This Sweet Corn Chowder is a warm hug in a bowl! With sweet corn, juicy shrimp, and spicy chorizo, it brings a burst of flavor that’s hard to resist.
You’ll love how the chorizo adds a fun kick to the creamy soup! I often make a big batch, and it never lasts long because everyone keeps coming back for more! 😄
It’s super easy to toss together. Just cook up the ingredients and enjoy that cozy goodness! Perfect with some crusty bread on the side. Yum!
Key Ingredients & Substitutions
Chorizo: This smoky sausage adds a nice kick to the chowder. If you can’t find chorizo, you could use Italian sausage or even turkey sausage for a lighter option.
corn: Fresh or frozen corn works well! If fresh corn is out of season, canned corn is a decent substitute. Just rinse and drain it well before adding it to the chowder.
Potatoes: I usually go with russet potatoes for creaminess, but Yukon Golds are also great. If you’re looking for a low-carb option, you might substitute potatoes with cauliflower florets.
Shrimp: Fresh shrimp is best, but frozen shrimp is very convenient! Just remember to thaw it completely before cooking. If you have shellfish allergies, cooked chicken or tofu can be used instead.
Heavy cream: For a lighter chowder, use half-and-half or even coconut milk for a vegan option. It will change the flavor a bit, but is worth a try!
How Do I Get the Perfect Blend of Textures in My Chowder?
To create a chowder with a wonderful mix of creamy and chunky textures, it’s best to do a partial blend. Here’s how:
- After the potatoes are tender, use an immersion blender directly in the pot. Blend just enough to create a creamier base without turning it completely smooth.
- If you don’t have an immersion blender, carefully transfer half of the chowder to a blender. Blend until smooth, then return it to the pot and stir.
This technique keeps some whole corn and potato pieces for a hearty bite while making the soup creamy – absolutely delicious!
What’s the Best Way to Cook Shrimp in My Chowder?
Cooking shrimp properly makes all the difference. Here’s a simple method:
- Heat a little oil in a skillet over medium heat.
- Add the shrimp and cook for about 2 minutes per side, until they’re pink and opaque. Avoid overcooking to keep them juicy!
- Once cooked, fold the shrimp into the chowder last. This ensures they stay tender and don’t get rubbery.
This method is quick and keeps your shrimp perfectly cooked in the chowder!
Sweet Corn Chowder with Shrimp and Chorizo
Ingredients You’ll Need:
For the Chowder:
- 4 slices chorizo sausage, diced
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups fresh or frozen corn kernels
- 3 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ lb shrimp, peeled and deveined
- 2 tbsp fresh chives, chopped
- Fresh herbs for garnish (e.g., chives, parsley, or edible flowers)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 minutes to cook, making it a total of about 45 minutes from start to finish. It’s perfect for a cozy dinner and allows enough time for flavors to mingle beautifully!
Step-by-Step Instructions:
1. Cooking the Chorizo:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chorizo and cook until it becomes crisp and browned, which should take about 5 minutes. Once done, use a slotted spoon to remove the chorizo and set it aside, leaving the delicious fat in the pot.
2. Sauté the Onions and Garlic:
Add the finely chopped onion to the pot and sauté for about 3-4 minutes until it turns translucent. Then, mix in the minced garlic and cook for another minute until it’s fragrant. This step builds a lovely base for the chowder!
3. Combine the Vegetables and Broth:
Stir in the corn kernels, diced potatoes, smoked paprika, salt, and pepper. Then, pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Allow it to cook until the potatoes are tender, which will take about 15 minutes.
4. Blend for Texture:
Use an immersion blender to partially blend the chowder in the pot, making sure to leave some corn and potato chunks for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a blender. Puree it, then return it to the pot. This gives a nice creamy finish while keeping some hearty bites!
5. Add the Cream:
Stir in the heavy cream and warm the chowder a little more without bringing it back to a boil.
6. Cook the Shrimp:
While that’s happening, heat a separate skillet over medium heat. Add the shrimp and cook until they are pink and opaque, which should take about 2 minutes on each side. This step is crucial for perfectly cooked shrimp!
7. Combine Everything:
Add the cooked shrimp and reserved chorizo back into the chowder. Stir gently to combine everything and heat through for another 2-3 minutes.
8. Taste and Adjust:
Before serving, taste your chowder and adjust the seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Ladle the chowder into bowls and garnish with chopped chives and fresh herbs. Serve immediately, and don’t forget some crusty bread on the side—it’s fantastic for dipping!
Enjoy a warm, comforting bowl of sweet corn chowder bursting with the flavors of shrimp and spicy chorizo! It’s sure to be a hit with family and friends!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this recipe. Just add it directly to the pot; there’s no need to thaw it beforehand. It will cook up nicely and maintain that sweet flavor!
What If I Don’t Have Chorizo?
No problem! You can use Italian sausage or even turkey sausage as a substitute. For a vegetarian option, try using smoked paprika and a mix of beans for a similar flavor profile.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of broth or cream to restore its creamy texture.
Can I Make This Chowder in Advance?
Yes, you can! You can prepare the chowder up to the point of adding the cream and shrimp. Refrigerate it, and when you’re ready to serve, reheat and stir in the cream and cooked shrimp. This way, the shrimp stays tender!