Sweet Corn and Shrimp Chowder

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There are few things that comfort me more than a big pot of creamy, flavorful chowder simmering on the stove. This Sweet Corn and Shrimp Chowder came to life on a quiet weekend when I was craving something rich, savory, and full of texture. I had fresh corn and a bag of shrimp in the fridge, and the rest just unfolded naturally as I cooked. Bacon, cream, a touch of heat, and bright green onions brought it all together into something unforgettable.

What I love most about this dish is how it bridges summer and cozy comfort food. The sweetness of the corn paired with the tender shrimp is such a beautiful combination. I always find that using good quality shrimp and the freshest corn available makes this chowder really sing. The smoky bacon adds depth, while the creamy broth wraps it all up into a spoonful that keeps you going back for more.

I’ve made this chowder several times now, and each time it draws everyone into the kitchen. It’s the kind of dish that makes you pause between bites, maybe close your eyes for a second, just to savor the balance of flavors. It’s satisfying without being too heavy and perfect for dinner or lunch with a crusty piece of bread.

Why You’ll Love This Sweet Corn and Shrimp Chowder

This chowder brings together sweet, smoky, creamy, and savory in the most comforting way. You’ll love how easy it is to make with simple, fresh ingredients, and the final result feels like a dish you’d get at a restaurant. It comes together in one pot and fills your home with a mouthwatering aroma. Whether you’re hosting guests or treating yourself, this chowder is hearty, elegant, and guaranteed to impress.

Ingredients

Shrimp: You want large shrimp, peeled and deveined. They cook quickly and lend a naturally sweet, briny flavor.

Sweet corn: Fresh off the cob is best, but frozen works perfectly in a pinch. The kernels burst with sweetness and texture.

Bacon: Adds smoky, salty depth and a crispy topping. It’s the base of flavor.

Onion and garlic: These aromatics build a savory foundation.

Jalapeño: Just a little heat brightens the creamy base.

Chicken broth: For a well-seasoned, light stock that complements the shrimp.

Heavy cream: Gives the chowder its rich, smooth consistency.

Butter and olive oil: For sautéing and building richness.

Salt, pepper, smoked paprika: Basic seasonings that enhance every layer.

Green onions: A fresh, vibrant garnish to finish each bowl.

How to Make Sweet Corn and Shrimp Chowder

Step 1: Cook the Bacon

Start by cooking chopped bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside, keeping the drippings in the pot.

Step 2: Sauté the Aromatics

Add butter and a splash of olive oil to the bacon fat. Toss in the chopped onion and minced garlic, cooking until soft and fragrant. Stir in finely chopped jalapeño for a bit of heat.

Step 3: Add Corn and Season

Stir in the sweet corn and season with salt, pepper, and smoked paprika. Let it cook a few minutes so the corn begins to soften and the spices bloom.

Step 4: Add Broth and Simmer

Pour in the chicken broth, bring the mixture to a boil, then reduce to a simmer. Let everything cook for about 10 minutes so the flavors meld.

Step 5: Add Cream and Shrimp

Lower the heat and stir in the heavy cream. Add the shrimp and cook just until pink and opaque, about 4 to 5 minutes. Don’t overcook them.

Step 6: Finish and Serve

Return the crispy bacon to the pot, reserving a little for garnish. Taste and adjust seasoning. Ladle the chowder into bowls and top with the remaining bacon and chopped green onions.

Recipe Variations and Possible Substitutions

This chowder is flexible enough to welcome a variety of twists. If you don’t eat pork, swap the bacon for turkey bacon or skip it altogether and add a pinch of smoked paprika or liquid smoke to replicate that richness. Instead of shrimp, try scallops or diced crab for a coastal flair. For a spicier version, use diced poblano or serrano peppers instead of jalapeño. You can lighten it up by using half-and-half or coconut milk in place of heavy cream. Vegetarians can omit the seafood and add cubed potatoes or white beans for substance.

Serving and Pairing Suggestions

I love serving this Sweet Corn and Shrimp Chowder with a thick slice of sourdough bread or warm, buttery cornbread. It also pairs beautifully with a crisp green salad or roasted vegetables. For drinks, try a chilled glass of white wine like Sauvignon Blanc or a citrusy sparkling water with lime. It makes a satisfying standalone meal, but you can serve it in smaller bowls alongside a light entrée if you’re hosting.

Storage and Reheating Tips

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally until warmed through. Avoid boiling to prevent the shrimp from becoming rubbery. If the chowder thickens too much after chilling, add a splash of broth or water to loosen it up. Freezing isn’t ideal because the cream and shrimp texture can change, but it will still be edible if stored in a freezer-safe container for up to a month.

FAQs

How long does Sweet Corn and Shrimp Chowder last in the fridge?

You can store it in the refrigerator for up to 3 days. Reheat gently on the stove and avoid bringing it to a boil.

Can I use frozen shrimp in Sweet Corn and Shrimp Chowder?

Yes, just make sure they’re fully thawed and patted dry before cooking so they don’t release excess water into the chowder.

What can I substitute for heavy cream in Sweet Corn and Shrimp Chowder?

You can use half-and-half, coconut milk, or even a thick cashew cream if you’re looking for a dairy-free option.

Is Sweet Corn and Shrimp Chowder gluten-free?

Yes, this recipe is naturally gluten-free, as long as your broth and bacon don’t contain hidden gluten.

Can I make Sweet Corn and Shrimp Chowder ahead of time?

You can prep the base ahead and reheat it, but add the shrimp just before serving to ensure they stay tender and juicy.

Related Recipe You’ll Like

If you loved this Sweet Corn and Shrimp Chowder, I think you’ll be just as impressed with my Creamy Cajun Shrimp Pasta for another spicy seafood twist. You might also want to try the Crab and Shrimp Seafood Bisque for a richer, indulgent take. And don’t miss the Roasted Zucchini and Squash for a simple, delicious side.

Save and Share This Recipe for Later

Loved this recipe? Don’t forget to pin it to your favorite board on Pinterest so you can easily find it later. Share the link with friends and family, post it in your cooking groups, and tag someone who would absolutely devour this chowder. It’s always a joy seeing it recreated in your kitchens!

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