15 Chilled Corn and Shrimp Chowder

Chilled corn and shrimp chowder is a vibrant summer dish that marries fresh corn and tender shrimp for a sweet and savory delight. With recipes ranging from Classic Chilled Corn and Shrimp Chowder to variations like Spicy Jalapeño and Coconut-Lime options, there’s something to tantalize every palate. These chilled chowders are easy to prepare, making them perfect for warm weather picnics or light lunches. Exploring these delicious recipes could inspire your next culinary adventure.

Classic Chilled Corn and Shrimp Chowder

Chilled Corn and Shrimp Chowder is a revitalizing and flavorful dish that is perfect for warm weather gatherings, beach outings, or light summer lunches. This creamy seafood chowder features fresh corn and tender shrimp, bringing together a delightful balance of sweetness from the corn and savory hints from the shrimp.

It’s an easy-to-make dish that can be prepared in about 30 minutes, then chilled in the refrigerator until you’re ready to serve it, making it ideal for picnics and casual get-togethers.

Ingredients:

• 2 cups fresh corn kernels (or frozen)
• 1 pound cooked shrimp, peeled and deveined
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup diced potatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• ¼ cup chopped fresh cilantro or parsley (for garnish)
• Juice of 1 lime

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Add the diced potatoes and corn to the pot, then pour in the chicken or vegetable broth. Season with salt, pepper, and smoked paprika.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes or until the potatoes are tender.
4. Remove the pot from heat and let it cool slightly. Once cool, transfer the mixture to a blender and puree until smooth.
5. Pour in the heavy cream and stir in the shrimp, mixing well. Add lime juice to taste.
6. Chill the chowder in the refrigerator for at least 1 hour before serving.
7. Serve it garnished with fresh cilantro or parsley.

Variations and Tips:

• For a lighter version, substitute the heavy cream with coconut milk or low-fat yogurt.
• Add diced bell peppers or jalapeños for an extra kick of flavor.
• Incorporate other seafood, such as crab or scallops, to elevate the dish.
• To enhance the flavor, consider adding a dash of hot sauce or a pinch of cayenne pepper.
• Remember to taste and adjust seasoning before chilling, as cold temperatures can dull flavors.

Spicy Jalapeño Corn and Shrimp Chowder

Spicy Jalapeño Corn and Shrimp Chowder is a vibrant and flavorful dish that perfectly combines the sweetness of corn with the savory taste of shrimp and a spicy kick from fresh jalapeños.

Ideal for seafood lovers and those who enjoy a bit of heat in their meals, this chilled chowder is perfect for summer gatherings, picnics, or a rejuvenating light dinner.

With a preparation time of just about 30 minutes, this recipe is quick enough for a weeknight meal but impressive enough to serve at special occasions.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 pound shrimp, peeled and deveined
• 2 cups chicken or vegetable broth
• 1 cup coconut milk
• 2 fresh jalapeños, finely chopped (seeds removed for milder flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Cooking Steps:

1. In a large saucepan, heat a splash of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
2. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
3. Add the corn kernels and cumin, and season with salt and pepper. Stir everything together and cook for 3-4 minutes.
4. Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for about 10 minutes.
5. Add the shrimp to the chowder, ensuring they are submerged in the liquid. Cook until the shrimp is pink and opaque, about 3-4 minutes.
6. Remove from heat and stir in the coconut milk and lime juice.
7. Let the chowder cool for a bit before transferring it to the refrigerator to chill for at least 1 hour. This allows the flavors to meld beautifully.
8. Serve the chowder in bowls, garnished with fresh cilantro.

Variations and Tips:

• For an extra smoky flavor, consider roasting the corn before adding it to the chowder.
• If you prefer a creamier texture, blend a portion of the chowder with an immersion blender before chilling.
• Adjust the level of spice by controlling the amount of jalapeños used, or include some diced red chili for more heat.
• This chowder pairs wonderfully with avocado slices or tortilla chips for added crunch and flavor.

Coconut-Lime Corn and Shrimp Chowder

Coconut-Lime Corn and Shrimp Chowder is a vibrant, invigorating dish that brings together the sweet flavors of corn and succulent shrimp in a light, creamy base infused with coconut milk and zesty lime.

This chilled chowder is perfect for summer gatherings, beach picnics, or simply a light dinner on a warm evening. It takes about 30 minutes to prepare and can be served immediately or chilled for an hour for enhanced flavors.

