It’s recipe day for my dinner club. We have something really fun planned this month and I think you’re going to like it. We’re hosting a chowderfest, just in time for chilly weather. I made the best roasted corn and shrimp chowder crockpot recipe and can’t wait to share it with you!
And, it’s a contest, so you get to pick your favorite chowder and vote for the winner.
If you’re coming over from Stacy at Bricks N Blooms didn’t her corn chowder recipe look amazing?
It sounds like a great recipe and I can’t wait to try it!
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If you missed our tablescapes for the chowder recipe cookoff, you can see that here.
what is a chowder?
Chowder is a thick and rich soup that typically contains fish, clams, or corn with potatoes and onions.
Although there as so many variations and ingredients with different chowders.
what is the difference between soup and chowder?
While some soups can be thin and light, a chowder is a thicker, creamier and richer consistency.
Like stew, chowder typically contains large pieces of meat or seafood and vegetables.
our chowderfest menu
ingredients for roasted corn and shrimp chowder
3 cups Chicken Broth
2 cups (about 4 ears) grilled fresh corn cut from cob (directions for grilling below)
4 cups (about 3 medium potatoes ) chopped Red Potatoes
1/2 cup chopped yellow onion
12 ounces fresh shrimp, peeled and deveined (I like to marinate mine and recipe is below)
1 Bay Leaf
1 cup Heavy Cream
1/2 teaspoon black pepper
1 teaspoon Salt
1/2 teaspoon Old Bay cajun seasoning
dash of celery seed
dash of nutmeg
directions for making roasted corn and shrimp chowder
Add chicken stock, roasted corn, chopped onion, chopped potato, bay leaf, salt, pepper, Old Bay, celery seed and nutmeg to a crock pot or slow cooker and cook on low for about 5 hours.
Then remove about half of the soup and blend with an immersion blender or upright blender and return to crock pot/slow cooker.
Add shrimp and cook another 15 minutes or until shrimp are pink.
Add heavy cream and cook another 10-15 minutes until heated through.
Serve up in individual bowls and garnish with a bit of the roasted corn, a shrimp or even crispy bacon.
First, you need to oil the grates of your grill.
Husk and remove all silks from corn.
Place corn on grill with medium heat and cook for approximately 15 minutes, turning corn about every 3-4 minutes.
Remove corn from grill and let cool.
Then cut the corn kernels off the cob.
Peel and devein shrimp and place in large ziplock bag.
Add 1/2 teaspoon dried basil leaves, and 1/2 teaspoon fresh chopped garlic and just enough olive oil (about 1 tablespoon) to incorporate seasonings with the shrimp.
Place shrimp in refrigerator until ready to use in your chowder.
Print the recipe card for the next time you need a hearty chowder for a cold night.
Roasted Corn and Shrimp Chowder
- slow cooker
- immersion blender or stand up blender
- 4 cups chicken broth
- 2 cups grilled corn cut from cob (about 4 ears)
- 4 cups chopped potatoes (about 3 medium potatoes)
- 1/2 cup chopped onion
- 12 ounces shrimp, peeled and deveined (I like to marinate mine, recipe below)
- 1 bay leaf
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Old Bay Seasoning
- dash celery seed
- dash nutmeg
- Add chicken broth, roasted corn, chopped onion, chopped potatoes, bay leaf, salt, pepper, Old Bay seasoning, celery seed and nutmeg to a crockpot/slow cooker and cook on low for about 5 hours.
- Then remove about 1/2 the soup and blend with an immersion blender or upright blender and return to crock pot/slow cooker.
- Add shrimp and cook another 15 minutes or until shrimp are pink.
- Add heavy cream and cook another 10-15 minutes until heated through.
- Serve up in individual bowls and garnish with a bit of the roasted corn or a shrimp.
- Oil the grates of your grill.
- Husk and remove all silks from corn.
- Place corn on grill and cook for approximately 15 minutes, turning corn about every 3-4 minutes
- Remove corn from grill and let cool.
This shrimp corn chowder has so much flavor and is so great for winter months and served with a warm crusty bread.
It has lots of flavor and is a great dish for week nights and even picky eaters.
You could easily omit the shrimp and it would be a great creamy corn chowder with sweet corn and tender potatoes
Or add chicken to make it a chicken corn chowder.
You could even add a dash of cayenne pepper if you prefer a spicy kick.
I hope you enjoyed our menu this month and this recipe for the best roasted corn and shrimp chowder crockpot recipe!
Next up, on the recipe tour is Renae from Peacock Ridge Farm with sweet potato clam chowder.
Be sure and click on the link at the bottom of each photo to see all the amazing recipes.
Also, to vote on your favorite chowder, leave a comment at the bottom of the post.
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