Why Make This Recipe
Shrimp and corn chowder is a delightful dish that combines the sweetness of corn with tender shrimp and creamy goodness. It’s perfect for a cozy night in or when you want a comforting meal. The blend of flavors is both satisfying and nourishing, making it a favorite for many. Plus, it’s quick to prepare, so you can enjoy a delicious meal in no time!
How to Make Shrimp and Corn Chowder
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 teaspoon thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large pot, heat olive oil or butter over medium heat. Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.
- Pour in the broth and bring to a simmer.
- Stir in the corn and add the thyme, bay leaves, cayenne, salt, and pepper.
- Let the chowder simmer for about 10-15 minutes.
- Add the shrimp and cook until they are pink and cooked through, about 5 minutes.
- Stir in the heavy cream and let it heat through.
- Remove the bay leaves, and serve hot, garnished with fresh parsley.
How to Serve Shrimp and Corn Chowder
Serve the chowder hot in bowls. You can garnish it with fresh parsley for a pop of color. It pairs wonderfully with crusty bread or crackers for a complete meal. Enjoy it with family or friends for a warm and hearty dining experience.
How to Store Shrimp and Corn Chowder
To store the chowder, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it. Pour the chowder into a freezer-safe container, leaving some space for expansion, and it can last for up to 3 months.
Tips to Make Shrimp and Corn Chowder
- For extra flavor, you can add a squeeze of lemon juice just before serving.
- If you like your chowder thicker, you can blend a portion of it and return it to the pot.
- Feel free to adjust the seasoning according to your taste.
Variation
You can substitute the shrimp with crab or lobster for a more luxurious version. Adding diced potatoes can also enhance the chowder’s heartiness.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well too! Just drain it before adding it to the chowder.
2. Is it possible to make this dish dairy-free?
Yes! You can replace the heavy cream with coconut milk or a dairy-free cream alternative.
3. What can I do if I don’t have thyme?
If you don’t have thyme, you can use oregano or Italian seasoning as a substitute.
Shrimp and Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Dairy, Seafood
Description
A comforting and creamy shrimp and corn chowder, perfect for cozy nights.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 teaspoon thyme
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.
- Pour in the broth and bring to a simmer.
- Stir in the corn and add the thyme, bay leaves, cayenne, salt, and pepper.
- Let the chowder simmer for about 10-15 minutes.
- Add the shrimp and cook until they are pink and cooked through, about 5 minutes.
- Stir in the heavy cream and let it heat through.
- Remove the bay leaves, and serve hot, garnished with fresh parsley.
Notes
For extra flavor, add a squeeze of lemon juice just before serving. You can blend a portion of chowder for a thicker consistency.