Shrimp and Corn Chowder is one of those timeless recipes that warms you from the inside out. Whether it’s a chilly evening or a casual gathering, this dish feels like a big comforting hug in a bowl. Imagine the sweet crunch of fresh corn paired with succulent shrimp, all mingling together with crispy bacon and savory spices. Every spoonful invites you to reminisce about cozy moments shared with friends and family. Plus, it’s surprisingly easy to whip up on a weeknight, taking just about an hour from start to finish. And while it tastes like you spent all day making it, the secret is in the right balance of ingredients that bring out vibrant flavors. Get ready to make a chowder that not only fills the belly but also fills the heart with warmth.
Why This Recipe Works
Shrimp and Corn Chowder is more than just a meal; it’s a comforting experience. The sweet taste of corn melds beautifully with succulent shrimp, while smoky bacon adds depth and richness. This combination creates a dish that not only satisfies your hunger but also warms your soul. The texture is creamy without feeling heavy, making each bowl a delightful indulgence. The combination of flavors results in a chowder that is just as enjoyable on a Tuesday night as it is for a special occasion. You’ll discover that with each step, the process is quite simple, giving you confidence to create something truly special.
Why You’ll Love This Shrimp and Corn Chowder
This chowder stands out due to the delightful mix of flavors and textures. It’s creamy yet light, hearty without being overwhelming, and can be ready in less than an hour! This makes it the perfect choice for a quick dinner or a gathering with friends. The contrast between the fresh sweetness of corn and the savory elements keeps everyone coming back for more. From its inviting aroma to its rich, satisfying flavor, this chowder checks all the boxes, making it a new favorite in your recipe collection.
Ingredients
- 6 slices bacon, cut into pieces
- 1 medium yellow onion, diced
- 2 celery stalks, chopped
- 1 bunch green onions, chopped and divided
- 1 tablespoon minced garlic
- ¼ cup white wine or broth (for deglazing)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 lb red potatoes, diced
- 1 lb raw shrimp, peeled, deveined, tails removed
- 1 cup heavy cream
- 12 oz fresh or frozen corn
- 1 teaspoon fresh minced thyme (or ½ teaspoon dried)
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon crushed black pepper
The Cooking Process
Cooking the Bacon to Perfect Crispness
Start by heating your Dutch oven or large soup pot over medium heat. Add the bacon and let it cook, stirring often, until it becomes golden brown and crispy. This should take about 5-7 minutes. Once it’s ready, carefully transfer the bacon to a plate lined with paper towels. Set it aside, but be sure to leave around 2 tablespoons of the rendered bacon grease in the pot—this adds incredible flavor!
Sautéing the Aromatics for Flavor
Next, throw in the diced onion and chopped celery right into the bacon grease. Let them sauté for about 5 minutes, stirring occasionally, until they soften. After that, add in the chopped green onions and minced garlic, cooking for another minute until everything is fragrant. This step is crucial; those aromatic ingredients really build the foundation of flavor for your chowder.
Deglazing the Pot for Extra Flavor
Now comes the fun part. Pour in the white wine (or broth if you prefer) to deglaze the pot. Use a wooden spoon to scrape those delicious little bits stuck at the bottom; they will add even more depth to your chowder. Let the mixture simmer for a couple of minutes, allowing the alcohol to cook off and the flavors to meld together.
Building the Roux for Creaminess
With the flavors set, it’s time to enrich the chowder. Add the butter to the onion mixture, letting it melt completely. Then, sprinkle the flour over the mixture while stirring continuously. This creates a roux that will give your chowder its lovely creamy texture. Cook this for about 3 to 4 minutes, or until the roux takes on a light brown color and a pleasant nutty aroma—this is crucial for depth in flavor!
Adding Broth and Simmering
Gradually pour in the chicken broth, stirring constantly to keep things smooth. Bring the mixture to a gentle boil, then toss in the diced red potatoes. Reduce the heat and allow it all to simmer for about 12 to 14 minutes, or until the potatoes are tender. You’ll love how the aroma fills your kitchen, signaling that something good is on the way.
