If you’re searching for the ultimate comfort food that delivers a burst of sweetness balanced with a savory seafood touch, this Sweet Corn and Shrimp Chowder Recipe is exactly what your dinner table needs. Imagine tender shrimp swimming in a creamy, luscious broth packed with fresh sweet corn and hearty potatoes, all gently spiced and crowned with crispy bacon and fresh herbs. This chowder is not just a soup—it’s a bowl of warmth and joy that’s easy to make yet impressively rich in flavor. Whether it’s a chilly evening or a special occasion, this recipe will quickly become your go-to for satisfying cravings and sharing heartwarming moments.
Ingredients You’ll Need
These ingredients are simple and thoughtfully chosen, each one playing a crucial role in building layers of taste, texture, and color in this Sweet Corn and Shrimp Chowder Recipe. From the smoky crunch of bacon to the sweetness of corn and the creaminess of dairy, every element enhances the richness and balance of the chowder.
- 1 pound shrimp (peeled and deveined): Fresh seafood that brings tender texture and a mild, sweet flavor to the chowder.
- 4 cups fresh or frozen sweet corn kernels: Adds natural sweetness and a delightful bite that contrasts with the creamy base.
- 4 slices bacon (chopped): Provides a smoky, salty crunch that elevates the chowder’s depth.
- 1 tablespoon butter: Helps sauté veggies and enriches the chowder’s velvety texture.
- 1 small onion (diced): Delivers a subtle sweetness and aromatic base.
- 2 cloves garlic (minced): Brings warmth and a gentle kick to the flavor profile.
- 2 medium potatoes (peeled and diced): Give body and creaminess to the chowder, making it heartier.
- 3 cups chicken or seafood broth: Adds savory depth and ties all the ingredients together in a flavorful liquid.
- 1 cup heavy cream: Creates the rich and indulgent consistency the chowder is known for.
- 1/2 cup whole milk: Lightens the cream slightly while maintaining velvety smoothness.
- 1/2 teaspoon smoked paprika: Adds smoky earthiness and color without overpowering.
- 1/4 teaspoon cayenne pepper (optional): Provides a gentle spicy warmth for those who crave a little heat.
- Salt and black pepper to taste: Essential seasonings that enhance and balance all the flavors.
- 2 tablespoons chopped fresh parsley or chives (for garnish): Adds a burst of fresh color and herbal brightness at the end.
How to Make Sweet Corn and Shrimp Chowder Recipe
Step 1: Crisp up the Bacon
Heat a large pot or Dutch oven over medium heat and cook the chopped bacon until it’s perfectly crisp. Don’t rush this step because those bacon drippings left behind are pure gold for flavor. Use a slotted spoon to remove the bacon and set it aside—this crispy bit will make a fantastic garnish later.
Step 2: Build the Flavor Base
To the pot with the bacon drippings, add butter and let it melt, then toss in diced onion and minced garlic. Sauté these until soft and fragrant, about 2 to 3 minutes. This aromatic base sets up the chowder with that irresistible cozy vibe everyone loves.
Step 3: Cook the Potatoes
Add the diced potatoes and cook for about 5 minutes, stirring now and then to coat them in the buttery aromatics. This step helps soften the potatoes and prepares them to soak up all the lovely broth that’s coming next.
Step 4: Simmer with Broth
Pour in the chicken or seafood broth and raise the heat to bring the mixture to a boil. Then lower to a simmer, letting it cook uncovered for 10 to 12 minutes, or until the potatoes are tender through and through. This simmering phase is where the chowder starts to thicken naturally.
Step 5: Add Corn and Creamy Ingredients
Stir in the sweet corn kernels, heavy cream, whole milk, smoked paprika, cayenne (if you’re feeling adventurous), and a generous pinch of salt and black pepper. Simmer this combination for an additional 5 minutes to meld and thicken the chowder beautifully.
Step 6: Cook the Shrimp
Finally, add the shrimp and cook for 3 to 4 minutes until they turn pink and become tender. Watch this closely to avoid overcooking—the shrimp should be juicy and just right to complement the creamy base.
Step 7: Final Seasoning and Serve
Taste and adjust the seasoning with more salt or pepper if needed. Remove the pot from heat and ladle the soup into bowls. Don’t forget to sprinkle the reserved crispy bacon and fresh parsley or chives on top for that perfect finish.
