Shrimp and Corn Chowder Recipe: A Creamy and Comforting Soup

Name: Shrimp and Corn Chowder Recipe: A Creamy and Comforting Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons butter; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium potatoes, diced; 4 cups chicken or vegetable broth; 2 cups fresh or frozen corn kernels; 1 teaspoon dried thyme; 1 pound shrimp, peeled and deveined; 1 cup heavy cream; Salt and pepper to taste; Chopped parsley for garnish

There’s something incredibly comforting about a warm bowl of chowder, especially when it’s filled with the sweet flavors of corn and the briny goodness of shrimp. This Shrimp and Corn Chowder recipe holds a special place in my heart, as it was a staple in my family during chilly evenings. My grandmother would whip up this creamy delight, filling the house with an aroma that made everyone gather around the kitchen. It’s not just a recipe; it’s a memory, a hug in a bowl, and a dish that brings people together.

Why This Recipe Works

There are several reasons why this Shrimp and Corn Chowder recipe stands out from the rest:

Flavor Harmony: The combination of sweet corn and succulent shrimp creates a delightful balance of flavors. The natural sweetness of the corn complements the savory shrimp, making each spoonful a burst of deliciousness.
Creamy Texture: The chowder is rich and creamy, thanks to the addition of heavy cream and a roux. This velvety texture makes it incredibly satisfying, perfect for a cozy night in.
Quick and Easy: This recipe is straightforward and can be prepared in under an hour. It’s perfect for busy weeknights when you want something comforting without spending all day in the kitchen.
Customizable: You can easily adapt this chowder to suit your taste. Whether you want to add more vegetables or spice it up with some jalapeños, the possibilities are endless!

Ingredients You’ll Need

This recipe serves about 4-6 people and takes approximately 15 minutes to prep and 30 minutes to cook.

1 pound shrimp, peeled and deveined
2 cups corn (fresh, frozen, or canned)
1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, diced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon thyme (dried or fresh)
Salt and pepper to taste
Chopped parsley for garnish (optional)

Step-by-Step Instructions

Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Potatoes: Toss in the diced potatoes and 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, or until the potatoes are tender.
Incorporate the Corn: Add the corn and thyme to the pot. Stir well and let it cook for another 5 minutes. This is where the chowder starts to take on that wonderful sweet aroma.
Add the Shrimp: Gently fold in the shrimp and let them cook for about 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them!
Finish with Cream: Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Allow the chowder to heat through for another 2-3 minutes before serving.
Garnish and Serve: Ladle the chowder into bowls and garnish with chopped parsley if desired. Enjoy your comforting bowl of shrimp and corn chowder!

My Pro Tips for Success

Fresh vs. Frozen: If you can, use fresh shrimp for the best flavor. However, frozen shrimp works just as well and is often more convenient.
Vegetable Variations: Feel free to add other vegetables like bell peppers, carrots, or celery for added nutrition and flavor.
Spice it Up: For a kick, add a pinch of cayenne pepper or some diced jalapeños when sautéing the onions.
Make it Ahead: This chowder tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner.

What I Serve With This Recipe

Crusty bread or garlic bread for dipping
A fresh green salad with a light vinaigrette
Grilled cheese sandwiches for a classic pairing
Steamed asparagus or green beans for a healthy side

FAQs (From My Kitchen to Yours)

Can I use canned corn instead of fresh or frozen? Yes, canned corn works perfectly in this recipe. Just drain and rinse it before adding it to the chowder.

How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Can I freeze this chowder? While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh, but if you do freeze it, make sure to leave out the cream and add it when reheating.

What can I substitute for heavy cream? You can use half-and-half or coconut milk for a lighter version, but keep in mind that the chowder will be less creamy.

Why This Recipe Deserves a Spot on Your Table

This Shrimp and Corn Chowder is more than just a meal; it’s a comforting experience that brings warmth and joy to any table. The combination of flavors, the creamy texture, and the ease of preparation make it a go-to recipe for any occasion. Whether you’re hosting a dinner party or enjoying a quiet night at home, this chowder is sure to impress and satisfy.