Ingredients:

• 2 cups fresh corn kernels (about 4 ears of corn)
• 1 pound shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable or seafood broth
• 1 lime, juiced and zested
• 1/2 red bell pepper, finely chopped
• 1/4 cup red onion, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and red onion, sautéing until fragrant and translucent, about 3-4 minutes.
2. Stir in the corn kernels and the chopped red bell pepper, cooking for another 5 minutes until the corn is tender.
3. Add the shrimp to the pot, cooking until they turn pink, approximately 3-5 minutes.
4. Pour in the coconut milk and broth, stirring to combine. Let the mixture simmer for 5 minutes, then remove from heat.
5. Stir in the lime juice and zest, as well as salt and pepper to taste.
6. Allow the chowder to cool for about 15 minutes before transferring it to the refrigerator. Chill for at least 1 hour to allow flavors to meld.
7. Serve the chowder chilled, garnished with fresh cilantro or parsley.

Variations & Tips:

• For added texture, include diced avocado or chopped cucumber as a topping.
• Substitute the shrimp with crab or lobster for a more indulgent version of the chowder.
• If you prefer a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
• For a vegan option, replace shrimp with diced tofu, chickpeas, or extra vegetables and confirm the broth is vegetable-based.
• Pair with crusty bread or corn tortillas for a delightful meal.

Avocado and Cilantro Corn and Shrimp Chowder

This Avocado and Cilantro Corn and Shrimp Chowder is a delightful and revitalizing dish, perfect for warm weather or as a light dinner option.

Creamy and filled with the flavors of sweet corn, succulent shrimp, and fragrant cilantro, it remains a crowd-pleaser for family gatherings or casual entertaining. The total preparation and cooking time is about 30 minutes, making it an accessible yet impressive option for any home cook.

Ingredients:

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 pound shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 cup cilantro leaves, chopped
• 1 tablespoon lime juice
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• Olive oil, for sautéing

Cooking Steps:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are softened and fragrant (about 3-4 minutes).
2. Stir in the corn kernels, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes, allowing the spices to release their flavor.
3. Pour in the vegetable or chicken broth and bring to a gentle boil. Reduce the heat and let it simmer for about 5 minutes.
4. Add the shrimp to the pot and continue cooking until they turn pink and opaque, approximately 3-4 minutes.
5. Stir in the coconut milk and half of the chopped cilantro. Allow the chowder to simmer for another 3-5 minutes.
6. Remove the chowder from heat and stir in the lime juice. Taste and adjust the seasoning, if necessary.
7. Serve hot, topped with diced avocado and the remaining cilantro.

Variations and Tips:

• For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the chowder.
• If you prefer a creamier consistency, blend a portion of the chowder and then return it to the pot before adding the shrimp.
• This chowder can be served chilled for a revitalizing summer dish; simply let it cool in the refrigerator for at least an hour before serving.
• Pair with crusty bread or tortilla chips for a complete meal.
• To make this recipe vegetarian, substitute the shrimp with additional veggies such as zucchini, bell peppers, or mushrooms.

Roasted Red Pepper Corn and Shrimp Chowder

Roasted Red Pepper Corn and Shrimp Chowder is a delightful and vibrant dish that perfectly combines sweet corn, succulent shrimp, and the smoky flavor of roasted red peppers. This chowder is light yet satisfying, making it an ideal meal for warm summer evenings or a comforting lunch. The preparation time is approximately 30 minutes, making it perfect for busy weeknights or a casual gathering with friends and family.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 roasted red peppers, chopped
• 4 cups corn (fresh, frozen, or canned)
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 pound shrimp, peeled and deveined
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes (for heat)

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and chopped roasted red peppers, cooking for an additional 2-3 minutes until fragrant.
3. Add the corn and vegetable or chicken broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
4. Stir in the heavy cream and add the shrimp. Cook for another 5-7 minutes, or until the shrimp are pink and opaque.
5. Season with salt, pepper, and optional red pepper flakes to taste.
6. Serve the chowder hot, garnished with fresh chopped parsley.

Variations and Tips:

• For a lighter version, substitute heavy cream with coconut milk or a non-dairy alternative.
• Add diced potatoes for extra heartiness, cooking them before the shrimp until fork-tender.
• For an extra layer of flavor, try adding a squeeze of lime juice or zest of lime just before serving.
• If you prefer a chunkier chowder, reserve a portion of corn and mash it before returning to the pot. This will thicken the chowder while retaining some whole kernels.
• This chowder pairs wonderfully with crusty bread or a fresh salad for a complete meal.

Lemon-Basil Corn and Shrimp Chowder

Lemon-Basil Corn and Shrimp Chowder is a revitalizing and vibrant chilled soup perfect for warm summer evenings or as an elegant starter to a dinner party. This delightful dish combines sweet corn, tender shrimp, and the aromatic freshness of basil, all elevated by a hint of zesty lemon. It can be prepared in just under an hour, making it an ideal option for those seeking a quick and easy yet gourmet meal.

Ingredients:

• 2 cups fresh or frozen sweet corn
• 1 pound medium shrimp, peeled and deveined
• 4 cups vegetable or seafood broth
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk
• Juice and zest of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Olive oil for cooking

Cooking Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the corn to the pot, followed by the vegetable or seafood broth. Bring the mixture to a simmer and let cook for about 10 minutes, allowing the flavors to meld.
3. Stir in the shrimp and continue to simmer until they turn pink and are cooked through, about 3-4 minutes.
4. Remove the pot from heat and let it cool slightly before transferring the mixture to a blender. Blend until smooth; you can leave some texture if desired.
5. Pour the blended chowder back into the pot and stir in the coconut milk, lemon juice, lemon zest, and chopped basil. Season with salt and pepper to taste.
6. Chill the chowder in the refrigerator for at least 30 minutes before serving to enhance its revitalizing quality.

Variations and Tips:

• For a spicier version, add a pinch of red pepper flakes during the cooking process.
• Swap out the shrimp for crab meat or diced tofu for a vegetarian option.
• Experiment with different herbs, like dill or cilantro, based on your preference.
• Serve with a drizzle of olive oil and an extra sprinkle of fresh basil for a beautiful presentation.
• Garnish with lemon wedges or fresh corn kernels for added crunch and aesthetics.

Tomato-Basil Corn and Shrimp Chowder

Chilled Tomato-Basil Corn and Shrimp Chowder is a invigorating and delightful dish perfect for warm weather or as a light appetizer. This chowder brings together the sweetness of fresh corn, plump shrimp, and the vibrant flavors of tomatoes and basil, creating a creamy, savory experience that is ideal for seafood lovers.

Preparation time is approximately 30 minutes, with an additional chilling time of at least 1 hour for the flavors to meld beautifully.

Ingredients:

• 1 cup fresh or frozen corn kernels
• 1 lb shrimp, peeled and deveined
• 2 cups vegetable or seafood broth
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt and pepper to taste
• Olive oil for sautéing
• Optional: lemon wedges for serving

Cooking Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant (about 3-4 minutes).
2. Add the shrimp to the pot and cook until they turn pink (about 2-3 minutes). Remove the shrimp from the pot and set aside.
3. Pour the vegetable or seafood broth into the pot, then add the canned diced tomatoes (with their juice) and corn kernels. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
4. Remove the pot from heat, and let it cool slightly. Using an immersion blender (or a standard blender), blend the mixture until smooth and creamy, adding the heavy cream as you blend.
5. Return the chowder to the pot and stir in the chopped basil. Season with salt and pepper to taste. Add the cooked shrimp back into the chowder.
6. Refrigerate for at least 1 hour to chill and let the flavors develop.
7. Serve chilled, garnished with fresh basil and lemon wedges if desired.

Variations and Tips:

• For a spicier kick, add diced jalapeños or a pinch of red pepper flakes during the sautéing step.
• To make it lighter, substitute half-and-half for the heavy cream or use coconut milk for a dairy-free option.
• Experiment with different herbs, like cilantro or parsley, if you’re looking to change up the flavor profile.
• Complement the chowder with crusty bread or a simple side salad for a more complete meal.
• For added texture, consider adding diced avocado or croutons as a topping just before serving.

Mexican Street Corn and Shrimp Chowder

Mexican Street Corn and Shrimp Chowder is a delightful fusion dish that combines the vibrant flavors of elote with tender shrimp, creating a revitalizing and savory experience. It’s perfect for summer gatherings, family dinners, or as a unique appetizer for a special occasion.

This chowder can be prepared in about 30 minutes, making it a quick yet impressive dish to serve to friends and family.

