Creamy Shrimp Corn Chowder: 7 Incredible Steps to Delight

Creamy Shrimp Corn Chowder is a delightful dish that brings together the sweetness of corn and the succulence of shrimp in a creamy broth that’s comforting and satisfying. Not only is this chowder delicious, but it also embodies the essence of comfort food, making it a favorite among seafood lovers. Let’s dive into how to make this incredible dish that will surely impress your family and friends!

Why You’ll Love This Creamy Shrimp Corn Chowder

There are countless reasons to adore this shrimp corn chowder recipe. First, it’s a quick meal, taking just 45 minutes from start to finish. Second, it’s packed with flavor, thanks to the combination of shrimp, corn, and spices. Third, this chowder is versatile; you can use fresh, frozen, or canned corn. Fourth, it’s a great way to enjoy seafood while also incorporating healthy ingredients like potatoes and fresh herbs. Fifth, it’s a low-fat option that doesn’t compromise on taste, making it a healthy choice. Sixth, this chowder can be customized easily with additional ingredients like bell peppers or other seafood. Lastly, it’s perfect for any occasion, from casual family dinners to festive gatherings.

Ingredients for Creamy Shrimp Corn Chowder

Gather these items:

• 1 pound medium shrimp, peeled and deveined
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make Creamy Shrimp Corn Chowder Step-by-Step

1. Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
2. Step 2: Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
3. Step 3: Once the potatoes are cooked, add the corn kernels to the pot. Stir well to combine and let it simmer for another 5 minutes.
4. Step 4: Gently fold in the shrimp and season the chowder with smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.
5. Step 5: Remove the pot from heat and stir in the heavy cream. Mix until well combined and the chowder is creamy.
6. Step 6: Taste the chowder and adjust the seasoning if necessary. You can add more salt, pepper, or smoked paprika according to your preference.
7. Step 7: Ladle the chowder into bowls and garnish with freshly chopped parsley for a touch of color and flavor.

Pro Tips for the Perfect Creamy Shrimp Corn Chowder

Keep these in mind:

• Use fresh shrimp for the best flavor, but frozen shrimp can work well too.
• If you want a thicker chowder, you can mash some of the potatoes before adding the cream.
• For a smoky flavor, consider adding bacon or pancetta to the pot at the beginning.
• Adjust the seasoning to your taste; some may prefer more spice or herbs.
• This chowder can easily be made in a slow cooker; just add all ingredients and let it cook on low for 4-6 hours.

Best Ways to Serve Creamy Shrimp Corn Chowder

There are many ways to enjoy this delicious shrimp and corn chowder:

• Serve with crusty bread or rolls for dipping.
• Add a side salad to complement the chowder. Mediterranean Chickpea Salad is a great option.
• Top with croutons or additional fresh herbs for extra flavor.

How to Store and Reheat Creamy Shrimp Corn Chowder

To store, let the chowder cool completely and place it in an airtight container. It can be refrigerated for up to 3 days. When ready to enjoy, reheat on the stovetop over low heat until warmed through, adding a splash of broth or water if it thickens too much. This is a great meal prep option, as you can make it ahead of time!

Frequently Asked Questions About Creamy Shrimp Corn Chowder

What’s the secret to perfect Creamy Shrimp Corn Chowder?

The key is to not overcook the shrimp; they should be added at the end and cooked just until pink. This ensures they remain tender and juicy, enhancing the overall flavor of the chowder.

Can I make Creamy Shrimp Corn Chowder ahead of time?

Yes! This chowder can be made a day in advance. Just store it in the refrigerator, and reheat it gently on the stovetop before serving to maintain its creamy texture.

How do I avoid common mistakes with Creamy Shrimp Corn Chowder?

To prevent a grainy texture, ensure that the cream is added off the heat. Also, avoid boiling the chowder after adding the cream to keep it smooth and rich.

Variations of Creamy Shrimp Corn Chowder You Can Try

If you want to mix things up, consider these variations:

• For a spicy kick, add diced jalapeños or cayenne pepper.
• Incorporate other seafood like crab or lobster for a seafood extravaganza.
• Substitute half of the corn with diced bell peppers for added crunch and flavor.
• Try a dairy-free version by using coconut milk instead of heavy cream for a tropical twist.

For more delicious recipes, check out Homemade Tomato Sauce or Spaghetti with Garlic and Oil.

Creamy Shrimp Corn Chowder: 7 Incredible Steps to Delight

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Creamy Shrimp Corn Chowder: An Incredible Ultimate Recipe

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 pound medium shrimp, peeled and deveined
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
2. Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
3. Once the potatoes are cooked, add the corn kernels to the pot. Stir well to combine and let it simmer for another 5 minutes.
4. Gently fold in the shrimp and season the chowder with smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.
5. Remove the pot from heat and stir in the heavy cream. Mix until well combined and the chowder is creamy.
6. Taste the chowder and adjust the seasoning if necessary. You can add more salt, pepper, or smoked paprika according to your preference.
7. Ladle the chowder into bowls and garnish with freshly chopped parsley for a touch of color and flavor.

Notes

Nutrition

• Serving Size: 1 bowl
• Calories: 350 kcal
• Sugar: 3g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg