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
Scale
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.