Ingredients:

• 2 cups fresh corn kernels (or frozen)
• 1 lb shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro
• Crumbled cotija cheese (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. In a large pot over medium heat, add a drizzle of oil and sauté the diced onion until translucent, about 3-4 minutes.
2. Stir in the minced garlic and diced jalapeño, cooking for another minute until fragrant.
3. Add the corn, smoked paprika, cumin, salt, and pepper to the pot, stirring to combine.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 5-7 minutes.
5. Stir in the heavy cream and shrimp, cooking until the shrimp turn pink and opaque, about 3-4 minutes.
6. Remove from heat and mix in the lime juice and chopped cilantro. Adjust seasoning, if needed.
7. Serve hot, garnished with crumbled cotija cheese and lime wedges.

Variations:

• Spice it up by adding diced red bell pepper or more jalapeños for extra heat.
• Substitute the shrimp for cooked chicken or crab for a different protein option.
• For a lighter version, use coconut milk instead of heavy cream.

Tips:

• For additional depth of flavor, consider charring the corn briefly in a skillet before adding it to the chowder.
• This chowder can be made ahead of time and refrigerated; simply reheat gently before serving.
• Leftovers can be frozen, but the shrimp texture may change slightly upon thawing.

Thai Coconut Curry Corn and Shrimp Chowder

This Thai Coconut Curry Corn and Shrimp Chowder is a delightful fusion dish that combines the sweet flavors of corn with the savory taste of shrimp, all enveloped in a creamy coconut curry broth.

Ideal for seafood lovers and those who crave an exotic twist on classic chowder, this dish is perfect for a comforting weeknight dinner or an impressive dish to serve guests.

With a total preparation time of about 30 minutes, it’s a quick and satisfying option that doesn’t skimp on flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable or chicken broth
• 1 tablespoon red curry paste
• 2 cups sweet corn (fresh, frozen, or canned)
• 1 pound shrimp, peeled and deveined
• 1 tablespoon fish sauce
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and pepper, to taste

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the diced red bell pepper and cook for another 3 minutes, allowing it to soften.
4. Pour in the coconut milk, vegetable or chicken broth, and red curry paste. Stir until fully combined.
5. Bring the mixture to a gentle simmer, then add the corn and shrimp. Cook for about 5-7 minutes, or until the shrimp turns pink and opaque.
6. Season the chowder with fish sauce, lime juice, salt, and pepper to taste. Adjust seasoning as needed.
7. Serve the chowder hot, garnished with fresh cilantro.

Variations & Tips:

• For a vegetarian option, you can replace the shrimp with diced tofu and use vegetable broth.
• If you prefer a thicker chowder, you can blend a portion of the soup and return it to the pot before adding the shrimp.
• Add other vegetables like spinach, kale, or zucchini for extra nutrition and flavor.
• Serve with crusty bread or over rice for a heartier meal.
• For extra spice, consider adding a chopped chili pepper or a dash of sriracha while cooking.

Smoked Paprika Corn and Shrimp Chowder

This Smoked Paprika Corn and Shrimp Chowder is a delightful dish that combines sweet corn, tender shrimp, and rich flavors of smoked paprika, creating a comforting and satisfying meal.

Ideal for a warm summer evening or an elegant lunch, this chowder can be enjoyed by seafood lovers and those seeking a unique twist on traditional chowder.

With a preparation time of about 30 minutes, it’s perfect for both novice and experienced cooks looking for a quick and flavorful dish.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 lb raw shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons smoked paprika
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley or chives for garnish

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the smoked paprika, salt, and black pepper, allowing the spices to toast for another minute.
3. Add the corn kernels and broth to the pot. Bring the mixture to a simmer and cook for about 10 minutes, letting the flavors meld.
4. Incorporate the heavy cream into the soup, stirring well. Allow it to heat through without boiling.
5. Add the shrimp to the pot, cooking until they turn pink and opaque, roughly 3-5 minutes.
6. Taste the chowder and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes before serving.
7. Ladle the chowder into bowls and garnish with freshly chopped parsley or chives.

Variations and Tips:

• For a spicier kick, add a pinch of cayenne pepper or diced jalapeño when sautéing the onions.
• Swap out the shrimp for other seafood such as crab or scallops, or make it vegetarian by omitting the seafood completely and using additional vegetables.
• Serve with crusty bread or over a bed of rice for a heartier meal.
• This chowder can be easily made in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stove before serving.

Herb-Infused Corn and Shrimp Chowder

Herb-Infused Corn and Shrimp Chowder is a delightful and invigorating dish perfect for warm summer days or as a light starter for any dinner party. This chilled chowder combines sweet corn and tender shrimp, enhanced with fresh herbs, making it a great choice for seafood lovers and those seeking a unique twist on traditional chowder.

