Why This Chowder Works
The gentle smoke gives the shrimp and vegetables depth without overpowering the soup, while the corn and potatoes keep it grounded and comforting. It’s rich enough to feel like a cold-weather meal, but flexible enough to adapt to whatever smoked seafood you have on hand—making it a practical recipe you can return to all winter long.
Think of it as a seafood soup on steroids and don’t brave winter without it! The chowder is creamy and smoky, with sweet corn, tender potatoes, and just enough smoke to remind you it came off the grill.
Smoked Shrimp and Corn Chowder
Yield: Serves 8 as a first course; 4 as a light main course
Method: Hot-smoking
Ingredients
1 pound smoked shrimp (smoked for 30 to 60 minutes at 300 degrees F)
2 tablespoons butter or extra virgin olive oil
2 shallots or 1 small red onion, finely chopped
2 leeks, trimmed, thoroughly washed, shaken dry, and thinly sliced
4 red new potatoes, scrubbed and quartered
2 sprigs fresh thyme, plus thyme leaves for serving
1 bay leaf
Salt and freshly ground black pepper
4 cups low-sodium chicken or fish stock, preferably homemade
1 cup heavy cream
1 to 1 1/4 cups corn kernels (2 ears), preferably from smoke-roasted corn
Recipe Steps
Step 1: Shell and coarsely chop the shrimp.
Step 2: Melt the butter in a large heavy saucepan. Add the shallots and leeks and cook over medium heat until soft and translucent, 3 minutes, stirring often.
Step 3: Increase the heat to high and add the potatoes, bay leaf, and thyme sprigs. Cook until the potatoes are browned and crisp, about 5 minutes, stirring often. Season well with salt and pepper.
Step 4: Stir in the chicken stock and simmer over medium heat until the potatoes are tender, about 10 minutes. Stir in the smoked shrimp and cream and simmer until the soup is richly flavored, 5 to 10 minutes more; stir in the corn kernels the last 3 minutes. Correct the seasoning, adding salt and pepper to taste. Remove and discard the thyme stalks.
Step 5: Ladle the chowder into bowls. Sprinkle thyme leaves on top and dig in.
Recipe page and card
Smoked Shrimp and Corn Chowder: Frequently Asked Questions
Can I make this chowder ahead of time?
Yes. This chowder can be made a day ahead and reheated gently. If possible, add the shrimp during reheating to prevent overcooking.
What other seafood can I use instead of shrimp?
Smoked salmon, arctic char, haddock, or trout all work well. Use what you have and adjust gently—this recipe is meant to be flexible.
How should I store leftovers?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat, stirring occasionally.
Can this chowder be frozen?
It’s best enjoyed fresh or refrigerated. Freezing can affect the texture of the potatoes and cream, though it’s still usable in a pinch.
Related Reads
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