If you’re craving a cozy, heartwarming bowl that feels like a big hug on a chilly day, the Sweet Corn and Shrimp Chowder Recipe is going to become your new best friend. This chowder blends the natural sweetness of corn with tender, juicy shrimp, creating a perfect melody of flavors that dance on your palate. Creamy, comforting, and dotted with the vibrant colors of fresh vegetables and spices, this dish is simple enough for a weeknight dinner but special enough to impress guests. Whether you’re a seafood lover or just looking to spice up your comfort food rotation, this recipe is pure magic in a bowl.
Ingredients You’ll Need
Gathering the right ingredients is the first, most exciting step toward making this chowder unforgettable. Each component adds its own unique touch—whether it’s the sweetness of the corn, the savory depth of the shrimp, or the rich creaminess that binds it all together.
- Shrimp (1 pound): Use peeled and deveined shrimp for tender seafood goodness in every bite.
- Olive oil (1 tablespoon): Used to sauté shrimp for a lightly golden, flavorful base.
- Onion (1 medium, diced): Brings a subtle sweetness and aromatic depth to the chowder.
- Garlic (2 cloves, minced): Adds a punch of savory flavor that wakes up the dish.
- Potatoes (2 medium, peeled and diced): Provide heartiness and beautiful texture.
- Corn kernels (2 cups): Fresh, frozen, or canned, the star ingredient that gives the chowder its sweet base.
- Celery (1 cup, diced): Adds subtle crunch and a fresh herbal note.
- Smoked paprika (1/2 teaspoon): Adds warmth and a hint of smoky complexity.
- Dried thyme (1/2 teaspoon): Offers an earthy herbal aroma that complements seafood wonderfully.
- Bay leaf (1): Infuses the broth with subtle depth—don’t forget to remove before serving!
- Chicken or vegetable broth (4 cups): Forms the savory, flavorful liquid base.
- Heavy cream (1 cup): Or whole milk for a lighter texture; either way it enriches the chowder’s creamy soul.
- Whole milk (1 cup): Balances creaminess with lightness for a perfect chowder consistency.
- Salt and pepper (to taste): Essential seasonings that bring all the flavors together.
- Cayenne pepper (1/2 teaspoon, optional): Adds a gentle kick of heat if you’re feeling adventurous.
- Fresh parsley (1 tablespoon, chopped): For a fresh, colorful garnish that brightens the bowl.
- Lemon wedges: A zesty finishing touch that enhances the seafood flavors beautifully.
How to Make Sweet Corn and Shrimp Chowder Recipe
Step 1: Sauté the Shrimp
Start by heating the olive oil in a large pot over medium heat. Add the shrimp and cook just until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pot and set aside. This quick sear caramelizes the shrimp slightly, locking in sweetness and adding a lovely texture to your chowder.
Step 2: Build the Flavor Base
In the same pot, toss in your diced onion, garlic, and celery. Sauté them until they become soft and fragrant, roughly 5 minutes. This mixture is a flavor powerhouse and sets the foundation for the chowder’s depth.
Step 3: Add Potatoes, Corn, and Spices
Now add the potatoes, corn kernels, smoked paprika, dried thyme, and bay leaf. Stir to coat everything in the aromas of the spices before pouring in the broth. The potatoes will give your chowder that comforting heartiness, while the corn enhances the natural sweetness.
Step 4: Simmer Until Tender
Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 15 minutes or until the potatoes are soft when pierced with a fork. This step blends all those fantastic flavors together beautifully.
Step 5: Blend and Add Cream
Remove the bay leaf, then partially blend the chowder—about a third of it—to create a creamy texture with some chunkiness left behind. Stir in the heavy cream and whole milk, warming the chowder gently on low heat. This technique balances richness with a comforting spoonful of tender bits.
Step 6: Return Shrimp and Season
Return the cooked shrimp to the pot, season with salt, pepper, and the optional cayenne pepper for a subtle heat. Heat through for another 2-3 minutes so the shrimp soak up the chowder’s luscious flavors without overcooking.
How to Serve Sweet Corn and Shrimp Chowder Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a burst of color and fresh herbaceous fragrance to the dish. Don’t forget a little squeeze of lemon juice right before eating—it brightens the chowder’s creamy richness and enhances the shrimp’s natural sweetness.
Side Dishes
This chowder pairs beautifully with rustic crusty bread for dipping, a crisp green salad for balance, or even a light garlic toast to add some crunch. The warm, velvety broth contrasts perfectly with something fresh or crunchy on the side.
Creative Ways to Present
Serve the chowder in charming bowls with a drizzle of extra virgin olive oil or a pinch of smoked paprika on top for a visual pop. For a fun twist, garnish with crispy shrimp or corn fritters on the side to keep the corn and shrimp theme going.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Corn and Shrimp Chowder Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful.
Freezing
Chowder with cream can be tricky to freeze as the texture might change, but you can freeze it if necessary. Use freezer-safe containers and consume within 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the chowder slowly on the stove over low heat, stirring frequently to prevent breaking. Add a splash of milk or broth if it gets too thick. Avoid high heat to keep the cream from curdling and maintain that luscious, silky texture.
FAQs
Can I use frozen shrimp for the Sweet Corn and Shrimp Chowder Recipe?
Absolutely! Just make sure to thaw and pat them dry before cooking to avoid extra water diluting the chowder’s rich flavor.
Is there a dairy-free option for this chowder?
Yes! Substitute the heavy cream and milk with coconut milk or any other plant-based cream for a dairy-free version that’s still rich and creamy.
What type of corn works best in the recipe?
Fresh corn is ideal for peak sweetness and texture, but frozen or canned corn works well too, making this recipe flexible year-round.
Can I make this chowder spicy?
Definitely. Increase the cayenne pepper or add a pinch of red pepper flakes if you like a bit more heat that complements the shrimp and corn beautifully.
Is this recipe suitable for meal prepping?
Yes, it reheats wonderfully and the flavors improve after resting overnight. Just keep the shrimp tender by adding it fresh or carefully reheating.
Final Thoughts
There’s something truly special about this Sweet Corn and Shrimp Chowder Recipe that combines comfort and elegance in one pot. It’s a dish that feels like home and tastes like celebration, perfect for sharing with family and friends or simply treating yourself. Dive in, savor every spoonful, and I promise this chowder will become one of your cherished go-to recipes for warm, satisfying meals.
Print
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
- Diet: Halal
Description
A comforting and hearty Sweet Corn and Shrimp Chowder, combining tender shrimp, sweet corn, and creamy potatoes in a flavorful broth. Perfect for a warm meal that balances sweetness, spice, and freshness with hints of smoked paprika and thyme.
Ingredients
Seafood
- 1 pound (450 grams) 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
Seasonings
- 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)
Liquids
- 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)
Garnish
- 1 tablespoon fresh parsley, chopped
- Lemon wedges (for serving)
Instructions
- Cook the shrimp: Heat olive oil in a large pot or Dutch oven over medium heat. Add the shrimp and cook for about 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp from the pot and set aside.
- Sauté aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until onions are translucent and fragrant.
- Add vegetables and spices: Add diced potatoes, corn kernels, diced celery, smoked paprika, dried thyme, bay leaf, and optional cayenne pepper to the pot. Stir to combine all ingredients.
- Add broth and simmer: Pour in the chicken or vegetable broth. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until potatoes are tender.
- Blend for creaminess (optional): To thicken the chowder, optionally blend about half of the soup with an immersion blender or in batches in a regular blender and then return it to the pot.
- Add dairy and shrimp: Stir in heavy cream and whole milk to the soup. Return cooked shrimp to the pot and cook for another 3-5 minutes to heat through. Season with salt and pepper to taste.
- Serve: Remove bay leaf. Ladle chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side for squeezing over the chowder.
Notes
- You can substitute shrimp with other seafood like scallops or crab meat.
- For a lighter version, use whole milk instead of heavy cream or reduce the cream quantity.
- Frozen corn can be used if fresh corn is not available; simply thaw before using.
- Adjust cayenne pepper amount based on your preference for spiciness.
- If you prefer a thicker chowder, blending a portion of the soup is recommended.
- Serve with crusty bread or oyster crackers for added texture.
