Shrimp and Corn Chowder is a light yet hearty soup that’s perfect for the transition between spring and summer when corn is at its sweetest. The dish balances the sweetness of fresh corn with the savory richness of shrimp, complemented by creamy potatoes and a touch of fresh herbs. The result is a comforting chowder that can be served as a main course or a flavorful starter for dinner. With its creamy texture and vibrant flavors, Shrimp and Corn Chowder is a great way to highlight the best of seasonal produce, offering a satisfying meal that’s both rich in taste and light in texture.
Full Recipe
For the chowder:
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4 strips of bacon, cooked and chopped
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1/2 large yellow onion, diced
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2 cloves garlic, minced
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5 ears of fresh yellow corn, kernels removed from the cob
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4 cups lower-sodium chicken broth
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2 baby red potatoes, peeled and cut into 1/4-inch cubes
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Kosher salt and freshly cracked black pepper to taste
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1 pound medium-size shrimp, peeled and deveined
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1 cup heavy cream
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Fresh chives for garnish
Directions
Step 1: Prepare the Corn
Start by cutting the kernels off the corn cobs and placing them into a bowl. Use the large holes of a box grater to scrape the pulp and liquid from the cobs, adding this to the kernels for more corn flavor.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat some unsalted butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 2-3 minutes.
Step 3: Add Broth and Potatoes
Pour in the chicken broth, followed by the diced potatoes, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer until the potatoes are just tender, about 10 minutes.
Step 4: Add the Corn and Puree
Stir in the prepared corn mixture and bring the soup back to a simmer. Remove about 1 cup of the chowder and blend it until smooth, either using a blender or an immersion blender. Add the pureed mixture back into the soup, stirring well to combine.
Step 5: Cook the Shrimp and Add the Cream
Add the shrimp to the pot and cook for 2-3 minutes or until they are fully cooked and pink. Stir in the heavy cream, adjusting seasoning as needed with salt and pepper.
Step 6: Serve and Garnish
Once the shrimp are cooked and the chowder is well-combined, ladle the soup into bowls. Garnish with freshly chopped chives and crispy bacon pieces for extra flavor and texture. Serve immediately with crusty bread or crackers.
Nutrients per Serving
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Calories: 350 kcal
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Carbohydrates: 22g
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Protein: 22g
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Fat: 20g
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Saturated Fat: 8g
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Cholesterol: 150mg
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Sodium: 800mg
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Potassium: 700mg
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Fiber: 3g
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Sugar: 6g
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Vitamin A: 500 IU
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Vitamin C: 8mg
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Calcium: 50mg
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Iron: 2mg
Why Shrimp and Corn Chowder is a Great Choice
Shrimp and Corn Chowder is a satisfying dish that brings together both sweetness and savory elements, making it perfect for any time of the year. The corn provides a natural sweetness, which is balanced by the briny shrimp, the richness of the cream, and the light crunch of baby potatoes. This soup is a great way to incorporate fresh, seasonal vegetables into your diet while enjoying the comfort and indulgence of a creamy soup.
The addition of shrimp makes this chowder a standout from traditional corn chowders. The shrimp adds a burst of protein and flavor, turning this soup into a filling meal. With the richness of the heavy cream, the sweetness of the corn, and the heartiness of the potatoes, Shrimp and Corn Chowder is the kind of dish that will warm you up from the inside out.
Another reason this chowder is a great choice is that it’s incredibly adaptable. You can make it spicier with the addition of cayenne pepper or red pepper flakes, and you can even top it with crumbled bacon or fresh herbs like cilantro or parsley for additional flavor. The creamy broth is perfectly suited to be paired with a variety of bread, whether it’s a simple baguette, a slice of garlic bread, or some crispy crackers.
How to Customize Shrimp and Corn Chowder
Shrimp and Corn Chowder can easily be customized to suit your personal preferences. For instance, you can replace the shrimp with other types of seafood, such as crab or lobster, for a more luxurious version of the chowder. If you’re looking to make the recipe even heartier, adding some diced bell peppers or celery will contribute extra texture and freshness.
If you prefer a dairy-free version of this soup, you can substitute the heavy cream with coconut milk or a non-dairy cream alternative. For a lower-fat version, you can reduce the amount of cream or use a lighter cream or milk. Additionally, using vegetable broth in place of chicken broth will make the soup suitable for vegetarians, and you can replace the shrimp with tofu or other plant-based protein sources.
How to Make Shrimp and Corn Chowder Ahead of Time
One of the great things about Shrimp and Corn Chowder is that it can be made ahead of time and stored for later use. This makes it an excellent option for meal prepping or preparing a make-ahead dinner for busy nights. You can prepare the soup up to three days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve it, simply reheat the chowder on the stovetop until it’s warmed through. The flavors may even develop more depth as the soup sits, making it even more delicious the next day.
While the shrimp can be added in the final stages of cooking, it’s best to avoid overcooking it when reheating. If you want to reheat the soup with the shrimp already in it, be careful not to let it cook for too long, as shrimp can become rubbery if overcooked.
Conclusion
Shrimp and Corn Chowder is a simple yet flavorful soup that’s perfect for a quick dinner or a cozy meal on a cool evening. With just a few ingredients, you can create a creamy, hearty, and satisfying dish that combines the sweetness of corn with the briny richness of shrimp. This chowder is a great way to enjoy seasonal vegetables and seafood while providing a warm and filling meal. Whether you prefer it spicy, creamy, or topped with fresh herbs and bacon, this dish is versatile and can easily be adapted to suit your taste. For a quick and satisfying dinner or a comforting soup to serve to guests, Shrimp and Corn Chowder is always a winner.