Shrimp and Corn Chowder
A warm and silky shrimp and corn chowder that perfectly balances sweet corn, tender shrimp, and a touch of cream, making it a comforting and quick weeknight meal.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined (tail-on or tail-off)
- 2 cups corn kernels (fresh from the cob or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth Use seafood stock for extra depth.
- 1 cup heavy cream See Tips for dairy-free options.
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper Adjust to taste.
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- Heat 2 tablespoons olive oil or butter in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced celery. Sauté until softened, about 4–5 minutes. Stir occasionally.
- Pour in 4 cups of broth and bring to a gentle simmer. Scrape any browned bits off the bottom for extra flavor.
- Add the corn kernels, 1 teaspoon dried thyme, 2 bay leaves, and 1/4 teaspoon cayenne pepper. Simmer for about 10 minutes to marry flavors.
Cooking
- Add the shrimp to the pot. Cook until shrimp turn pink and opaque, usually 2–4 minutes depending on size. Do not overcook.
- Lower the heat. Stir in 1 cup of heavy cream and warm through for a minute or two. Do not boil once cream is added.
- Season with salt and pepper to taste. Remove and discard bay leaves.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
Frozen corn works perfectly if fresh isn’t in season. For more caramelized flavor, char fresh corn in a skillet first. Swap heavy cream for coconut milk for a dairy-free version. Add a peeled, diced potato or whisk in a light flour roux for a thicker chowder.