Shrimp and Corn Chowder
Shrimp and Corn Chowder is a comforting and creamy soup that combines the sweetness of corn with the savory goodness of shrimp, creating a delightful blend of flavors and textures.
This chowder is perfect for cooler days when you crave something hearty yet light. With a rich base of broth, cream, and vegetables, complemented by tender shrimp and sweet corn kernels, this recipe promises to warm both body and soul with each spoonful.
Ingredients
- 1 pound (450g) shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning (optional)
- 1 bay leaf
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Green onions, sliced (for garnish)
How to Make Shrimp and Corn Chowder
Cook the Bacon and Shrimp:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same pot, melt the butter. Add the peeled and deveined shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pot and set aside.
Sauté Vegetables:
In the same pot, add diced onion, celery, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Make the Base:
Sprinkle flour over the sautéed vegetables and stir to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add Corn and Seasonings:
Stir in the corn kernels, dried thyme, smoked paprika, Old Bay seasoning (if using), and bay leaf.
Season with salt and pepper to taste. Allow the chowder to simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
Finish the Chowder:
Stir in the heavy cream and cooked shrimp. Simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are heated through and the chowder has thickened slightly.
Taste and adjust seasoning if necessary.
Serve:
Remove the bay leaf from the chowder before serving.
Ladle the shrimp and corn chowder into bowls.
Garnish each serving with chopped fresh parsley, sliced green onions, and the reserved crispy bacon.
Chef’s Note
For a richer chowder, you can substitute half-and-half or whole milk for the heavy cream. Adjust the consistency of the chowder by adding more broth if it becomes too thick during cooking.
If you prefer a smoother texture, you can use an immersion blender to partially blend the chowder before adding the shrimp back in. This will thicken the base slightly while still retaining chunks of vegetables and shrimp.
Nutritional Value
(Nutritional values are approximate and per serving)
- Calories: 450 kcal
- Protein: 30g
- Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 220mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 7g
- Sodium: 1100mg
Enjoy the comforting flavors of Shrimp and Corn Chowder, where the sweetness of corn and the richness of shrimp come together in a creamy, satisfying soup. This recipe is versatile and can be easily adapted with additional herbs or spices to suit your taste preferences, making it a favorite for family meals or casual gatherings.
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