This creamy shrimp and corn chowder is a warm bowl of happiness! With tender shrimp and sweet corn, it’s both filling and delicious.
I love how this chowder is perfect for cozy nights. Just add some crusty bread, and you’ve got a comforting meal that feels like a hug in a bowl!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is ideal for this chowder. However, frozen shrimp work just fine too—just ensure they are thawed before cooking. If shellfish isn’t your thing, swap with chicken or even firm tofu for a different twist!
Bacon: Bacon adds a delicious smoky flavor. Turkey bacon is a great lower-fat alternative. For a vegetarian version, try smoked paprika or liquid smoke to get that additional depth without meat.
Potatoes: Use russet or Yukon gold potatoes for creaminess. If you’re looking for a healthier option, sweet potatoes can be a beautiful addition that will bring a touch of sweetness.
Corn: Fresh corn is sweet and delightful, but frozen corn works beautifully too. If you’re short on corn, you could substitute canned corn—just be sure to drain it before adding.
Heavy Cream: For a lighter version, use half-and-half, or even coconut milk for a dairy-free option. Just keep in mind that it will slightly change the flavor.
How Do I Make Sure My Chowder Is Creamy Without Curdling It?
Keeping your chowder creamy requires some gentle handling, especially when adding dairy. Here’s how to do it:
- Always add the cream towards the end of cooking, after the heat has been lowered. This helps prevent curdling.
- Stir gently when mixing in the cream; avoid boiling after adding it.
- For a thicker chowder, mash some of the cooked potatoes before adding the cream, which adds to the creaminess without needing too much dairy.
By following these tips, you’ll have a rich, smooth chowder every time! Enjoy your cooking!
How to Make Shrimp and Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 3 cups fresh or frozen corn kernels
- 3 cups chicken broth or seafood stock
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp smoked paprika (plus extra for garnish)
- Salt and pepper, to taste
- Fresh herbs (such as chives or parsley), chopped, for garnish
How Much Time Will You Need?
This delicious chowder can be made in about 30 minutes. That includes about 10 minutes for prep work like chopping vegetables and peeling shrimp, and around 20 minutes for cooking. In no time, you can have a comforting bowl of chowder ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by placing the chopped bacon in a large pot over medium heat. Cook it until it’s nice and crispy, about 5-7 minutes. Once cooked, use a slotted spoon to remove the bacon and set it aside. Make sure to leave the bacon fat in the pot—this adds great flavor!
2. Sauté the Vegetables:
Next, add the butter to the pot with the leftover bacon fat. Once the butter melts, toss in the diced onion, celery, and minced garlic. Sauté these together for about 5 minutes, until they are soft and fragrant.
3. Add the Potatoes and Corn:
Now, add the diced potatoes and corn to the pot. Pour in the chicken broth or seafood stock and bring the mixture to a boil. After it boils, reduce the heat and let it simmer for about 15 minutes or until the potatoes are tender.
4. Cook the Shrimp:
While the chowder is simmering, season the shrimp with salt, pepper, and a sprinkle of smoked paprika. In a separate pan, sauté the shrimp over medium heat for about 2 minutes on each side until they are fully cooked. Then, set them aside to keep warm.
5. Mix in the Cream:
After the potatoes are tender, stir the heavy cream into the chowder. Let it simmer gently for another 5 minutes to allow all the flavors to meld together. Taste and adjust the seasoning with extra salt and pepper if needed.
6. Serve and Enjoy:
When ready to serve, ladle the chowder into bowls. Top each bowl with the cooked shrimp and crispy bacon you set aside earlier. For a finishing touch, sprinkle a bit of smoked paprika and some fresh herbs on top.
7. Pairing:
Serve your hearty chowder with crusty bread on the side for dipping. Enjoy this comforting meal with family and friends!
This chowder perfectly combines tender shrimp, sweet corn, and smoky bacon in a creamy, delicious base—ideal for chilly days! Enjoy your cooking!
Can I Use Frozen Shrimp Instead of Fresh?
Yes, frozen shrimp is a great option! Just make sure to thaw them before cooking. You can thaw shrimp overnight in the fridge or quickly by placing them in a sealed plastic bag submerged in cold water for about 15-20 minutes.
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat on the stove over low heat, stirring occasionally to avoid sticking.
Can I Make This Chowder Dairy-Free?
Absolutely! You can use coconut milk or almond milk in place of heavy cream for a dairy-free alternative. Just remember that it may slightly change the flavor, but it will still be delicious!
What Can I Substitute for Bacon?
If you want to skip the bacon, try using smoked turkey or chicken for a similar flavor. For a vegetarian option, consider adding some smoked paprika and a little liquid smoke for depth while keeping everything plant-based!
