Sweet Corn and Shrimp Chowder

A Bowl of Comfort and Flavor

If you’re looking for a meal that combines the sweetness of fresh corn with the delicate flavor of shrimp, this Sweet Corn and Shrimp Chowder is the perfect choice. Creamy, hearty, and packed with fresh ingredients, this chowder is a delightful way to warm up on a chilly evening or impress guests with an elegant appetizer.

Why You’ll Love This Recipe

  • Bursting with Flavor: Sweet corn and tender shrimp are perfectly complemented by smoked paprika and thyme.
  • Creamy and Hearty: Potatoes and heavy cream create a rich, satisfying texture.
  • Quick and Easy: Ready in about 40 minutes, making it perfect for busy weeknights.
  • Versatile: Works as a comforting main dish or a crowd-pleasing starter.

Frequently Asked Questions

Can I Use Pre-Cooked Shrimp?

Yes, just add the shrimp in the last step to warm them through without overcooking.

What’s the Best Potato for Chowder?

Yukon Gold potatoes work best for their creamy texture, but Russet potatoes are also a great choice.

How Can I Thicken the Chowder Further?

Mash some of the potatoes or stir in a slurry of cornstarch and water for a thicker consistency.

Ingredients for Sweet Corn and Shrimp Chowder

  • 2 tablespoons butter
  • 1 medium onion (finely chopped)
  • 1 red bell pepper (diced)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 pound shrimp (peeled and deveined)
  • 3 cups fresh or frozen corn kernels
  • 3 large potatoes (peeled and diced)
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper (to taste)
  • Fresh chives (chopped, for garnish)

Kitchen Equipment

You’ll need the following tools:

  • Large pot or Dutch oven
  • Immersion blender or countertop blender
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Step-by-Step Instructions

1. Sauté the Vegetables

  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion, diced red bell pepper, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

2. Cook the Shrimp

  1. Stir in the minced garlic and cook for 1 minute, until fragrant.
  2. Add the shrimp and cook for 3-4 minutes, or until they just start to turn pink.
  3. Remove the shrimp from the pot and set them aside.

3. Simmer the Chowder Base

  1. Add the corn, diced potatoes, and broth to the pot.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.

4. Blend for Creaminess

  1. Use an immersion blender to partially blend the soup, leaving some chunks of vegetables for texture. If using a countertop blender, blend about half of the soup and return it to the pot.

5. Finish with Cream and Seasoning

  1. Stir in the heavy cream, smoked paprika, and dried thyme.
  2. Season with salt and pepper to taste. Bring the soup back to a gentle simmer.

6. Add the Shrimp

  1. Return the cooked shrimp to the pot and heat through for 2-3 minutes.

7. Serve

  1. Ladle the chowder into bowls and garnish with chopped chives. Serve hot and enjoy!

Tips for Perfect Sweet Corn and Shrimp Chowder

  • Fresh Corn for Extra Flavor: If using fresh corn, consider roasting or grilling it before adding to the chowder for added depth.
  • Don’t Overcook the Shrimp: Remove the shrimp as soon as they turn pink to prevent them from becoming rubbery.
  • Customize Texture: Blend more or less of the soup to achieve your desired consistency.
  • Herb Swap: Fresh thyme or parsley can replace dried thyme for a more vibrant flavor.

Variations and Add-Ins

  • Seafood Medley: Add scallops, crab meat, or clams for a seafood-packed chowder.
  • Vegetarian Version: Omit the shrimp and use vegetable broth for a meat-free option.
  • Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for a bit of heat.
  • Cheesy Addition: Stir in shredded cheddar or Parmesan for a creamy, cheesy finish.

Storing and Reheating

  • Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze for up to 2 months. Let the chowder cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator before reheating.
  • Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through.

Perfect Pairings

This Sweet Corn and Shrimp Chowder pairs wonderfully with:

  • Crusty Bread: Ideal for dipping and soaking up the creamy broth.
  • Side Salad: A light green salad with a tangy vinaigrette complements the rich flavors.
  • White Wine: A chilled glass of Chardonnay or Sauvignon Blanc enhances the seafood notes.

Dive Into Comfort with Sweet Corn and Shrimp Chowder

This Sweet Corn and Shrimp Chowder is a deliciously creamy and flavorful dish that’s sure to impress. Whether you’re serving it as a cozy dinner or a special starter, it’s a recipe that combines elegance and comfort in every bowl.

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