This creamy shrimp and corn chowder is a warm hug in a bowl! With tender shrimp and sweet corn, it’s comfort food at its finest. Plus, it’s easy to make!
Whenever I serve this, everyone is all smiles. It’s rich and filling, perfect for chilly days. I love pairing it with some crusty bread—best combo ever!
Key Ingredients & Substitutions
Bacon: This adds a savory crunch and depth of flavor. If you’re looking for a healthier option, turkey bacon works well, or use olive oil to sauté the onions for a lighter version.
Corn: Fresh corn is best for sweetness, but frozen corn is a great alternative when fresh isn’t available. Canned corn can also work, just rinse and drain it first.
Shrimp: Fresh shrimp will give the best flavor, but frozen shrimp is convenient and just as delicious. You can also use diced chicken or vegetables to make it vegetarian.
Heavy cream: For a lighter option, try half-and-half or a non-dairy cream like coconut cream. The chowder will still be creamy but with fewer calories.
What’s the Best Way to Thicken Chowder Without Clumping?
The roux is key to achieving that creamy texture in your chowder. When you combine butter and flour, you’re creating a thickening agent. Here’s how to do it right:
- Cook the roux for 1-2 minutes on low heat; this removes the raw flour taste.
- Slowly whisk in your broth to avoid clumps. Start with a small amount and gradually add the rest.
- Be mindful not to boil vigorously after adding the cream; gentle warming helps keep it silky.
Following these tips will help you achieve a smooth, creamy chowder every time!
Creamy Shrimp And Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth or seafood stock
- 1 cup heavy cream
- 1 lb (450g) shrimp, peeled and deveined
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional for smoky flavor)
- Fresh chives, chopped, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This creamy shrimp and corn chowder will take approximately 30 minutes to prepare and cook. It’s a quick yet satisfying dish, perfect for busy weeknights or cozy weekends!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy and golden. Once done, use a slotted spoon to remove the bacon pieces, setting them aside. Keep the delicious bacon fat in the pot as it adds amazing flavor!
2. Sauté the Vegetables:
Add the diced onion to the pot and sauté it in the leftover bacon fat until it’s translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until it smells heavenly.
3. Make the Roux:
Stir in the butter and let it melt completely. Then sprinkle in the flour and cook while stirring constantly for about 1-2 minutes. This roux helps thicken the chowder and gives it that creamy texture!
4. Add Liquids and Vegetables:
Slowly whisk in the chicken broth or seafood stock until the mixture is smooth. Next, add the diced potatoes and corn kernels. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, which will take about 15 minutes.
5. Cook the Shrimp:
While your potatoes are cooking, pat the shrimp dry and season them lightly with salt, pepper, and smoked paprika if you’re using it. Once the potatoes are tender, add the shrimp to the pot and cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
6. Stir in the Cream:
Now, stir in the heavy cream and warm the chowder through but be careful not to boil it once the cream is added. Taste your chowder and adjust the salt and pepper to your liking.
7. Serve and Enjoy:
Ladle the warm chowder into bowls and top it off with the reserved crispy bacon pieces and some chopped fresh chives for garnish. Serve it hot with some crusty bread on the side for a delightful meal!
Enjoy this rich and comforting creamy shrimp and corn chowder, perfect for a delicious meal that combines sweet corn, tender shrimp, and smoky bacon in a luscious creamy broth!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp can be used directly in the chowder. Just make sure to thaw them in the refrigerator overnight or quickly in cold water before adding them to the pot.
How Can I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally to maintain that creamy texture.
Can I Make This Chowder Dairy-Free?
Yes! You can substitute heavy cream with coconut milk or a dairy-free cream alternative to create a delicious dairy-free version. Just adjust the seasoning to match your taste!
What Can I Substitute for Bacon?
If you want a lighter option or need it to be meat-free, you can skip the bacon altogether or substitute it with turkey bacon, smoked sausage, or even sautéed mushrooms for a similar flavor without the meat.
