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New Orleans Shrimp & Corn Chowder

New Orleans Shrimp & Corn Chowder
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New Orleans Shrimp & Corn Chowder is a rich and creamy Southern dish blending tender shrimp, sweet corn, and traditional Creole spices. This comforting chowder offers a velvety texture balanced with bold flavors, perfect for a hearty meal or entertaining guests with authentic Louisiana flair.

Ingredients

Scale

Seafood and Vegetables

  • 1 lb fresh or frozen peeled shrimp
  • 1 1/2 cups sweet corn kernels (fresh or canned, drained)
  • 1 medium onion, finely diced
  • 1 celery stalk, finely diced
  • 1 bell pepper (any color), finely diced
  • 2–3 garlic cloves, minced
  • 2 medium potatoes, peeled and diced

Liquids and Dairy

  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • 3 tbsp butter

Thickening and Seasoning

  • 3 tbsp all-purpose flour (or cornstarch for gluten-free)
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 tsp dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Holy Trinity: Finely dice the onion, celery, and bell pepper. These ingredients form the flavorful base for the chowder, true to Cajun cooking traditions.
  2. Sauté Vegetables and Garlic: In a large pot, melt the butter over medium heat. Add the diced onion, celery, and bell pepper, cooking until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
  3. Make the Roux: Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly. This mixture will thicken the chowder and create a creamy yet hearty texture.
  4. Add Broth, Potatoes, and Spices: Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, paprika, cayenne pepper, thyme, salt, and black pepper. Allow the chowder to simmer gently until the potatoes are tender, approximately 15 minutes.
  5. Incorporate Corn and Shrimp: Add the sweet corn kernels and shrimp to the pot. Continue cooking until the shrimp turns pink and the corn is heated through, approximately 5 minutes.
  6. Finish with Cream: Reduce the heat to low, stir in the heavy cream, and gently warm without boiling to preserve the creamy texture. Taste and adjust seasonings as needed before serving.

Notes

  • Use fresh shrimp for best texture, but frozen shrimp works well if properly thawed.
  • Add shrimp at the end to avoid overcooking and keep them tender and juicy.
  • For gluten-free chowder, substitute flour with a cornstarch slurry.
  • Adjust thickness by adding more broth to thin or simmering longer uncovered to thicken.
  • Homemade broth or seafood stock will enhance the flavor significantly.
  • Garnish with freshly chopped parsley, green onions, hot sauce, or lemon juice for added brightness.
  • Serve with crusty French bread, buttery cornbread, or a crisp green salad to complement the richness.

Nutrition

Keywords: New Orleans chowder, shrimp chowder, corn chowder, Creole soup, Southern shrimp recipe, creamy shrimp soup

Find it online: https://withnora.com/new-orleans-shrimp-corn-chowder/