Creamy Shrimp Sweetcorn Chowder
- Recipe Introduction
- All About That Creamy Shrimp Corn Chowder
- Ingredients: The Foundation of Flavour
- Step-by-Step: Your Path to Chowder Glory
- Ingredients & Equipment For Your Amazing Shrimp Corn Chowder
- Let's Make Some Magic: Your Ultimate Shrimp Corn Chowder Guide
- Recipe Notes for Your Shrimp Corn Chowder
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook: Craving Comfort Food?
Fancy a bowl of something utterly delicious? This shrimp corn chowder is where it's at. Honestly, it's like a hug in a bowl with sweet corn and tender shrimp!
Brief Overview: Seaside Comfort
This creamy delight is a spin on classic New England chowder recipes seafood. Originating from the American coast, this shrimp chowder takes about 50 minutes. This corn chowder serves six people.
Main Benefits: Healthy and Hearty
Shrimp is packed with protein. That’s right, this chowder is tasty and good for you. Make it for a cozy night in, and it's an absolute winner.
This easy shrimp corn chowder recipe has a certain 'je ne sais quoi'!
All About That Creamy Shrimp Corn Chowder
So, why this recipe? Well, it's ridiculously delicious. This creamy shrimp chowder recipe is straightforward enough. You know, even for those nights when you just can't be bothered.
Ingredients: The Foundation of Flavour
Get your hands on these bits and bobs. The recipe lists butter, onion, celery, garlic, thyme, red pepper flakes, chicken broth, potatoes, bay leaf, creamed corn, whole kernel corn, shrimp, heavy cream, parsley, chives, and a lemon.
step-by-step: Your Path to Chowder Glory
First, sauté the aromatics. Then, build that beautiful broth. Stir in the corn, and gently poach the shrimp. Finally, add the cream, garnish and serve up the perfect summer chowder recipe.
Boom, quick shrimp chowder is ready!
Ingredients & Equipment For Your Amazing Shrimp Corn Chowder
Alright, let's talk chowder bits! This Shrimp Corn Chowder is proper comforting, and the key to a banging shrimp chowder bowl is having good stuff to chuck in.
Here’s a quick rundown of what you’ll need. I've made this Easy Shrimp Corn Chowder a million times and trust me, the ingredients really matter!
Key Chowder Components
- Butter: 2 tablespoons (30 ml) . Unsalted is best. Gives a lovely richness to the base.
- Onion: 1 medium , finely chopped (about 1 cup ). Yellow onions work great.
- Celery: 2 ribs , finely chopped (around ½ cup ). Adds a subtle savory note.
- Garlic: 2 cloves , minced. Don't be shy with the garlic!
- Dried Thyme: ½ teaspoon . Brings in that classic chowder vibe.
- Red Pepper Flakes: ¼ teaspoon (optional). Adds a little kick. Skip if you're not a fan.
- Chicken Broth: 4 cups (950 ml) . Low sodium is your friend.
- Yukon Gold Potatoes: 2 cups (470 ml) , peeled and diced. These hold their shape nicely.
- Bay Leaf: 1 . Adds depth. Don't forget to take it out before serving!
- Creamed Corn: 1 (15-ounce/425g) can . This makes it extra creamy!
- Whole Kernel Corn: 1 (15-ounce/425g) can , drained. Texture is key!
- Large Shrimp: 1 pound (450g) , peeled and deveined. Fresh is best, but frozen works too. I love using fresh shrimp in my Creamy shrimp chowder recipe !
- Heavy Cream: 1 cup (240 ml) . Makes it super luscious.
- Fresh Parsley: 2 tablespoons (30ml) , chopped. For garnish.
- Fresh Chives: 2 tablespoons (30ml) , chopped. Also for garnish.
- Lemon Juice: A squeeze (optional). Brightens things up.
Seasoning and Flavor Boosters for Your Corn Chowder
This is where the magic happens! Don't be afraid to experiment. This is one of the best Chowder Recipes Seafood .
- Essential Spice Combo: Salt, pepper, and thyme are non-negotiable.
- Flavor Enhancers: A little smoked paprika (about 1/2 teaspoon) adds a lovely smoky depth.
- Aromatics: Garlic is essential. Don't skimp!
- Quick Sub Options: No fresh thyme? Use dried, but use half the amount. Don't like red pepper flakes? Leave them out!
Essential Equipment for Perfect Chowder
Don't stress if you don't have all the fancy gear. This Summer chowder recipe is all about simplicity.
- Large Pot or Dutch Oven: Crucial for simmering everything together.
- Cutting Board & Knife: For chopping veggies and shrimp.
- Measuring Cups & Spoons: Precision is key, especially for seasoning.
- Wooden Spoon or Spatula: For stirring. Prevents scratching your pot.
Honestly, you don't need much to make a fantastic Shrimp Corn Chowder . If you don't have a Dutch oven, a large pot will do just fine.
This Corn and shrimp soup recipe is all about making it work with what you've got! And if you are looking for a Quick shrimp chowder , this is the recipe to use.
It's straightforward, tasty, and uses ingredients you probably already have in your pantry.
Let's Make Some Magic: Your Ultimate Shrimp Corn Chowder Guide
Alright, let's get cooking! Shrimp Corn Chowder , eh? Sounds like a perfect dish for a rainy day. Or any day, really! My nan always said, "A good chowder warms the soul.
" Couldn't agree more. I'm gonna show you how to make this delicious summer chowder recipe like a pro. This roadmap to chowder town is as clear as a Sunday morning.
It's also as easy to follow as a Jamie Oliver recipe. Ready? Let's dive in!
Prep Like a Chef: Getting Organized
First things first, mise en place is key. Basically, get all your ingredients chopped and measured. Peel those prawns! Dice your potatoes and celery.
Mince that garlic! Trust me, this saves so much time later. It’s like having your own sous chef.
Time saving tip: Chop your veg while the butter melts. Every second counts, you know? Also, remember to wash your hands before you start.
From Zero to Chowder Hero: The step-by-step
- Aromatics First: Melt 2 tablespoons (30 ml) of butter in a big pot. Medium heat is your friend. Add chopped onion (1 cup), celery (1/2 cup) and minced garlic. Sauté until softened ( 5- 7 minutes ). Don't burn the garlic, though! Stir in 1/2 teaspoon of dried thyme and 1/4 teaspoon of red pepper flakes if you like a bit of a kick. Season with salt and pepper.
- Broth is Boss: Pour in 4 cups (950 ml) of low-sodium chicken broth. Add 2 cups (470 ml) of diced Yukon Gold potatoes and a bay leaf. Simmer. Reduce heat. Cook until potatoes are tender ( 10- 12 minutes ).
- Corn Galore: Stir in a can of creamed corn and a can of drained whole kernel corn. Heat it all through. This is what makes it a real corn chowder .
- Shrimp Time : Gently stir in 1 pound (450g) of peeled and deveined shrimp. Cook until they turn pink and opaque. This usually takes about 3- 5 minutes . Don't overcook them ! Nobody likes rubbery shrimp.
- Creamy Dreams: Remove from the heat and stir in 1 cup (240 ml) of heavy cream. Season with salt and pepper.
Ladle into bowls and garnish with fresh parsley and chives. Serve hot and enjoy your very own creamy shrimp chowder recipe ! A squeeze of lemon juice can really brighten things up!
Pro Tips and Tricks
Don't overcrowd the pot when cooking the shrimp. That’s a common mistake. Cook them in batches if you need to. This will ensure they cook evenly.
Honestly? This easy shrimp corn chowder is even better the next day. So, make it ahead if you want. Just store it in the fridge.
And remember, use good quality shrimp. It makes all the difference in this seafood chowder . Treat yourself!
Recipe Notes for Your Shrimp Corn Chowder
Right, so you're about to whip up some seriously tasty shrimp corn chowder . Ace! Just a few things to keep in mind to make it absolutely spot on .
