Shrimp and Corn Chowder is the ultimate comfort food that effortlessly combines the sweetness of corn with the delicate flavor of shrimp in a creamy, velvety base. Each spoonful feels like a warm hug, with the richness of the chowder perfectly balanced by the tender shrimp and subtle hints of seasoning. It’s a dish that invites you to slow down and savor every bite, whether you’re enjoying it on a chilly evening or serving it up as a crowd-pleasing starter. The blend of textures, from the hearty corn to the succulent shrimp, creates a satisfying, flavorful experience that’s both indulgent and comforting.
Shrimp And Corn Chowder
Shrimp and Corn Chowder is a creamy, hearty soup that combines the sweetness of corn with the tender, delicate flavor of shrimp. Its rich, velvety texture is balanced by the slight crunch of vegetables and the savory depth of seasonings.
Ingredients
- 6 slices bacon
- 1 cup finely chopped sweet onion
- ½ cup finely chopped green bell pepper
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 lb potatoes, peeled and cut into 3/4-inch cubes
- 4 cups seafood or chicken stock
- 1 (16 oz bag) frozen corn kernels, thawed, divided
- 2 cups heavy whipping cream, divided
- 1 teaspoon finely chopped fresh thyme
- 2 teaspoons kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons all purpose flour
- 6 tablespoons unsalted butter, at room temperature
- 1 lb small fresh or thawed frozen shrimp, peeled and deveined, tails removed
- ½ cup sliced scallions
- hot sauce (optional)
Instructions
- Add the bacon to a large Dutch oven and cook over medium-high heat, turning occasionally until it becomes crispy and golden brown, about 10 minutes. Remove the bacon, drain it on paper towels, and keep the rendered fat in the Dutch oven. Once the bacon cools slightly, chop it into small pieces or crumble it for added texture and flavor in the chowder. This step infuses the dish with a smoky, savory base.
- In the bacon drippings, sauté the onion, bell pepper, and celery, stirring frequently, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring continuously, until it's aromatic, about 1 minute. This step helps build a flavorful, aromatic foundation for the chowder, enhancing the overall taste.
- Add the potatoes and stock to the pot, bringing the mixture to a boil over medium-high heat. Once boiling, lower the heat to medium-low, cover the pot, and cook, stirring occasionally, until the potatoes are tender but not mushy, about 10 to 15 minutes. This step allows the potatoes to absorb the flavors of the stock while becoming perfectly soft for the chowder.
- In a separate bowl or 4-cup measuring cup, blend 1 cup of corn with 1 cup of heavy cream using an immersion blender until the mixture is smooth, about 1 minute. Then, strain the blended mixture through a fine mesh sieve, discarding the solids. This step creates a creamy corn base that enriches the texture of the chowder while removing any unwanted pieces.
- Stir the blended corn mixture, the remaining corn and cream, along with thyme, salt, cayenne, and black pepper into the soup. Simmer over medium-low heat, stirring occasionally, until the chowder is heated through, about 5 minutes. This step allows the flavors to meld together, creating a smooth, aromatic base for the soup.
- In a small bowl, mix the flour and butter together until a thick paste forms, which should take about 1 minute. This mixture, known as a roux, will help thicken the chowder and give it a rich, creamy texture.
- Stir the flour and butter paste into the Dutch oven, cooking for about 8 minutes until the soup thickens slightly and coats the back of a spoon. Then, add the shrimp, stirring occasionally until they turn pink, about 3 to 5 minutes. Finally, stir in the scallions for a fresh, aromatic finish. This step enhances the soup’s creaminess while ensuring the shrimp are cooked perfectly.
- Ladle the soup into bowls and garnish with the reserved bacon, extra scallions, and a drizzle of hot sauce if you like a bit of heat. This final touch adds a crispy, savory crunch and a burst of freshness, making the chowder even more flavorful.
