There is something truly comforting and delicious about a warm bowl of chowder, especially when it features the sweet, fresh flavors of summer corn paired with succulent shrimp. This Sweet Corn and Shrimp Chowder Recipe brings together tender shrimp, creamy potatoes, and sweet corn in a luscious, smoky broth that feels like a big, cozy hug. Each spoonful offers the perfect balance of rich creaminess, a hint of smoky bacon, and just a touch of spice, making it a guaranteed crowd-pleaser any time of year.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making a sensational chowder that tastes like homemade magic. Each ingredient here plays a special role, from the crispy bacon adding a smoky crunch to the potatoes providing hearty texture and the fresh corn lending vibrant sweetness.
- 1 pound shrimp (peeled and deveined): Choose fresh or high-quality frozen shrimp for the best texture and flavor.
- 4 cups fresh or frozen sweet corn kernels: Sweet corn is the soul of this chowder, delivering natural sweetness.
- 4 slices bacon (chopped): Crispy bacon gives a smoky depth that enhances every bite.
- 1 tablespoon butter: Adds richness and helps sauté vegetables beautifully.
- 1 small onion (diced): Provides a flavorful foundation with its natural sweetness.
- 2 cloves garlic (minced): Garlic brings a warm, aromatic kick.
- 2 medium potatoes (peeled and diced): Potatoes contribute creaminess and substance to the chowder.
- 3 cups chicken or seafood broth: A flavorful liquid base that ties all ingredients together.
- 1 cup heavy cream: Creates the rich, velvety texture that makes chowder so satisfying.
- 1/2 cup whole milk: Lightens the cream slightly for perfect balance.
- 1/2 teaspoon smoked paprika: Infuses a gentle smoky flavor that complements the bacon.
- 1/4 teaspoon cayenne pepper (optional): Adds a little heat for those who like a subtle spicy twist.
- Salt and black pepper to taste: Essential seasonings to enhance all the flavors.
- 2 tablespoons chopped fresh parsley or chives (for garnish): Brightens the dish with fresh herbal notes.
How to Make Sweet Corn and Shrimp Chowder Recipe
Step 1: Cook the Bacon Until Crispy
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat. Allow it to crisp up, releasing its smoky fat and flavor. Once it’s perfectly crisp, scoop it out using a slotted spoon and set it aside, leaving the flavorful drippings in the pot to build your base.
Step 2: Sauté the Aromatics
Next, add the butter to the bacon drippings and let it melt gently. Toss in the diced onion and minced garlic, sautéing them for 2 to 3 minutes until they soften and become wonderfully fragrant. This step layers in the sweet and savory foundation your chowder needs.
Step 3: Cook the Potatoes
Now, stir in the diced potatoes and cook them for 5 minutes, stirring occasionally so they begin to soften without sticking. This gives your chowder a hearty, starchy base that will cook through perfectly in the next step.
Step 4: Add the Broth and Simmer
Pour in the chicken or seafood broth and bring everything to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 10 to 12 minutes, just until the potatoes are tender and ready to melt into the creamy broth.
Step 5: Stir in Corn, Cream, Milk, and Spices
Time for the flavors to really come together! Add the sweet corn kernels, heavy cream, whole milk, smoked paprika, cayenne pepper if using, and season well with salt and black pepper. Let the chowder simmer for another 5 minutes so all those gorgeous ingredients meld into one flavorful mixture.
Step 6: Cook the Shrimp and Finish
Finally, add the shrimp and cook for 3 to 4 minutes until they turn pink, firm, and completely cooked through. Taste your chowder and adjust the seasoning if needed. Remove from heat, and it’s ready to serve with those crispy bacon bits and fresh herbs sprinkled on top for a perfect finishing touch.
How to Serve Sweet Corn and Shrimp Chowder Recipe
Garnishes
Adding crispy bacon and a sprinkle of fresh parsley or chives transforms this chowder into something just a little more special. The crunch of bacon contrasts beautifully with the creamy chowder, while fresh herbs add a bright, lively pop that keeps each bite exciting.
Side Dishes
When it comes to sides, crusty bread or oyster crackers are classic choices that soak up every last bit of the chowder’s luscious broth. A simple green salad with a light vinaigrette also balances the richness perfectly without overwhelming the palate.
