste of flour and will thicken your soup.
- Gradually add the heavy cream while whisking. This prevents lumps and ensures a smooth texture. Cook until it thickens before adding it to the chowder.
Trust me, taking this extra step makes all the difference. Your chowder will turn out creamy and delicious every time!
How to Make Creamy Shrimp And Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth or seafood stock
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
For Cooking and Seasoning:
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh parsley or chives, chopped (optional garnish)
- Paprika for shrimp seasoning
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time. You’ll have a delicious, creamy shrimp and corn chowder ready in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Once it’s done, remove it from the pot and set it aside on paper towels to drain, but keep the bacon fat in the pot for flavor!
2. Sauté the Vegetables:
Add the finely chopped onion to the pot with the bacon fat and cook until it turns translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until you can smell that delicious aroma.
3. Add Potatoes and Corn:
Now, stir in the diced potatoes and corn kernels. Pour in the chicken broth or seafood stock and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes until the potatoes are tender.
4. Prepare the Shrimp:
While the soup is simmering, season the shrimp with salt, black pepper, and a sprinkle of paprika for flavor. In a separate skillet, melt 1 tablespoon of butter over medium heat and sauté the shrimp until they turn pink and are just cooked through, which should take about 2-3 minutes per side. Set them aside.
5. Make the Roux:
In another small saucepan, melt the remaining 1 tablespoon of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux. This will help thicken your chowder.
6. Combine Cream with Roux:
Slowly add the heavy cream to the roux, whisking continuously until it’s smooth. Cook until this mixture is slightly thickened.
7. Mix Everything Together:
Pour the cream mixture into the pot with the simmering soup and stir well. Allow the chowder to cook for another 5 minutes, making sure it thickens nicely.
8. Add the Shrimp and Bacon:
Now, add the cooked shrimp and crispy bacon pieces back into the pot. Gently stir to combine everything and warm through.
9. Taste and Adjust Seasoning:
Before serving, taste your chowder and adjust the seasoning with salt and black pepper as needed.
10. Serve and Enjoy:
Serve the chowder hot, garnished with chopped green onions and fresh parsley or chives if you like! This chowder pairs wonderfully with crusty bread or crackers for a comforting meal.
Enjoy your creamy shrimp and corn chowder, a perfect dish for cozy nights!
Can I Use Frozen Shrimp for This Chowder?
Absolutely! Frozen shrimp is a convenient option. Just ensure to thaw them first in the fridge overnight or quickly under cold running water before cooking. This helps them cook evenly and keeps them tender.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the stove over low heat, adding a splash of broth or cream to restore creaminess.
Can I Make This Chowder Vegan?
Yes, you can! Substitute the shrimp with chickpeas or diced potatoes for protein, use vegetable broth instead of chicken broth, and replace heavy cream with coconut milk or a vegan cream alternative.
What if I Don’t Have Bacon?
No problem! You can skip the bacon entirely for a lighter version. If you still want that smoky flavor, consider using smoked paprika or liquid smoke to enhance the chowder’s depth.