Shrimp Corn Chowder Soup

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Shrimp Corn Chowder Soup

 

Introduction

Shrimp Corn Chowder is a rich, creamy, and hearty soup that combines the sweetness of corn, the succulence of shrimp, and a velvety broth infused with comforting flavors. This dish is perfect for chilly nights, a cozy dinner, or as a special treat for seafood lovers.

With a combination of buttery shrimp, sweet corn, and aromatic spices, this chowder offers a luxurious texture and bold taste that will leave you craving more!

Origin and Cultural Significance

Chowders have a deep-rooted history in North American cuisine, originating from coastal communities where seafood was abundant. New England clam chowder is perhaps the most famous, but variations like corn chowder and seafood chowder have become just as popular.

Shrimp Corn Chowder is a Southern-inspired dish that blends classic chowder techniques with Southern flavors. The sweetness of corn pairs beautifully with shrimp, creating a balanced, creamy, and comforting meal that highlights the best of both seafood and vegetable-based soups.

Ingredients Quantity

Main Ingredients:

  • 1 lb (450g) shrimp, peeled and deveined
  • 4 slices bacon, chopped (optional, for extra flavor)
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 2 medium potatoes, diced
  • 4 cups chicken or seafood broth
  • 1 cup heavy cream or half-and-half
  • 1 cup whole milk
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 tablespoon all-purpose flour (for thickening)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon juice

Optional Additions:

  • Cayenne pepper or hot sauce – For an extra kick of spice
  • Crab meat or scallops – To enhance the seafood flavor
  • Cheddar cheese – For a creamy, cheesy chowder
  • Green onions – Adds a fresh, mild bite

Tips for Success

  • Use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw completely before cooking.
  • Don’t overcook the shrimp! They should be pink and tender—overcooking makes them rubbery.
  • For a thicker chowder, mash some of the potatoes or add an extra tablespoon of flour.
  • For a smoky, rich depth of flavor, cook the bacon first and use the drippings for sautéing.
  • Let the chowder sit for a few minutes before serving to allow the flavors to meld together.

Instructions

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