If you are craving a cozy, flavor-packed meal that brings a little Southern charm to your table, this Blackened Shrimp Corn Chowder Recipe is an absolute must-try. It combines tender, spicy blackened shrimp with sweet bursts of corn and creamy potatoes in a rich, comforting chowder. The smoky notes from crispy bacon and the gentle kick from Cajun seasoning make every spoonful a delightful experience you’ll want to revisit again and again. Whether it’s a chilly evening or just a day you want something deliciously satisfying, this chowder will quickly become a favorite go-to in your recipe collection.
Ingredients You’ll Need
This Blackened Shrimp Corn Chowder Recipe is made with straightforward, pantry-friendly ingredients that pack major flavor and texture. Each component is essential in creating the perfect balance between creamy, smoky, spicy, and fresh notes that will warm you up from the inside out.
- 1 lb shrimp, peeled and deveined, tails removed: The star protein that carries the blackened seasoning beautifully.
- 2 tablespoons Cajun or blackening seasoning: Adds the bold, spicy kick that defines the shrimp’s irresistible flavor.
- 1 tablespoon olive oil: Helps sear the shrimp to perfection, ensuring a nice crust without sticking.
- 1 tablespoon butter: Adds richness and helps develop a golden sear on the shrimp.
- 6 slices bacon, chopped: Infuses smoky, savory goodness that melts into the chowder.
- 1 cup onion, diced: Provides aromatic sweetness that builds the soup’s flavor foundation.
- 1/2 cup celery, diced: Adds a subtle crunch and fresh, vegetal note to the base.
- 1/2 cup bell pepper, diced: Brings gentle sweetness and vibrant color to brighten the chowder.
- 2 cloves garlic, minced: Intensifies the savory depth with its warm, fragrant character.
- 2 cups corn (fresh, frozen, or canned): Bursts of natural sweetness that balance the heat perfectly.
- 2 cups Yukon gold or red potatoes, diced: Provides heartiness and a creamy texture when cooked down.
- 3 cups chicken broth: Creates the flavorful liquid base that ties everything together.
- 1 cup heavy cream: Delivers luscious creaminess for that soul-warming chowder consistency.
- 1/4 cup green onions, sliced (plus more for garnish): Offers bright, oniony freshness and a pop of color.
- Salt and pepper, to taste: Essential seasonings to balance and enhance all the flavors.
How to Make Blackened Shrimp Corn Chowder Recipe
Step 1: Blacken the Shrimp
Start by patting your shrimp dry to ensure they sear properly, then toss them generously in Cajun or blackening seasoning. Heat the olive oil and butter in a skillet over medium-high heat, and sear the shrimp for about 1 to 2 minutes on each side until they develop a beautiful, dark crust. Once cooked, remove the shrimp and set them aside—this flavorful step is key to giving your chowder that signature spicy, smoky punch.
Step 2: Cook the Bacon until Crispy
In a large pot, cook your chopped bacon over medium heat until it’s nicely crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, but don’t discard the drippings left behind. These drippings will be the flavor powerhouse that browns your vegetables and infuses the chowder with rich, smoky goodness.
Step 3: Sauté the Vegetables
Next, add the diced onion, celery, and bell pepper to the bacon drippings. Let the veggies soften and become fragrant, about 5 minutes. Toss in the minced garlic and cook just one minute more to avoid bitterness while layering in that wonderfully aromatic flavor foundation for your chowder.
Step 4: Build the Chowder Base
Stir in the diced potatoes and corn, then pour in the chicken broth. Crank the heat up to bring it all to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, which usually takes around 15 to 20 minutes. This step ensures your chowder will have that delightfully creamy texture as the potatoes break down slightly and thicken the broth.
Step 5: Add Cream and Bacon
Lower the heat once the potatoes are tender, then stir in the heavy cream along with half of the cooked bacon. Gently warm the chowder without boiling to keep the cream from curdling. This is where your chowder becomes silky-smooth and rich, perfectly balancing the spicy shrimp and sweet corn.
Step 6: Finish with Blackened Shrimp
Finally, fold the blackened shrimp back into the pot and let everything simmer together for a couple of minutes to meld the flavors. Taste and season with salt and pepper as needed. Garnish with the remaining bacon and sliced green onions before serving—this last touch adds crunch and a fresh pop of color.
How to Serve Blackened Shrimp Corn Chowder Recipe
Garnishes
A sprinkle of extra crisp bacon and freshly sliced green onions really bring this chowder to life. For an extra kick, a dash of smoked paprika or a squeeze of fresh lemon juice brightens the flavors beautifully. Don’t be shy with the garnishes—they add texture and enhance each spoonful.
Side Dishes
This hearty chowder pairs wonderfully with crusty bread or garlic butter rolls that you can dunk right into the creamy broth. A fresh green salad with vinaigrette helps cut through the richness, providing a refreshing contrast. If you want to keep it simple and satisfying, some buttery cornbread is a Southern-inspired delight alongside this chowder.
Creative Ways to Present
For a festive touch, serve the chowder in individual bread bowls or small cast-iron skillets, which keep it warm while adding rustic charm. If you’re feeling fancy, a swirl of herb-infused oil or a dollop of sour cream can be added just before serving for gourmet appeal. You can also elevate the presentation by layering bowls with a handful of fresh herbs like parsley or chives.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blackened Shrimp Corn Chowder Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually have a chance to meld even more overnight, making it even tastier when reheated.
Freezing
You can freeze this chowder, but separate the shrimp from the broth first. Freeze the chowder base in airtight containers for up to 2 months, and add freshly cooked blackened shrimp after thawing and reheating to keep their texture and flavor intact.
Reheating
Reheat the chowder gently on the stovetop over low heat, stirring occasionally to avoid scorching. If the chowder thickens too much, add a splash of chicken broth or cream to loosen it back up. Add the blackened shrimp at the end to warm through without overcooking.
FAQs
Can I use frozen shrimp instead of fresh for this Blackened Shrimp Corn Chowder Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking to get that perfect sear and flavor.
What can I substitute for heavy cream if I want a lighter version?
You can use half-and-half or whole milk, but the chowder will be less rich and creamy. To keep some thickness, consider adding a small amount of flour or cornstarch slurry to the broth while cooking.
Is it alright to use canned corn instead of fresh or frozen?
Yes, canned corn works just fine—drain it well before adding. It adds sweetness and texture, though fresh or frozen corn gives a slightly brighter, fresher taste.
How spicy is the Blackened Shrimp Corn Chowder Recipe?
The spice level depends on the Cajun seasoning you use. Most blackening seasonings offer a medium heat that can be adjusted by using less seasoning or choosing a milder version.
Can I make this chowder vegetarian?
For a vegetarian version, omit the shrimp and bacon, and substitute vegetable broth for chicken broth. Consider adding smoked paprika or liquid smoke to mimic the smoky depth the bacon provides.
Final Thoughts
This Blackened Shrimp Corn Chowder Recipe is a beautiful blend of bold flavors and comforting textures that will surely impress and satisfy everyone at your table. Easy enough for a weeknight yet special enough for guests, it’s one of those dishes that feels like a warm hug in a bowl. I hope you give this recipe a whirl and fall in love with it just like I have!
Print
Blackened Shrimp Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Blackened Shrimp Corn Chowder is a hearty and flavorful dish combining succulent blackened shrimp with a creamy corn and potato base. Enhanced with smoky bacon, aromatic vegetables, and a touch of Cajun seasoning, this chowder is perfect for a comforting meal served hot in just 45 minutes.
Ingredients
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined, tails removed
- 2 tablespoons Cajun or blackening seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
Chowder Base
- 6 slices bacon, chopped
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 2 cups corn (fresh, frozen, or canned)
- 2 cups Yukon gold or red potatoes, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup green onions, sliced (plus more for garnish)
- Salt and pepper, to taste
Instructions
- Prepare and Blacken Shrimp: Pat the shrimp dry and toss them evenly with the Cajun or blackening seasoning. Heat olive oil and butter in a skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes on each side until blackened and cooked through. Remove shrimp from the skillet and set aside.
- Cook Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Once cooked, remove the bacon pieces with a slotted spoon, leaving the flavorful bacon drippings in the pot for the next step.
- Sauté Vegetables: Add the diced onion, celery, and bell pepper to the bacon drippings in the pot. Cook the mixture over medium heat until the vegetables become soft and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add Potatoes, Corn, and Broth: Stir in the diced potatoes and corn to the softened vegetables. Pour in the chicken broth and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently until the potatoes are fork-tender, approximately 15 to 20 minutes.
- Incorporate Cream and Bacon: Lower the heat to prevent boiling and stir in the heavy cream and half of the cooked bacon pieces. Warm the chowder through gently to combine the flavors without boiling.
- Finish the Chowder: Add the blackened shrimp back into the pot. Let the chowder simmer for a couple more minutes just to heat the shrimp through. Adjust the seasoning with salt and pepper to taste. Garnish with the remaining bacon and additional sliced green onions before serving hot.
Notes
- Use fresh or frozen shrimp and corn if available for the best flavor.
- You can substitute chicken broth with vegetable broth to make a pescatarian version if desired.
- For a spicier chowder, add extra Cajun seasoning or a pinch of cayenne pepper when blackening the shrimp.
- Leftover chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker chowder, mash some of the cooked potatoes before adding the cream.
