Shrimp and Corn Chowder
Shrimp and corn chowder is a bowl of comfort that blends the sweetness of summer corn with the briny richness of fresh shrimp. Corn is at its peak in South Carolina from late spring through early fall, when markets overflow with golden ears bursting with flavor. Using fresh corn not only gives the chowder a natural sweetness but also allows you to simmer the stripped cobs in the broth to deepen the flavor. The shrimp, quick-cooking and tender, bring coastal flair to the dish while keeping it light enough for warm-weather eating. A splash of cream ties it together, making it hearty without being heavy. This chowder is perfect served with crusty bread or cornbread on the side. It’s a recipe that honors both the coastal waters and the fields, combining the best of land and sea in a bowl that feels both homey and elevated.
Ingredients
- 1 pound wild caught South Carolina shrimp, peeled and deveined (reserve shells for stock, if desired)
- 4 ears Certified SC Grown sweet corn, kernels removed and cobs reserved
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups seafood, chicken, or vegetable stock
- 1 cup heavy cream (or half and half)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or chives, for garnish
- Optional: cooked bacon crumbles or hot sauce, for serving
Instructions
By Chef Amethyst Ganaway
- If making a quick homemade stock, combine the reserved shrimp shells and corn cobs with 4 cups of water in a saucepan. Bring to a simmer and cook for 20 minutes. Strain and reserve the stock. Otherwise, use prepared seafood, chicken, or vegetable stock.
- In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the onion and celery and cook until softened, about 5 minutes.
- Stir in the garlic and potatoes and cook for 2 minutes.
- Add the corn kernels and prepared stock. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- For a creamier chowder, transfer about 1 cup of the cooked chowder (including some corn and potatoes) along with ½ cup of the heavy cream to a blender. Blend until smooth, then stir the mixture back into the pot.
- Stir in the remaining cream and the shrimp. Cook until the shrimp are just pink and opaque, about 3 to 4 minutes.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley or chives. Serve with bacon crumbles or hot sauce, if desired.
