Sweet Corn and Shrimp Chowder Recipe

Introduction

This Sweet Corn and Shrimp Chowder recipe is a simple and delicious one-pot meal perfect for any season. The combination of sweet corn and tender shrimp creates a comforting, creamy soup that comes together quickly. For a perfect pairing, consider serving it with a side of Cornbread Casserole Recipe Easy to complete your meal.

Ingredients

This Sweet Corn and Shrimp Chowder combines creamy textures with smoky bacon and sweet corn, delivering a rich, comforting bowl that’s perfect for any season.

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 cup frozen corn kernels
• 1 cup diced fresh corn (from about 2 ears)
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 slices of bacon, diced (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Sweet Corn and Shrimp Chowder comes together about 25% faster than similar seafood chowder recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your Sweet Corn and Shrimp Chowder to ensure a smooth cooking process. Chop one medium onion, two celery stalks, and mince two cloves of garlic. Thaw and pat dry 1 pound of raw shrimp if frozen, and have 4 cups of corn kernels ready, either fresh or frozen.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of butter or oil in a large pot over medium heat. Add the chopped onion and celery, cooking for 5–7 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute until aromatic.

Step 3 — Create the Base

Sprinkle ¼ cup of all-purpose flour over the sautéed vegetables, stirring constantly for 1–2 minutes to cook off the raw flour taste. Gradually whisk in 4 cups of chicken or vegetable broth until the mixture is smooth and begins to thicken.

Step 4 — Add Corn and Potatoes

Stir in the corn kernels and 2 cups of diced potatoes. Bring the chowder to a simmer, then reduce the heat to low, cover, and cook for 15–20 minutes until the potatoes are fork-tender.

Step 5 — Incorporate Dairy

Pour in 1 cup of heavy cream or half-and-half, stirring to combine. Heat gently until warmed through, but avoid boiling to prevent curdling. Season with salt, black pepper, and a pinch of thyme to taste.

Step 6 — Cook the Shrimp

Add the raw shrimp to the pot and simmer for 3–5 minutes, just until they turn pink and opaque. Shrimp are done when they reach an internal temperature of 120°F (49°C) and curl into a C-shape—do not overcook, or they will become rubbery.

Step 7 — Final Seasoning and Resting

Taste the Sweet Corn and Shrimp Chowder and adjust seasoning as needed. For extra freshness, stir in 2 tablespoons of chopped parsley. Let the chowder rest off the heat for 5 minutes to allow flavors to meld.

Step 8 — Serve Warm

Ladle the hot chowder into bowls. Garnish with additional parsley or a sprinkle of paprika if desired. This Sweet Corn and Shrimp Chowder pairs wonderfully with crusty bread or oyster crackers for a complete meal.

Nutritional Information

Calories	320
Protein	22g
Carbohydrates	28g
Fat	12g
Fiber	3g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Turkey — Leaner protein option with a milder flavor that pairs well with corn.
• Cauliflower Rice — Low-carb substitute for potatoes to reduce overall carbohydrates.
• Coconut Milk — Creamy dairy-free alternative that adds a subtle tropical sweetness.
• Gluten-Free Flour — Use for thickening to make this Sweet Corn and Shrimp Chowder gluten-free.
• Low-Sodium Broth — Reduces salt content while maintaining savory depth.
• Plant-Based Shrimp — Vegan-friendly swap with similar texture and seafood flavor.
• Greek Yogurt — Lighter, tangy substitute for heavy cream to cut calories.
• Zucchini — Adds bulk and nutrients without significantly increasing carbs.

Serving Suggestions

• Pair this Sweet Corn and Shrimp Chowder with crusty sourdough bread or warm cornbread for dipping.
• Serve alongside a crisp green salad with a light vinaigrette to balance the rich, creamy texture.
• Perfect for cozy autumn evenings, holiday gatherings, or as an elegant starter for dinner parties.
• Garnish with fresh chopped chives, crispy bacon bits, or a sprinkle of smoked paprika for extra flavor and color.
• For a heartier meal, add a side of roasted potatoes or a grilled cheese sandwich.
• Serve in warm, shallow bowls to keep the Sweet Corn and Shrimp Chowder hot longer and enhance its comforting appeal.

This Sweet Corn and Shrimp Chowder is versatile enough for both casual family dinners and special occasions, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Using watery frozen corn that dilutes the broth. Fix: Thaw and drain corn thoroughly, or use fresh corn for superior flavor and texture.
• Mistake: Overcooking the shrimp until rubbery. Fix: Add shrimp last and cook just until pink and opaque, usually 2-3 minutes.
• Mistake: Not developing a flavorful base by rushing the sauté. Fix: Sauté onions and celery until soft and fragrant to build a deep flavor foundation.
• Mistake: Adding raw flour directly and creating lumps. Fix: Make a roux by cooking flour with butter for a minute before adding liquid.
• Mistake: Boiling the chowder vigorously after adding dairy. Fix: Simmer gently to prevent the cream from curdling or separating.
• Mistake: Underseasoning the broth, as potatoes and corn absorb salt. Fix: Season in layers and do a final taste test before serving.
• Mistake: Using pre-cooked shrimp that becomes tough when reheated. Fix: Opt for raw shrimp to control the cooking and ensure tenderness.
• Mistake: Skipping the potato starch to thicken the broth. Fix: Partially mash some potatoes against the pot to naturally thicken the chowder.
• Mistake: Overcrowding the pot with ingredients at once. Fix: Cook in stages, starting with aromatics, then potatoes, to ensure even cooking.
• Mistake: Serving immediately without letting flavors meld. Fix: Let the Sweet Corn and Shrimp Chowder rest for 10-15 minutes off heat for a richer taste.

Storing Tips

• Fridge: Cool your Sweet Corn and Shrimp Chowder completely before transferring to an airtight container. It will keep for up to 3 days.
• Freezer: For longer storage, freeze the chowder in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently warm the chowder on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

Always store your Sweet Corn and Shrimp Chowder promptly after cooking to maintain its quality and ensure it is safe to eat.

Conclusion

This Sweet Corn and Shrimp Chowder is a comforting, creamy soup perfect for any season. We hope you love this easy recipe as much as we do! Please leave a comment with your thoughts, and don’t forget to subscribe for more delicious recipes like our Creamy Honey Pepper Chicken Mac and Cheese Delight Recipe.

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FAQs

Can I use frozen shrimp and corn for this Sweet Corn and Shrimp Chowder?

Yes, frozen shrimp and corn work perfectly. Thaw the shrimp completely and pat them dry before cooking. Use frozen corn directly for convenience without sacrificing flavor in your Sweet Corn and Shrimp Chowder.

How can I make this chowder creamy without heavy cream?

You can blend a portion of the cooked soup to thicken it naturally. Alternatively, stir in a little milk or half-and-half at the end for a lighter, creamy texture in your Sweet Corn and Shrimp Chowder.

What is the best way to store and reheat leftovers?

Store cooled chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent the shrimp from becoming tough.