This creamy shrimp and corn chowder is a warm hug in a bowl! Filled with sweet corn, tender shrimp, and a rich, buttery broth, it’s super comforting and oh-so-delicious.
The best part? It comes together quickly, perfect for a busy weeknight. I like to serve it with a slice of crusty bread for dipping—so yummy!
Key Ingredients & Substitutions
Shrimp: Fresh is best, but frozen shrimp work perfectly too! Just make sure to thaw them properly. If you prefer, scallops or even chicken could be great substitutes.
Bacon: For a smoky flavor, I like using thick-cut bacon. Turkey bacon can be a healthier alternative, and it will still add some nice flavor to the chowder.
Corn: You can use fresh corn, frozen corn, or even canned corn in a pinch. If you want a bit of sweetness, sweet corn is a good choice. If you can’t find corn, you can substitute it with diced bell peppers for a different twist.
Potatoes: I use russet potatoes for their creaminess. If you’re looking for a healthier option, try using sweet potatoes or cauliflower for a unique flavor.
Heavy Cream: This gives the chowder its rich texture. If you’re watching calories, you can replace it with whole milk or half-and-half, but the chowder might be less creamy.
How Do You Get the Best Flavors While Cooking?
Building flavors is key in this chowder, so pay close attention to how you cook each ingredient. Start by frying the bacon to get those delicious drippings, which adds a lot of flavor. Don’t rush cooking the onions; let them become soft and lightly caramelized. This adds sweetness to the base.
- Make sure you cook the flour with onions until it’s lightly golden to remove the raw taste; this step is crucial!
- Let the potatoes simmer until tender but not mushy; it keeps the texture nice.
- When adding the cream, keep heat low to avoid boiling, which could curdle the cream.
How to Make Creamy Shrimp And Corn Chowder
Ingredients You’ll Need:
For The Chowder:
- 1 lb (450g) shrimp, peeled and deveined
- 4 slices bacon, diced
- 2 cups fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp thyme (dried or fresh)
- Salt and pepper to taste
- 2 tbsp fresh chives, chopped (for garnish)
- Crushed red pepper flakes (optional, for a bit of heat)
How Much Time Will You Need?
This creamy shrimp and corn chowder takes about 30 minutes to prepare and cook. So, it’s perfect for a quick dinner option. You’ll spend just a few minutes prepping the ingredients and about 20 minutes cooking everything up. Let’s get started!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it gets crispy—about 5-7 minutes. Once done, use a slotted spoon to take out the bacon and set it aside. Keep the delicious bacon fat in the pot because it’s going to add a ton of flavor!
2. Sauté the Vegetables:
Add the butter to the bacon fat in the pot and let it melt over medium heat. Next, toss in the chopped onion and cook it until it becomes translucent, around 4-5 minutes. Then, add the minced garlic and cook for an extra minute, just until it smells amazing!
3. Make the Base:
Now, sprinkle the flour over the onions and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste. This helps thicken your chowder later on!
4. Add the Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth, making sure to erase any lumps from the flour. Add your diced potatoes, thyme, and a pinch of salt and pepper. Bring it to a boil, then lower the heat to let it simmer. Now, cook until the potatoes are tender—this should take about 10-15 minutes.
5. Add Corn and Shrimp:
Once the potatoes are soft, stir in the corn kernels and let them cook for about 5 minutes. Then, add the shrimp and let it cook until they turn pink and opaque—this will just take about 3-4 minutes!
6. Mix in the Cream:
Reduce the heat to low and carefully stir in the heavy cream. Warm it through but don’t let it boil, or the cream may curdle. Taste your chowder and adjust the seasoning with more salt and pepper if needed.
7. Serve It Up:
Now for the fun part! Ladle the chowder into bowls, and sprinkle the crispy bacon on top along with some fresh chives. If you like a little heat, a pinch of crushed red pepper flakes works great!
8. Enjoy!
Serve your creamy shrimp and corn chowder hot with some crusty bread for dipping. Enjoy every hearty and flavorful bite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp works just fine. Just make sure to thaw them completely in the fridge overnight or place them in a sealed bag and submerge in cold water for quicker thawing. Pat them dry before adding to the chowder to prevent excess moisture.
Can I Make This Chowder Ahead of Time?
Yes! You can prepare the chowder a day ahead, but it’s best to add the shrimp and cream on the day you plan to serve it. You can store it in an airtight container in the fridge for up to 2 days and simply reheat gently on the stove.
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, reheat on the stovetop over low heat, stirring occasionally for even heating. You may need to add a splash of broth or cream to thin it out a bit.
Can I Use Other Vegetables in This Chowder?
Definitely! If you want to mix it up, you can add diced carrots, bell peppers, or celery for extra flavor and color. Just make sure to chop them small and cook them along with the potatoes so they become tender.
