Shrimp and Corn Chowder: A Bowl of Comfort and Flavor

If you’re looking for a dish that combines hearty comfort, bold flavors, and a touch of elegance, Shrimp and Corn Chowder is calling your name. Imagine a creamy, smoky, and slightly spicy chowder, loaded with tender shrimp and sweet corn, all brought together with a rich broth that warms your soul. Whether you’re planning a cozy family dinner, hosting friends, or meal-prepping for the week, this dish checks all the boxes. Let’s dive into why this recipe is a must-try, how to perfect it, and ways to customize it for your personal twist.

Shrimp and Corn Chowder isn’t just a meal—it’s an experience. Here’s why this dish deserves a spot on your table:

• Easy Yet Impressive: Despite its sophisticated flavor profile, this chowder is straightforward to make. It’s perfect for impressing guests without breaking a sweat.
• Packed with Nutrients: With protein-rich shrimp and fiber-packed corn, you’re indulging in something that’s as nourishing as it is satisfying.
• Versatile: Whether you’re serving it as a main course or a starter, this chowder fits the bill for any occasion.
• Customizable: You can tweak the spices, add your favorite veggies, or play with the toppings to suit your taste.
• Make-Ahead Friendly: This chowder gets even better the next day, making it a great option for meal prep or advance cooking.

Ingredients

Here’s what you’ll need to bring this mouthwatering dish to life:

For the Chowder:

• 4 slices bacon, diced
• 1 pound medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons smoked paprika (adjust to taste)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chicken stock
• 2 cups corn kernels (frozen, canned, or roasted)
• 1 bay leaf
• ¼ cup heavy cream
• 2 tablespoons fresh parsley, chopped

For Garnish:

• Crispy bacon bits
• Chopped parsley
• A sprinkle of smoked paprika (optional)

Step-by-Step Guide to Prepare Shrimp and Corn Chowder

Step 1: Cook the Bacon

Heat a large stockpot or Dutch oven over medium heat. Add diced bacon and cook until it’s brown and crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels. Drain excess fat, leaving about 1 tablespoon in the pot.

Step 2: Sauté the Shrimp

Add shrimp to the stockpot and cook, stirring occasionally, until they turn pink and are just cooked through, about 2–3 minutes. Remove the shrimp and set aside for later.

Step 3: Sauté the Aromatics

In the same pot, add garlic and onion. Cook, stirring frequently, until the onion becomes translucent, about 2–3 minutes. The garlic should smell fragrant but not burned.

Step 4: Add the Spices

Stir in smoked paprika, dried oregano, basil, and crushed red pepper flakes (if using). Cook for about 1–2 minutes, letting the spices toast slightly to enhance their flavors. Season with salt and pepper to taste.

Step 5: Build the Base

Pour in the chicken stock and add the corn kernels and bay leaf. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 12–15 minutes to allow the flavors to meld.

Step 6: Blend the Chowder

Remove the bay leaf and discard it. Add heavy cream and a small portion of the cooked shrimp to the pot. Using an immersion blender, blend part of the chowder to create a creamy texture while leaving some chunks for a hearty bite. (If you don’t have an immersion blender, carefully transfer some of the chowder to a countertop blender, blend until smooth, and return it to the pot.)

Step 7: Finish and Serve

Return the remaining shrimp to the chowder and give it a final stir. Ladle the chowder into bowls and garnish with crispy bacon bits and chopped parsley. For a smoky kick, sprinkle a little smoked paprika on top. Serve immediately and enjoy!

Expert Tips and Tricks

• Use Fresh Shrimp: Whenever possible, go for fresh shrimp for the best flavor. If using frozen, ensure they’re thawed and patted dry before cooking.
• Don’t Skip the Bacon Fat: That tablespoon of reserved bacon fat adds a layer of smoky richness to the chowder.
• Control the Heat: Adjust the amount of crushed red pepper flakes to suit your spice tolerance.
• Roast Your Corn: For extra depth, roast your corn kernels in the oven or on the stovetop before adding them to the chowder.
• Thicker Chowder: If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering chowder.

