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Creamy Corn and Shrimp Chowder is the perfect dish for a cozy weeknight dinner. This comforting soup combines tender shrimp, sweet corn, and creamy goodness, making it a delightful choice for any season. With a few simple ingredients and easy preparation steps, you can whip up a bowl of warmth that’s sure to please the whole family.
Why You’ll Love This Recipe
This chowder is not only delicious but also incredibly satisfying. It’s rich in flavor and texture, making it a standout dish for any occasion. Plus, it’s quick to prepare, allowing you to enjoy a homemade meal without spending hours in the kitchen.
- Rich and creamy texture
- Sweet bursts of corn
- Succulent shrimp
- Perfect for chilly evenings
- Easy to customize with your favorite ingredients
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups fresh or frozen corn
- 2 large potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- Fresh parsley or chives, for garnish
How to Make Creamy Corn and Shrimp Chowder
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 4 minutes.
- Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are tender.
- Stir in the corn, salt, black pepper, and smoked paprika. Cook for an additional 5 minutes.
- Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
- Reduce the heat to low and stir in the heavy cream. Allow the chowder to heat through for another 2-3 minutes, but do not boil.
- Remove from heat and taste for seasoning, adjusting with more salt or pepper if needed. Serve hot, garnished with fresh parsley or chives.
Tips for the Best Results
- For added flavor, consider sautéing some diced celery or bell peppers with the onion and garlic.
- Use fresh corn when in season for a sweeter taste.
- If you prefer a thicker chowder, mash a portion of the potatoes before adding the shrimp and cream.
Easy Variations
- Substitute shrimp with cooked chicken or sausage for a different protein.
- Add diced tomatoes for a hint of acidity and color.
- For a spicy kick, include diced jalapeños or a dash of hot sauce.
What to Serve With It
- Crusty bread or dinner rolls for dipping
- A fresh green salad for a light side
- Rice or quinoa for a heartier meal
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if needed to loosen the chowder.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 cups fresh or frozen corn
- 2 large potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- Fresh parsley or chives, for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 4 minutes.
- Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are tender.
- Stir in the corn, salt, black pepper, and smoked paprika. Cook for an additional 5 minutes.
- Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
- Reduce the heat to low and stir in the heavy cream. Allow the chowder to heat through for another 2-3 minutes, but do not boil.
- Remove from heat and taste for seasoning, adjusting with more salt or pepper if needed. Serve hot, garnished with fresh parsley or chives.
Notes: For a thicker chowder, mash some of the potatoes before adding the shrimp and cream.
