Description

Looking for a comforting, flavor-packed dish that bridges creamy comfort and seafood freshness? This Sweet Corn and Shrimp Chowder fits the bill. With tender shrimp, juicy corn, and savory bacon in a rich creamy broth, it makes the perfect quick dinner idea, cozy lunch, or hearty appetizer. Think of it as a warm hug in a bowl—ideal for chilly evenings, summer corn harvests, or simply when you crave something indulgent and soul-satisfying.

Whether you’re meal prepping for the week or feeding a hungry crowd, this easy recipe checks all the boxes. It’s a stellar example of seafood-forward dinner ideas that are both impressive and simple to whip up.

Ingredients

1 lb large shrimp, peeled and deveined

4 cups fresh or frozen sweet corn kernels

4 slices bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

3 cups chicken or seafood broth

1 cup heavy cream

1 cup whole milk

2 tbsp butter

1 tbsp olive oil

Salt and black pepper to taste

¼ tsp smoked paprika (optional)

2 tbsp chopped fresh parsley (for garnish)

¼ tsp crushed red pepper flakes (optional)

1 medium potato, peeled and diced

Instructions

Heat olive oil in a pot over medium-high heat. Season shrimp with salt, pepper, and paprika. Sear shrimp 1-2 minutes per side. Remove and set aside.
In the same pot, cook bacon until crispy. Remove bacon and reserve 2 tbsp of the drippings.
Add butter to the pot. Sauté onion for 4-5 minutes until soft. Stir in garlic and cook 1 minute.
Add potatoes and corn; cook for 3-4 minutes.
Pour in broth. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are tender.
Blend part of the soup for creaminess, leaving some texture.
Stir in cream and milk. Simmer 5 minutes.
Return shrimp and bacon to the pot. Heat through, adjust seasoning, and garnish with parsley.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner