There’s something undeniably magical about a steaming bowl of chowder on a chilly evening. This Blackened Shrimp Corn Chowder is my go-to comfort food and a delightful twist on traditional Southern fare that never fails to impress. Packed with tender blackened shrimp, crispy bacon, and sweet corn, it’s the perfect choice for a quick weeknight meal that doesn’t compromise on flavor. This creamy chowder strikes a harmonious balance between heartiness and indulgence, so you’ll feel comforted without the heaviness. Whether you’re looking to impress your family or simply craving something warm and delicious, this dish has got you covered. Ready to stir up some culinary magic and fill your kitchen with mouthwatering aromas? Let’s dive in!
Why choose this chowder recipe?
Comforting Warmth: On chilly nights, this Blackened Shrimp Corn Chowder is your perfect embrace, delivering the warmth of Southern comfort in every spoonful.
Bold Flavors: The combination of blackened shrimp and smoky bacon creates a robust taste that elevates traditional chowder to new heights.
Easy Weeknight Meal: Ready in under 30 minutes, this dish is perfect for busy evenings when you crave something hearty without the hassle.
Customizable Options: Whether you prefer a vegetarian twist or want to switch up the proteins, it offers versatility for any dietary need.
Crowd-Pleasing Delight: Ideal for family dinners or entertaining guests, serve it alongside crusty bread or fresh salad for an unforgettable meal. Dive deeper into seasonal flavors with Wholesome Summer Corn and Nova Scotia Seafood Chowder for further inspiration!
Blackened Shrimp Corn Chowder Ingredients
For the Chowder Base
• Bacon – Adds smokiness and crunch; can substitute with turkey bacon or omit for a lighter option.
• Large Shrimp – The star protein, adds a succulent texture; use peeled and deveined shrimp, and frozen is acceptable when thawed and patted dry.
• Blackened Seasoning – Provides deep Cajun flavor; substitute with a mix of smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper if unavailable.
• Olive Oil – For searing shrimp; any neutral oil can be used.
• Onion – Adds sweetness and depth to the chowder; can substitute with shallots.
• Celery – Contributes a fresh crunch; replace with leeks or omit.
• Garlic – Enhances flavor; fresh garlic is preferred, but garlic powder can be used in a pinch.
• Potatoes (Yukon Gold or Red) – Provides creaminess and heartiness; substitute with sweet potatoes for a different flavor.
• Corn (Fresh or Frozen) – Adds natural sweetness and texture; frozen corn is convenient with no need to thaw.
• Chicken Broth – Creates the chowder base; vegetable broth is a great substitute for a vegetarian option.
• Heavy Cream – For richness and creaminess; can replace with coconut milk for a dairy-free version.
• Salt & Black Pepper – Enhance flavor; adjust to taste.
For the Garnish
• Green Onions – Provides a fresh, sharp finish; can be substituted with chives.
• Parsley – Adds flavor and color; omit or replace with cilantro for a different herbaceous note.
Prepare to savor this delicious Blackened Shrimp Corn Chowder, perfect for cozy gatherings or a speedy weeknight meal!
Step‑by‑Step Instructions for Blackened Shrimp Corn Chowder
Step 1: Cook the Bacon
In a large pot over medium heat, add chopped bacon and cook until crispy, stirring occasionally, about 5–7 minutes. Once browned, remove the bacon with a slotted spoon and set aside, leaving the delightful bacon fat in the pot as a flavorful base for your chowder.
Step 2: Sauté the Vegetables
In the same pot with the bacon fat, add diced onion and celery, sautéing for 3–4 minutes until softened and fragrant. Next, stir in minced garlic and cook for an additional minute, allowing the aroma to permeate the air and the flavor to deepen, setting the stage for your Blackened Shrimp Corn Chowder.
Step 3: Add Potatoes and Corn
To the sautéed mixture, add diced potatoes, corn, and chicken broth. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and cook for about 15 minutes, or until the potatoes are fork-tender and break apart easily, creating a comforting base for your chowder.
