Shrimp and Corn Chowder Recipe
This delicious shrimp and corn chowder recipe has quickly become a favorite in countless kitchens, beautifully blending tender shrimp with sweet corn in a creamy broth. In just under an hour, you can bring this comforting dish to your table, pleasing everyone, whether they are seafood lovers or soup enthusiasts.
Growing up on the coast, shrimp were a staple in our household, often used in various family recipes passed down through generations. My grandparent’s chowder recipe was a particular favorite, and I’ve lovingly adapted it over the years. The aroma of the chowder simmering on the stove brings back memories of cozy family dinners where laughter echoed through the room.
Why You’ll Love This Recipe
This shrimp and corn chowder is the epitome of comfort food—quick to prepare and rich in flavor. You’ll love how it combines the sweetness of corn with the delightful brininess of shrimp. Perfect for a weeknight dinner or a special occasion, its creamy texture feels indulgent, yet it’s completely easy to make at home. Customize it effortlessly to suit your taste, making it a versatile option to keep in your culinary repertoire.
Ingredients Notes
Using fresh, high-quality ingredients can elevate this dish tremendously. Look for fresh shrimp at your local seafood market. If fresh corn is in season, it’s worth the effort, but frozen sweet corn can work perfectly fine. If you’re looking for a richer taste, opt for heavy cream over milk.
Recipe Steps
Step 1
Start by sautéing chopped onions, garlic, and celery in a large pot with butter until they are fragrant and softened. This serves as the flavorful base for your chowder.
Step 2
Add the diced potatoes and chicken broth, bringing the mixture to a gentle boil. Allow it to simmer until the potatoes are tender.
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Step 3
Incorporate the corn and let it cook for a few more minutes until the kernels are heated through. This will keep them sweet and slightly crunchy.
Step 4
Carefully add the shrimp and cook for about 4-5 minutes until they are pink and firm to the touch. Overcooking can make them rubbery, so stay attentive.
Step 5
Stir in the cream, adjusting seasoning with salt, pepper, and a pinch of cayenne for a bit of heat. Serve the chowder hot, garnished with chopped parsley.
Storage Options
Leftover chowder can be stored in an airtight container in the refrigerator for up to three days. To freeze it, transfer the cooled chowder into freezer-safe bags or containers, removing as much air as possible. Before reheating, allow it to thaw in the refrigerator overnight. Heat gently on the stove, stirring frequently, to restore its original creamy texture without curdling the cream.
Variations & Substitutions
For a dairy-free version, substitute the cream with coconut milk. This will add a unique layer of flavor while keeping it creamy. If you’re vegetarian, replace shrimp with diced mushrooms or smoked tofu, and use vegetable broth instead of chicken broth. Add a sprinkle of fresh chopped dill for a different yet delightful taste.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are properly thawed and patted dry before cooking. This helps in even cooking and prevents the chowder from getting too watery.
How do I thicken the chowder if it’s too thin?
If your chowder needs thickening, create a slurry by mixing one tablespoon of cornstarch with two tablespoons of water. Stir this into the chowder while simmering, letting it cook for a few more minutes until the desired consistency is achieved.
What are some good side dishes to serve with this chowder?
Pair your chowder with crusty bread or a fresh green salad for a complete meal. A side of roasted vegetables also complements the creamy texture of the chowder beautifully.
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Shrimp and Corn Chowder Recipe
Ingredients
Main Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups corn kernels fresh or frozen
- 1 cup heavy cream
- 2 tbsp butter
- 1 medium onion chopped
- 1 cup chicken broth low sodium if preferred
- 1 tsp salt to taste
- 0.5 tsp black pepper freshly ground
Instructions
Preparation Steps
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent.
- Add the shrimp to the pot and cook until pink, about 3-4 minutes. Remove the shrimp and set aside.
- Stir in the corn and cook for an additional 2 minutes.
- Pour in the chicken broth and bring to a simmer. Season with salt and pepper.
- Reduce heat to low. Stir in the heavy cream and return the shrimp to the pot. Cook for an additional 5 minutes.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
