There’s something incredibly comforting about a warm bowl of chowder, and this Shrimp and Corn Chowder takes that comfort to the next level! Bursting with flavor and just the right amount of creaminess, this dish is perfect for a cozy weeknight dinner or a family brunch. Each spoonful is filled with succulent shrimp and sweet corn, making it a delightful way to celebrate the bounties of the ocean and the harvest. Whether you’re a seasoned chef or a novice cook, this recipe is sure to impress anyone at your dinner table.
Why you’ll love this dish
What makes this Shrimp and Corn Chowder stand out? For starters, it’s lightning-fast to prep and cook, making it an ideal choice for busy weeknights. You’ll savor the depth of flavor from the sautéed vegetables paired with fresh shrimp, and if you choose to add a pinch of cayenne, it brings just the right kick! This chowder is not only budget-friendly—especially if you opt for frozen corn—but it’s also a surefire hit among both kids and adults alike.
"I never thought a chowder could be this easy to make. It’s now a family favorite, and I love how quick it is for weeknight dinners!" – Happy Home Cook
Step-by-step overview
Cooking Shrimp and Corn Chowder is a straightforward process that offers maximum flavor with minimal effort. You’ll start by sautéing aromatic vegetables to build a solid flavor base, then add broth and corn for a comforting soup base. Finally, just a few minutes with shrimp and cream, and you’ve got a deliciously rich dish that warms the soul. Here’s how it all comes together!
What you’ll need
To create this scrumptious chowder, gather these ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Feel free to swap out the heavy cream for half-and-half if you’re looking for a lighter alternative, or use coconut milk for a dairy-free option!
Directions to follow
- In a large pot, heat the olive oil or butter over medium heat.
- Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.
- Pour in the broth and bring to a gentle simmer. Stir in the corn and cook for approximately 5 minutes.
- Next, add the shrimp, thyme, bay leaf, and optional cayenne pepper. Season with salt and pepper. Cook until the shrimp are perfectly pink and cooked through, which takes about 3-4 minutes.
- Stir in the heavy cream and gently heat until warmed. Remember to remove the bay leaf before serving!
- Serve your chowder hot, drizzled with a bit more cream and a sprinkle of fresh parsley for that finishing touch.
Best ways to enjoy it
When it comes to serving your Shrimp and Corn Chowder, get creative! A dollop of crème fraîche on top adds a delicious tang, while a squeeze of lemon juice brightens the whole dish. Consider serving it alongside thick slices of crusty bread or crackers for dipping. A side salad with a tangy vinaigrette pairs wonderfully to balance the rich flavors of the chowder too!
Storage and reheating tips
To keep your chowder fresh, store any leftovers in an airtight container in the refrigerator for up to three days. If you’re looking to preserve it longer, consider freezing it in individual portions for convenience—just ensure to label it with the date. When reheating, do so gently on the stovetop, adding a splash of broth or cream if it thickens too much. Avoid boiling, as it can toughen the shrimp.
Pro chef tips
To make the most out of your chowder, here are a few tips:
- Use fresh shrimp for the best texture and flavor. If you’re using frozen, make sure they’re thoroughly thawed before cooking.
- Don’t skip the sautéing! This step develops a deep, rich flavor that’s essential for a hearty chowder.
- Consider adding diced potatoes for a heartier texture, or mix in some diced tomatoes for an extra burst of flavor.
Creative twists
Want to mix things up? Here are a few delicious variations you can try:
- Spicy Shrimp and Corn Chowder: Incorporate diced jalapeños or more cayenne for heat.
- Southern Style: Add cooked and crumbled bacon, or even shredded crab for a seafood medley.
- Vegetable-Forward: For a lighter version, increase the amount of corn, celery, and even add diced bell peppers.
Common questions
How long does it take to prepare this chowder?
Prep time is around 10 minutes, and the cooking will take about 20 minutes. In just half an hour, you’ll have a delightful chowder ready to enjoy!
Can I make this chowder ahead of time?
Absolutely! It can be made in advance and stored in the fridge for up to three days. Just remember that the flavors meld beautifully, so it’s even better on the second day!
What if I have leftovers?
Store them in an airtight container in the refrigerator for up to three days. You can also freeze the chowder for future meals—just avoid freezing if there’s a lot of cream, as it can separate.
With this Shrimp and Corn Chowder recipe in your arsenal, you’re ready to impress friends and family alike. Dive into this creamy bowl of goodness and let every bite transport you to comfort food heaven!
Print
Shrimp and Corn Chowder
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
A comforting and flavorful chowder filled with succulent shrimp and sweet corn, perfect for cozy dinners or brunch.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil or butter over medium heat.
- Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.
- Pour in the broth and bring to a gentle simmer. Stir in the corn and cook for approximately 5 minutes.
- Add the shrimp, thyme, bay leaf, and optional cayenne pepper. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
- Stir in the heavy cream and gently heat until warmed. Remember to remove the bay leaf before serving!
- Serve hot, drizzled with more cream and a sprinkle of parsley.
Notes
For a lighter alternative, swap heavy cream for half-and-half or use coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American