Introduction

This Sweet Corn Shrimp Chowder is a simple and delicious take on a Louisiana classic. It combines tender shrimp and sweet corn in a creamy, flavorful broth that’s perfect for any season. For another comforting dish, try this Cheesy Taco Potatoes Recipe. This easy chowder comes together quickly for a satisfying meal.

Ingredients

This Sweet Corn Shrimp Chowder combines smoky bacon, sweet corn, and tender shrimp in a creamy, savory broth that’s both comforting and elegant.

• 6 slices bacon, chopped
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth, divided
• 1/2 cup dry white wine
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 4 cups frozen corn
• 1 pound raw shrimp, peeled and deveined
• 1 cup heavy cream
• 2 green onions, chopped (for garnish)

Timing

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

Context: This Sweet Corn Shrimp Chowder is ready in about 20% less time than similar seafood chowder recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Chop 1 medium onion, 2 celery stalks, and 2 carrots into small, uniform pieces. Mince 2 cloves of garlic. Measure out 4 cups of fresh or frozen sweet corn kernels and 1 pound of raw shrimp, peeled and deveined.

Step 2 — Sauté the Aromatics

Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots, cooking for 5–7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 3 — Create the Soup Base

Sprinkle ¼ cup of all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook off the raw flour taste. Gradually whisk in 4 cups of chicken or vegetable broth until the mixture is smooth and begins to thicken.

Step 4 — Add the Corn and Simmer

Stir in the sweet corn kernels, 1 cup of heavy cream or half-and-half, and 1 teaspoon of dried thyme. Bring the chowder to a gentle simmer, then reduce the heat to low, cover, and cook for 15–20 minutes to allow the flavors to meld.

Step 5 — Cook the Shrimp

Add the raw shrimp to the simmering chowder. Cook for 3–5 minutes, just until the shrimp turn pink and opaque. Do not overcook, or the shrimp will become tough and rubbery.

Step 6 — Season and Finalize

Season your Sweet Corn Shrimp Chowder with salt and freshly ground black pepper to taste. For a brighter flavor, stir in 2 tablespoons of chopped fresh parsley and a squeeze of fresh lemon juice just before serving.

Step 7 — Serve and Enjoy

Ladle the hot chowder into bowls. For a complete meal, serve with crusty bread or oyster crackers. This Sweet Corn Shrimp Chowder is best enjoyed immediately but can be stored in the refrigerator for up to 3 days.

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

• Chicken instead of shrimp — Use diced chicken breast for a milder protein with similar texture.
• Cauliflower rice instead of corn — Creates a lower-carb version while maintaining a hearty base.
• Coconut milk instead of cream — Provides rich creaminess for a dairy-free Sweet Corn Shrimp Chowder.
• Arrowroot instead of flour — Creates the same thickness for a gluten-free chowder.
• Low-sodium broth instead of regular — Reduces salt while keeping the savory foundation.
• Turkey bacon instead of regular — Adds smoky flavor with less fat and sodium.
• Greek yogurt instead of sour cream — Maintains creaminess with added protein and less fat.
• Zucchini instead of potatoes — Lowers carbs while adding vegetable bulk to the chowder.

Serving Suggestions

• Pair this Sweet Corn Shrimp Chowder with crusty sourdough bread or oyster crackers for dipping and added texture.
• Serve as an elegant starter for a dinner party or as the main course for a cozy weeknight meal.
• Garnish with fresh chopped chives, crispy bacon bits, or a sprinkle of smoked paprika for extra flavor and visual appeal.
• Complement the chowder with a simple side salad featuring a light vinaigrette to balance the richness.
• Perfect for chilly evenings, holiday gatherings, or summer seafood feasts when corn is at its peak.
• Serve in hollowed-out bread bowls for a fun, edible presentation that makes the meal extra special.

This Sweet Corn Shrimp Chowder is versatile enough for both casual family dinners and more formal 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 without thawing. Fix: Thaw and pat corn dry to prevent a thin, diluted broth.
• Mistake: Not building a flavor base by sautéing aromatics. Fix: Sauté onions and celery until soft before adding liquid.
• Mistake: Adding raw flour directly to the hot liquid, causing lumps. Fix: Make a roux with butter and flour first for a smooth, thick base.
• Mistake: Boiling the chowder vigorously after adding dairy. Fix: Simmer gently to prevent the cream from curdling or separating.
• Mistake: Underseasoning the broth, resulting in a bland Sweet Corn Shrimp Chowder. Fix: Season in layers and taste at the end, as shrimp add saltiness.
• Mistake: Using pre-cooked shrimp, which can become tough. Fix: Opt for raw shrimp for the best texture and flavor infusion.
• Mistake: Skipping the potato starch thickener for a thin consistency. Fix: Use diced potatoes; their starch naturally thickens the chowder as they cook.

Storing Tips

• Fridge: Cool your Sweet Corn Shrimp Chowder completely, then store in airtight containers for up to 3 days.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F internally.

Always ensure your Sweet Corn Shrimp Chowder is cooled to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This Sweet Corn Shrimp Chowder is a comforting, flavorful meal that’s surprisingly easy to make. For another Southern-inspired side, try our Spicy Jalapeño Cornbread Drizzled with Sweet Lime Honey Recipe. We hope you love this chowder—please leave a comment with your review!

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FAQs

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

Yes, frozen shrimp work perfectly. Just thaw them completely and pat them dry before adding to the chowder to ensure the best texture.

How can I make this Sweet Corn Shrimp Chowder creamier?

For a richer, creamier Sweet Corn Shrimp Chowder, stir in a splash of heavy cream or half-and-half at the end of cooking. You can also blend a portion of the soup and mix it back in.

What is the best way to store and reheat leftovers?

Store the 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 the shrimp from becoming tough.