Variations

1. Seafood Medley: Add scallops, clams, or chunks of white fish for a seafood-packed version.
2. Spicy Cajun: Swap the paprika for Cajun seasoning and add Andouille sausage.
3. Creamy Coconut: Use coconut milk instead of heavy cream for a dairy-free option.
4. Vegetarian Version: Skip the shrimp and bacon, and add diced potatoes, carrots, and celery.
5. Mexican Twist: Add diced jalapeños, cumin, and lime juice. Top with avocado slices.
6. Cheesy Chowder: Stir in shredded cheddar or pepper jack cheese for extra creaminess.
7. Smoky Chipotle: Add a spoonful of chipotle peppers in adobo sauce.
8. Southwest Style: Garnish with tortilla strips and fresh cilantro.
9. Herbaceous Touch: Add fresh thyme and rosemary.
10. Italian Flair: Use Italian seasoning and sprinkle Parmesan cheese on top.
11. Sweet Corn Focus: Double the corn and puree more of the base for a sweeter profile.
12. Lemon Herb: Add lemon zest and juice for brightness.
13. Zucchini Addition: Dice and sauté zucchini for added veggies.
14. Smoked Salmon: Use smoked salmon instead of shrimp.
15. Crab Chowder: Swap the shrimp for lump crab meat.

What to Serve With Shrimp and Corn Chowder

1. Crusty French bread
2. Oyster crackers
3. Garlic breadsticks
4. A fresh green salad
5. Cornbread muffins
6. Roasted asparagus
7. Steamed broccoli
8. Grilled cheese sandwiches
9. Buttery biscuits
10. Caesar salad
11. Baked potatoes
12. Rice pilaf
13. Sweet potato fries
14. Roasted red peppers
15. Pickled vegetables

Storage Tips

• Refrigeration: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
• Freezing: Because of the cream, freezing may alter the texture slightly. If you plan to freeze it, leave out the heavy cream and add it after reheating.
• Reheating: Gently reheat the chowder on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture.

How Much Shrimp and Corn Chowder Should I Make for Family Gatherings?

For a family gathering, plan for about 1½ to 2 cups of chowder per person. A recipe serving 6 should be doubled for gatherings of 12 or more.

How Far in Advance Can I Make Shrimp and Corn Chowder?

Shrimp and Corn Chowder can be made up to 2 days in advance. Store it in the refrigerator and reheat gently before serving. If preparing in advance, consider cooking the shrimp separately and adding them during reheating to prevent overcooking.

Shrimp and Corn Chowder: A Bowl of Comfort and Flavor

Author: Aaron Brown

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 50 minutesServings:4 servingsCalories: kcal Best Season:Winter

Ingredients

• 4 slices bacon, diced
• 1 pound medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons smoked paprika (adjust to taste)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chicken stock
• 2 cups corn kernels (frozen, canned, or roasted)
• 1 bay leaf
• ¼ cup heavy cream
• 2 tablespoons fresh parsley, chopped

For Garnish:

• Crispy bacon bits
• Chopped parsley
• A sprinkle of smoked paprika (optional)

Instructions

1. Heat a large stockpot or Dutch oven over medium heat. Add diced bacon and cook until it’s brown and crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels. Drain excess fat, leaving about 1 tablespoon in the pot.
2. Add shrimp to the stockpot and cook, stirring occasionally, until they turn pink and are just cooked through, about 2–3 minutes. Remove the shrimp and set aside for later.
3. In the same pot, add garlic and onion. Cook, stirring frequently, until the onion becomes translucent, about 2–3 minutes. The garlic should smell fragrant but not burned.
4. Stir in smoked paprika, dried oregano, basil, and crushed red pepper flakes (if using). Cook for about 1–2 minutes, letting the spices toast slightly to enhance their flavors. Season with salt and pepper to taste.
5. Pour in the chicken stock and add the corn kernels and bay leaf. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 12–15 minutes to allow the flavors to meld.
6. Remove the bay leaf and discard it. Add heavy cream and a small portion of the cooked shrimp to the pot. Using an immersion blender, blend part of the chowder to create a creamy texture while leaving some chunks for a hearty bite. (If you don’t have an immersion blender, carefully transfer some of the chowder to a countertop blender, blend until smooth, and return it to the pot.)
7. Return the remaining shrimp to the chowder and give it a final stir. Ladle the chowder into bowls and garnish with crispy bacon bits and chopped parsley. For a smoky kick, sprinkle a little smoked paprika on top. Serve immediately and enjoy!