Why You’ll Love This Shrimp and Corn Chowder
- Rich and Creamy: The combination of cream and broth creates a luxurious texture.
- Bursting with Flavor: Sweet corn kernels paired with succulent shrimp bring a delicious contrast of flavors.
- One-Pot Wonder: Minimal cleanup, maximum satisfaction.
- Customizable: Add your favorite vegetables, adjust the spice level, or substitute ingredients to fit your needs.
Tips and Tricks for the Best Shrimp and Corn Chowder
Use Fresh Ingredients: While frozen shrimp and canned corn work well, fresh shrimp and corn on the cob elevate the flavor. Season the Shrimp First: Toss shrimp in a little Old Bay seasoning or paprika before adding them to the chowder for an extra punch of flavor. Don’t Overcook the Shrimp: Add shrimp towards the end of cooking to ensure they stay tender and juicy. Thicken with Cornstarch: If you prefer a thicker chowder, whisk a teaspoon of cornstarch into cold water and stir it into the chowder as it simmers. Layer Flavors: Sautéing aromatics like onion, garlic, and celery first deepens the overall taste.Variations to Try
This versatile recipe allows for endless customization. Here are some ideas:- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne for a spicy twist.
- Seafood Medley: Include crabmeat, scallops, or even chunks of white fish for a seafood chowder blend.
- Dairy-Free Option: Replace heavy cream with coconut milk or a plant-based cream alternative.
- Vegetarian Version: Substitute shrimp with diced potatoes, mushrooms, or tofu and use vegetable broth.
- Cheesy Upgrade: Stir in shredded cheddar or Parmesan for a cheesy finish.
How to Serve Shrimp and Corn Chowder
- Bread Pairing: Serve with crusty bread, garlic toast, or homemade cornbread to soak up every drop of chowder.
- Toppings: Garnish with fresh parsley, green onions, or crumbled bacon for added texture and flavor.
- As a Meal or Side: Pair with a simple green salad for a balanced meal or serve as a starter to a seafood feast.
Storing and Reheating Shrimp and Corn Chowder
- Refrigerating: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: This chowder freezes well, but leave out the cream before freezing. Add it when reheating for the best texture.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream to restore its consistency.
Recipe FAQs
Can I use frozen shrimp and corn?
Absolutely! Thaw the shrimp before adding them to the chowder. Frozen corn can be used directly.How do I thicken my chowder if it’s too thin?
You can thicken it by mashing some of the potatoes in the chowder or by adding a cornstarch slurry.Is this recipe gluten-free?
Yes, as long as you ensure that your broth and seasonings are certified gluten-free.Can I make this chowder ahead of time?
Yes! The flavors develop even more as it sits. Just add the shrimp when reheating to keep them tender.What kind of shrimp should I use?
Medium to large peeled and deveined shrimp work best. Tail-on shrimp adds visual appeal if you’re serving it for a special occasion.
Yield: 6
Shrimp and Corn Chowder
Shrimp and Corn Chowder is a comforting, hearty soup that brings together sweet, succulent shrimp and tender corn in a creamy, savory broth. With hints of garlic, onions, and fresh herbs.
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 3 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 cups chicken stock
- 8 cobs of fresh corn, kernels cut off (see note for frozen corn)
- 1/3 cup all-purpose flour (see FAQ for gluten-free swaps)
- 1 ½ lbs Yukon Gold potatoes, diced into ½-inch pieces
- ¼ tsp dried thyme
- 2 bay leaves
- 1 lb shrimp, peeled and deveined
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Melt butter in a large pot. Add diced onions and sauté until soft and translucent (about 5 minutes).
- Add garlic and cook until fragrant (30 seconds).
- Stir in flour to coat the onions, cooking until slightly browned (1 minute).
- Gradually whisk in chicken stock, pouring small amounts at a time to avoid lumps. Continue until all stock is added.
- Stir in potatoes, corn, thyme, and bay leaves.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 20 minutes, or until potatoes are tender.
- Add shrimp and cook for 3 minutes, just until pink and cooked through. Stir in heavy cream and heat gently for a minute.
- Adjust with salt and pepper to taste. Serve hot, garnished with your favorite toppings like fresh parsley or crumbled bacon.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 501Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 226mgSodium 1075mgCarbohydrates 44gFiber 3gSugar 7gProtein 28g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
