Shrimp and Corn Chowder
A comforting and creamy chowder featuring the sweetness of corn and tender shrimp, perfect for chilly evenings.
Ingredients
For the Chowder
- 4 slices bacon Thick-cut bacon for added flavor.
- 1 pound shrimp, peeled and deveined Fresh is best, but frozen works too.
- 2 cups corn kernels Fresh or frozen; fresh summer corn is ideal.
- 1 medium onion, diced Sweet onions work great.
- 2 cloves garlic, minced Add more garlic for enhanced flavor.
- 2 cups chicken broth Use homemade or low-sodium store-bought.
- 1 cup heavy cream Replace with half-and-half for a lighter version.
- 2 medium potatoes, diced Russet potatoes are excellent.
- Salt and pepper to taste Season generously.
- Chopped chives for garnish Adds color and flavor.
Instructions
Cooking the Chowder
- In a large pot, cook the bacon over medium heat until crispy (about 5-7 minutes). Remove and set aside, leaving the drippings in the pot.
- Add the onion and garlic to the pot and cook until softened and fragrant (around 3-4 minutes).
- Stir in the corn and diced potatoes, then pour in the chicken broth. Bring to a robust boil (about 5 minutes).
- Reduce heat and simmer until the potatoes are tender when pierced with a fork (approximately 10-15 minutes).
- Add the shrimp and heavy cream, cooking until the shrimp turn pink and curl (about 3-4 minutes).
- Season generously with salt and pepper to taste.
- Serve hot, garnished with chopped chives and crumbled bacon.
Notes
Leftovers keep well in the fridge for up to 3 days. To make ahead, prepare the chowder up to Step 5, then add shrimp and cream just before serving. For a lighter version, use coconut milk instead of heavy cream.