The Sweet Corn and Shrimp Chowder Recipe is a delightful celebration of fresh seafood and sweet, golden corn all wrapped up in a creamy, comforting broth. This chowder perfectly balances the sweetness of corn with the tender, juicy shrimp, creating a dish that feels like a warm hug on a chilly day. Whether you’re craving something hearty for dinner or a flavorful lunch that feels special, this recipe hits all the right notes with its rich texture, subtle spices, and fresh herbs. It’s a fantastic way to bring a little bit of coastal charm right into your kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this Sweet Corn and Shrimp Chowder Recipe is surprisingly simple yet essential for capturing the dish’s wonderfully rich flavor and comforting texture. Each ingredient plays a unique role—from the tender shrimp adding freshness to the sweet corn providing a lovely crunch and natural sweetness, all enveloped in a creamy broth that soothes every bite.
- Shrimp (1 pound): Fresh or thawed shrimp without shells and veins deliver the perfect seafood bite.
- Olive oil (1 tablespoon): Used to sauté shrimp, adding a subtle fruitiness without overpowering the flavors.
- Onion (1 medium, diced): Provides a sweet and savory base to build the chowder’s flavor.
- Garlic (2 cloves, minced): Offers a punch of aromatic depth that subtly enhances the overall dish.
- Potatoes (2 medium, peeled and cubed): Give the chowder a hearty body and creamy texture once cooked.
- Corn kernels (2 cups): Whether fresh, frozen, or canned, corn offers natural sweetness and a touch of crunch.
- Celery (1 cup, diced): Adds a refreshing crispness and mild herbal note to the chowder.
- Smoked paprika (1/2 teaspoon): Brings a warm, smoky nuance that pairs beautifully with the shrimp.
- Dried thyme (1/2 teaspoon): Offers an earthy, herbal flavor that rounds out the spice profile.
- Bay leaf (1): Infuses the broth with subtle, woodsy undertones as it simmers.
- Chicken or vegetable broth (4 cups): The foundation of the soup, adding depth and body to the chowder.
- Heavy cream (1 cup): Ensures a luxuriously creamy mouthfeel; use whole milk for a lighter option.
- Whole milk (1 cup): Combines with cream to create the perfect rich yet smooth texture.
- Salt and pepper (to taste): Essential for seasoning and balancing all the flavors.
- Cayenne pepper (1/2 teaspoon, optional): Adds a gentle kick if you’re in the mood for some heat.
- Fresh parsley (1 tablespoon, chopped): A fresh, herbaceous finish for garnish.
- Lemon wedges: Perfect for serving to brighten up each bowl with citrus zest.
How to Make Sweet Corn and Shrimp Chowder Recipe
Step 1: Sauté the Shrimp
Begin by heating the olive oil in a large pot over medium heat. Toss in the shrimp and cook for about 2-3 minutes on each side until they turn pink and curl up nicely. Remove the shrimp from the pot and set aside, as this prevents overcooking and keeps them tender in the final chowder.
Step 2: Build the Flavor Base
In the same pot, add diced onion, garlic, and celery. Sauté until the onion is translucent and fragrant, about 5 minutes. This step is crucial because it creates a savory foundation that will infuse the entire chowder with warmth and depth.
Step 3: Simmer the Vegetables
Add peeled and cubed potatoes, corn kernels, smoked paprika, dried thyme, bay leaf, salt, and pepper. Pour in the chicken or vegetable broth, then stir everything together. Bring to a gentle boil before reducing the heat, allowing the ingredients to simmer until the potatoes are tender, roughly 20 minutes.
Step 4: Creamy Finish and Shrimp Return
Stir in the heavy cream and whole milk to the soup, creating that luscious chowder texture. Return the shrimp to the pot and cook for another 3-4 minutes just until the shrimp are warmed through. Taste and adjust seasonings, adding cayenne pepper if you like a little spicy kick.
How to Serve Sweet Corn and Shrimp Chowder Recipe
Garnishes
The right garnish can turn a good chowder into a memorable one. Freshly chopped parsley adds a burst of color and brightness, while a squeeze of lemon juice over each bowl instantly elevates the flavors with its zesty lift. Don’t be afraid to sprinkle a pinch of extra smoked paprika on top for a beautiful reddish hue and deeper aroma.
