Sweet Corn and Shrimp Chowder: A Creamy and Comforting Delight

Sweet Corn and Shrimp Chowder: A Creamy and Comforting Delight

When the weather cools down, there’s nothing more satisfying than a bowl of warm, creamy chowder. This Sweet Corn and Shrimp Chowder is the perfect balance of sweetness from fresh corn and savory flavors from perfectly cooked shrimp. The hearty addition of potatoes and a hint of smoked paprika makes this dish rich, satisfying, and full of flavor.

Ideal for weeknight dinners or special occasions, this chowder is quick to prepare yet feels like a gourmet experience. With simple ingredients and easy-to-follow steps, you’ll have a comforting meal ready in under an hour!

The Story Behind the Dish

This chowder takes inspiration from classic coastal cooking, where fresh seafood and sweet corn are often paired to create comforting and hearty meals. Growing up near the coast, this combination was a family favorite during the colder months. The addition of smoked paprika and thyme adds a modern twist, creating a dish that’s both nostalgic and elevated.

Why You’ll Love This Recipe

• Creamy and Rich: The combination of heavy cream and tender potatoes creates a velvety base.
• Perfectly Balanced: Sweet corn complements the savory shrimp and spices perfectly.
• Customizable: Add smoky sausage, crispy bacon, or extra veggies to make it your own.
• Quick and Easy: Ready in just under an hour with minimal prep.

Step-by-Step Preparation

Ingredients (4 servings):

• For the Soup:
  • 1 lb (450g) shrimp, peeled and deveined
  • 1 tbsp olive oil (for cooking shrimp)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 cups sweet corn kernels (fresh, frozen, or canned)
  • 1 cup celery, diced
  • ½ tsp smoked paprika
  • ½ tsp ground thyme
  • 1 bay leaf
  • 4 cups chicken broth (or vegetable broth)
  • 1 cup heavy cream (or whole milk for a lighter option)
  • 1 cup whole milk (optional, for a creamier texture)
  • Salt and freshly ground black pepper (to taste)
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tbsp fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

1. Prepare the Shrimp
   • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
   • Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet, chop into bite-sized pieces, and set aside.
2. Sauté the Vegetables
   • In a large pot or Dutch oven, heat a bit of oil over medium heat. Add diced onion, celery, and garlic, and sauté for 4-5 minutes until softened and fragrant.
3. Add Potatoes and Corn
   • Stir in the diced potatoes and sweet corn kernels. Cook for an additional 2-3 minutes to coat the vegetables in the aromatic base.
4. Season the Soup
   • Add smoked paprika, thyme, bay leaf, and cayenne pepper (if using). Stir to evenly distribute the spices.
5. Simmer the Base
   • Pour in the chicken broth and bring the soup to a gentle simmer. Reduce the heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
6. Create the Creamy Base
   • Stir in the heavy cream and optional whole milk. Allow the chowder to simmer for another 5-7 minutes until slightly thickened.
7. Combine the Shrimp
   • Add the cooked shrimp back into the chowder and stir to combine. Let the shrimp heat through for 2-3 minutes.
8. Serve and Garnish
   • Ladle the chowder into bowls, garnish with fresh parsley, and serve with lemon wedges for a bright finishing touch.

Tips for Success

• Make it Smoky: Sauté bacon or smoked sausage with the onions for a smoky flavor boost.
• Thicker Chowder: Mash a few of the cooked potatoes directly in the pot for a thicker consistency.
• Shrimp Perfection: Avoid overcooking the shrimp—they should be added at the end for the best texture.

Serving Suggestions

• Pair this chowder with crusty bread or oyster crackers to soak up the creamy broth.
• Add a crisp green salad with a lemon vinaigrette to balance the richness of the soup.