Introduction

This recipe for the Best Maine Corn & Shrimp Chowder delivers a wonderfully creamy and comforting bowl of soup. It’s packed with sweet summer corn and tender shrimp, making it a perfect meal for any season. For another delicious dessert option, try this Decadent Carrot Cake Bars with Cream Cheese Frosting Recipe.

Ingredients

This Sweet Corn and Shrimp Chowder combines the sweet crunch of fresh corn with tender shrimp in a creamy, slightly spicy broth that’s both comforting and refreshing.

• 6 ears of fresh Maine corn (gold, silver, or silver & gold)
• 1 lb. raw shrimp, 20-25 count, peeled & deveined
• 3 tablespoons extra virgin garlic flavored olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon Kosher salt
• 1 teaspoon black pepper
• Vegetable broth (quantity sufficient for poaching shrimp and chowder base)
• 2 minced jalapeno peppers
• 1 coarsely diced onion
• Unsweetened coconut milk (quantity not specified, add to taste)
• Lemon juice (to taste)
• Fresh cilantro (for garnish)
• Ripe avocado or fresh sliced cucumber (optional, for serving)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Sweet Corn and Shrimp Chowder comes together about 25% faster than similar seafood chowder recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients: fresh or frozen sweet corn, raw shrimp, diced onions, celery, potatoes, chicken or vegetable broth, heavy cream, butter, and seasonings. Thaw frozen shrimp in cold water if needed. Peel and devein shrimp, keeping tails on for extra flavor if desired.

Step 2 — Sauté the Aromatics

Melt butter in a large pot over medium heat. Add diced onions and celery, cooking for 5–7 minutes until softened and fragrant. Stir frequently to prevent browning. This base will build the foundational flavor of your Sweet Corn and Shrimp Chowder.

Step 3 — Cook the Potatoes and Corn

Add diced potatoes and sweet corn kernels to the pot. Pour in enough broth to just cover the vegetables. Bring to a simmer, then reduce heat to medium-low and cook for 15–20 minutes until potatoes are fork-tender.

Step 4 — Partially Purée the Chowder

Use an immersion blender to purée about one-third of the soup directly in the pot, creating a creamy base while leaving plenty of whole vegetables for texture. Alternatively, transfer 2 cups of the mixture to a countertop blender, blend until smooth, then return to the pot.

Step 5 — Add Cream and Simmer

Stir in heavy cream and season with salt, black pepper, and a pinch of thyme. Let the chowder simmer gently for 5 minutes—do not boil, as high heat can cause the cream to separate. The soup should thicken slightly.

Step 6 — Cook the Shrimp

Add raw shrimp to the simmering chowder. Cook for 2–4 minutes until shrimp turn pink and opaque. The internal temperature should reach 120°F (49°C) for perfectly cooked shrimp. Avoid overcooking, which makes them rubbery.

Step 7 — Adjust Seasoning and Serve

Taste your Sweet Corn and Shrimp Chowder and adjust salt and pepper as needed. For extra freshness, stir in chopped parsley or chives just before serving. Ladle into bowls while hot.

Step 8 — Storage and Reheating Tips

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the chowder thickens upon standing, thin it with a splash of broth or cream.

Nutritional Information

Calories	320
Protein	22g
Carbohydrates	28g
Fat	14g
Fiber	3g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey bacon instead of regular bacon — Adds smoky flavor with less saturated fat
• Coconut milk instead of heavy cream — Creates a rich, dairy-free base with subtle sweetness
• Cauliflower rice instead of potatoes — Lowers carbs while maintaining texture
• Chicken or scallops instead of shrimp — Alternative proteins with similar cooking times
• Low-sodium vegetable broth — Reduces sodium while keeping savory depth
• Greek yogurt instead of sour cream garnish — Adds tangy creaminess with more protein
• Arrowroot powder instead of flour thickener — Creates gluten-free, smooth consistency
• Fresh herbs instead of extra salt — Boosts flavor without sodium

Serving Suggestions

• Pair this Sweet Corn and Shrimp Chowder with crusty bread or oyster crackers for dipping and added texture.
• Serve as a main course for a cozy weeknight dinner or as an elegant starter for a dinner party.
• Garnish with fresh chopped chives, crispy bacon bits, or a drizzle of hot sauce for extra flavor.
• Complement the Sweet Corn and Shrimp Chowder with a light side salad to balance the richness.
• Perfect for chilly evenings, holiday gatherings, or a comforting weekend lunch.
• Serve in a hollowed-out bread bowl for a fun, rustic presentation that soaks up the delicious broth.
• Accompany with a crisp white wine like Sauvignon Blanc to enhance the sweet corn and shrimp flavors.

This Sweet Corn and Shrimp Chowder is versatile enough for casual family meals or special occasions, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Add them last and cook just until pink and opaque.
• Mistake: Using watery frozen corn, which dilutes flavor. Fix: Thaw and drain corn thoroughly, or use fresh sweet corn when in season.
• Mistake: Not building a flavor base by sautéing aromatics properly. Fix: Cook onions and celery until soft and fragrant before adding liquid.
• Mistake: Adding raw flour directly, causing lumps in the chowder. Fix: Make a roux by cooking flour with butter first for a smooth, thick base.
• Mistake: Boiling the chowder after adding dairy, which can cause curdling. Fix: Stir in cream or milk off the heat and warm gently without boiling.
• Mistake: Underseasoning, resulting in a bland Sweet Corn and Shrimp Chowder. Fix: Season in layers and always taste and adjust at the end.
• Mistake: Using weak, store-bought broth that lacks depth. Fix: Use a high-quality seafood or chicken stock, or make a quick shrimp shell broth.
• Mistake: Skipping the step of rendering bacon fat for cooking aromatics. Fix: Cook diced bacon first and use that flavorful fat to sauté your vegetables.

Storing Tips

• Fridge: Cool your Sweet Corn and Shrimp Chowder completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Freezer: For longer storage, freeze the chowder in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat the chowder on the stovetop over medium heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

Always store your Sweet Corn and Shrimp Chowder promptly after cooking to maintain its quality and ensure it is safe to eat.

Conclusion

This Sweet Corn and Shrimp Chowder is a comforting bowl of coastal goodness that’s perfect for any season. We hope you love making it as much as we do! Try the recipe, share your thoughts in the comments, and subscribe for more delicious recipes like our Cilantro Lime Chicken Bowl Recipe.

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FAQs

Can I use frozen corn and shrimp for this Sweet Corn and Shrimp Chowder?

Yes, frozen corn and shrimp work perfectly. Thaw the shrimp and pat dry before adding. Using frozen ingredients makes this Sweet Corn and Shrimp Chowder convenient year-round.

How can I make this chowder thicker or creamier?

For a thicker consistency, mash some of the cooked potatoes directly in the pot. To make it creamier, stir in a splash of heavy cream or half-and-half just before serving.

What is the best way to store and reheat leftovers?

Store cooled chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation.