A Bowlful of Comfort and Joy
Imagine a chilly evening after a long day – the kind where all you crave is something warm, hearty, and utterly satisfying. Now, picture a bowl brimming with creamy goodness, studded with plump shrimp, sweet bursts of corn, and the irresistible crunch of smoky crispy meat. That, my friends, is more than just a meal; it’s an experience, a hug in a bowl that warms you from the inside out. Today, we’re diving into the delightful world of Shrimp Corn Chowder with Meat, a recipe that’s destined to become a cherished favorite in your kitchen. Get ready to create culinary magic and fill your home with aromas that beckon everyone to the table!
Why Make This Recipe
This isn’t just any chowder; it’s a dish designed to delight your taste buds and impress your family and friends. Here’s why you’ll fall head over heels for this Shrimp Corn Chowder with Meat:
Unforgettable Flavor Profile
The perfect balance of savory crispy meat, sweet corn, tender shrimp, and a rich, creamy base creates an explosion of flavors in every spoonful.
Quick & Easy to Make
Despite its impressive taste, this recipe is surprisingly straightforward, making it perfect for both weeknight dinners and special occasions.
Hearty & Filling
Packed with protein and wholesome ingredients, this chowder is incredibly satisfying and will keep you feeling full and happy.
Versatile & Adaptable
You can easily customize this recipe to suit your preferences and what you have on hand, making it a flexible addition to your recipe repertoire.
Family-Friendly
This chowder is a crowd-pleaser that even the pickiest eaters will adore, ensuring clean bowls and happy faces all around.
How to Make Shrimp Corn Chowder with Meat
Ingredients of : Shrimp Corn Chowder with Meat
- Crispy meat: Thick-cut for maximum flavor and texture.
- Aromatics: Onion, celery, and garlic – the foundation of flavor.
- Potatoes: Russet or Yukon Gold, peeled and diced.
- Chicken or Vegetable Broth: For a rich base.
- Corn: Fresh, frozen, or canned (drained).
- Shrimp: Medium or large, peeled and deveined.
- Heavy Cream: For luxurious creaminess.
- Milk: Whole milk recommended for richness.
- Flour: For thickening (or a gluten-free alternative).
- Butter: For sautéing and richness.
- Seasonings: Salt, black pepper, Old Bay seasoning (optional but highly recommended), a pinch of cayenne for a subtle kick.
- Fresh Parsley or Chives: For garnish.
Directions of : Shrimp Corn Chowder with Meat
- Crisp the Meat: Cook the crispy meat until it is crispy. Remove it to a paper towel-lined plate, reserving some of the drippings in the pot.
- Sauté Aromatics: In the reserved drippings (or a little butter), sauté onion and celery until they are soft. Add garlic and cook for another minute.
- Thicken the Base: Sprinkle flour over the aromatics and stir well, cooking for 1-2 minutes to create a roux.
- Deglaze and Simmer: Gradually whisk in broth, scraping up any browned bits from the bottom of the pot. Add potatoes and bring to a simmer. Cook until the potatoes are tender.
- Add Dairy and Corn: Stir in milk, heavy cream, and corn. Bring the mixture back to a gentle simmer, but do not boil it.
- Introduce Shrimp: Add the peeled and deveined shrimp to the chowder. Cook for just 3-5 minutes, or until the shrimp turn pink and opaque. Do not overcook them!
- Season and Serve: Season the Shrimp Corn Chowder with Meat with salt, pepper, and Old Bay. Ladle it into bowls, then top with crumbled crispy meat and fresh parsley/chives.
How to Serve Shrimp Corn Chowder with Meat
- Crusty Bread or Rolls: Perfect for soaking up every last bit of the delicious broth.
- Classic Oyster Crackers: A traditional and delightful accompaniment.
- Simple Green Salad: A fresh, light side to balance the richness.
- Cornbread: A southern-inspired pairing that is incredibly satisfying.
How to Store Shrimp Corn Chowder with Meat
Store any leftover Shrimp Corn Chowder with Meat in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Tips to Make Shrimp Corn Chowder with Meat
- Do Not Overcook the Shrimp: This is very important! Shrimp cooks quickly.
- Use Good Quality Ingredients: The better your crispy meat and shrimp, the better your chowder will taste.
- Taste as You Go: Adjust seasonings to your preference.
- Partially Mash Potatoes: For an extra creamy texture, lightly mash some of the tender potato pieces against the side of the pot.
Variation
- Spicy Shrimp Corn Chowder: Add a diced jalapeño with the aromatics or a pinch more cayenne.
- Smoky Chipotle Chowder: Incorporate a teaspoon of chipotle powder for a smoky kick.
- Cheesy Chowder: Stir in a handful of shredded cheddar or Monterey Jack cheese at the end.
- Vegetarian Version: Omit the crispy meat and use vegetable broth. Add smoked paprika for a smoky flavor.
- Cajun Style: A dash of Cajun seasoning instead of Old Bay will give your Shrimp Corn Chowder with Meat a delightful kick.
FAQs
Can I make this Shrimp Corn Chowder with Meat ahead of time?
Yes, you can! The flavors of Shrimp Corn Chowder with Meat often deepen overnight. However, it is best to add the shrimp just before serving, as they can become tough if reheated multiple times. Reheat gently on the stovetop, adding a splash of milk or broth if it is too thick.
What kind of shrimp should I use for this chowder?
Medium to large shrimp (31-40 count or 21-25 count per pound) work best for this Shrimp Corn Chowder with Meat. Fresh or frozen (thawed) shrimp are both great options. Always make sure they are peeled and deveined.
Can I use frozen corn for this recipe?
Absolutely! Frozen corn is a fantastic and convenient option for this Shrimp Corn Chowder with Meat. You do not even need to thaw it; just add it directly to the pot when instructed.
Classic Shrimp Corn Chowder with Bacon
Equipment
- Large Dutch oven or pot
- Slotted spoon
- Whisk
- Ladle
- Bowls
Ingredients
Main Ingredients
- 6 slices Thick-cut Bacon diced
- 1 medium Yellow Onion diced
- 2 Celery Stalks diced
- 3 Garlic Cloves minced
- 2 medium Russet Potatoes peeled and diced
- 4 cups Chicken Broth
- 2 cups Frozen Corn
- 1 lb Large Shrimp peeled and deveined
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1/4 cup All-Purpose Flour
- 2 tablespoons Butter
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons Fresh Parsley chopped, for garnish
Instructions
Cooking Steps
- In a large Dutch oven or pot, cook the diced bacon until crispy. Remove the bacon and reserve 2 tablespoons of the grease in the pot.
- Add the diced onion and celery to the pot with the bacon grease and sauté for 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle all-purpose flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth, then add the diced potatoes and bring the mixture to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
- Stir in the milk, heavy cream, and frozen corn, then return the chowder to a gentle simmer, being careful not to boil.
- Add the peeled and deveined shrimp to the chowder and cook for 3-5 minutes until they turn pink and opaque, avoiding overcooking.
- Stir in Old Bay seasoning, salt, and black pepper, adjusting to taste. Ladle the hot chowder into bowls, garnish with crispy bacon and fresh chopped parsley, and serve immediately.