This creamy shrimp and corn chowder is like a warm hug in a bowl! Filled with tender shrimp, sweet corn, and a rich, smooth base, it’s super comforting on a chilly day.
I love how quick it is to make, too! Just toss everything in, let it simmer, and you’re ready to enjoy. Pair it with some crusty bread, and you’ve got a winner! 🍞
Key Ingredients & Substitutions
Bacon: This ingredient adds a delicious smoky flavor. If you prefer a healthier version, turkey bacon or even pancetta can be great alternatives. I sometimes skip it altogether for a vegetarian option and use olive oil to sauté instead!
Shrimp: Fresh shrimp is fantastic, but frozen shrimp works just as well, especially if you thaw it properly. If you have shellfish allergies, consider using diced chicken or firm tofu as substitutes.
Corn: Fresh corn kernels are sweet and tasty when in season. However, canned or frozen corn is convenient and excellent if fresh isn’t available. Always rinse canned corn to reduce sodium content.
Heavy cream: For a lighter chowder, you can use half-and-half or whole milk. If dairy-free is your goal, coconut milk adds creaminess with a different flavor profile that complements the dish nicely.
Potatoes: I prefer Yukon Gold for their buttery flavor, but Russet potatoes also work. You could also substitute sweet potatoes for a slightly different taste and added nutrition.
How Do I Ensure My Shrimp Are Perfectly Cooked?
Cooking shrimp perfectly is crucial to avoid a rubbery texture. Here are some tips:
- Make sure to add shrimp towards the end of cooking. They cook quickly, within about 3-4 minutes.
- Don’t overcrowd the pot; if you’re using a lot of shrimp, cook them in batches to ensure even cooking.
- Look for shrimp that are pink and opaque when done—if they’re still translucent, give them a little more time.
With these tips, your shrimp will come out tender and juicy every time! Enjoy your chowder making!
How to Make Creamy Shrimp And Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 1 lb shrimp, peeled and deveined
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp fresh chives, chopped (plus extra for garnish)
- Black pepper for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 minutes to cook. In total, you’ll spend about 45 minutes from start to finish. It’s a quick dish for an impressive meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy and golden brown. This should take about 5–7 minutes. Once done, carefully remove the bacon and set it aside on paper towels to drain any excess fat.
2. Sauté the Vegetables:
Using the bacon drippings left in the pot, add the chopped onion, celery, and diced carrots. Sauté these vegetables over medium heat until they soften, which usually takes around 5–7 minutes. When they’re just about done, toss in the minced garlic and continue cooking for another minute until it’s fragrant.
3. Add Potatoes and Corn:
Next, stir in the diced potatoes and corn kernels. Sprinkle the flour over the vegetables and stir well, cooking for about 2 minutes. This helps get rid of the raw flour taste.
4. Pour in the Broth:
Slowly whisk in the chicken or seafood broth, making sure to combine everything well to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, which should take about 15 minutes.
5. Stir in Cream and Seasonings:
Once the potatoes are tender, turn the heat down to low again. Stir in the heavy cream, smoked paprika (if using), and season with salt and pepper to taste. Mix until everything is well incorporated.
6. Add the Shrimp:
Now it’s time to add the shrimp and the chopped fresh chives to the chowder. Cook gently for 3-4 minutes until the shrimp turn pink and are fully cooked through. Make sure not to overcook them!
7. Finish with Bacon:
Stir in half of the cooked bacon for flavor, and reserve the rest for garnishing later. Taste your chowder and adjust seasoning with more salt and pepper if needed.
8. Serve It Up:
Ladle the chowder into bowls and top with the remaining bacon, extra chives, and a sprinkle of freshly ground black pepper for that extra flavor kick.
9. Enjoy!
Serve your creamy shrimp and corn chowder hot, paired with some crusty bread or crunchy oyster crackers. You’re going to love every spoonful of this comforting dish!
Enjoy this hearty, creamy shrimp and corn chowder that’s packed with flavor and perfect for a cozy meal!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Frozen shrimp is a great option. Just be sure to thaw it completely before adding it to the chowder. You can thaw shrimp by placing it in the refrigerator overnight or by running it under cold water in a sealed bag for a quick thaw.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave until heated through. If you’d like to freeze it, make sure to cool it completely and store it in a freezer-safe container for up to 2 months.
Can I Make This Chowder Ahead of Time?
Yes! You can prepare the chowder in advance and store it in the fridge for up to 2 days. However, it’s best to add the shrimp just before serving to ensure they don’t become overcooked or rubbery. Reheat gently before serving.
What Can I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread, oyster crackers, or a fresh green salad. You might also consider serving a light, tangy coleslaw on the side for a refreshing contrast!
