Growing up, my mom would make this chowder on chilly evenings. The aroma of bacon sizzling in the kitchen would draw everyone around the table, eagerly awaiting each hearty spoonful. While it sounds fancy, trust me, it’s actually pretty simple to make! You don’t need to be a master chef to whip this up, and these ingredients are usually ones you can find in your pantry or local grocery store.
This chowder is rich and creamy, loaded with plump shrimp and sweet corn, making it a hit with everyone—kids and adults alike. Plus, it’s versatile! Sometimes, I toss in extra veggies, or if I’m feeling spicy, I’ll add a little more cayenne pepper. You can really make it your own. And let’s be honest, who doesn’t appreciate a one-pot meal that can be on the table in less than 45 minutes?
So, whether you’re looking for a quick weeknight dinner or something hearty to impress your loved ones, this Shrimp Corn Chowder is sure to deliver. Grab your apron, and let’s get cooking!
How to Make Shrimp Corn Chowder
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Ingredients
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 4 small green onions, thinly sliced (whites and greens separated)
- 2 stalks celery, finely chopped (about 1/2 cup)
- 4 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 2/3 cups nonfat milk
- 1 1/2 cups corn kernels (fresh or frozen, about 3 ears if using fresh)
- 1 can cream-style corn (15 oz)
- 1/4 teaspoon cayenne pepper (more to taste)
- 1 pound shrimp (thawed, peeled, deveined)
- 1 teaspoon fresh thyme, chopped
- 1/3 cup half-and-half
- Hot sauce (optional, for serving)
Directions
Start by placing a large pot or Dutch oven over medium heat, and cook the chopped bacon until it’s nice and crispy, which should take about 6 minutes. Once done, use a slotted spoon to transfer the bacon onto a plate lined with paper towels to drain. Leave about 1 tablespoon of the bacon drippings in the pot.
Next, add the unsalted butter to the drippings and allow it to melt. Remember to reserve 1/4 cup of the green onion tops for garnishing later. Toss in the rest of the green onions and the finely chopped celery, cooking them until they’re softened, which should take about 3 minutes. Add in the minced garlic, salt, and pepper, cooking for another 30 seconds until the garlic is fragrant.
Now, sprinkle flour over the vegetable mixture, stirring constantly for about a minute. Gradually add the milk in small increments to break up any lumps, stirring until the mixture is smooth. Once you have a nice consistency, add the corn kernels, cream-style corn, and cayenne pepper. Stir everything well and let the mixture come to a gentle boil, then reduce the heat and let it simmer for roughly 5 minutes to thicken a bit.
Finally, toss in the shrimp and cook for about 3 more minutes or until the shrimp is pink and fully cooked. Take the pot off the heat and mix in the fresh thyme and half-and-half. Give it a taste and adjust the seasoning if needed. Serve the chowder warm, topped with crispy bacon, reserved green onions, and a drizzle of hot sauce if you’d like a little kick. Enjoy every spoonful!
Storing Suggestion
If you have any leftover Shrimp Corn Chowder, you can store it in an airtight container in the refrigerator for up to 3 days. Just reheat on the stove over low heat until warmed through. For longer storage, consider freezing it in individual portions for a quick meal later, making sure to leave some space for expansion.
Cooking Tips
If you’d like to substitute some ingredients, feel free! For a lighter version, use low-fat milk or a non-dairy alternative. You can also swap out the bacon for turkey bacon or skip the bacon altogether for a vegetarian variation. Adjust the spices and add some diced potatoes for added heartiness.
Serving Suggestions
This chowder pairs beautifully with crusty bread or homemade cornbread for dipping. You can top it with fresh herbs like parsley for a pop of color and flavor. To round out the meal, serve a simple green salad on the side or some garlic knots to soak up every bit of that creamy goodness.
Ingredient Substitutions
If you don’t have all the same ingredients on hand, you can use canned corn instead of fresh or frozen. Cooking with shrimp paste can also work in a pinch if you have seafood allergies. Instead of half-and-half, you can use cream or a plant-based alternative like coconut milk while doing minimal changes in the taste.
Seasonal Variations
This chowder can be easily adapted depending on the season! In summer, add some diced tomatoes or bell peppers for extra freshness. In fall, consider adding butternut squash or sweet potatoes for a seasonal twist. Each variation can drastically alter the flavor profile, keeping your chowder fun and interesting all year round!
Allergen Information
This recipe contains common allergens such as shellfish and dairy. For those with shellfish allergies, try using chicken or turkey instead of shrimp. For lactose intolerance, substitute regular milk and half-and-half with soy or almond milk, or use lactose-free dairy alternatives to enjoy the flavors without the discomfort.
FAQ
Can I use canned shrimp instead of fresh or frozen shrimp?
Yes, you can use canned shrimp if that’s what you have on hand, but keep in mind that the flavor and texture will differ from fresh or frozen. Make sure to drain and rinse them well to get rid of any preservatives and excess sodium, and add them toward the end of cooking to warm through rather than cook them extensively.
How can I thicken the chowder further?
If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a bit of cold water and stir it into the chowder as it simmers. Allow it to cook for a few extra minutes until it thickens. Alternatively, you can let it simmer longer to reduce the liquid without adding more flour.
Is there a vegetarian version of this chowder?
Absolutely! You can make a vegetarian chowder by omitting the bacon and shrimp entirely. Use vegetable broth instead of chicken base and load up on more vegetables like potatoes, carrots, and peas for added taste and texture. It’ll be just as hearty and delicious!
Can I freeze the Shrimp Corn Chowder?
Yes, this chowder freezes well. Allow it to cool completely and then transfer it to freezer-safe containers. It can last up to 2-3 months in the freezer. Just be aware that the texture may change slightly once reheated, particularly the shrimp and corn.
How spicy can I make this chowder?
The spiciness of the chowder is entirely up to your taste! You can start with the recommended cayenne pepper and add more to taste before serving. Additionally, consider topping the chowder with your favorite hot sauce for an extra kick! Just be cautious and add gradually so as not to overwhelm the dish.
What side dishes go well with Shrimp Corn Chowder?
Some great side dishes to serve with Shrimp Corn Chowder are a fresh garden salad with a light vinaigrette or a warm, crusty baguette for dipping. Cornbread is also a classic, and a nice cheese platter can complement the richness of the chowder beautifully!
Shrimp Corn Chowder
Ingredients
- 6 slices thick-cut bacon chopped into 1/2-inch bits
- 1 tablespoon unsalted butter
- 4 small green onions sliced thinly, whites and greens separated
- 2 stalks celery chopped finely, about 1/2 cup
- 4 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 2/3 cups nonfat milk
- 1 1/2 cups corn kernels fresh or frozen, around 3 ears if using fresh
- 1 can cream-style corn 15 oz
- 1/4 teaspoon cayenne pepper more to taste if desired
- 1 pound shrimp frozen, thawed, peeled, deveined
- 1 teaspoon fresh thyme chopped
- 1/3 cup half-and-half
- Hot sauce optional for serving
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 6 minutes. Once done, transfer the bacon onto a plate lined with paper towels. Set aside the bacon and reserve about 1 tablespoon of the bacon grease in the pot.
- Add the butter to the pot and melt it. Keep 1/4 cup of the green onion tops for garnishing later. Toss in the remaining green onions and celery, cooking for about 3 minutes until softened. Stir in the minced garlic, salt, and pepper. Cook for another 30 seconds until the garlic releases its aroma.
- Sprinkle the flour over the vegetable mixture, stirring continuously for 1 minute. Gradually pour in the milk, starting with small amounts to dissolve any lumps. Once smooth, add the remaining milk, corn kernels, cream-style corn, and cayenne pepper. Stir well and bring to a gentle boil. Let it simmer and thicken for about 5 minutes.
- Add the shrimp and cook for another 3 minutes or until they turn pink and are fully cooked through. Remove the pot from heat, and stir in the thyme and half-and-half. Taste and adjust seasoning if needed.
- Serve warm, topping each bowl with crispy bacon, reserved green onions, and a splash of hot sauce if you like a bit of heat.
