A creamy, hearty chowder brimming with tender shrimp, sweet corn, and smoky undertones. This dish marries the sweetness of summer produce with coastal seafood richness — perfect for cooler evenings or as a comforting centerpiece.
In a large pot or Dutch oven, heat olive oil and butter over medium heat.
If using bacon, add and cook until crisp, then remove and reserve.
Sauté onion, carrot, and celery for 5–7 minutes, until softened.
Add garlic, cook 1 minute more.
Add potatoes and corn. Stir to coat.
Pour in the stock, bring to a boil, then reduce to a simmer.
Cook for 12–15 minutes, or until potatoes are tender.
For a thicker chowder, use an immersion blender to partially blend the soup, leaving some chunks intact.
Stir in the shrimp, milk, and cream.
Simmer gently for 4–5 minutes, until shrimp are pink and just cooked through.
Season with salt, pepper, and a touch of lemon juice to balance richness.
Add smoked paprika or cayenne if desired for extra depth.
Ladle into bowls and garnish with chopped herbs and crisp bacon (if used).
Serve hot with crusty bread or oyster crackers on the side.
Use crab meat, lobster, or clams instead of shrimp
Add red bell pepper for a pop of color
Use coconut milk in place of cream for a dairy-free version
Wine:
Chardonnay (lightly oaked)
Viognier or Chenin Blanc
Beer:
Cream ale or wheat beer
Non-Alcoholic:
Corn silk tea or ginger lemonade
4 servings