Can I use pre-cooked shrimp?

Yes, but add them at the very end of cooking just to warm through. Cooking pre-cooked shrimp will make them tough and rubbery. Simply stir them in after adding the cream and allow them to warm in the hot chowder.

How can I thicken my chowder if it seems too thin?

If you'd like a thicker chowder, mash some of the cooked potatoes against the side of the pot with a wooden spoon, or remove about a cup of the soup, blend it, and return it to the pot. Alternatively, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it in while the soup simmers.

Can I substitute the heavy cream?

Absolutely! Besides the cashew cream option, you could use half-and-half for a lighter version, or even full-fat coconut milk for a dairy-free alternative with a subtle tropical note that works surprisingly well with seafood.

Is there a way to make this chowder ahead for a dinner party?

For the best texture and flavor, prepare the chowder up to the point of adding the cream. Refrigerate for up to 24 hours, then reheat gently, add the cream, and finish with the toppings just before serving. This keeps everything fresh while allowing you to do most of the work in advance.

Creamy Potato Shrimp and Corn Chowder Recipe

Name: Creamy Potato Shrimp and Corn Chowder Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package nitrate-free bacon; 1 pound deveined shrimp; 1 onion, minced; 2 garlic cloves, minced; 3 Yukon Gold potatoes, diced; 2 celery ribs, diced; 2 carrots, minced; 1/4 teaspoon sweet paprika; 1/2 teaspoon dried thyme; 4 cups chicken stock; 1 cup fresh or frozen corn, thawed and cooked; 1/4 cup heavy cream or 1/4 cup cashew cream; 1 tablespoon fresh parsley, chopped; 1 sprig fresh thyme; 1 tablespoon scallions, sliced

Description

This Creamy Potato Shrimp and Corn Chowder is a rich and flavorful comfort food, perfect for a cozy meal. Featuring tender shrimp, hearty potatoes, sweet corn, crisp bacon, and a creamy broth, this chowder is a satisfying dish that brings together a medley of textures and flavors. Quick to prepare and sure to impress, it’s perfect for weeknight dinners or gatherings.

Ingredients

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For the Chowder

1 package nitrate-free bacon
1 pound deveined shrimp
1 onion, minced
2 garlic cloves, minced
3 Yukon Gold potatoes, diced
2 celery ribs, diced
2 carrots, minced
1/4 teaspoon sweet paprika
1/2 teaspoon dried thyme
4 cups chicken stock
1 cup fresh or frozen corn, thawed and cooked
1/4 cup heavy cream or 1/4 cup cashew cream

For Garnish

1 tablespoon fresh parsley, chopped
1 sprig fresh thyme
1 tablespoon scallions, sliced

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Instructions

Cook the Bacon:
Heat a large Dutch oven over medium heat. Add bacon and cook until crispy, approximately 5-8 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess oil.
Cook the Shrimp:
Drain all but 1 tablespoon of bacon fat from the pot. Increase the heat to medium-high. Add shrimp to the pot and cook for about 2-3 minutes on each side, or until pink and fully cooked through. Remove the shrimp and place them on a plate lined with paper towels.
Sauté Vegetables:
Drain any remaining liquid from the pot. Add onion and minced garlic, cooking for 1-2 minutes until onions begin to turn translucent. Stir in the potatoes, celery, and carrots. Cook until the potatoes start to soften.
Add Spices:
Mix in the sweet paprika and dried thyme. Cook for an additional 1-2 minutes, stirring frequently, until the spices are fragrant.
Add Stock and Simmer:
Pour in the chicken stock, ensuring to scrape up any browned bits from the bottom of the pan for extra flavor. Cover the pot and bring to a boil over medium-high heat. Once boiling, add the corn and lower the heat to a simmer. Let cook for 10-15 minutes.
Incorporate Cream:
Whisk in the heavy cream or cashew cream. Season the chowder with salt and pepper to taste, adjusting as needed.
Serve and Garnish:
Ladle the chowder into serving bowls. Top with roughly chopped shrimp, crumbled bacon pieces, parsley, fresh thyme, scallions, and additional corn if desired. Serve warm and enjoy!

Notes

Storage: Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as it may alter the texture and flavor.
Reheating: Reheat leftovers in a pot over low heat on the stovetop, stirring frequently to prevent curdling or burning.
For a dairy-free version, substitute heavy cream with cashew cream.
Yukon Gold potatoes are recommended for their creamy texture, but you can use Russet potatoes if preferred.

Nutrition

Serving Size: 1 Serving
Calories: 285kcal
Sugar: 3g
Sodium: 850mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 15g
Cholesterol: 145mg