Incorporating the Shrimp and Cream
Now, it’s time for the stars of the show: the shrimp and corn. Stir in the raw shrimp, heavy cream, corn, thyme, paprika, salt, and black pepper. Bring the chowder back to a simmer. Cook for an additional 5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook them, or they might become tough and chewy.
Serving the Chowder
When it’s ready, serve the chowder hot. Garnish each bowl with the crispy bacon you set aside, additional chopped green onions, and a sprinkle of fresh parsley for a touch of color. This will not only enhance the dish visually but adds an extra layer of flavor.
Serving Suggestions
For the perfect meal, pair your Shrimp and Corn Chowder with crusty bread or a light salad. A side of garlic bread is another fantastic option, especially for soaking up every bit of that creamy chowder. You might even consider a refreshing drink, like a crisp white wine or a sparkling lemon soda, to balance the richness of the dish.
Tips for Success
- Fresh is Best: Ensure your shrimp are fresh for the best flavor and texture.
- Seasonal Corn: Use fresh corn when it’s in season for that sweet burst of flavor.
- Don’t Skip Deglazing: This step significantly enhances the overall taste of the chowder.
Variations
Feeling adventurous? Here are a few variations to keep things interesting:
- Substitute the shrimp with crab for a luxurious twist.
- For a healthier version, consider using cauliflower instead of potatoes for a lighter base.
- If you enjoy a bit of heat, add a splash of hot sauce to liven it up!
Storage Tips
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat it on the stove. Adding a splash of broth or cream will help restore its creamy texture, making it just as delicious as the first time.
FAQs
1. Can I freeze Shrimp and Corn Chowder?
Yes, it can be frozen. However, the shrimp may change texture after freezing, so you might want to consider freezing the chowder without shrimp and adding them fresh when reheating.
2. Can I use frozen shrimp?
Absolutely! Just ensure you thaw them properly before adding them to the chowder.
3. How long does it take to prepare this chowder?
From start to finish, you’re looking at about an hour, making it a great option for a busy evening.
4. What types of potatoes work best?
Red potatoes are excellent for this recipe, but Yukon Golds or fingerlings will also work nicely.
5. Can I make this chowder dairy-free?
Yes! Use coconut milk in place of heavy cream and adjust the broth accordingly for consistency.
Shrimp and Corn Chowder is a dish that transcends the ordinary, encapsulating warmth and flavor in every bite. Whether enjoyed on a chilly evening or shared at a gathering, this chowder is sure to please and satisfy. The combination of rich ingredients, thoughtful preparation, and heartwarming flavors creates a recipe that resonates with both seasoned cooks and kitchen novices alike. Enjoy it with loved ones for a cozy dining experience that creates lasting memories.
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Shrimp and Corn Chowder
This Shrimp and Corn Chowder combines sweet corn and succulent shrimp with smoky bacon for a creamy yet light dish that’s perfect for quick dinners or gatherings.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 6 slices bacon, cut into pieces
- 1 medium yellow onion, diced
- 2 celery stalks, chopped
- 1 bunch green onions, chopped and divided
- 1 tablespoon minced garlic
- ¼ cup white wine or broth (for deglazing)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 lb red potatoes, diced
- 1 lb raw shrimp, peeled, deveined, tails removed
- 1 cup heavy cream
- 12 oz fresh or frozen corn
- 1 teaspoon fresh minced thyme (or ½ teaspoon dried)
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon crushed black pepper
Instructions
- Cook bacon in a Dutch oven until crispy, then set aside.
- Sauté onion and celery in bacon grease for 5 minutes, then add green onions and garlic.
- Deglaze the pot with white wine or broth.
- Add butter and flour to create a roux; cook until lightly browned.
- Stir in chicken broth and diced potatoes; simmer until tender.
- Add shrimp, heavy cream, corn, thyme, paprika, salt, and pepper; simmer until shrimp are cooked.
- Serve hot, garnished with bacon, green onions, and parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh shrimp for better flavor.
Incorporate seasonal corn for a sweet burst.
Don’t skip the deglazing step for added depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 4
- Sodium: 950
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: 160
