If you’re looking for a cozy bowl of comfort with a delightful burst of fresh flavors, this Sweet Corn and Shrimp Chowder Recipe is exactly what you need. Creamy, hearty, and perfectly seasoned, it brings together tender shrimp, sweet corn, and tender potatoes in a luscious broth that feels like a warm hug on a chilly day. The combination of spices, fresh herbs, and a touch of heat makes it a standout dish that’s equally great for a family dinner or to impress guests with minimal fuss.
Ingredients You’ll Need
Each ingredient in this recipe is chosen with care to build layers of flavor and texture, making this chowder irresistibly good. They may be simple, but when combined, they create a harmony of tastes that feels both fresh and indulgent.
- Shrimp (1 pound): Peeled and deveined, shrimp add a sweet, briny pop and meaty bite to the chowder.
- Olive oil (1 tablespoon): Used to lightly sauté shrimp, giving it a pleasant caramelization that adds depth.
- Onion (1 medium, diced): Builds the savory base and brings subtle sweetness as it cooks down.
- Garlic (2 cloves, minced): Adds fragrant warmth and a gentle kick that elevates the whole dish.
- Potatoes (2 medium, peeled and diced): Provide heartiness and create that creamy, velvety texture chowders are famous for.
- Corn kernels (2 cups): The star ingredient delivering bursts of natural sweetness and a satisfying crunch.
- Celery (1 cup, diced): Gives a refreshing mild bitterness and crunch, balancing out the richer ingredients.
- Smoked paprika (1/2 teaspoon): Introduces a subtle smokiness that makes the chowder truly stand out.
- Dried thyme (1/2 teaspoon): Offers herbal earthiness that complements shrimp and vegetables perfectly.
- Bay leaf (1): Infuses the broth with layers of aromatic complexity.
- Chicken or vegetable broth (4 cups): Acts as the savory, comforting liquid base of the chowder.
- Heavy cream (1 cup): Brings indulgent creaminess; you may swap with whole milk for a lighter touch.
- Whole milk (1 cup): Blends with cream to keep the chowder rich and silky smooth.
- Salt and pepper: Crucial for seasoning and balancing the flavors perfectly.
- Cayenne pepper (1/2 teaspoon, optional): Adds a subtle hint of heat for those who like a bit of spice.
- Fresh parsley (1 tablespoon, chopped): Brightens up the dish with a fresh herbal note as a garnish.
- Lemon wedges: Serve on the side to provide a zesty contrast that lifts every spoonful.
How to Make Sweet Corn and Shrimp Chowder Recipe
Step 1: Sauté the Shrimp
Start by heating the olive oil in a large pot over medium heat. Toss in the peeled and deveined shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove the shrimp from the pot and set aside. This step seals in the shrimp’s flavor while giving the chowder a wonderful depth.
Step 2: Build the Flavor Base
In the same pot, add the diced onion and celery. Cook gently until softened and translucent, about 5 minutes. Then stir in the minced garlic, smoked paprika, and dried thyme, letting the spices toast for a minute to bloom their flavors.
Step 3: Add Potatoes, Corn, and Broth
Throw in the diced potatoes and corn kernels, giving everything a good stir to combine. Pour in the chicken or vegetable broth, then tuck in the bay leaf. Bring this to a boil, then reduce the heat and let it simmer gently until the potatoes are tender, about 15 minutes.
Step 4: Creamy Perfection
Once the potatoes are soft, stir in the heavy cream and whole milk. Season with salt, pepper, and the optional cayenne pepper. Let the chowder heat through on a low simmer, just until everything melds together beautifully.
Step 5: Finish with Shrimp
Finally, return the cooked shrimp to the pot. Stir gently to combine and warm the shrimp through, which should only take a minute or two. Remove the bay leaf before serving, so every bite is just pure chowder goodness.
How to Serve Sweet Corn and Shrimp Chowder Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a lovely pop of color and freshness that brightens every spoonful. A squeeze of lemon juice just before digging in adds a delightful zing that perfectly cuts through the creamy richness of the chowder.
