A rich and flavorful Shrimp, Corn, and Sausage Chowder brings together the smoky taste of sausage, the sweetness of corn, and the tender bite of shrimp in a creamy broth. This chowder is perfect for a cozy dinner and can be made in under an hour. The combination of seafood and sausage with vegetables and herbs creates a balanced dish that’s hearty, comforting, and full of flavor.
Ingredients
Shrimp and Sausage:
- 1 lb shrimp, peeled and deveined – Shrimp adds a delicate seafood flavor and a tender texture to the chowder.
- 1 lb smoked sausage, sliced – The smoky, savory sausage provides depth and richness, balancing the sweetness of the shrimp and corn.
Vegetables:
- 2 large potatoes, diced – Potatoes offer a creamy texture and make the chowder more filling.
- 2 cups corn kernels (fresh or frozen) – Corn adds natural sweetness and crunch to the dish, providing a delightful contrast to the rich broth.
- 1 onion, diced – The onion creates a flavorful base for the chowder.
- 2 cloves garlic, minced – Garlic adds aromatic depth and complements the sausage and shrimp.
Broth and Cream:
- 4 cups chicken broth – The broth creates the base of the chowder and helps cook the potatoes.
- 1 cup heavy cream – The cream adds richness, making the chowder velvety smooth.
Seasoning and Herbs:
- 1 tsp dried thyme – Thyme gives the chowder a subtle herbaceous note.
- Salt and pepper to taste – Seasoning helps enhance all the flavors in the dish.
- 2 tbsp olive oil – Olive oil is used for sautéing the onions, garlic, and sausage.
Garnish:
- Chopped fresh parsley – Parsley brightens up the chowder and adds a fresh, vibrant color.
Preparing the Ingredients
Preparing the Shrimp
Start by peeling and deveining the shrimp. This step is essential for ensuring that the shrimp is tender and easy to eat. If you’re using frozen shrimp, make sure they’re fully thawed before cooking.
Slicing the Sausage
Slice the smoked sausage into rounds. The sausage will infuse the chowder with its smoky, savory flavor while giving the dish a hearty bite. You can choose your favorite smoked sausage, such as kielbasa or andouille, depending on the level of spice and smokiness you prefer.
Dicing the Vegetables
Dice the potatoes into bite-sized pieces so that they cook evenly and provide a creamy texture to the chowder. Dice the onion and mince the garlic to create a flavorful base for the soup. If using fresh corn, slice the kernels off the cob; if using frozen corn, make sure it’s thawed.
Cooking the Chowder
Sautéing the Onion and Garlic
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté them for about 2-3 minutes, until they become fragrant and translucent. This step lays the foundation of the chowder’s flavor, as the onion and garlic infuse the oil.
Browning the Sausage
Once the onions and garlic are softened, add the sliced smoked sausage to the pot. Cook the sausage for about 5 minutes, stirring occasionally, until it’s browned on the edges. The browning process will enhance the sausage’s flavor and add a slightly caramelized note to the chowder.
Adding the Potatoes and Corn
Next, stir in the diced potatoes and corn kernels. Let them cook for another 5 minutes, which allows the vegetables to start softening and absorb the smoky sausage flavor. The potatoes will act as a thickener for the chowder, giving it a creamy texture without needing extra flour or thickeners.
Simmering the Chowder
Adding the Broth
Pour the chicken broth into the pot, making sure it covers all the ingredients. Stir well and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let the chowder simmer for about 15-20 minutes. This simmering process will cook the potatoes through and allow the flavors to meld together.
Cooking the Shrimp
Once the potatoes are tender, add the peeled and deveined shrimp to the pot. The shrimp will cook quickly—about 3-4 minutes—so keep an eye on them. You’ll know they’re done when they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough if left in the heat for too long.
Finishing the Chowder
Adding the Cream and Seasoning
After the shrimp is cooked, stir in the heavy cream, dried thyme, salt, and pepper. The cream will give the chowder its rich, velvety texture, while the thyme adds a delicate herbal note. Let the chowder simmer for an additional 5 minutes to bring all the flavors together. Taste the chowder and adjust the seasoning as needed.
Serving the Chowder
Garnishing
Before serving, sprinkle chopped fresh parsley over the top of the chowder. The parsley adds a pop of color and a hint of freshness that balances the richness of the cream and sausage.
Serving Suggestions
Serve the Shrimp, Corn, and Sausage Chowder hot, with crusty bread or oyster crackers on the side for dipping. This hearty chowder is perfect for a cozy dinner and pairs wonderfully with a simple green salad or steamed vegetables.
Conservation and Storage
Leftovers
If you have leftovers, allow the chowder to cool completely before transferring it to an airtight container. The chowder can be stored in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the cream from curdling.
Freezing Tips
While chowder can be frozen, it’s best to freeze it before adding the cream. Cream-based soups can sometimes separate or become grainy after freezing. If you plan to freeze a portion of the chowder, simply make the base with the broth and vegetables, freeze that portion, and add the cream when you’re ready to reheat and serve.
Conclusion
Shrimp, Corn, and Sausage Chowder is a comforting dish that combines the sweetness of shrimp and corn with the smoky richness of sausage. The creamy broth ties everything together, making this chowder a go-to recipe for chilly nights or a special occasion meal. Whether you’re serving it for a casual family dinner or impressing guests at a gathering, this chowder is sure to please with its bold flavors and satisfying texture. Enjoy every spoonful of this delicious, hearty dish!