Step 4: Blacken the Shrimp
While the chowder simmers, season your peeled and deveined shrimp generously with blackened seasoning. Heat olive oil in a skillet over medium-high heat, and sear the shrimp for 2–3 minutes on each side until they are opaque and have a nice char, then remove from the heat and set aside.
Step 5: Incorporate Cream and Bacon
Once the potatoes are tender, stir in the heavy cream, blending it smoothly into the chowder for a rich texture. Mix in half of the reserved bacon, adjusting seasoning with salt and black pepper to taste, ensuring the flavors of the Blackened Shrimp Corn Chowder are perfectly balanced.
Step 6: Serve and Garnish
Ladle the chowder into bowls while piping hot, topping each serving with the luscious blackened shrimp, remaining bacon, and a sprinkle of chopped green onions and parsley. The vibrant colors will heighten the visual appeal and invite everyone to dig into this comforting Southern delight.
Expert Tips for Blackened Shrimp Corn Chowder
- Flavorful Bacon: Use high-quality bacon to enhance the smokiness; overcooking can make it too crunchy, which takes away from the chowder’s texture.
- Perfectly Seasoned Shrimp: Ensure shrimp are pat-dried before seasoning to achieve a better blackened crust; excess moisture can lead to steaming instead of searing.
- Consistent Creaminess: Stir in the heavy cream gradually to maintain a smooth texture; adding it too quickly can cause curdling if the base is too hot.
- Adjusting Thickness: If the chowder is too thick, add a splash of chicken broth or water while reheating; this keeps the Blackened Shrimp Corn Chowder creamy without losing flavor.
- Fresh Herbs Finish: Always finish with fresh herbs like parsley or chives for brightness; a common mistake is to skip garnishing, which elevates the dish.
How to Store and Freeze Blackened Shrimp Corn Chowder
Fridge: Store in an airtight container for up to 3 days. Make sure to cool the chowder to room temperature before sealing to prevent condensation.
Freezer: Freeze in a freezer-safe container for up to 3 months. Portion it out to make reheating easier, and leave space at the top for expansion.
Reheating: Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or cream to restore the creamy consistency of the Blackened Shrimp Corn Chowder.
Avoiding Texture Changes: For best results, avoid freezing shrimp; instead, add fresh, seared shrimp during reheating for optimal texture and flavor.
Blackened Shrimp Corn Chowder Variations
Feel free to make this chowder your own by experimenting with these delightful twists!
- Dairy-Free: Substitute heavy cream with coconut milk for a creamy yet dairy-free option that adds a subtle sweetness.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for an extra layer of heat that’ll keep your taste buds dancing.
- Seafood Lover’s Delight: Mix in lump crab meat or diced fish for a flavorful seafood medley that elevates the chowder’s charm.
- Vegetable Boost: Toss in some diced bell peppers or corn to enhance the texture and nutritional value—you’ll love the vibrant colors!
- Different Proteins: Swap shrimp for diced chicken or smoked sausage to create a savory twist that satisfies meat lovers.
- Flavor Swap: Instead of blackened seasoning, try Cajun seasoning for a different aromatic layer that’s equally mouthwatering.
- Herbaceous Note: Experiment with fresh thyme or basil in addition to parsley, bringing out herbaceous notes that enhance the overall flavor profile.
- Heartier Base: Replace potatoes with barley or quinoa for a nutritious and chewy addition that fills you up without sacrificing flavor.
For more delicious seafood recipes, don’t forget to check out Bang Bang Shrimp or warm up with a bowl of Nova Scotia Seafood Chowder after you’ve tried this chowder!
What to Serve with Blackened Shrimp Corn Chowder
Nothing pairs better with a bowl of spicy chowder than delightful complements to enhance your meal experience.
- Crusty Bread: Perfect for dipping, this warm, chewy bread soaks up the chowder’s rich flavors, adding a satisfying crunch.
- Mixed Green Salad: A refreshing salad with a light vinaigrette balances the chowder’s richness, brightening your meal with fresh tastes and textures.
