This Shrimp and Corn Chowder is a warm hug in a bowl! With tender shrimp and sweet corn, it’s creamy, comforting, and super easy to whip up.
There’s something special about how the shrimp dances with the corn in this dish! I love to enjoy it with a slice of bread for dipping. Yum!
Making this chowder is a breeze! Just throw everything in a pot, let it simmer, and soon you’ll have a delicious meal ready in no time. Perfect for chilly days!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best for flavor, but frozen shrimp is a great alternative! Just make sure to thaw them in the fridge before cooking. If you’re looking for a meatless option, you can try using mushrooms or diced tofu instead.
Corn: Fresh corn has a sweet flavor that enhances the chowder, but frozen corn works just as well! If corn isn’t available, you could use diced bell peppers for a different twist.
Bacon: Bacon adds a smoky flavor, but if you’re looking for a healthier option, try turkey bacon or even pancetta. For a vegetarian chowder, simply skip the bacon and add more seasonings to boost the taste.
Heavy Cream: Using heavy cream makes the chowder extra creamy. If you’re looking to cut calories, you can substitute with half-and-half or even coconut milk for a non-dairy option!
How Do You Make the Chowder Creamy Without Clumps?
The key to a smooth and creamy chowder lies in the roux and how you add the broth and cream. First, after cooking the bacon, add butter and sauté onions, then sprinkle in the flour. Make sure to cook this for 1-2 minutes to avoid a raw flour taste.
- Slowly whisk in the chicken broth after forming the roux to avoid lumps.
- When adding heavy cream, ensure it’s at room temperature to prevent curdling.
By following these steps carefully, you’ll have a silky-smooth chowder every time!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb shrimp, peeled and deveined
- 4 cups fresh or frozen corn kernels (about 4 ears or 1.5 cups frozen)
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Garnish:
- 2 tablespoons fresh chives or green onions, chopped (for garnish)
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This Shrimp and Corn Chowder takes about 15 minutes to prepare and 30 minutes to cook, so you can have a delicious meal ready in just 45 minutes. Perfect for a weeknight dinner or a cozy weekend gathering!
Step-by-Step Instructions:
1. Cook the Bacon:
Begin by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook it until crispy, which should take about 5-7 minutes. Once cooked, remove the bacon using a slotted spoon and set it aside on a paper towel to drain, leaving the delicious bacon fat in the pot.
2. Sauté the Aromatics:
In the same pot with the bacon fat, add the butter. Once it’s melted, toss in the diced onion and sauté for about 5 minutes until it turns translucent. Then, add the minced garlic and cook for another minute until fragrant.
3. Make the Roux:
Sprinkle the flour over the onion mixture, stirring well to combine. Cook for 1-2 minutes to develop a roux, which will help thicken your chowder.
4. Add the Liquids and Potatoes:
Slowly whisk in the chicken broth, ensuring there are no lumps. Add in the diced potatoes, smoked paprika, salt, and black pepper. Bring it to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender.
5. Stir in the Corn and Cream:
Add the corn kernels to the pot and mix well. Then pour in the heavy cream and stir until everything is combined. Let this simmer for about 5 minutes to heat through.
6. Cook the Shrimp:
While the chowder simmers, heat a small skillet over medium heat. Sauté the shrimp until they turn pink and opaque, about 2 minutes per side. Be careful not to overcook them!
7. Combine Everything:
Add the cooked shrimp and reserved crispy bacon back into the chowder. Gently stir to combine and heat through for another 2-3 minutes. Taste and adjust the seasonings with more salt and pepper if needed.
8. Serve and Enjoy:
Dish up the piping hot chowder into bowls and garnish with chopped fresh chives or green onions, and sprinkle with fresh parsley if you like. Enjoy your cozy, creamy Shrimp and Corn Chowder!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just ensure that the shrimp is fully thawed before cooking. You can thaw frozen shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for a quick thaw.
What Can I Substitute for Heavy Cream?
If you want a lighter option, consider using half-and-half or whole milk. For a non-dairy substitute, coconut milk works well and adds a unique flavor. Just keep in mind that using lower-fat options may result in a less creamy texture.
How Can I Make This Chowder Vegetarian?
To make a vegetarian version, simply omit the bacon and shrimp. You can add more vegetables like bell peppers, zucchini, or mushrooms to enhance flavor and texture. Use vegetable broth instead of chicken broth to keep it meat-free!
How Do I Store Leftovers?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally. You may need to add a splash of broth or milk to loosen it up as it might thicken while stored.