With a preparation time of about 30 minutes, this dish is both quick to prepare and luxurious in flavor, making it an excellent option for busy weeknights or casual gatherings.

Ingredients:

• 2 cups fresh corn kernels (or canned, drained)
• 1 pound shrimp, peeled and deveined
• 2 cups vegetable or seafood broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
2. Pour in the vegetable or seafood broth and bring to a gentle simmer. Add the corn kernels and shrimp, cooking until the shrimp turns pink and the corn is tender, about 3-5 minutes.
3. Remove the pot from heat and allow the mixture to cool slightly. Once cooled, blend the soup using an immersion blender until smooth, or transfer in batches to a blender and blend until creamy.
4. Stir in the heavy cream and buttermilk, mixing well. Add the fresh dill, chives, and parsley, and season with salt and pepper to taste.
5. Transfer the chowder to the refrigerator and chill for at least 1 hour before serving to allow the flavors to meld.

Variations and Tips:

• For added texture, reserve a handful of cooked shrimp and whole corn kernels to garnish each bowl before serving.
• Experiment with other herbs like basil or cilantro for a different flavor profile.
• If you prefer a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.
• Serve with crusty bread or crackers for a more filling meal.
• This chowder can be made a day in advance; just store it in the refrigerator and give it a good stir before serving.

Enjoy your invigorating Herb-Infused Corn and Shrimp Chowder!

Sweet Corn and Shrimp Chowder With Grilled Vegetables

Sweet Corn and Shrimp Chowder With Grilled Vegetables is a vibrant, invigorating dish perfect for warm-weather gatherings or a leisurely weekend brunch. This chilled chowder features the sweetness of fresh corn and the succulent taste of shrimp, complemented by the smoky flavors of grilled vegetables.

Packed with nutrients and bold flavors, it is ideal for seafood lovers and those seeking a light yet satisfying meal. The preparation time is approximately 30 minutes, making it perfect for both casual cooks and experienced chefs alike.

Ingredients:

• 4 ears of fresh corn, kernels removed
• 1 pound of shrimp, peeled and deveined
• 1 cup diced zucchini
• 1 cup diced bell peppers (red, yellow, green)
• 1 cup diced red onion
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish
• Lime wedges for serving

Cooking Steps:

1. Preheat the grill to medium-high heat. Toss the zucchini, bell peppers, and red onion in olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes until softened and slightly charred. Remove from the grill and set aside to cool.
2. In a large pot, combine the corn kernels and vegetable broth. Bring to a gentle simmer over medium heat, allowing the corn to cook for about 10 minutes.
3. Add the shrimp, cumin, and smoked paprika to the pot. Cook until the shrimp turn pink and opaque, approximately 3-4 minutes. Remove from heat and let the mixture cool slightly.
4. Once cooled, transfer the corn and shrimp mixture to a blender and add the coconut milk. Blend until smooth and creamy. If you prefer a chunkier texture, reserve some corn and shrimp to add back in later.
5. Refrigerate the chowder for at least 1 hour or until chilled.
6. To serve, ladle the chilled chowder into bowls, top with grilled vegetables, and garnish with fresh cilantro or green onions. Serve with lime wedges on the side for an extra zesty kick.

Variations and Tips:

• Substitute shrimp with cooked crab or lobster for a different seafood twist.
• Add diced jalapeños or a splash of hot sauce for a spicy kick.
• For a vegan version, replace shrimp with grilled tofu or tempeh and use vegetable broth without any seafood.
• For added texture, consider folding in some diced avocado just before serving.
• Remember to taste and adjust the seasoning as desired, particularly with salt and pepper, to enhance the flavors in your chowder.

Coconut-Curry Corn and Shrimp Chowder

Coconut-Curry Corn and Shrimp Chowder is a vibrant, flavorful dish that combines the sweetness of corn with succulent shrimp, all enveloped in a creamy coconut curry broth. This chowder is perfect for seafood lovers and those looking to enjoy a bowl of comforting goodness on a warm day.

