Blackened Shrimp Corn Chowder

This blackened shrimp and corn chowder is the ultimate comfort dish for cooler evenings when you want something smoky creamy and deeply satisfying. Sweet corn and tender potatoes meld together with juicy blackened shrimp and crispy bits of beef delivering big flavors in every bowl.

I still remember the first chilly autumn night I served this it turned a regular weeknight into something special and now my friends always ask for the recipe. Every time I make it my kitchen smells irresistible.

Ingredients

• Uncooked shrimp: Brings sweetness and protein choose medium to large sized ones for best bite
• Blackened seasoning: Infuses spicy smoky flavor look for one with smoked paprika for depth
• Kosher salt: Gently enhances all the other flavors
• Black pepper: Brings a subtle heat freshly cracked for best aroma
• Extra virgin olive oil: Helps sear everything to a golden brown pick a robust variety
• Thick-cut beef: Creates crispy savory bits substitute with turkey bacon if you prefer
• Yellow onion: Provides a sweet base go for fresh firm onions without bruises
• Minced garlic: Adds punch and complexity always use fresh if possible
• Red bell pepper: Brings color and sweetness check for glossy skin with no soft spots
• Celery: Delivers a subtle herbal crunch pick crisp stalks with bright leaves
• Chicken broth: Gives body and richness use high quality stock for deep flavor
• Yukon gold potatoes: Add silky creaminess and hold their shape well check for smooth skin and no sprouting
• Corn kernels: Provide natural sweetness fresh is best but frozen works in a pinch
• Heavy whipping cream: Brings luxurious texture use one that is very cold and rich
• Green onions: Add a bright fresh finish as a garnish slice thinly

Instructions

Prepare the Shrimp:

Pat the shrimp dry with a towel for the best sear. Sprinkle them with blackened seasoning kosher salt and black pepper. Rub everything evenly over each shrimp so no spots are missed.

Sear the Shrimp:

Heat extra virgin olive oil in a large heavy pot on high. When it shimmers carefully add the shrimp in a single layer. Let the first side sear for about one to two minutes without stirring then flip to finish cooking. Remove shrimp to a plate once firm and juicy.

Crisp the Beef:

Lower the heat to medium. Add chopped beef to the remaining oil and cook until each piece is golden and crispy usually around eight to ten minutes. Scoop the beef onto the plate with shrimp leaving all those flavorful drippings behind.

Sauté the Veggies:

Add yellow onion diced red bell pepper and chopped celery into the pot with beef drippings. Stir and let everything soften while the flavors mingle for three to five minutes.

Bloom the Garlic:

Toss in the minced garlic stirring constantly so it does not burn. Cook for one minute until fragrant and aromatic.

Simmer with Broth Potatoes and Corn:

Pour in the chicken broth and scrape up any brown bits stuck on the bottom. Add the diced Yukon gold potatoes and corn kernels. Bring everything to a gentle boil then turn the heat to low and simmer covered until potatoes are just fork tender around fifteen to twenty minutes.

Cream it Up:

Slowly pour in the heavy cream and add more blackened seasoning. Stir gently to combine and let heat through do not let it boil.

Thicken the Chowder:

Carefully ladle about two cups of the hot chowder into a blender. Puree until completely smooth. Stir the puree back into the pot to make the soup extra creamy and thick. Use an immersion blender right in the pot for easier cleanup.

My favorite part is always the way blackened shrimp perfume the kitchen with smoky spice. I will never forget the first time my brother unexpectedly dropped by and claimed three helpings in one sitting telling everyone this chowder tasted better than any restaurant.

Storage Tips

Let the chowder cool completely before storing to keep it fresh and creamy. Transfer to airtight containers and refrigerate for up to three days. For longer storage freeze individual portions and reheat gently on low heat so the cream stays silky.

Ingredient Substitutions

No shrimp or want to keep it meat free Try firm white fish or leave out the meat altogether adding more veggies or a can of white beans. If Yukon gold potatoes are unavailable use russets but cut them smaller so they cook evenly.

Serving Suggestions

Ladle the chowder into wide bowls and top each with seared shrimp reserved crispy beef and plenty of chopped green onions. Serve with crusty bread or a classic green salad for a complete meal perfect for any gathering.

Make this chowder once and it will become a seasonal favorite in your home. The flavors get even deeper and richer the next day.

Recipe FAQs

→ How do you get shrimp perfectly blackened?

Toss shrimp in blackened seasoning, salt, and pepper, then sear quickly in hot oil for 1-2 minutes per side.

→ Can I use frozen corn instead of fresh?

Both fresh and frozen corn work well, adding sweetness and texture to the chowder.

→ What cream creates the best texture?

Heavy whipping cream provides a rich, velvety finish. Light cream can be used for a lighter version.

→ How can I thicken the chowder?

Blend a portion of the soup and stir it back in. This creates a creamy, hearty consistency without added thickeners.

→ Can I substitute the beef?

Chopped bacon or pancetta can replace beef, offering a smoky flavor that pairs well with seafood and vegetables.

→ How should leftovers be stored?

Refrigerate in airtight containers for up to 3 days. Reheat gently on the stove, stirring often.