Corn chowder is a favorite of mine, because I can twist and change it to so many different flavor profiles. You have your base of broth, potato, corn and cream. Then can add in other veggies or proteins and different spices and flavors. For this Shrimp Corn Chowder, I added in paprika, thyme, shrimp and smoked ham for an exquisite chowder. The robust flavor that you get in just one hour.
If you still don’t have an immersion blender, you really need one (and no I am NOT being paid or sponsored to say that) I just really love the versatility of blitzing stuff to make it creamy goodness. They make it so easy to make soups, sauces and blitzed root veggies. I used it to make the soup rich and creamy. If you don’t have one….re-read the first sentence…but also you can use a blender in it’s place. Just be cautious of blitzing hot liquids.
I didn’t serve a side dish with this chowder because it was very hearty and full of protein. My oldest boys all had seconds. If you needed to stretch it or serve a bigger crowd, you could serve it with corn bread. I would probably do a cheddar cheese and jalapeno corn bread. Use your favorite corn bread mix and add one cup cheese and 4oz diced jalapenos and cook as directed on the corn bread mix.
Now Let’s Get Cookin’!
Shrimp Corn Chowder
- 2 tbsp Avocado Oil
- ½ Yellow Onion diced
- 4 Garlic Cloves mincecd
- 8 Red Potatoes peeled, quartered
- 2 qt Broth Chicken or Veg
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 8 oz Cream Cheese
- 2 15oz can Creamed Cron
- 2 15oz can Sweet Corn drained
- 1 lb Ham Steak cubed
- 1 lb Large Raw Shrimp peeled, deveined, tails-off
- 4 Scallions chopped
- In a large stock pot over medium-high heat, add oil, onions and garlic. Cook for 4 minutes. Add potatoes, broth, thyme, paprika, salt, and black pepper. Reduce heat to medium. Cover and cook for 30 minutes.
- Remove from heat and add cream cheese block to pot. Use immersion blender to blitz until smooth. Return to heat.
- Add cream corn, corn, ham steak and shrimp. Cover and cook another 20 minutes. Add half of scallions to pot, stir to combine.
- Serve in a shallow bowl with sprinkle of remaining scallions.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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