As I stirred the pot, the savory aroma of crispy bacon and spices enveloped my kitchen, invoking memories of cozy gatherings with friends. Today, I’m thrilled to share my creamy Blackened Shrimp Corn Chowder, a dish that beautifully captures the essence of Southern comfort food. This chowder doesn’t just warm your belly; it also packs a punch with its bold Cajun flavors, making it a crowd-pleaser for any occasion. Not only is it quick to prepare, but it also allows for creativity with substitutions—perfect for those adventurous home chefs looking to mix things up! Are you ready to dive into a bowl of this deliciousness? Let’s get cooking!
Why is Blackened Shrimp Corn Chowder a Must-Try?
Comforting and hearty, this chowder is like a warm hug in a bowl, served up with crispy bacon and juicy shrimp. Flavor-packed, the bold Cajun spices elevate the creamy base, providing a delightful twist on traditional chowders. Quick and easy to make, this dish can be on the table in no time, making it perfect for those busy weeknights. Versatile and adaptable, feel free to substitute shrimp with chicken or even tofu, making it suitable for any preference. Pair it with some crusty bread for a perfect meal, and you’ll see why this Blackened Shrimp Corn Chowder is a hit at every gathering!
Blackened Shrimp Corn Chowder Ingredients
For the Chowder
• Bacon – Adds a savory, smoky kick; swap for turkey bacon for a lighter option.
• Large Shrimp – Essential for protein and texture; opt for wild-caught for best flavor or thaw frozen shrimp.
• Blackened Seasoning – Infuses bold Cajun flavor; make your own with smoked paprika, cayenne, and spices.
• Olive Oil – Perfect for searing shrimp and adds richness; feel free to use high-heat oils like avocado oil.
• Onion – Contributes natural sweetness; both yellow and sweet onions are excellent choices.
• Celery – Adds crunch and enhances flavor balance within the chowder.
• Garlic – Brings aromatic richness; the more, the merrier when it comes to deliciousness!
• Potatoes (Yukon Gold or Red) – Provide creaminess and substance; you can peel them or leave the skins on.
• Corn (Fresh or Frozen) – Sweetens the chowder with texture; frozen corn can be added directly.
• Chicken Broth – The flavor base that ties everything together; for a vegetarian option, use vegetable broth.
• Heavy Cream – Gives the chowder its creamy consistency; substitute coconut milk for a dairy-free version.
• Salt and Black Pepper – Season to taste for that perfect finishing touch.
• Green Onions – Adds freshness and a mild onion flavor for garnish.
• Parsley – Brightens up the dish with color; cilantro is a glorious alternative if you prefer.
Now that you’ve got the ingredients ready, let’s cook this heartwarming Blackened Shrimp Corn Chowder!
Step‑by‑Step Instructions for Blackened Shrimp Corn Chowder
Step 1: Cook the Bacon
In a large pot, cook the chopped bacon over medium heat until crispy, which should take about 5–7 minutes. Once the bacon is golden and fragrant, remove it with a slotted spoon and set aside on a paper towel, leaving about 2 tablespoons of the bacon fat in the pot for added flavor.
Step 2: Sauté the Vegetables
In the same pot with the bacon fat, add the diced onion and celery. Sauté for 4–5 minutes or until the onion softens and becomes translucent. Stir in the minced garlic and continue cooking for an additional minute until fragrant, ensuring the mixture is well-combined and aromatic.
Step 3: Add Potatoes and Corn
Stir in the diced potatoes and corn into the pot, mixing well to incorporate the flavors. Pour in the chicken broth, then raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to simmer and cook for about 15 minutes, or until the potatoes are fork-tender and the chowder thickens slightly.
Step 4: Season and Sear the Shrimp
While the chowder simmers, season the shrimp generously with your homemade blackened seasoning. In a separate skillet, heat olive oil over medium-high heat. Sear the shrimp for about 2–3 minutes on each side until they are charred and opaque. Remove the shrimp from the skillet and set them aside, letting the riches of the seasoning develop.
Step 5: Finish the Chowder
Once the potatoes are tender, stir in the heavy cream, warming it through for an additional 2 minutes. Add half of the crispy bacon back into the chowder for that savory bang, and then adjust the seasoning with salt and black pepper to your taste, creating a rich symphony of flavors.
Step 6: Serve Hot
Ladle the glorious blackened shrimp corn chowder into bowls, topping each serving with the seared shrimp, remaining bacon, sliced green onions, and a sprinkle of fresh parsley. Serve immediately while hot and enjoy the delightful combination of creamy and spicy flavors that truly comforts the soul.
Make Ahead Options
Preparing your Blackened Shrimp Corn Chowder ahead of time is a fantastic way to save precious minutes on busy nights! You can chop your vegetables, cook the bacon, and even make the chowder base up to 3 days in advance. Simply refrigerate everything in airtight containers until you’re ready to finish the dish. When you’re ready to serve, reheat the chowder base on the stove and add the heavy cream and shrimp, which should be seasoned and seared fresh just before serving to maintain their delightful texture and flavor. This method ensures that your chowder will be just as delicious as if made fresh, allowing you to enjoy hearty comfort food without the last-minute rush!
Variations & Substitutions for Blackened Shrimp Corn Chowder
Feel free to make this cozy chowder your own with these exciting variations and substitutions that will awaken your taste buds!
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Dairy-Free: Swap heavy cream for full-fat coconut milk for a creamy, dairy-free delight. The coconut adds a light sweetness that complements the spices beautifully.
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Vegetarian Option: Replace shrimp with shredded rotisserie chicken or tofu for a protein-packed vegetarian version. This swap keeps the flavors intact while catering to different dietary needs.
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Extra Veggies: Toss in seasonal vegetables like zucchini, carrots, or Brussels sprouts for added nutrition and vibrant colors. Not only does this enhance the chowder, but it also makes it even more satisfying.
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Spice Level: Kick up the heat by adding a teaspoon of cayenne or a splash of hot sauce. Adjust according to your bravery—there’s no such thing as too spicy when you love a cozy meal!
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Bacon Twist: If you’re looking for a lighter option, use turkey bacon instead of traditional bacon. It still brings that savory goodness with less fat while keeping the chowder comforting.
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Seafood Mix: Instead of just shrimp, add in some tender scallops or pieces of fish for a delightful seafood medley that elevates the chowder experience. Each spoonful becomes a treasure of flavors!
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Herb Swap: Change parsley for cilantro to give a fresh pop, or try adding a sprinkle of dill for a delightful twist. This addition can really brighten the richness of the chowder.
These variations not only allow for creativity in the kitchen but also ensure that everyone at your table finds something they love. And if you’re ever in the mood for another comforting dish, don’t forget to check out my delightful Roasted Cornish Hens or explore classic comfort with my Creamy Chicken and Rice recipe. Happy cooking!
What to Serve with Blackened Shrimp Corn Chowder
Create a cozy and delightful meal that complements the rich flavors of your chowder.
- Crusty Bread: Perfect for dipping into the creamy chowder, adding a satisfying crunch to each bite.
- Simple Garden Salad: A refreshing mix of greens and veggies helps balance the richness with its crisp, bright flavors.
- Cornbread: Sweet and buttery, cornbread pairs beautifully, echoing the chowder’s corn essence while adding a touch of Southern charm.
- Roasted Vegetables: The charred sweetness of seasonal veggies adds a wonderful contrast and rounds out your meal.
- Cajun-Spiced Rice: Fluffy rice seasoned with Cajun spices enhances the overall southern flavor theme, delivering both comfort and substance.
- Sparkling Lemonade: This bubbly, citrusy drink provides a refreshing palate cleanser that brightens the bold flavors of the chowder.
- Chocolate Chip Cookies: End your meal on a sweet note with these comforting treats; their warm, gooey texture is sure to please.
Expert Tips for Blackened Shrimp Corn Chowder
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Sear It Right: Ensure your skillet is hot before adding shrimp to achieve that perfect blackened crust. A hot skillet helps lock in flavors and brings out the seasoning.
