This creamy shrimp and corn chowder is a warm hug in a bowl! With juicy shrimp and sweet corn, it’s packed with flavor and perfect for chilly days.
I love how quick and easy it is to whip this up! Just throw everything together and let it simmer. Trust me, your taste buds will thank you for this tasty treat! 🥰
Key Ingredients & Substitutions
Bacon: This adds a delicious smoky flavor to your chowder. If you want a healthier option, try turkey bacon or even omitting it completely for a vegetarian version. I sometimes use smoked paprika as a substitute to bring that smoky taste!
Potatoes: I like using Yukon Gold potatoes for their creamy texture. You can swap them out for sweet potatoes, which will add a different sweetness that pairs nicely with corn.
Shrimp: Fresh shrimp is preferred for a juicy bite, but frozen shrimp will work just fine. Just remember to thaw them before cooking. You could also use scallops or crab if you want a twist!
Heavy Cream: For a lighter version, consider half-and-half or coconut milk. The latter gives a slightly sweet flavor that’s tasty as well! If you’re sensitive to dairy, almond milk can serve as an alternative too.
How Do I Achieve the Perfect Chowder Texture?
Getting the right texture in your chowder can truly make a difference. Here’s how to do it well:
- After simmering the potatoes, use an immersion blender (or a regular blender) to blend some of the chowder. This thickens it while keeping chunks of potato and corn for texture.
- If you find it too thick, feel free to add a little more broth or cream to adjust the texture to your liking.
- Remember, the chowder thickens as it sits, so it may appear to be a bit runny at first. Let it cool slightly, and it will thicken up!
Enjoy making this chowder with a comforting texture that’s perfect for any day!
How to Make Creamy Shrimp And Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and black pepper to taste
For Garnish:
- Fresh chives, chopped
How Much Time Will You Need?
This creamy shrimp and corn chowder takes about 30 minutes in total. You’ll spend about 10 minutes prepping your ingredients, and then around 20 minutes cooking everything together. It’s a quick and satisfying meal that you can whip up in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until it becomes crispy. Once it’s nice and crunchy, remove it from the pot using a slotted spoon and set it aside. Keep the bacon fat in the pot; it adds great flavor to your chowder!
2. Sauté the Onion and Garlic:
Add the butter to the bacon fat left in the pot. When it melts, add the finely diced onion. Sauté it for about 5 minutes until it’s soft and translucent. Then, stir in the minced garlic and cook for another minute until fragrant. Your kitchen will smell amazing!
3. Add Corn and Potatoes:
Now it’s time to add the corn kernels and diced potatoes. Cook them for 2-3 minutes, stirring occasionally. This helps to bring out their flavors.
4. Pour in the Broth:
Next, pour in the seafood or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes until the potatoes are tender. You can check their softness by poking a piece with a fork.
5. Blend for Texture:
If you have an immersion blender, now is the time to use it! Blend the chowder partially in the pot, just enough to create a creamy base while leaving some chunks of potato and corn for texture. If you don’t have an immersion blender, carefully transfer a cup or two to a regular blender, blend, and return it to the pot.
6. Add Cream and Seasoning:
Stir in the heavy cream and dried thyme. Taste your chowder and season it with salt and black pepper, adjusting to your liking.
7. Cook the Shrimp:
Finally, add the peeled and deveined shrimp to the chowder. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. You’ll know they’re ready when they curl slightly and lose their translucent color.
8. Serve and Garnish:
Serve the chowder hot in bowls, garnished with the crispy bacon pieces and a sprinkle of chopped fresh chives. Enjoy every spoonful of your hearty, creamy shrimp and corn chowder!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and will work perfectly in this chowder. Just add it directly to the pot without thawing to save time!
What If I Don’t Have Seafood Broth?
No problem! Chicken broth works just as well. The chowder will still be delicious, so use whatever you have on hand!
How Can I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally.
Can I Make This Chowder Vegeterian?
Yes! You can omit the bacon and shrimp, using vegetable broth instead. Add more vegetables, like diced carrots or bell peppers, for added flavor and texture!
