This shrimp and corn chowder is a creamy delight packed with tender shrimp and sweet corn. It’s like a warm hug on a chilly day!
You’ll love how quick it comes together; just simmer everything in one pot! I like to serve it with crusty bread for dunking—yum!
Key Ingredients & Substitutions
Bacon: I love using thick-cut bacon for extra flavor, but turkey bacon or pancetta works great too if you want a lighter option.
Shrimp: Fresh shrimp are the best for this chowder, but frozen shrimp are perfectly fine. Make sure to thaw them completely before cooking!
Potatoes: I prefer using Yukon gold potatoes for their creaminess, but russet potatoes can be used as well. If you want a low-carb option, try diced cauliflower instead!
Corn: Fresh corn is delightful in summer, but frozen corn is always convenient. Canned corn can work too, just be sure to drain it first!
Heavy Cream: If you’re looking for a lighter dish, you can substitute half-and-half or even coconut milk for a dairy-free version.
How Do I Make Sure My Chowder Is Creamy and Thick?
Mashing some of the potatoes helps create that creamy texture you want in chowder. Here’s how to do it:
- Once the potatoes are tender, use a potato masher or a large spoon to mash about a third of them right in the pot.
- This breaks down the starches, thickening the chowder without needing any flour or cornstarch.
- After adding the heavy cream, let it simmer gently. Avoid boiling hard, as it may cause the cream to curdle.
Your chowder will come out perfectly creamy every time with this method!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 lb (450g) shrimp, peeled and deveined
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 medium carrot, finely diced
- 2 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped, for garnish
How Much Time Will You Need?
This delicious shrimp and corn chowder takes about 15 minutes of prep time and around 30 minutes of cooking time. In total, you’re looking at approximately 45 minutes before you can dig in and enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
Start 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 done, remove the bacon using a slotted spoon and place it on paper towels to drain any excess fat. Keep the bacon fat in the pot as it adds great flavor!
2. Sauté the Vegetables:
Add the butter to the same pot with the bacon fat. Once it’s melted, toss in the finely chopped onion and carrot. Sauté these for about 5 minutes, or until the veggies become tender. Then, add the minced garlic and cook for an additional minute until aromatic.
3. Combine Ingredients:
Now it’s time to stir in the diced potatoes, corn kernels, dried thyme, smoked paprika, salt, and pepper. Pour in the chicken or vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Thicken the Chowder:
Using a potato masher or the back of a large spoon, gently mash some of the cooked potatoes and corn in the pot to thicken the mixture. This will give your chowder that nice creamy texture!
5. Add Cream and Shrimp:
Pour in the heavy cream and stir until well combined. Allow the chowder to simmer gently for another 5 minutes. Finally, add the shrimp to the pot, cooking them until they turn pink and are cooked through—this will take about 3-4 minutes.
6. Final Touches:
Taste your chowder and adjust the seasoning with any additional salt and pepper as desired. Once you’re happy with it, turn off the heat.
7. Serve and Enjoy:
Serve your chowder hot, garnished with the reserved crispy bacon and freshly chopped chives on top for a burst of color and flavor. Enjoy every spoonful with some crusty bread on the side for a comforting meal!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Frozen shrimp are a great option. Just make sure to thaw them completely before adding them to the chowder. You can do this overnight in the refrigerator or quickly by placing them in a sealed bag and submerging them in cold water until thawed.
Can I Make This Chowder Ahead of Time?
Yes, you can! Prepare the chowder up to the point of adding the shrimp. It can be stored in the fridge for 2-3 days. When you’re ready to serve, simply reheat it on the stove and add the shrimp, cooking until they’re just pink and cooked through.
How to Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove, adding a splash of broth or cream if it has thickened too much.
Can I Substitute Ingredients?
Definitely! If you prefer a lighter version, you can use half-and-half instead of heavy cream. Cut the bacon for turkey bacon or omit it for a vegetarian option. You can also swap out potatoes for diced cauliflower for a low-carb alternative.