If you’re craving a comforting bowl that feels like a warm hug on a chilly day, this Sweet Corn and Shrimp Chowder Recipe will quickly become your new favorite. Combining the natural sweetness of fresh corn with tender, juicy shrimp, this chowder is rich, creamy, and packed with layers of flavor that balance each other perfectly. Each spoonful delivers a beautiful blend of textures—from the soft potatoes to the crunch of celery—making it a luscious, hearty meal that feels both indulgent and wholesome. Trust me, once you make this, you’ll be excited to share and savor it with friends or family anytime you need a cozy, satisfying dish.
Ingredients You’ll Need
The beauty of this chowder lies in its simple and fresh ingredients, each one chosen to create a harmonious balance of flavors, textures, and colors. Every component plays an essential role, from the sweetness of corn to the richness of cream, and the briny shrimp that bring the dish to life.
- Shrimp (1 pound, peeled and deveined): Fresh or thawed shrimp lend a juicy, slightly sweet sea flavor that pairs perfectly with corn.
- Olive oil (1 tablespoon): Used to gently sauté the shrimp, adding a subtle richness and depth.
- Onion (1 medium, diced): Adds a mild sweetness and foundational flavor base when sautéed.
- Garlic (2 cloves, minced): Infuses aromatic warmth, complementing the savory notes.
- Potatoes (2 medium, peeled and diced): Provide a creamy, tender texture to give body to the chowder.
- Corn kernels (2 cups, fresh, frozen, or canned): Brings natural sweetness and a pleasant pop to each bite.
- Celery (1 cup, diced): Adds a fresh, slightly crunchy contrast.
- Smoked paprika (1/2 teaspoon): Introduces a smoky depth enhancing the overall flavor.
- Dried thyme (1/2 teaspoon): Offers an earthy herbal note balancing the sweetness.
- Bay leaf (1 leaf): A subtle aromatic that infuses slow-cooked broth with complexity.
- Chicken or vegetable broth (4 cups): The savory liquid base that melds all ingredients together.
- Heavy cream (1 cup): For luxurious creaminess; swap for whole milk for a lighter touch.
- Whole milk (1 cup): Enhances smooth texture and richness without overpowering flavors.
- Salt and pepper (to taste): Essential for perfect seasoning and bringing out all flavors.
- Cayenne pepper (1/2 teaspoon, optional): Adds a gentle kick to elevate the mild sweetness.
- Fresh parsley (1 tablespoon, chopped): Brightens the bowl with fresh herbaceous notes as garnish.
- Lemon wedges (for serving): A squeeze of lemon adds a vibrant contrast, lifting each spoonful beautifully.
How to Make Sweet Corn and Shrimp Chowder Recipe
Step 1: Prepare and Sauté the Shrimp
Start by heating olive oil in a large pot over medium heat. Toss in the peeled and deveined shrimp and sauté just until they turn pink and opaque, about 2-3 minutes per side. Removing the shrimp once cooked ensures they stay tender and juicy when added back later. Set them aside on a plate, leaving the oil in the pot to carry forward all those delicious flavor residues.
Step 2: Build the Chowder Base
In the same pot, add diced onion, garlic, and celery. Sauté until the onion becomes translucent and soft, and the garlic is fragrant. This step forms a flavorful foundation for your chowder, so take your time letting those vegetables soften and release their sweetness. Next, stir in the diced potatoes, corn kernels, smoked paprika, dried thyme, and the bay leaf, coating everything in spice and bringing those ingredients together.
Step 3: Add Broth and Simmer
Pour in the chicken or vegetable broth, making sure all ingredients are submerged. Bring everything to a gentle boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes. This slow simmer melds flavors beautifully and softens the potatoes perfectly for that creamy texture chowder lovers adore.
Step 4: Blend and Creamify
Remove and discard the bay leaf. For a thicker chowder, pulse half of the mixture with a hand blender until smooth, or carefully transfer half to a blender and process. Pour this back into the pot, stirring to combine. Now, stir in the heavy cream and whole milk, adding luscious creaminess and silky texture. Season with salt, pepper, and if desired, cayenne pepper for a subtle heat. Return the cooked shrimp to the pot and gently warm through for a couple of minutes, ensuring they soak up the flavorful broth without overcooking.
How to Serve Sweet Corn and Shrimp Chowder Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a fresh, vibrant pop of color and herbal brightness that instantly lifts the dish. Don’t forget the lemon wedges; a light squeeze just before eating introduces a delightful zing that cuts through the richness with a burst of freshness.
