This Sweet Corn and Shrimp Chowder is a creamy, hearty soup packed with tender shrimp, sweet corn, and a medley of aromatic vegetables. It’s perfect for cozy evenings or when you’re craving a comforting meal with a hint of coastal flavor.
Why You’ll Love This Recipe
- Easy to make: This chowder comes together in under an hour, making it a great weeknight dinner option.
- Packed with flavor: The combination of fresh shrimp and sweet corn delivers a perfect balance of sweetness and savory seafood goodness.
- Customizable: You can easily adapt this recipe to your taste by adding other seafood, adjusting the spices, or swapping in dairy-free alternatives.
- Perfect for all seasons: Whether it’s a chilly winter night or a breezy summer evening, this chowder satisfies year-round.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp (peeled and deveined)
- Sweet corn (fresh, frozen, or canned)
- Potatoes (cubed)
- Onion (diced)
- Celery (diced)
- Carrots (diced)
- Garlic (minced)
- Butter
- All-purpose flour
- Chicken or seafood stock
- Heavy cream
- Salt and pepper
- Optional: smoked paprika, thyme, or parsley for garnish
Directions
- Prepare the base: In a large pot, melt butter over medium heat. Sauté the onion, celery, carrots, and garlic until fragrant and softened.
- Create the roux: Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw taste of the flour.
- Add stock and potatoes: Gradually add the stock, stirring constantly to avoid lumps. Add the cubed potatoes and simmer until tender.
- Incorporate corn and shrimp: Stir in the sweet corn and shrimp. Cook for 3-5 minutes or until the shrimp turns pink and opaque.
- Finish with cream: Lower the heat and stir in the heavy cream. Simmer gently for another 5 minutes.
- Season and serve: Adjust the seasoning with salt, pepper, and optional spices. Serve warm with a garnish of parsley or thyme if desired.
Servings and Timing
- Servings: Serves 4-6 people.
- Prep time: 15 minutes
- Cook time: 30 minutes
Variations
- Seafood medley: Add clams, scallops, or crab meat for a richer seafood flavor.
- Spicy kick: Stir in red pepper flakes or diced jalapeños for some heat.
- Dairy-free: Use coconut milk instead of heavy cream for a lighter, dairy-free version.
- Vegetarian: Skip the shrimp and use vegetable broth, adding diced bell peppers or zucchini for more texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm on the stovetop over low heat, stirring occasionally to avoid curdling. Add a splash of stock or milk if the chowder thickens too much.
FAQs
How do I thicken the chowder?
You can use a slurry of cornstarch and water or add more flour when making the roux for a thicker consistency.
Can I use pre-cooked shrimp?
Yes, but add it at the very end to avoid overcooking.
Is fresh corn better than frozen?
Fresh corn is ideal for flavor, but frozen or canned works well when fresh isn’t available.
Can I freeze the chowder?
It’s not recommended as the cream can separate when reheated.
What side dishes pair well with this?
Serve with crusty bread, a side salad, or oyster crackers for a complete meal.
Can I substitute chicken for shrimp?
Yes, diced cooked chicken works as a good alternative for shrimp.
How do I make it gluten-free?
Use a gluten-free flour blend to make the roux.
Can I add bacon?
Absolutely! Crumbled crispy bacon adds a smoky depth to the chowder.
Is this chowder spicy?
Not inherently, but you can add spices like cayenne or chili powder for heat.
How do I avoid overcooking the shrimp?
Add the shrimp in the last few minutes of cooking and watch closely; they cook quickly.
Conclusion
This Sweet Corn and Shrimp Chowder is a versatile and comforting dish that’s easy to prepare and loaded with flavor. Whether you’re a seafood lover or just looking for a hearty soup to warm you up, this recipe is sure to become a favorite. Serve it up with a slice of crusty bread, and enjoy the perfect bowl of chowder!
PrintSweet Corn and Shrimp Chowder
This Sweet Corn and Shrimp Chowder is a creamy, hearty soup that combines tender shrimp with the sweetness of fresh corn. Perfect for a cozy dinner, it’s loaded with flavor, easy to make, and sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cups fresh corn kernels (or frozen, thawed)
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley (for garnish)
- Crumbled bacon (optional, for garnish)
Instructions
- Sauté Aromatics:
In a large pot, melt butter with olive oil over medium heat. Add onion, garlic, celery, and carrots. Sauté until softened, about 5 minutes. - Cook Corn and Potatoes:
Stir in the corn kernels, potatoes, smoked paprika, thyme, salt, and pepper. Cook for 3-4 minutes, stirring occasionally. - Add Stock and Simmer:
Pour in the chicken or seafood stock. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. - Blend (Optional):
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. - Add Shrimp and Cream:
Stir in the shrimp and heavy cream. Simmer gently until the shrimp turn pink and are cooked through, about 3-4 minutes. - Finish and Serve:
Adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley and crumbled bacon if desired, and serve hot.
Notes
- For added depth, consider roasting the corn kernels before adding them to the soup.
- You can substitute the heavy cream with half-and-half or coconut milk for a lighter option.
- Use vegetable stock for a pescatarian-friendly version.