Side Dishes
This chowder is a meal in itself but pairs wonderfully with crusty bread or garlic toast for dunking. A simple green salad dressed in a light vinaigrette can provide a refreshing contrast to the warm, creamy soup.
Creative Ways to Present
For a charming twist, serve the chowder in small bread bowls, making the meal feel extra special and comforting. Garnish with a few grilled shrimp on top or a swirl of chili oil for added flair and flavor punch.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate. The chowder tastes just as delicious the next day as the flavors continue to meld wonderfully overnight.
Freezing
While cream-based chowders can sometimes separate when frozen, this recipe freezes well if you slightly undercook the potatoes and add the cream after thawing. Use freezer-safe containers and consume within 2 months for best taste.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent scorching. If the chowder looks too thick after refrigeration or thawing, add a splash of milk or broth to revive its creamy texture.
FAQs
Can I use frozen shrimp for this Sweet Corn and Shrimp Chowder Recipe?
Absolutely! Just thaw the shrimp before cooking and pat them dry to ensure they sauté nicely instead of steaming.
Is it possible to make this chowder vegetarian?
Definitely. Substitute the shrimp with extra vegetables like diced bell peppers or mushrooms and use vegetable broth to keep it fully vegetarian.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works just fine—drain it well to avoid excess liquid and maintain the chowder’s creamy consistency.
How spicy is this chowder with cayenne pepper?
The cayenne adds a gentle warmth without overpowering the flavors. You can leave it out if you prefer a milder chowder or add more if you like extra heat.
What’s the best way to peel and devein shrimp quickly?
A quick tip is to use a paring knife to gently cut along the back of the shrimp and remove the vein with the tip. When making this chowder often, buying pre-peeled and deveined shrimp can save time.
Final Thoughts
This Sweet Corn and Shrimp Chowder Recipe is a delightful way to bring fresh, comforting, and beautifully balanced flavors together in one bowl. Whether you’re making it as a midweek treat or sharing it at a weekend gathering, it’s sure to become one of your favorites. Don’t hesitate to dive in and savor every spoonful of this deliciously creamy, sweet, and savory chowder!
Print
Sweet Corn and Shrimp Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Sweet Corn and Shrimp Chowder is a rich and creamy soup packed with tender shrimp, sweet corn, and hearty potatoes. Perfect for a comforting meal, this chowder combines smoky paprika and thyme with fresh vegetables and creamy broth, making it a deliciously satisfying dish for any day.
Ingredients
Seafood
- 1 pound (450 grams) shrimp, shells and veins removed
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cut into small pieces
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup celery, diced
Spices & Herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
Liquids & Oils
- 1 tablespoon olive oil (for cooking the shrimp)
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream (or whole milk for a lighter option)
- 1 cup whole milk (for a creamier texture)
Other
- Lemon wedges (for serving)
Instructions
- Prepare the shrimp: Heat olive oil in a large pot or Dutch oven over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes until the shrimp turn pink and opaque. Remove the shrimp from the pot and set aside.
- Sauté the aromatics: In the same pot, add the diced onion and minced garlic. Cook for 4-5 minutes until the onions become translucent and fragrant, stirring occasionally to prevent burning.
- Add vegetables and spices: Add the diced potatoes, corn kernels, and celery to the pot. Stir in smoked paprika, dried thyme, bay leaf, salt, pepper, and cayenne pepper if using. Cook for an additional 3-4 minutes to let the flavors meld.
- Pour in broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add milk and cream: Lower the heat to medium-low and stir in the heavy cream and whole milk to achieve the desired creamy texture. Heat gently without boiling to avoid curdling.
- Return shrimp to chowder: Add the cooked shrimp back into the pot. Simmer for another 2-3 minutes to warm the shrimp through and allow the flavors to combine.
- Final touches and serving: Remove the bay leaf, adjust seasoning with additional salt and pepper if necessary. Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve with lemon wedges on the side for a bright finish.
Notes
- You can substitute shrimp with other seafood like scallops or crab for variety.
- For a dairy-free version, use coconut milk instead of cream and milk.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust cayenne pepper to control the spice level to your preference.
- Using fresh corn will give the best flavor, but frozen or canned corn works well in a pinch.
