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- Large shrimp, peeled and deveined - Fresh or frozen corn kernels - Onion, garlic, potatoes, celery - Vegetable broth and heavy cream - Seasonings: smoked paprika, cayenne pepper, salt, and pepper - Butter and fresh parsley for garnish To make this chowder, you need key ingredients. Start with large shrimp. Make sure they are peeled and deveined for the best texture. Next, grab fresh or frozen corn kernels. Both options work well. You will also need some veggies. Use one medium onion, two cloves of garlic, two medium potatoes, and one cup of diced celery. These add great flavor and texture. For the base of the chowder, you will need four cups of vegetable broth. This keeps it light yet tasty. Then, add one cup of heavy cream. This makes the chowder rich and creamy. Now, let’s spice things up! You need one teaspoon of smoked paprika. If you like heat, add half a teaspoon of cayenne pepper. Don’t forget salt and pepper to taste. Finally, use two tablespoons of butter. This will help sauté the veggies. Top it off with fresh parsley for a bright finish. With these ingredients, you create a bowl of joy and comfort. {{ingredient_image_2}} Start by placing a large pot over medium heat. Add 2 tablespoons of butter and let it melt. Once melted, add 1 finely chopped onion and 1 cup of diced celery. Cook these together for about 5 minutes. You want the onion to become soft and clear. This step builds a rich base for your soup. Next, add 2 minced garlic cloves to the pot. Cook it for about 1 minute. The garlic should smell nice and fragrant, adding depth to your chowder. Now it's time to make the chowder hearty. Add 2 diced potatoes, 4 cups of vegetable broth, and 2 cups of corn kernels to the pot. Sprinkle in 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper if you like some heat. Season with salt and pepper to taste. Bring this mixture to a boil. After boiling, reduce the heat. Let it simmer for 15 to 20 minutes. You want the potatoes to be soft when you poke them with a fork. When your potatoes are tender, it’s time to add the stars of the dish. Toss in 1 pound of peeled and deveined shrimp. Cook for 5 to 7 minutes, stirring gently. You’ll know it’s done when the shrimp turns pink and opaque. Now, lower the heat again and pour in 1 cup of heavy cream. Stir it well and let it warm for another 3 to 4 minutes. Avoid boiling to keep the cream smooth. Taste your chowder and adjust the seasoning with more salt and pepper if needed. Let the chowder sit for a couple of minutes. This will help it thicken slightly. Serve your chowder hot, with fresh parsley on top for color and flavor. Enjoy the delightful comfort of your homemade shrimp and corn chowder! To keep your chowder creamy, avoid boiling after adding the cream. Boiling can cause the cream to curdle. Instead, gently heat it until warm. This keeps the texture smooth and rich. Adjusting heat levels is key. After adding the cream, lower the heat to medium-low. This prevents any sudden changes that could affect the cream's texture. You can elevate the flavor of your chowder with extra seasonings. Try adding thyme or dill for a fresh taste. A squeeze of lemon juice can also brighten the dish. To gain depth of flavor, caramelize some corn. Heat a small pan over medium heat, add a bit of butter, and cook the corn until golden. Sprinkle this over the chowder just before serving. It adds a nice crunch and a sweet touch. Pro Tips Fresh Corn is Best: If possible, use fresh corn on the cob for the sweetest flavor. Simply shave off the kernels and add them to the chowder for a burst of freshness. Perfectly Cooked Shrimp: To keep shrimp tender, avoid overcooking them. They should only take 5-7 minutes to turn pink and opaque; any longer and they may become tough. Season Gradually: It's best to season your chowder gradually. Start with a little salt and pepper, then taste and adjust as needed to enhance the flavors without overpowering them. Thickening Tips: If you prefer a thicker chowder, consider mashing a few of the cooked potatoes in the pot or adding a cornstarch slurry to achieve your desired consistency. {{image_4}} You can easily change some ingredients in this chowder. If you want to swap the shrimp, try using crab or scallops. Both options add a different taste while still being delicious. If you prefer a veggie chowder, replace the shrimp with mushrooms or tofu. You can keep the corn for sweetness and texture. For those who want a dairy-free option, use cashew cream or coconut milk instead of heavy cream. These alternatives will give you a creamy texture without the dairy. Adjusting the spice level is simple. If you want more heat, add more cayenne pepper. Start with a pinch and taste as you go. You can also try different spices. For a smoky flavor, add chipotle powder. For a fresh kick, consider using fresh jalapeños. These changes can make your chowder unique. Experimenting with spices keeps the dish exciting and fresh. To store your chowder, let it cool down first. This step helps keep it fresh. Once it cools, transfer it to airtight containers. Be sure to seal them tightly. You can keep chowder in the fridge for up to three days. For longer storage, freeze it. In the freezer, it lasts about three months. Just remember to label your containers with the date. When reheating chowder, do it slowly. You can use a pot on the stove or a microwave. If you use the stove, heat on low. Stir often to avoid burning. If you microwave, do it in short bursts. Stop to stir in between. This keeps the texture smooth and creamy. If it seems too thick, add a splash of broth or cream. This will help bring it back to life. Yes, you can make this chowder ahead of time. To store it, let it cool completely. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. When you’re ready to eat, reheat the chowder on the stove over low heat. Stir often to keep it from sticking. If it seems too thick, add a splash of broth or water. If you want a lighter option, try using half-and-half. It gives a creamy texture but has less fat. You can also use coconut milk for a non-dairy choice. It adds a nice flavor, too. Another option is to use a mixture of milk and flour. Combine one cup of milk with two tablespoons of flour to thicken your chowder without heavy cream. You can freeze creamy chowder, but be careful. Dairy can change texture when frozen. To freeze, let the chowder cool down. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. When you want to eat it, thaw it in the fridge overnight. Reheat on the stove, adding a little broth or milk to bring back the creaminess. This blog post covered how to make a delicious shrimp chowder. I shared the key ingredients, like shrimp, potatoes, and seasonings. You learned step-by-step instructions for cooking the chowder and tips for perfect creaminess. I also discussed variations to suit your taste and best practices for storage. In conclusion, this chowder is not only tasty but also flexible. You can make it your own by swapping ingredients or adjusting flavors. Enjoy creating a bowl of comfort!

Creamy Shrimp and Corn Chowder

A delicious and hearty chowder made with shrimp, corn, and creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 cups fresh corn kernels (or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1 cup celery, diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Start by placing a large pot over medium heat and adding the butter. Once melted, toss in the finely chopped onion and diced celery. Sauté them together for about 5 minutes, or until the onion is soft and translucent.
  • Next, incorporate the minced garlic into the mixture, cooking for an additional minute until it becomes fragrant.
  • Now, add the diced potatoes, vegetable broth, and corn kernels to the pot. Sprinkle in the smoked paprika, cayenne pepper (if you'd like some spice), along with salt and pepper to taste. Bring this hearty mixture to a boil, then reduce the heat to let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • When the potatoes are tender, introduce the shrimp into the pot. Cook for an additional 5-7 minutes, stirring gently, until the shrimp have turned pink and opaque.
  • Lower the heat once again and pour in the heavy cream. Stir well and allow the chowder to warm through for another 3-4 minutes, avoiding a boil to keep the cream from curdling.
  • Taste the chowder and adjust the seasoning with additional salt and pepper if needed. Remove from heat and let it sit for a couple of minutes; this will help it thicken slightly.
  • Serve the chowder piping hot, garnished with a sprinkle of freshly chopped parsley on top for a touch of color and freshness.

Notes

For an elegant touch, caramelize a handful of corn kernels to serve on top.
Keyword chowder, corn, creamy, shrimp, soup