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Sweet Corn and Shrimp Chowder Recipe

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Table of Contents

  1. Introduction
  2. Ingredients
  3. Instructions
  4. Cooking Notes
  5. Variations
  6. Keto and Low-Carb Versions
  7. Frequently Asked Questions (FAQs)
  8. Conclusion

Introduction

If you’re looking for a comforting yet flavor-packed meal that will warm you up on a chilly evening, this Sweet Corn and Shrimp Chowder is a perfect choice. With tender shrimp, sweet kernels of corn, and a creamy broth infused with aromatic spices, this chowder brings a cozy, hearty experience to the table. It’s also easy to prepare, making it ideal for weeknight dinners when you need something filling and quick.

In this post, you’ll find the complete recipe, including helpful cooking notes, tasty variations, and even a keto-friendly version for those watching their carbs.

Ingredients

For the Sweet Corn and Shrimp Chowder:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 3 cups fresh or frozen corn kernels
  • 3 cups chicken or vegetable broth
  • 1 1/2 cups heavy cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon thyme (dried)
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
  • 1 lb large shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Heat the Butter and Oil: In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
  2. Cook the Vegetables: Add the diced onion, garlic, celery, and red bell pepper. Sauté for about 5-6 minutes, until the vegetables are softened and the onion is translucent.
  3. Add Corn and Spices: Stir in the corn kernels, smoked paprika, thyme, and cayenne pepper (if using). Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  4. Add Broth and Simmer: Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
  5. Blend Part of the Chowder: For a thicker consistency, use an immersion blender to blend about half of the soup directly in the pot. Alternatively, transfer about half of the mixture to a blender, blend until smooth, and return it to the pot. This will create a creamy texture while leaving some chunks.
  6. Add Cream and Shrimp: Stir in the heavy cream, then add the shrimp. Cook for about 4-5 minutes, or until the shrimp turn pink and are cooked through.
  7. Season and Serve: Season the chowder with salt and black pepper to taste. Garnish with chopped fresh parsley and serve warm.

Cooking Notes

  • Fresh vs. Frozen Corn: You can use fresh or frozen corn in this recipe. If using fresh corn, cut the kernels off the cob before adding them to the pot.
  • Blending Tip: Blending part of the chowder helps achieve a creamy consistency, but you can blend more or less depending on your preferred texture.
  • Shrimp Cooking Time: Shrimp cook very quickly, so be sure to keep an eye on them to prevent overcooking, which can make them tough.

Variations

  • Bacon Corn Chowder: Add 4-5 slices of cooked, crumbled bacon to the chowder for an added smoky flavor. You can also sauté the vegetables in the bacon drippings for even more depth.
  • Potato Corn Chowder: Add 2 medium potatoes, peeled and diced, along with the corn. Let them cook in the broth until tender before blending.
  • Spicy Shrimp Chowder: Increase the cayenne pepper or add diced jalapeños for a spicier version of this chowder.

Keto and Low-Carb Versions

To make this Sweet Corn and Shrimp Chowder keto-friendly or low-carb, here are some modifications:

  • Corn Substitute: Use cauliflower florets in place of corn to keep the chowder low in carbs while maintaining a similar texture.
  • Thickening Option: Replace the heavy cream with full-fat coconut milk for a creamy, keto-friendly alternative. You can also add cream cheese to thicken the chowder without the use of flour or starchy ingredients.

Frequently Asked Questions (FAQs)

Can I Make This Chowder Ahead of Time?

Yes! This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through, being careful not to overcook the shrimp.

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How Should I Store Leftovers?

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave until warm.

Can I Use Frozen Shrimp?

Absolutely. Just make sure to thaw the shrimp before adding them to the chowder. You can thaw shrimp by placing them in a bowl of cold water for about 15-20 minutes.

What Should I Serve with This Chowder?

This chowder pairs wonderfully with a slice of crusty bread, a simple side salad, or even some garlic bread for a complete meal.

This Sweet Corn and Shrimp Chowder is a delicious and comforting dish that’s perfect for cooler days or whenever you’re in the mood for a hearty, flavorful meal. The creamy texture, sweet corn, and tender shrimp make every bite satisfying, while the smoky paprika and cayenne add just the right amount of depth and warmth. With easy variations and keto-friendly options, this chowder is versatile enough to fit different tastes and dietary needs.

Try this recipe for your next cozy dinner, and enjoy the comforting flavors it brings to your table! Don’t forget to share your experience and any tweaks you made to make it your own.

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Enter your email below & we'll send it straight to your inbox.

Plus you'll get great new recipes from us every week!

Looking for More Comforting Soups?

Check out our other soup recipes for more warming and delicious options that are perfect for any time of the year!

 

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