- Cornbread Muffins: Sweet, buttery cornbread muffins echo the chowder’s corn richness while adding a soft, tender bite that comforts your soul.
- Roasted Vegetables: Seasoned roasted veggies provide a smoky, savory contrast that complements the Chowder’s bright flavors, enhancing your plate’s aesthetics.
- Southern Coleslaw: With a creamy, tangy finish, coleslaw adds a refreshing element, providing a crunchy counterpart to the chowder’s smoothness.
- Sangria: A chilled glass of fruity sangria offers a sweet, citrusy contrast to the spicy chowder, making it a delightful pairing for warm evenings.
- Crispy Potato Chips: For a fun texture twist, serve chips on the side; their crunchiness nicely contrasts the chowder’s creamy softness.
- Apple Crisp: End your meal on a sweet note—this warm, spiced dessert is an inviting finale to the comforting chowder experience.
Make Ahead Options
This Blackened Shrimp Corn Chowder is a fantastic choice for meal prep! You can prepare the chowder base, including the sautéed vegetables, potatoes, corn, and broth, up to 3 days in advance. Simply refrigerate the mixture in an airtight container. When you’re ready to serve, reheat it gently on the stovetop, then stir in the heavy cream and half of the reserved bacon. Season and blacken the shrimp fresh just before serving to ensure they maintain their delightful texture and flavor. This method allows you to enjoy homemade comfort without the last-minute rush, ensuring a delicious meal with minimal effort!
Blackened Shrimp Corn Chowder Recipe FAQs
What type of shrimp should I use for blackened shrimp corn chowder?
I recommend using large, peeled, and deveined shrimp for this recipe. Fresh shrimp is fantastic, but if you’re short on time, frozen shrimp works beautifully as well. Just make sure to thaw it completely and pat it dry before cooking to achieve that perfect blackened crust.
How can I store leftover blackened shrimp corn chowder?
Store the chowder in an airtight container in the refrigerator for up to 3 days. Allow it to cool to room temperature before sealing to prevent condensation, which can affect the texture.
Can I freeze blackened shrimp corn chowder?
Absolutely! Freeze it in a freezer-safe container for up to 3 months. I recommend portioning it out for easy reheating and leaving a little space at the top for the chowder to expand as it freezes. Just remember to avoid freezing shrimp with the chowder; instead, add freshly cooked shrimp when reheating for the best texture.
What should I do if my chowder is too thick?
If you find that your chowder has become too thick after storing, no worries! Simply add a splash of chicken broth or water while reheating on the stovetop. Stir it in gradually until you achieve the desired consistency while maintaining the flavor.
Are there any dietary considerations for this chowder?
Yes! If you’re catering to dietary restrictions, you can easily make this chowder vegetarian by substituting turkey bacon with smoked tempeh or omitting it altogether and replacing chicken broth with vegetable broth. Also, for a dairy-free version, simply swap the heavy cream for coconut milk.
How can I enhance the flavors of my blackened shrimp corn chowder?
For a flavor boost, consider allowing the chowder to sit for a few hours or even overnight. It’s one of those dishes that truly tastes better the next day as the flavors meld together. Additionally, you can spice things up with extra cayenne pepper or hot sauce when serving to kick it up a notch!
Creamy Blackened Shrimp Corn Chowder for Cozy Nights
Ingredients
Equipment
Method
- In a large pot over medium heat, add chopped bacon and cook until crispy, stirring occasionally, about 5–7 minutes. Remove and set aside.
- In the same pot, add diced onion and celery, sautéing for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute.
- Add diced potatoes, corn, and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cover for about 15 minutes, until potatoes are tender.
- Season shrimp with blackened seasoning. Heat olive oil in a skillet and sear shrimp for 2–3 minutes on each side until opaque.
- Stir in heavy cream into the chowder, mix in half of the reserved bacon, and adjust seasoning with salt and black pepper.
- Ladle chowder into bowls and top with blackened shrimp, remaining bacon, green onions, and parsley.
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