Sweet Corn Chowder with Shrimp and Chorizo
This sweet corn chowder is a belly-warming delight brimming with creamy goodness. It is bursting with vibrant golden corn kernels, succulent shrimp, spicy, smoky chorizo, and creamy potatoes.
Whether enjoyed as a hearty lunch, a cozy dinner, or a comforting embrace after a day outdoors in the crisp air, this sweet corn chowder will certainly leave you craving more.
It is a delicious reminder of the passing summer season yet embraces autumn’s coziness. It simply delights, nourishes, and warms your soul one spoonful at a time.
So, gather your peeps with those adventurous palates and toast to the magic of this chowder.
Sweet Corn Chowder Ingredients
- Corn—oh, sweet corn! This chowder calls for fresh-off-the-cob sweetness, which adds a vibrant, sweet crunch. But in an absolute pinch, frozen corn will work.
- Shrimp – fresh or frozen will do. Peeled, deveined, and cut into bite-sized pieces. Brings the oceanic essence to the chowder.
- Chorizo – casings removed and diced into small cubes. Adds a spicy, smoky flavor profile.
- Potatoes – I prefer russet potatoes; they are the starchiest spud and add a creamy thickness to the chowder. Yukon potatoes work well, too.
- Yellow Onions—why yellow? They are so sweet when cooked, adding the perfect amount of sweetness to the chowder. Sweet onions are also an option.
- Flour – thickening agent for the chowder.
- Chicken broth– the base for the chowder. Clam broth can be used if you want that traditional seafood flavor profile.
- Half and half – has a lower fat content than heavy cream. If you want a thick chowder, use heavy cream. Both are interchangeable and will give you that creamy texture.
- Butter – adds an extra bit of creamy smoothness.
- Canola oil– neutral in flavor and has a high smoke point when browning the chorizo. Grapeseed oil is also a good option.
- Thyme – adds peppery, woody flavor.
- Chives are optional, but they always work well in chowders, adding a hint of onion-like flavor.
- Salt and Pepper– to taste.
How to Make Sweet Corn Chowder
First, let’s prep the ingredients…
- Peel and devein the shrimp and cut into thirds crosswise.
- Remove the casings from the chorizo and dice into cubes.
- Remove corn kernels from a freshly shucked cob by holding it firm with one hand and carefully slicing it downward with a sharp knife.
- Mince the onion.
- Peel the potatoes and dice into cubes.
- Strip leaves from fresh thyme springs by firmly holding the stem at the top and running your fingers downward along the stem. Then, chop with a knife.
Next, heat the oil in a large pot or Dutch oven. Add the diced chorizo and saute until almost crisp, about 5 minutes.
Then add onion and potatoes and cook until the onions soften, about 8 minutes. Sprinkle flour and thyme over the vegetables and stir. Cook for 2 minutes.
Broth is boss: Add the broth; this will form the base of your chowder and bring all those yummy ingredients together. With a wooden spoon, scrape the bottom of the pot and bring to a simmer. Then, turn the heat to medium and cook until the potatoes are tender about 10-12 minutes.
Time to get creamy: add half-and-half and butter. When the liquid is hot, add the shrimp and corn and simmer until the shrimp becomes opaque in color. About 5 more minutes. Season with salt and pepper to taste.
The grand presentation: Ladel the deliciousness in your favorite soup bowl and garnish galore with freshly minced chives and thyme sprigs. Serve with some crusty bread, pair with a crispy white wine or a tasty cocktail, and watch your peeps savor each spoonful.
Recipe Tips and Variations
- Not a fan of shrimp? Swap with rotisserie chicken. Remember, it’s the corn that’s the star of the show.
- Chorizo adds heat and a spicy kick. If you want to omit any spice in this chowder, use bacon instead. Bacon will still bring in that smoky flavor.
- Want to add more spice? Add a pinch of cayenne pepper right before serving.
- Chowder is the heavyweight champion of soups, making it a meal in itself. But if you want to serve more than chowder at your next gathering, put them in one-cup bowls and serve them as an appetizer or side to your favorite cozy meal.
Make Ahead and Storing
- You can prepare the chowder ahead of time, allowing flavors to mend, making entertaining a breeze.
- This sweet corn chowder reheats beautifully without compromising on flavor or texture. Simply reheat on the stove in a large Dutch oven or pot.
- Store in an airtight container for up to 3-4 days.
Sweet Corn Chowder with Shrimp and Chorizo
Equipment
- 1 Large Dutch Oven
Ingredients
- 2 tbsp canola oil
- 8 oz chorizo cubed, about 3 links
- 1 cup yellow onion minced
- 2 large russet potatoes peeled and cubed
- 2 tbsp flour
- 1 tbsp fresh thyme minced
- 3 cups chicken broth
- 1 ½ cups half and half
- 1 pound shrimp peeled and deveined, cut into thirds crosswise
- 2 large ears jersey corn
- 2 tbsp butter
- 2 tbsp chives chopped, optional
Instructions
- Heat canola oil over medium-high heat in a large Dutch oven. Add diced chorizo and cook until almost crisp—about 5 minutes.
- Lower heat to medium. Add onion and potatoes and cook until onions are softened – about 8 minutes.
- Sprinkle flour and thyme over vegetables and stir; cook for 2 minutes, until flour is fully incorporated into the vegetables.
- Add chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer, lower heat to medium-low, and cook until potatoes are tender and flavors meld—about 10-12 minutes.
- Stir in half and half and butter. Cook for about 5 minutes.
- When liquid is hot add shrimp and corn. Cook for about 5 minutes until shrimp is pink in color.
- Season with salt and pepper to taste.
- Garnish with chives. Enjoy!!!
