Corn and Shrimp Chowder
This buttery and silky corn and shrimp chowder is so unfussy, you can whip it up for a weeknight supper in under an hour. Use shrimp, cod, haddock, grouper- whatever fish you have on hand.
About this chowder recipe:
With an abundance of fishing in the Sunshine State, I created this recipe to honor the extraordinary seafood industry in Florida. While my clam chowder recipe is delicious, sometimes I want a soup that packs a ton of flavor , but doesn’t make me feel like I just ate a loaded baked potato. This Corn and Shrimp Chowder is surprising light. The addition of clam juice and white wine keep the broth silky and not too thick. Add the finest quality white fish you can find- I love Atlantic Cod, but grouper, mackerel or even haddock would be great as well. This chowder would be incredible with salmon.
See more about buying shrimp below.
How to chose the best shrimp:
- Buying the right kind of shrimp makes all the difference in this recipe. I prefer wild, gulf shrimp. If you buy frozen (which is preferable), make certain there is no ice inside the bag.
- Deep water shrimp from the northwest is also a wonderful choice.
- Farmed Shrimp from Vietnam often has a preservative that will “leech” out during cooking and make the shrimp soggy or mealy. Read the seafoodwatch.org list of what shrimp to buy HERE.
- Pat the shrimp dry with clean paper towels.
- Season the shrimp and let rest on a rack so any moisture will evaporate.
- Look for labels on the shrimp from Marine Stewardship Council, Aquaculture Stewardship Council or Seafoodwatch.org
- Buy shrimp with the head removed and shell and tail on.
- Thaw frozen shrimp by removing it from the bag and placing it in fresh cold running water. They will thaw in a matter of minutes.
- Shrimp with the head still on can release a bitter taste. The moment the shrimp is frozen, the enzymes in the head will break down causing the shrimp to become mushy.
- Always remove the vein that runs along the back of the shrimp. It is the digestive track and does not add any flavor and can have sand or other particles that can affect the taste of your dish.
Ingredients in this seafood chowder recipe:
- cod or other white fish
- shrimp- see our “How to Buy” guide
- corn
- onion
- Yukon gold potatoes
- garlic
- thymes
- chives
- butter
- whole milk
- heavy cream
- salt, pepper, Old Bay Seasonings, cayenne pepper
- clam juice
- white wine
What to serve with this Corn and Shrimp Chowder:
Pro-tips for a perfect chowder:
- Have the shrimp and fish ready to go- they cook in just minute or two.
- Clean your shrimp well and pat dry before adding to the pot.
- Use a bright white wine like a sauvignon blanc. If you do not want to use wine- you can add in vegetable broth or water.
- Check the date on your spices, if they are more than 3 moths old, toss and buy fresh. Read more about buying spices in my post HERE.
Ingredients
- 1 ¼ lbs Cod or other white fish cut into chunks
- ½ lb medium shrimp peeled and deveined, cut in half
- 2 cups frozen corn
- 1 cup diced onion
- 2 cloves garlic chopped fine
- 1 cup dry white wine
- 2 bottles 8 oz. bottles clam juice
- 1 cup chicken broth or water
- 2 tsp fresh thyme
- 6-8 unit small yukon gold potatoes quartered
- ½ tsp cayenne pepper
- 2 tsp Old Bay seasonings
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cups heavy whipping cream
- 1 cup whole milk
- 2 TBSP fresh chives
- 2 TBSP unsalted butter
Instructions
- In a large heavy saucepan, melt 1 TBSP unsalted butter. Add onions. Cook over medium high heat until translucent. Add in another TBSP of butter, corn and garlic. Add in corn. Saute another 4 minutes until corn is cooked through.
- Pour the wine into the pan and reduce, scraping off any bits on the bottom of the pan. Lower heat. Add the clam juice, chicken broth and seasonings- thyme, salt, pepper, cayenne and Old Bay. Stir in the potatoes. Cover and cook 7-8 minutes until the potatoes become tender.
- Add in cream and heat through- about another 5 minutes.
- Finally, add in the fish and shrimp. Cook until just opaque through- about 3 minutes. Do not overcook the shrimp- it will become tough. Stir in the milk and heat until the chowder is piping hot.
- Ladle into individual bowls and garnish with chopped chives.
