Spicy Shrimp Corn Chowder

Corn chowder with shrimp is a summer soup, which sounds contradictory until you eat a bowl of it. Fresh corn cut from the cob makes a real difference here. Frozen works in winter. In August, use what is at the market. Korean chili powder is mild enough to use in a full teaspoon without overwhelming the corn, but it builds a steady warmth that sits underneath everything else. Fennel and cumin in the base give it an unexpected depth. Leek instead of onion keeps it from being too sharp. The shrimp cook in the residual heat; pull the pot off the burner, add them, cover for five minutes. No rubbery shrimp.

How to Make Spicy Shrimp Corn Chowder

Cut the corn fresh

Stand the ear in a wide bowl and cut downward with a sharp knife. Fresh kernels have a sweetness that canned and frozen corn cannot replicate in a soup this simple. If fresh is not available, frozen is the better substitute over canned.

Cook the leek low and slow

Give the leek and garlic a full three minutes over medium heat before adding anything else. Rushing this step leaves a raw edge in the base. You want it soft and slightly translucent before the corn and potato go in.

Shrimp go in last, heat off

Remove the pot from the heat, add the shrimp, cover the pot, and wait five minutes. Shrimp cooked this way stay tender. Simmering them in the hot liquid even for two minutes is too long at this size.

Spicy Shrimp Corn Chowder

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kankana Saxena
• Total Time: 40 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

Print Recipe

Pin Recipe

Description

Fresh corn makes all the difference in this creamy, spicy chowder. Sweet corn, shrimp, and a touch of spice make for a perfect summer meal.

---

Ingredients

Units USM Scale 1x2x3x

• 2 ears of corn kernels removed
• 8 jumbo shrimps, skin and tail removed
• 1 leek, finely chopped
• 1 bunch green onions, finely chopped
• 1 medium potato, cut in cubes
• 2 cloves garlic, finely chopped
• 1 cups (237 ml) milk
• 1 cups (237 ml) water
• 1 tbsp (14 g) butter
• 1 tsp cumin powder
• 1 tsp fennel powder
• 1-1/4 tsp korean chili powder
• oil
• salt
• pepper

---

Instructions

1. Melt butter with 1 tablespoon of oil in a deep pan over medium heat.
2. Add garlic and chopped leek. Add a pinch of salt and stir.
3. Cook at medium heat for 3 minutes, or until the leek is softened.
4. Add corn, potatoes, and half of the chopped green onion to the same pan.
5. Season with salt, cumin, fennel, and 1 teaspoon of Korean chili powder. Stir and cook for 1 minute.
6. Add water and milk. Reduce heat to medium-low and cook until the potatoes are softened.
7. Meanwhile, rub jumbo shrimp with oil, salt, and 1/4 teaspoon of Korean chili powder.
8. Pan-fry the shrimp for 3 minutes per side, or until they curl.
9. Set the shrimp aside.
10. Once the potatoes are softened, ladle half of the soup into a blender and blend until smooth.
11. Return the blended soup to the saucepan and stir.
12. Check for salt and adjust as needed.
13. Ladle the soup into serving bowls.
14. Top with the pan-fried shrimp and garnish with the remaining green onions.

Notes

• For a richer flavor, use heavy cream instead of milk.
• To enhance the corn flavor, roast the corn kernels before adding them to the chowder.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 400
• Sugar: 10
• Sodium: 600
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 40
• Fiber: 5
• Protein: 30
• Cholesterol: 150

If You Liked This Recipe, You’ll Love These

• Chicken Shawarma Rice Bowl
• Japanese Popcorn Shrimp
• Spicy Pork Sausage Spaghetti
• Spicy Honey Glazed Skillet Shrimp
• Huitlacoche Sopes with Mint Salsa Verde