Side Dishes
This chowder pairs perfectly with crusty bread or garlic toast for dipping into the creamy broth. A simple green salad with a light vinaigrette also complements the richness of the chowder, refreshing your palate between bites. For a heartier meal, consider serving alongside roasted vegetables or a corn and avocado salad.
Creative Ways to Present
Serve the chowder in rustic bread bowls for an inviting, cozy look that’s both charming and practical. Alternatively, small, individual ceramic bowls can make it feel like a special occasion. Garnishing with colorful microgreens or edible flowers can impress guests while adding an extra layer of freshness.
Make Ahead and Storage
Storing Leftovers
Store leftover Sweet Corn and Shrimp Chowder Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, making leftovers even tastier. Just ensure the chowder is cooled before sealing to maintain freshness.
Freezing
This chowder is best enjoyed fresh, but you can freeze it if needed. Use a freezer-safe container, leaving some room for expansion, and freeze for up to 2 months. Note that the texture of potatoes and cream might change slightly after thawing, but a good stir will help re-integrate everything nicely.
Reheating
When reheating, do so gently on the stovetop over low to medium heat. Stir frequently to prevent scorching and avoid boiling to keep the cream from curdling. Adding a splash of milk or broth during reheating can refresh the consistency if it thickened too much.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works wonderfully and can be swapped out for fresh without changing the flavor much. Just thaw them fully and pat dry before cooking to avoid excess water in your chowder.
Is it possible to make this chowder vegetarian?
Yes, you can substitute the shrimp with hearty vegetables like mushrooms or additional corn and use vegetable broth instead of chicken broth to keep it vegetarian-friendly without sacrificing flavor.
How spicy is this chowder with the cayenne pepper?
The 1/2 teaspoon of cayenne pepper adds a gentle warmth, not overwhelming heat. You can always adjust according to your spice preference or leave it out if you prefer a milder chowder.
Can I replace heavy cream with something else?
If you want a lighter version, using whole milk or a milk alternative works fine, though the chowder will be less rich and creamy. Adding a small amount of flour or cornstarch can help thicken it back up if desired.
How do I know when the potatoes are fully cooked?
Potatoes are ready when they become tender and easily pierced with a fork. This usually takes about 20 minutes simmering, depending on the size of your chunks.
Final Thoughts
If you want a soup that’s bursting with summer sweetness and seaside charm, you really must try this Sweet Corn and Shrimp Chowder Recipe. It’s one of those dishes that feels special yet is so approachable and satisfying. Once you’ve had a bowl, I bet it’ll become a serious favorite in your cooking rotation. Enjoy every luscious spoonful!
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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 comforting, creamy soup that beautifully combines tender shrimp, sweet corn, and diced potatoes in a savory broth. Enhanced with smoky paprika, thyme, and a hint of cayenne for a gentle kick, this chowder is perfect for a satisfying meal any time of year. Garnished with fresh parsley and served with lemon wedges, it offers a delightful balance of flavors and textures.
Ingredients
Seafood
- 1 pound (450 grams) of 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 and 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 and 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)
Extras
- Lemon wedges (for serving)
Instructions
- Prepare the shrimp: Heat the olive oil in a large pot over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are 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 3-4 minutes until the onion becomes translucent and fragrant.
- Add vegetables and spices: Stir in the diced potatoes, corn kernels, and celery. Add the smoked paprika, dried thyme, bay leaf, salt, pepper, and optional cayenne pepper. Cook for another 2 minutes to combine the flavors.
- Pour in broth and simmer: Add the 4 cups of chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Add milk and cream: Stir in the heavy cream (or whole milk for a lighter version) and the additional 1 cup of whole milk. Heat gently without boiling to prevent curdling.
- Return shrimp and finish: Add the cooked shrimp back into the pot and stir to combine. Let the chowder heat through for 2-3 minutes.
- Garnish and serve: Remove the bay leaf. Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side for an added bright flavor.
Notes
- You can use frozen or canned corn if fresh corn is not available.
- For a lighter chowder, substitute heavy cream with whole milk.
- Add more cayenne pepper or a dash of hot sauce if you like your soup spicier.
- If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the shrimp back in.
- Serve with crusty bread or crackers for a complete meal.