Side Dishes
Serve this chowder with warm crusty bread or buttery garlic rolls for dipping. A simple green salad dressed in lemon vinaigrette pairs wonderfully, adding crispness to balance the chowder’s comforting creaminess.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini pumpkins or bread bowls for an eye-catching presentation. You can also top each serving with crispy bacon bits or a sprinkle of sharp cheddar cheese to add textural contrast and savory richness.
Make Ahead and Storage
Storing Leftovers
Let the chowder cool completely before storing in an airtight container. It will keep well in the refrigerator for up to 3 days, making it perfect for a quick reheat and meal on busy days.
Freezing
This chowder freezes nicely, but for best results, avoid adding cream before freezing. Freeze in a sealed container for up to 2 months, then add the cream when reheating to preserve the best texture and flavor.
Reheating
Reheat gently over low heat on the stove, stirring occasionally to prevent scorching. Add extra milk or broth as needed to loosen the chowder if it thickens too much during storage.
FAQs
Can I use frozen shrimp in the Sweet Corn and Shrimp Chowder Recipe?
Absolutely! Just thaw the shrimp completely and pat them dry before cooking. Frozen shrimp work wonderfully and are convenient for this recipe.
Can I substitute the heavy cream with a dairy-free alternative?
Yes, coconut milk or cashew cream are great dairy-free options that still add creaminess without compromising the rich texture of the chowder.
How spicy is the chowder with cayenne pepper?
The cayenne pepper adds just a gentle warmth—it’s subtle enough to enhance the flavors without overpowering the sweetness of the corn and shrimp. You can omit it if you prefer no heat.
Is this Sweet Corn and Shrimp Chowder Recipe gluten-free?
Yes, it naturally is gluten-free as long as you use gluten-free broth. It’s a perfect hearty meal for those avoiding gluten.
Can I prepare this chowder in advance for a party?
Definitely! It keeps well and the flavors even deepen when made a day ahead. Just reheat gently before serving and add your garnishes fresh.
Final Thoughts
I can’t recommend this Sweet Corn and Shrimp Chowder Recipe enough—its heartwarming flavors and satisfying textures come together in such a delicious way that every spoonful feels like a celebration of comfort food. Whether you’re warming up after a busy day or cooking for loved ones, this chowder will bring smiles and second helpings at the table. Go ahead, give it a try and enjoy this cozy, flavorful treat that’s sure to become a treasured classic in your kitchen.
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
Description
This Sweet Corn and Shrimp Chowder is a creamy, comforting soup featuring tender shrimp, sweet corn, and tender potatoes simmered in a flavorful broth infused with smoked paprika, thyme, and bay leaf. Enhanced with garlic and onions, and finished with a touch of cream and fresh parsley, it’s a perfect meal for cool days or whenever you crave a rich, hearty chowder with a hint of spice.
Ingredients
Shrimp
- 1 pound (450 grams) shrimp, shells and veins removed
- 1 tablespoon olive oil (for cooking the shrimp)
Vegetables and Aromatics
- 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 and Herbs
- 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
- 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 and Serving
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the shrimp: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the cleaned shrimp and sauté for 2-3 minutes until they turn pink and are cooked through. Remove shrimp from the pot and set aside.
- Sauté aromatics: In the same pot, add the diced onion, minced garlic, and diced celery. Cook over medium heat until vegetables soften and become translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Add potatoes and spices: Stir in the small potato pieces, smoked paprika, dried thyme, bay leaf, salt, pepper, and optional cayenne pepper. Cook for 2 more minutes to allow the spices to release their flavors.
- Pour in broth and simmer: Add 4 cups of chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Add corn and milk: Stir in the corn kernels along with 1 cup of heavy cream (or whole milk for a lighter option) and 1 cup of whole milk. Continue to simmer for an additional 5-7 minutes to blend the flavors and heat through.
- Return shrimp to pot: Add the cooked shrimp back into the chowder and cook for another 2 minutes to warm the shrimp without overcooking.
- Adjust seasoning and serve: Taste the chowder and adjust salt, pepper, and cayenne if needed. Remove the bay leaf. Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges for a bright finishing touch.
Notes
- You can substitute the shrimp with crab or fish if preferred.
- For a thicker chowder, mash some of the potatoes in the pot before adding the milk.
- If using frozen corn, thaw before adding to the soup.
- Heavy cream provides a richer texture, but whole milk can be used to reduce calories.
- Adjust the cayenne pepper to control the heat level.
