Imagine diving into a bowl of shrimp and corn chowder, where the creamy broth wraps around tender shrimp and sweet corn kernels like a cozy blanket on a chilly day. Each spoonful is a delightful dance of flavors, with hints of garlic and thyme swirling around to awaken your senses. This dish is not just food; it’s an experience that transports you to comfort food heaven.
Now, picture this: You’re gathered with loved ones on a rainy evening, laughter filling the air as bowls of this chowder steam in front of you. The rich aroma wafts through the room, enticing everyone to dig in. With every bite, memories are made, stories are shared, and life feels just a bit sweeter. Are you ready for an incredible flavor journey?
Why You'll Love This Recipe
- This shrimp and corn chowder is incredibly easy to make, perfect for busy weeknights or lazy weekends
- The flavor profile is rich and comforting, making it a family favorite
- Its vibrant colors make it visually appealing, ensuring it steals the spotlight at any meal
- Plus, it’s versatile enough to serve as a starter or main dish
Sharing this chowder with friends brought smiles all around – their reactions were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Shrimp: Fresh or frozen shrimp works well; just ensure they’re peeled and deveined for ease.
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Sweet Corn: Use fresh corn off the cob or canned corn for convenience; both bring sweetness.
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Onion: A yellow onion adds depth; chop it finely for even cooking.
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Garlic: Fresh garlic enhances flavor; use at least 3 cloves for that aromatic kick.
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Thyme: Fresh thyme is best; it adds an earthy touch that complements the chowder beautifully.
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Heavy Cream: This is what gives the chowder its luxurious texture; don’t skimp!
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Vegetable Broth: Use low-sodium vegetable broth to control salt levels in the dish.
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Butter: A pat of butter adds richness; don’t forget to melt it before sautéing!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by gathering all your ingredients. Chop the onion and garlic finely while you enjoy their fragrant aroma wafting through your kitchen.
Sauté Vegetables: In a large pot over medium heat, melt some butter until bubbly. Add chopped onions and cook until they turn translucent and sweet-smelling.
Add Garlic and Thyme: Stir in minced garlic and fresh thyme leaves, cooking just until fragrant—about one minute—because burnt garlic tastes like regret.
Combine Shrimp and Corn: Add your shrimp and corn to the pot. Cook until the shrimp turns pink—this will take about 3-5 minutes—giving you time to savor that delightful seafood scent.
Pour in Creamy Goodness: Lower the heat and pour in heavy cream along with vegetable broth. Stir to combine everything beautifully while letting it simmer gently for 10-15 minutes.
Season & Serve!: Don’t forget to taste! Season with salt and pepper as needed before serving hot. Garnish with fresh thyme if you’re feeling fancy!
And there you have it: a luscious bowl of shrimp and corn chowder that’s sure to warm hearts! Enjoy every creamy spoonful!
You Must Know
- Shrimp and corn chowder is not just a dish; it’s a warm hug in a bowl
- It brings together sweet corn, succulent shrimp, and creamy goodness that delights every taste bud
- This recipe is perfect for cozy nights or impressing your friends with culinary skills!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add the shrimp and corn for that sweet burst of flavor. Follow with cream for a luscious finish.
Add Your Touch
Feel free to swap out shrimp for crab or add some spicy chorizo for a kick. Fresh herbs like cilantro can elevate the flavor profile too!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat on low heat to avoid curdling the cream.
Chef's Helpful Tips
- Use fresh shrimp for the best taste; frozen can be watery
- Avoid overcooking the shrimp; they should be tender and juicy
- Add more corn if you love sweetness; it enhances flavor and texture!
Memories of making this chowder with my grandma flood back every time I whip it up. Her laughter filled the kitchen as we blended flavors with love.
FAQ
What type of shrimp is best for chowder?
Fresh or frozen large shrimp works best due to their meaty texture and flavor.
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn is convenient and will still give great sweetness.
How do I thicken my chowder?
To thicken, simmer longer or add a cornstarch slurry until desired consistency is reached.
Shrimp and Corn Chowder
- Total Time: 35 minutes
- Yield: Serves 4
Description
Shrimp and corn chowder is a comforting, creamy delight that combines tender shrimp, sweet corn, and aromatic herbs in every spoonful. Perfect for chilly evenings or casual family gatherings, this dish not only warms the heart but also brings smiles around the table. With its rich flavor profile enhanced by garlic and thyme, this chowder is sure to become a go-to recipe in your kitchen.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups sweet corn (fresh or canned)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 cup heavy cream
- 3 cups low-sodium vegetable broth
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt butter until bubbly. Add chopped onions and sauté until translucent.
- Stir in garlic and thyme; cook for about one minute until fragrant.
- Add shrimp and corn; cook until shrimp turns pink (about 3–5 minutes).
- Lower the heat, pour in heavy cream and vegetable broth, stirring to combine. Simmer gently for 10–15 minutes.
- Season with salt and pepper before serving hot. Garnish with fresh thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 200mg