With a prep time of approximately 20 minutes and a cook time of another 20 minutes, this delightful chowder serves as an easy, quick meal that can be enjoyed by families or friends during a casual get-together.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 cups vegetable or chicken broth
• 1 tablespoon red curry paste
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 bell pepper, diced
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, for garnish

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic and grated ginger to the pot, stirring until fragrant, about 1 minute.
3. Stir in the diced bell pepper and cook for an additional 3 minutes until softened.
4. Add the corn kernels and red curry paste, mixing well to combine all ingredients.
5. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer. Allow it to simmer for about 10 minutes, stirring occasionally.
6. Add the shrimp to the pot, cooking until they turn pink and opaque, about 3-5 minutes.
7. Season the chowder with lime juice, salt, and pepper to taste. Stir well to incorporate all the flavors.
8. Serve hot, garnished with fresh cilantro.

Variations & Tips:

• For a spicier chowder, incorporate additional red curry paste or a dash of chili flakes.
• Substitute shrimp with other seafood options such as scallops or crab for variation.
• To make it vegetarian, omit the shrimp and replace them with additional vegetables or tofu for added protein.
• Serve the chowder with crusty bread or over rice for a more substantial meal.
• To enhance the flavor, consider allowing the chowder to sit for 30 minutes before serving, as this allows the spices to meld even further.

Mediterranean Corn and Shrimp Chowder

Mediterranean Corn and Shrimp Chowder is a rejuvenating take on the classic chowder, combining the sweetness of corn with succulent shrimp and vibrant Mediterranean flavors. This dish is ideal for seafood lovers and is perfect for warm weather or as a light meal to enjoy with company.

With a preparation time of around 30 minutes, it’s a quick and easy recipe that’s perfect for busy weeknights or weekend gatherings.

Ingredients:

• 2 cups fresh corn kernels (or frozen corn)
• 1 pound shrimp, peeled and deveined
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 4 cups vegetable or fish broth
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil or parsley, for garnish
• Lemon wedges, for serving

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the diced zucchini and red bell pepper to the pot. Cook for 5 minutes until the vegetables start to soften.
4. Pour in the vegetable or fish broth, followed by the corn kernels and the drained diced tomatoes. Stir to combine.
5. Season with oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Add the shrimp to the pot and continue to cook for another 5 minutes, or until the shrimp are pink and cooked through.
7. Stir in the heavy cream and heat through, adjusting seasoning to taste.
8. Remove from heat and serve hot or chilled, garnished with fresh basil or parsley and accompanied by lemon wedges.

Variations & Tips:

• For a lighter version, replace heavy cream with coconut milk or a blend of low-fat milk and Greek yogurt.
• Add other vegetables such as diced carrots, peas, or spinach for added nutrition and color.
• Experiment with different herbs like dill or thyme for a unique flavor profile.
• Serve with crusty bread or over cooked quinoa for a complete meal.
• Allow the chowder to cool and refrigerate for 1-2 hours if serving chilled; the flavors will meld beautifully.

Ginger-Sesame Corn and Shrimp Chowder

Ginger-Sesame Corn and Shrimp Chowder is a delightful twist on a traditional chowder, combining the sweetness of corn and the savory flavor of shrimp with aromatic ginger and a nutty sesame finish. This chilled chowder is perfect for warm summer days or as a rejuvenating starter for any meal. It serves about 4 people and takes approximately 30 minutes to prepare and 1 hour to chill, making it an approachable dish for both novice and experienced cooks alike.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 pound shrimp, peeled and deveined
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 green onions, thinly sliced
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Cooking Steps:

1. In a medium saucepan, heat the sesame oil over medium heat. Add the grated ginger and sauté for about 1 minute until fragrant.
2. Add the corn and shrimp to the saucepan and cook for 3-4 minutes or until the shrimp turns pink and opaque.
3. Pour in the coconut milk and vegetable broth. Stir in the soy sauce and lime juice. Bring the mixture to a gentle simmer and cook for an additional 5 minutes. Season with salt and pepper to taste.
4. Remove the chowder from heat and let it cool for a few minutes. Once cooled, transfer the mixture to a blender and blend until smooth; you may leave some chunks of corn for texture if desired.
5. Refrigerate the chowder for at least 1 hour to chill.
6. Before serving, stir well and garnish each bowl with sliced green onions and fresh cilantro, if using.

Variations and Tips:

• For a spicier kick, add a splash of hot sauce or diced jalapeños to the chowder before blending.
• Substitute shrimp with crab or lobster for a luxurious twist.
• If you prefer a more pronounced ginger flavor, increase the amount of grated ginger to your liking.
• This chowder can be made ahead of time and stored in the refrigerator for up to 2 days, allowing flavors to develop even more.
• Serve with crusty bread or a fresh salad to complete the meal. Enjoy the invigorating taste of this unique, chilled chowder!