How to Serve Sweet Corn and Shrimp Chowder Recipe
Garnishes
The magic isn’t over once the chowder is cooked. Garnishing with crispy bacon adds textural contrast, while a sprinkle of fresh parsley or chives introduces a fresh, herbal lift that brightens each spoonful.
Side Dishes
This chowder pairs wonderfully with crusty bread, oyster crackers, or a simple green salad. The bread helps soak up every last bit of that creamy chowder, making each bite an experience you won’t want to end.
Creative Ways to Present
For a charming presentation, serve this chowder in hollowed-out mini pumpkins or large bread bowls. It’s a fun twist that impresses guests and makes the meal feel extra special without extra effort.
Make Ahead and Storage
Storing Leftovers
Let the chowder cool completely before transferring it to an airtight container. Stored in the refrigerator, it stays delicious for up to 3 days and actually tastes even better the next day as the flavors meld.
Freezing
You can freeze the chowder for up to 2 months. Use freezer-safe containers and leave some room at the top for expansion. Just note that the creaminess might slightly change texture after freezing, but a quick stir while reheating will bring it back to life.
Reheating
Warm leftovers gently in a saucepan over medium-low heat, stirring occasionally to keep it creamy and avoid scorching. If the chowder seems too thick, add a splash of milk or broth to reach your desired consistency.
FAQs
Can I use frozen shrimp for this Sweet Corn and Shrimp Chowder Recipe?
Absolutely! Frozen shrimp works just fine. Just thaw them completely and pat dry before adding to the chowder to avoid excess water diluting the flavors.
Is there an easy way to make this chowder dairy-free?
Yes, you can substitute the heavy cream and whole milk with coconut milk or a creamy dairy-free alternative. Keep in mind the flavor will shift slightly but will still be delicious and rich.
What can I use instead of bacon for a vegetarian version?
Try smoked paprika-roasted mushrooms or smoked tempeh for that smoky, savory crunch that bacon offers. You can also garnish with crispy fried shallots or garlic chips.
Can I make this chowder spicier?
Definitely! Increase the cayenne pepper to taste, or add a dash of hot sauce when serving. Just go slow so you don’t overpower the natural sweetness of the corn and shrimp.
What’s the best way to get fresh sweet corn flavor if it’s out of season?
Frozen corn is a great alternative that retains much of the fresh taste. For an extra touch, you can roast or grill frozen corn first to add a smoky dimension before adding it to the chowder.
Final Thoughts
This Sweet Corn and Shrimp Chowder Recipe is a heartwarming celebration of flavors and textures that’s sure to brighten any day. It’s a dish that feels like a warm hug in a bowl—comforting, creamy, and utterly delicious. Give it a try, and soon it’ll be your favorite recipe to turn to whenever you want something special but effortless in the kitchen.
Print
Sweet Corn and Shrimp Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Sweet Corn and Shrimp Chowder is a rich and creamy soup that combines succulent shrimp, fresh sweet corn, and tender potatoes in a flavorful broth. Enhanced with smoky bacon, aromatic garlic and onion, and a hint of smoked paprika and cayenne, this comforting chowder is perfect for a satisfying meal any time of the year.
Ingredients
Seafood and Vegetables
- 1 pound shrimp, peeled and deveined
- 4 cups fresh or frozen sweet corn kernels
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
Proteins and Dairy
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup whole milk
Liquids and Seasonings
- 3 cups chicken or seafood broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or chives (for garnish)
Instructions
- Cook the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté aromatics: Add butter to the bacon drippings, then add diced onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant.
- Cook potatoes: Stir in the diced potatoes and cook for 5 minutes, stirring occasionally to prevent sticking.
- Add broth and simmer: Pour in the chicken or seafood broth and bring to a boil. Reduce heat and simmer gently for 10–12 minutes until potatoes are tender.
- Add remaining ingredients except shrimp: Stir in the corn, heavy cream, milk, smoked paprika, cayenne pepper if using, salt, and black pepper. Simmer for another 5 minutes to combine flavors.
- Cook the shrimp: Add the shrimp to the pot and cook for 3–4 minutes until they turn pink and are fully cooked through.
- Serve: Adjust seasoning if needed. Remove from heat, ladle the chowder into bowls, and garnish with crispy bacon and chopped fresh parsley or chives.
Notes
- Substitute half-and-half for heavy cream for a lighter chowder version.
- For enhanced flavor, use grilled or roasted corn when in season.
- Serve with crusty bread or oyster crackers to complement the chowder.
