Simply Delicious Shrimp and Corn Chowder

The memory still warms me, even years later. A blustery October evening on the coast, the kind where the wind whips off the ocean and chills you to the bone. My grandmother, a woman who could soothe any ailment with a pot of soup, ladled a steaming bowl of this creamy, vibrant chowder into my hands. The sweet corn, the tender shrimp, the subtle spice – it was more than just food; it was a hug in a bowl, a shield against the storm, a reminder of home. That night, I learned the power of a simple, well-made chowder to nourish not just the body, but the soul.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 10
• Yield: About 12 cups
• Dietary Type: Pescatarian

Ingredients

• 1 1⁄2 lbs fresh shrimp, unpeeled, medium size
• Olive oil flavored cooking spray
• 1 teaspoon olive oil
• 1⁄4 cup onion, chopped
• 1 cup celery, chopped
• 1 cup red sweet bell pepper, diced
• 3 garlic cloves, minced
• 1⁄2 cup all-purpose flour
• 21 ounces chicken broth
• 1 1⁄2 cups water
• 1 cup carrot, diced
• 2 bay leaves
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon white pepper
• 1⁄8 teaspoon ground nutmeg
• 3 cups Simply Potatoes Diced Potatoes with Onion
• 2 (12 ounce) cans evaporated milk
• 2 (8 3/4 ounce) cans salt-free cream-style corn
• 1 teaspoon hot sauce
• 1 lb fresh crabmeat, drained and picked of shells
• 1 tablespoon cilantro, chopped
• Salt (to taste, depending on your chicken broth)

Equipment Needed

• Dutch oven or large heavy-bottomed pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. First, prepare the shrimp. Peel and devein the shrimp. Rinse them under cold water and set aside. Keep refrigerated until ready to use. Using pre-peeled and deveined shrimp will save you time!
2. Coat a dutch oven or large pot with olive oil flavored cooking spray. Add the olive oil and place over medium-high heat until hot.
3. Add the onion, celery, red pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes. Avoid browning them.
4. Sprinkle the all-purpose flour over the cooked vegetables. Cook, stirring constantly, for one minute to create a roux. This will help to thicken the chowder.
5. Gradually whisk in the chicken broth and water, making sure to incorporate the flour completely and avoid any lumps.
6. Add the carrots, bay leaves, thyme, nutmeg, and white pepper. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
8. Add the Simply Potatoes Diced Potatoes with Onions. Cook for another 10 minutes, or until the potatoes are tender.
9. Stir in the evaporated milk, cream-style corn, and hot sauce. Return the chowder to a gentle boil, stirring frequently to prevent scorching.
10. Gently add the shrimp, crabmeat, and cilantro. Cook for 5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they will become rubbery. Stir constantly during this process.
11. Remove and discard the bay leaves.
12. Taste the chowder and season with salt as needed. Remember that some chicken broths are saltier than others, so adjust accordingly.
13. Serve hot and enjoy!

Expert Tips & Tricks

• Don’t overcook the shrimp: Overcooked shrimp are rubbery and unpleasant. Cook them just until they turn pink and opaque.
• Spice it up: If you like a bit more heat, add a pinch of cayenne pepper or a dash more hot sauce.
• Thicken it up: If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chowder during the last few minutes of cooking.
• Use high-quality ingredients: The better the quality of your ingredients, the better the flavor of your chowder will be. Fresh shrimp and crabmeat are always best.
• Make it ahead: This chowder can be made ahead of time and reheated. The flavors will actually improve as it sits.
• For a smoother texture: Use an immersion blender to partially blend the soup for a creamier consistency. Be careful not to over-blend, you still want some chunks of vegetables.

Serving & Storage Suggestions

Serve this delicious shrimp and corn chowder hot, garnished with a sprinkle of fresh cilantro or a dollop of sour cream (if you tolerate dairy). A crusty bread or oyster crackers are perfect for soaking up the flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder over medium heat on the stovetop, stirring occasionally. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.

Freezing is not recommended, as the dairy can separate and the texture may change. However, if you must freeze it, allow the chowder to cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator and reheat gently on the stovetop.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	246.6 kcal	N/A
Calories from Fat	66 g	27%
Total Fat	7.4 g	11%
Saturated Fat	3.5 g	17%
Cholesterol	132.4 mg	44%
Sodium	820.1 mg	34%
Total Carbohydrate	20 g	6%
Dietary Fiber	1.4 g	5%
Sugars	2.5 g	N/A
Protein	24.6 g	49%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Shrimp and Corn Chowder: Add a diced jalapeño pepper to the pot along with the other vegetables for a spicier kick.
• Seafood Medley Chowder: Incorporate other types of seafood, such as scallops, mussels, or clams.
• Vegetarian Corn Chowder: Omit the shrimp and crabmeat and use vegetable broth instead of chicken broth. Add a can of drained and rinsed white beans for added protein.
• Dairy-Free Chowder: Substitute the evaporated milk with coconut milk or another plant-based milk alternative. Be aware that this may slightly alter the flavor.
• Gluten-Free Chowder: Ensure the chicken broth is gluten-free. The recipe is naturally gluten-free as written, as long as the broth and hot sauce are certified gluten-free.
• Smoked Paprika: Add 1/2 teaspoon of smoked paprika for a smoky depth of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of cream-style corn?
A: While fresh or canned corn kernels can be used, the cream-style corn provides a creamy base and sweetness that’s ideal for this recipe. If using frozen, consider adding a touch of cream or a cornstarch slurry to mimic the creaminess.

Q: How do I prevent the milk from curdling?
A: Use evaporated milk, as it is more stable at higher temperatures. Also, avoid boiling the chowder vigorously after adding the milk. Simmering gently is best.

Q: Can I add other vegetables?
A: Absolutely! Diced potatoes (other than the ones already included), green beans, or zucchini would be great additions. Just adjust the cooking time accordingly.

Q: What kind of crabmeat is best to use?
A: Fresh lump crabmeat is the most flavorful option, but it can be expensive. Claw meat is a more affordable alternative that still provides good flavor. Canned crabmeat can also be used in a pinch. Make sure to drain it well.

Q: Can I make this in a slow cooker?
A: Yes, you can! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours. Add the shrimp and crabmeat during the last 30 minutes of cooking.

Final Thoughts

This Shrimp and Corn Chowder is more than just a recipe; it’s an invitation to create a comforting and flavorful experience. Whether you’re seeking a warm meal on a chilly evening or a taste of coastal nostalgia, this recipe is sure to satisfy. Don’t be afraid to experiment with variations and make it your own! I encourage you to gather your ingredients, embrace the process, and share the warmth of this delicious chowder with those you love. And if you try it, please let me know what you think – I’d love to hear about your culinary adventures! Consider pairing it with a crisp Sauvignon Blanc for an exquisite dining experience.