Corn and Shrimp Chowder Recipe

Shrimp and Corn Chowder

Combo Shrimp & Corn Make a Great Chowder

This is one of those recipes that you can make any time of the year but will only be at its best if you have fresh sweet corn available, typically in the late summer months. For more information, check out my article on how to buy and cook sweet corn.

You can make a really good quick corn chowder from scratch that takes less time and fewer ingredients, but I want to share with you a really rich, full-flavored version that will keep you coming back for more. We always have a bag of frozen shrimp in the freezer, so making this chowder on the fly is no problem.

It means using homemade chicken stock instead of water and a combination of milk and cream rather than milk, along with a few other additional ingredients.

The result? Well, I'll let you be the judge.

What is Chowder?

Chowder is a thick soup or stew typically containing seafood (such as clams, fish, or shrimp), potatoes, onions, and sometimes other vegetables like corn or celery. It is often made with milk or cream to give it a creamy consistency, and it may be flavored with bacon or salt pork for additional richness and flavor.

It is a popular dish in many coastal regions, particularly in the northeastern United States, where it is often associated with New England cuisine. However, variations of chowder can be found in other parts of the world as well.

What's In a Name

The exact origins of the word "chowder" are not entirely clear, but it is believed to have originated from the French word "chaudière," which refers to a large cooking pot or cauldron. "Chaudron" is also the French word for cauldron.

Chowder likely evolved from seafood stews that were cooked in these large pots by fishermen along the coasts of France, England, and North America. Over time, the name "chowder" became associated specifically with this type of stew, particularly in the northeastern United States, where it remains a popular dish.

The term "chowder" may have also been influenced by various regional dialects and pronunciations, leading to its current form. Regardless of its origins, chowder has become a beloved comfort food enjoyed by many people worldwide.

Who Eats the Most Chowder

Chowder is most strongly associated with the northeastern United States, particularly in states like Massachusetts, Maine, and Rhode Island, where it is a popular dish along the coastal regions. However, chowder is also enjoyed in other parts of the United States and Canada, particularly in maritime provinces like Nova Scotia and New Brunswick.

While it's difficult to pinpoint the exact country that eats the most chowder, given its popularity in both the United States and Canada, these two countries likely consume the majority of chowder worldwide. New England-style clam chowder is perhaps the most famous variation in the United States, but other types of chowder, such as Manhattan clam chowder and corn chowder, are also enjoyed nationwide. Similarly, chowder is a popular dish in Canada, especially in coastal regions with abundant seafood.

Removing Corn Kernels from the Cob

The fastest way to remove the kernels from husked, uncooked corn is by either standing the corn on its end and slicing it down or laying the corn cob on its side and slicing it across. Either way is good, but be careful not to cut yourself. Stay focused!

Another way to remove the corn is to first blanch it by boiling the ears for a couple of minutes and then cutting off the kernels. This helps keep the kernels from flying everywhere when you remove them. It's also a great way to remove corn for other dishes like salsa or succotash.

Either way, if you decide to remove them, you will end up with strips of corn that can be separated with your knife.

📖 Recipe

Print Recipe

5 from 2 votes

Corn and Shrimp Chowder Recipe

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Soup

Cuisine: American

Servings: 6 servings

Ingredients

• 3 cups fresh sweet corn kernels 7 to 10 ears depending on sizeJ
• 1 large onion red or yellow
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups chicken stock
• 6 new potatoes cup up into small cubes
• 2 cups milk
• 1 teaspoon fresh thyme leaves minced
• fresh ground pepper to taste
• 1 cup heavy cream
• ¾ pounds shrimp peeled, deveined, and cut into thirds
• salt to taste

Instructions

• Start by removing the corn kernels from half the corn cobs.

  Why only half? The other half will be grated to produce a pulp that has tons of flavor and helps produce a smooth texture.
• With the remaining ears of corn, use the large holes of a box grater to take off the majority of the corn. Do this over a bowl so you don't loose any of the pulp and juices. If there is any remaining corn on the cob, scrape it off with the back of your knife.
• As long as you are grating the corn, why not grate the onion? This will also help give the chowder a smoother, creamier texture. If you don't want take the time, just chop it finely.
• Heat the butter and oil in a large heavy bottomed soup pot and sauté the onion until translucent.
• Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.
• Add milk, the grated corn pulp and juice only, and thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.
• Add the whole corn kernels that you removed from the corn cobs and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Be careful not to overcook them.
• Add the shrimp. They will only take a few minutes to cook in the hot liquid but watch them so they don't overcook.
• Taste and adjust seasonings with salt and pepper.

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