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Use Quality Shrimp: Fresh or wild-caught shrimp offer superior flavor compared to frozen. If using frozen, remember to thaw and pat dry before seasoning for the best results.
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Customize the Spice: Adjust the spice level of your Blackened Shrimp Corn Chowder by adding more cayenne to the seasoning or drizzle with hot sauce for a kick.
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Avoid Overcooking: Keep an eye on the shrimp while searing. Overcooked shrimp can become rubbery, so aim for that beautiful char in about 2-3 minutes per side.
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Texture Matters: If you prefer a chunkier chowder, reserve some of the corn and potatoes, adding them whole after pureeing half for a delightful contrast in texture.
Storage Tips for Blackened Shrimp Corn Chowder
Fridge: Store any leftovers in an airtight container for up to 3 days. Make sure to cool the chowder completely before sealing to preserve freshness.
Freezer: For longer storage, freeze the chowder in a freezer-safe container for up to 2 months. Leave some space at the top, as liquids expand when frozen.
Reheating: When ready to enjoy your Blackened Shrimp Corn Chowder again, reheat gently on the stovetop over low heat. Add a splash of broth or cream to restore its creamy texture.
Texture Tip: If the chowder thickens while stored, simply stir in a little broth or water to adjust consistency when reheating.
Blackened Shrimp Corn Chowder Recipe FAQs
What type of shrimp should I use for Blackened Shrimp Corn Chowder?
Absolutely! I recommend using wild-caught shrimp for the best flavor and texture. If fresh isn’t available, frozen shrimp works well—you just need to thaw and pat them dry before seasoning. This ensures a great sear and helps the spices stick!
How do I store leftovers of Blackened Shrimp Corn Chowder?
Stored properly, your chowder will last in the fridge for up to 3 days. Make sure to allow it to cool completely before transferring to an airtight container. This keeps the flavors fresh and prevents spoilage.
Can I freeze Blackened Shrimp Corn Chowder?
Very! You can freeze it for up to 2 months. I recommend using a freezer-safe container, leaving some space at the top, as the chowder will expand. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove.
How can I adjust the spice level in my chowder?
The more the merrier when it comes to heat! You can customize your chowder’s spice level by adding more cayenne pepper to the blackened seasoning or even drizzling a bit of your favorite hot sauce into individual bowls for a personal touch. Start with a little and adjust to your taste!
What can I substitute for heavy cream in the chowder?
If you’re looking for a lighter or dairy-free option, substitute heavy cream with full-fat coconut milk. This will maintain the creaminess while adding a subtle sweetness that complements the chowder flavors beautifully.
Can my pets safely have this chowder?
While the ingredients in Blackened Shrimp Corn Chowder are delicious for humans, some can be harmful to pets. For instance, onions and garlic are toxic to dogs and cats, so it’s best to avoid sharing this dish with them. Always keep pet safety in mind when preparing food at home!
Savor the Comfort: Blackened Shrimp Corn Chowder Delight
Ingredients
Equipment
Method
- Cook the chopped bacon over medium heat until crispy, which should take about 5–7 minutes. Remove it with a slotted spoon and set aside on a paper towel, leaving about 2 tablespoons of the bacon fat in the pot.
- In the same pot with the bacon fat, add the diced onion and celery. Sauté for 4–5 minutes or until the onion softens and becomes translucent. Stir in the minced garlic and cook for an additional minute.
- Stir in the diced potatoes and corn. Pour in the chicken broth, then bring to a gentle boil. Reduce the heat to simmer and cook for about 15 minutes until the potatoes are fork-tender.
- While the chowder simmers, season the shrimp with blackened seasoning. In a separate skillet, heat olive oil over medium-high heat and sear the shrimp for about 2–3 minutes on each side.
- Once the potatoes are tender, stir in the heavy cream, add half of the crispy bacon back, and adjust seasoning with salt and pepper to taste.
- Ladle the chowder into bowls, topping each serving with the seared shrimp, remaining bacon, sliced green onions, and parsley. Serve immediately while hot.
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