Wonderfully textured, colourful and flavourful, Corn Chowder with Shrimp is a delicious rustic meal in a bowl. Add sausage or bacon or make it a vegetarian version. Yum!
I just had to take advantage of the last of the corn selling in our local farmer’s market. I love making substantial soups that work as a full meal with a salad, a slab of fresh bread or just on their own. A corn chowder with lots of healthy and tasty bits in it fit the bill.
This is a chunky soup with great contrasting textures from crunchy (corn, plump shrimp and snap peas) to soft (potatoes, carrots, peppers and celery). The chowder has some smokiness from the smoked paprika as well as the sausage/hot dog if you decide to add that. And the heat from the chili flakes or hot sausage is balanced nicely with the sweetness of the corn and creaminess of the chowder.
The recipe is adapted from four similar variations of a recipe I liked online. The one you see here is loaded with healthy vegetables, has beautiful bold colours, can be varied to your taste and successfully be made ahead. If you like your chowder on the thicker side like I do, you can thicken it with a bit of cornstarch as stated in the recipe. You can also add some richness with half and half cream. And lastly – OK, not for calorie counters – try garnishing the chowder with homemade croutons (pieces of bread sauteed in oil with salt and garlic powder). I’m not going to lie – they are really good with this chowder!
- Buy peeled, deveined shrimp.
- Use frozen corn niblets.
- Use frozen garlic cubes.
- Buy pre-strung, pre-washed sugar snap peas.
Tailor to Your Taste
- Vegetarian Version: Leave out the shrimp. Add more snap/sugar peas and butternut squash or other vegetables you like. Add more herbs.
- Sausage or Bacon Version: Add a cut-up cooked sausage/hot dog (spicy or not) to the chowder for some smoky, intense flavour. If using bacon, chop into small pieces and fry as a first step, then remove all but 2 tablespoons of grease (instead of the butter) and start the recipe from there.
- Smooth, Creamy Version: Before adding shrimp, sausage, snap peas and cream, use a handheld immersion blender to blend part or all of the vegetables. If using this version, the potato will act as a thickener and you will not need to add any or as much cornstarch.
- Follow the recipe up until the point of adding the shrimp and snap peas. Chowder may be refrigerated. When ready to use, finish the last step in the recipe. This way, the shrimp will remain plump, tender and not overcooked.
Be sure to check out three of our other scrumptious meal-in-a-bowl recipes below.
Adapted from Bev Cooks and similar recipes from The Blond Cook, Real Simple and Damn Delicious.
Other meal in a bowl recipes you might like:
Hearty Healthy Spicy Sausage Soup (get the recipe)
Beef Barley Vegetable Soup (get the recipe)
East Meets West Chowder (get the recipe)