Hey there, foodies! I’m thrilled to share my take on a comforting classic: Blackened Shrimp and Corn Chowder. This isn’t just any soup; it’s a hearty, flavorful experience that combines the sweetness of corn with the spicy kick of blackened shrimp. Trust me, once you try it, you’ll keep coming back for more!
Why You’ll Love This Chowder
- Flavor explosion: The combination of crispy bacon, tender vegetables, creamy broth, and perfectly blackened shrimp creates a symphony of flavors in every spoonful468.
- Comfort in a bowl: This chowder is like a warm hug on a chilly day. It’s rich, satisfying, and guaranteed to lift your spirits57.
- Easy to make: Don’t let the fancy name fool you; this recipe is surprisingly simple and doesn’t require any complicated techniques3.
- Versatile: Feel free to customize this recipe to your liking. I’ll share some fun ideas below!7
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Serving Size: 6
Ingredients
Shrimp
- 1 pound uncooked shrimp, peeled, deveined, tails removed4
- 1 tablespoon blackened seasoning4
- ½ teaspoon kosher salt4
- ¼ teaspoon black pepper4
- 2 tablespoons extra virgin olive oil4
Chowder
- 4 slices thick-cut bacon, chopped4
- 1 medium yellow onion, diced4
- 1 teaspoon garlic, minced4
- 1 red bell pepper, diced24
- 2 ribs celery, diced24
- 4 cups (32 ounces) chicken broth24
- 2 large Yukon gold potatoes, peeled, diced into ¼-inch cubes4
- 2 cups (330 g) corn kernels, fresh or frozen24
- 1 cup (238 g) heavy whipping cream4
- 1 tablespoon blackened seasoning4
- Green onions, chopped for garnish24
Let’s Get Cooking!
- Blacken the Shrimp: In a medium bowl, toss the shrimp with blackened seasoning, salt, and pepper4.
- Sear the Shrimp: To a large pot over high heat, add oil. Once hot, add the shrimp in a single layer and cook for about 1-2 minutes per side, until seared and fully cooked. Transfer the shrimp to a plate. Set aside4.
- Cook the Bacon: Reduce the heat to medium. To the same pot, add the bacon. Cook until crispy, 8-10 minutes. Using a slotted spoon, remove the bacon and set it on the plate with the shrimp, leaving the bacon drippings in the pot24.
- Sauté the Veggies: Add the onion, pepper, and celery to the pot with the bacon drippings. Cook, stirring occasionally, until the vegetables are softened, about 3-5 minutes24. Add the garlic and cook for 1 more minute24.
- Simmer the Chowder: Stir in the broth, potatoes, and corn. Increase the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes24.
- Make it Creamy: Stir in the heavy whipping cream and blackened seasoning24.
- Combine and Serve: Stir in the shrimp and bacon. Serve hot, garnished with green onions24.
Tips for Customization
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the chowder for an extra kick35.
- Add some greens: Toss in some chopped spinach or kale during the last few minutes of cooking for added nutrients and color.
- Make it vegetarian: Skip the bacon and shrimp and use vegetable broth instead of chicken broth for a delicious vegetarian option.
- Try different toppings: Instead of green onions, try topping with crumbled tortilla chips, a dollop of sour cream, or a sprinkle of shredded cheese.
- Hatch Green Chile: For a unique flavor, try using Hatch green chiles1.
Serving Suggestions
- Crusty bread: Serve with a side of crusty bread for dipping into the creamy chowder2.
- Side salad: Pair with a fresh side salad for a light and refreshing meal.
- Grilled cheese: Enjoy a bowl of chowder with a classic grilled cheese sandwich for the ultimate comfort food combo.
Nutritional Information (per serving, approximate)
- Calories: 400
- Protein: 30g
- Fat: 25g
- Carbohydrates: 30g
FAQs
- Can I use frozen shrimp? Yes, frozen shrimp works just as well. Just make sure to thaw it completely before cooking.
- Can I make this ahead of time? Absolutely! The flavors actually meld together even more when the chowder sits overnight.
- How do I store leftovers? Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this chowder? I don’t recommend freezing chowder with heavy cream, as the texture may change. However, you can freeze the chowder before adding the cream and then stir it in after thawing.