Creative Ways to Present
For a stunning presentation, ladle the chowder into hollowed-out mini bread bowls to add both flavor and rustic charm. You can also serve it in individual ramekins topped with a dollop of sour cream and a sprinkle of smoked paprika or fresh herbs for an elegant touch.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container to preserve the fresh flavors and creamy texture. When you’re ready, simply warm it gently to enjoy the next day’s comforting meal.
Freezing
You can freeze the chowder, but be mindful that potatoes may slightly change texture after thawing. Freeze it in portions to make reheating easier, and avoid freezing the chowder with the shrimp already added—it’s best to add the shrimp fresh when reheating.
Reheating
When warming up leftover chowder, reheat it slowly on the stovetop over low heat, stirring occasionally to prevent sticking. If the chowder appears too thick, stir in a splash of milk or broth to restore its creamy consistency.
FAQs
Can I use frozen shrimp in this Sweet Corn and Shrimp Chowder Recipe?
Absolutely! Frozen shrimp work well—just thaw them completely and pat dry before adding to the chowder to keep the broth from getting watery.
Is it possible to make this chowder dairy-free?
Yes, you can substitute coconut milk or a creamy non-dairy alternative in place of the heavy cream and milk to keep the chowder rich without dairy.
What can I substitute for bacon if I want a vegetarian version?
Try smoked paprika and a bit of liquid smoke to replicate that smoky bacon flavor, plus adding sautéed mushrooms for a meaty texture can enhance the savory profile.
Can I use canned corn instead of fresh or frozen?
Canned corn is an option but fresh or frozen will give you the best sweetness and texture. If using canned, drain it well to avoid adding too much liquid to the chowder.
How spicy is the cayenne pepper in this recipe?
The cayenne adds only a gentle background heat that complements the sweetness without overwhelming it. You can omit it entirely if you prefer a milder chowder.
Final Thoughts
This Sweet Corn and Shrimp Chowder Recipe is one of those dishes that feels like a warm hug from the inside out. Whether you’re cooking it for family, friends, or just yourself, it promises rich, comforting flavors that shine with fresh ingredients and simple steps. Give it a try—you might just discover your new favorite soup!
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Sweet Corn and Shrimp Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Sweet Corn and Shrimp Chowder is a creamy, comforting soup that perfectly blends the sweetness of fresh corn with succulent shrimp and smoky bacon. Rich with tender potatoes and flavored with smoked paprika and optional cayenne pepper, this hearty chowder is ideal for a satisfying meal any time of year.
Ingredients
Seafood
- 1 pound shrimp (peeled and deveined)
Vegetables
- 4 cups fresh or frozen sweet corn kernels
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
Meat
- 4 slices bacon (chopped)
Dairy
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup whole milk
Liquids and Broth
- 3 cups chicken or seafood broth
Spices and Seasonings
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Garnish
- 2 tablespoons chopped fresh parsley or chives (for garnish)
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté Aromatics: Add butter to the bacon drippings, then sauté the diced onion and minced garlic for 2 to 3 minutes until soft and fragrant, stirring occasionally to prevent burning.
- Cook Potatoes: Stir in the peeled and diced potatoes and cook for 5 minutes, stirring occasionally to coat the potatoes with the butter and drippings.
- Add Broth and Simmer: Pour in the chicken or seafood broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, or until the potatoes are tender when pierced with a fork.
- Add Corn and Dairy: Stir in the sweet corn kernels, heavy cream, whole milk, smoked paprika, cayenne pepper (if using), salt, and black pepper. Simmer the chowder for another 5 minutes to allow flavors to meld.
- Cook Shrimp: Add the peeled and deveined shrimp to the pot and cook for 3 to 4 minutes, or until the shrimp turn pink and are fully cooked through.
- Adjust Seasonings and Serve: Taste and adjust seasoning with salt and pepper as needed. Remove the chowder from heat, serve hot, garnished with the crispy bacon pieces and chopped fresh parsley or chives.
Notes
- You can substitute half-and-half for the heavy cream to make a lighter version of the chowder.
- For extra flavor, use grilled or roasted corn when it is in season.
- This chowder pairs wonderfully with crusty bread or oyster crackers.
