This creamy shrimp and corn chowder is a warm hug in a bowl! With tender shrimp, sweet corn, and rich flavors, it makes for a cozy meal that warms your heart and belly.
I love how simple it is to whip up this chowder. Just throw everything into a pot and let it simmer. Perfect for those chilly nights when you need something comforting! 🥣✨
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful smoky flavor and crunch to the chowder. If you’re looking for a healthier option, turkey bacon works well. For vegetarian options, try using smoked paprika in olive oil for that smoky flavor without meat.
Shrimp: Fresh shrimp is best for this chowder, but you can use frozen shrimp for convenience too. Just ensure they’re thawed before cooking. If you’re not a seafood fan, chicken or even tofu can be great alternatives.
Corn: Fresh corn is sweet and delicious, but frozen corn is a great substitute. You can also use canned corn; just be sure to drain it well. For added sweetness, use cream-style corn!
Heavy Cream: This makes the chowder rich and creamy. If you’re looking to lighten it up, try half-and-half or whole milk. Coconut milk is a great dairy-free alternative that adds a nice flavor.
Potatoes: Yukon gold potatoes give a buttery texture, but you can also use russets or even sweet potatoes for a different taste. Just remember that sweet potatoes will add sweetness to the chowder.
How Do I Get the Perfect Texture in My Chowder?
Getting the right texture in chowder is all about cooking the ingredients just until they’re tender. Here are some tips:
- Start by sautéing the onions and celery until soft, allowing their flavors to develop.
- Make sure to cook the flour for a couple of minutes to get rid of that raw taste. This is your roux!
- Add the chicken broth slowly while whisking to avoid lumps. The mixture should start to thicken.
- When adding potatoes, keep an eye on them! They should be tender but not mushy after simmering.
- Finally, add shrimp towards the end to keep them tender. Overcooking them can make them rubbery.
Following these steps will lead to a creamy chowder with perfectly cooked ingredients that you’ll love!
How to Make Creamy Shrimp And Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh or frozen corn kernels
- 2 cups peeled and deveined shrimp
- 2 cups diced potatoes (Yukon gold or russet)
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 cup celery, finely chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful chowder will take around 30 minutes total—10 minutes for prep and about 20 minutes for cooking. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it turns crispy. Carefully remove the bacon pieces and drain them on paper towels; keep the delicious bacon fat in the pot for extra flavor!
2. Sauté the Veggies:
Add the butter to the pot with the leftover bacon fat. Once the butter is melted, toss in the finely chopped onion, celery, and minced garlic. Sauté these together until they’re softened and fragrant, about 5 minutes.
3. Make the Roux:
Stir in the all-purpose flour and cook for about 1-2 minutes. This will help create a roux, which gives the chowder its creamy texture. Make sure to stir constantly to prevent burning.
4. Add the Liquids and Potatoes:
Gradually whisk in the chicken broth to the pot, making sure to avoid any lumps. Next, add the diced potatoes, corn, and thyme. Bring everything to a boil, then reduce the heat and allow it to simmer until the potatoes are tender, about 15 minutes.
5. Cook the Shrimp:
Once the potatoes are nice and soft, gently add the shrimp to the pot. Cook them until they’re pink and opaque, which should take about 3-4 minutes.
6. Stir in the Cream:
Now it’s time to add the heavy cream! Gently stir it in and season the chowder with salt and freshly ground black pepper to taste. Heat through, but remember—don’t let it boil!
7. Garnish and Serve:
Serve your chowder hot, topped with the crispy bacon bits and a sprinkle of fresh chives or parsley. This adds a nice pop of color and flavor!
8. Enjoy!
Dig in and savor each spoonful of this creamy, hearty chowder. It pairs perfectly with crusty bread for dipping!
This chowder is not just a meal; it’s a warm embrace in a bowl, packed with sweet corn, juicy shrimp, and the smoky goodness of bacon. A definite favorite for cozy nights! 🥣❤️
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp can be a convenient option. Just make sure they are fully thawed before adding them to the chowder to ensure even cooking. You can thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water for quicker results.
Can I Make This Chowder Ahead of Time?
Yes, you can prepare the chowder a day in advance! Just cook it up to the point of adding the cream and shrimp. Refrigerate it and then add the cream and shrimp when you’re ready to serve. This way, your chowder won’t overcook or become too thick.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder has thickened, you might want to add a splash of chicken broth or water to loosen it up.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free choice, try coconut milk; it adds a lovely flavor and creaminess to the chowder!