I've made this loads of times, and honestly, a few tweaks can make all the difference.
Serving Like a Pro
- Plating like you mean it : Honestly, presentation matters. A swirl of cream and a sprinkle of those fresh herbs make it look like it came straight out of a restaurant. Ladle the shrimp corn chowder into bowls. Garnish with extra parsley, chives, or even a tiny drizzle of olive oil. It makes all the difference.
- Perfect pairings : A bit of crusty bread is essential for mopping up every last drop of that creamy goodness. A crisp green salad is also a winner. If you're feeling fancy, a glass of chilled Sauvignon Blanc goes down a treat with this seafood chowder .
Storage Made Simple
- Fridge know how : Leftover shrimp chowder is still good! Store it in an airtight container in the fridge, and it'll keep for about 2-3 days.
- Freezing? Maybe not : I wouldn't recommend freezing this, truth be told. The cream can sometimes get a bit weird when it thaws. But hey, if you must , use a freezer safe container and eat within a month.
- Reheating rules : Gently reheat on the stovetop over a low heat, stirring occasionally. Don’t let it boil, or it might split. You can also microwave it, but stovetop is way better.
Chowder Remixes
- dairy-free dream : Swap the heavy cream for coconut milk for a super delicious dairy-free corn chowder . Honestly, you'll barely notice the difference.
- Seasonal switches : In the autumn, roast the corn before adding it to the easy shrimp corn chowder for a lovely smoky flavour. You could even add some roasted squash.
A Little Nutrition, a Lot of Flavour
Each serving of this creamy shrimp chowder recipe packs about 350 calories, 25g of protein, and plenty of vitamins from the corn and other veggies.
Not bad for a bowl of comfort! Remember, the sodium depends on your broth, so go easy on the salt.
Look. Making shrimp corn chowder is supposed to be fun! This summer chowder recipe is a fab way to celebrate the season.
Don't stress too much about perfection. It will taste amazing. Now get cooking!
Frequently Asked Questions
Can I make shrimp corn chowder ahead of time?
Absolutely! Shrimp corn chowder actually tastes even better the next day as the flavors meld together. Just be aware that the potatoes might absorb some of the liquid, so you might need to add a splash of broth when reheating.
Pro tip: add the shrimp right before serving if you want to avoid it becoming rubbery after being reheated.
How do I store leftover shrimp corn chowder?
Store any leftover shrimp corn chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating. Like a good cup of tea, patience is key!
I don't have heavy cream. What can I substitute in my shrimp corn chowder?
No cream, no problem! You can substitute half and-half for a slightly lighter chowder, or even full fat milk with a tablespoon of butter added for richness. For a dairy-free option, full fat coconut milk works surprisingly well, adding a subtle sweetness that complements the corn and shrimp.
It's like a culinary choose your-own-adventure!
What's the best way to prevent the shrimp from becoming rubbery in my shrimp corn chowder?
The key to perfectly cooked shrimp in shrimp corn chowder is timing! Add the shrimp during the last few minutes of cooking, as they only need about 3-5 minutes to turn pink and opaque. Overcooking is the number one culprit for rubbery shrimp. Think of it like baking a cake; you wouldn't want to leave it in too long!
Can I freeze shrimp corn chowder?
Freezing shrimp corn chowder isn't ideal because the dairy can separate and the potatoes can become grainy when thawed. However, if you really want to, leave out the cream when you initially make it. Then, freeze the chowder base.
When you're ready to eat, thaw it, gently reheat, and stir in the fresh cream and cooked shrimp right before serving for the best texture and flavor.
Is there a way to make this shrimp corn chowder healthier?
You bet! Use low-sodium chicken broth to control the salt content. You can also swap the heavy cream for half and-half or even a blend of milk and cornstarch to thicken it without adding as much fat. Load up on the corn and other vegetables to boost the fiber content.
It's all about balance, like a good Sunday roast with plenty of veggies!
Creamy Shrimp Sweetcorn Chowder
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 20g |
| Fiber | 3g |
