Alright, friends—if you think chowder can’t be exciting, get ready to have your mind blown. This Sausage and Shrimp Corn Chowder comes through with creamy, slightly sweet corn that curls up next to spicy sausage and tender shrimp, all hugging you like a warm kitchen hug—but with a little extra *kick* to keep things interesting. I’m talking about a dish that’s cozy enough for chilly nights yet punchy enough to shake off the winter blues. Bonus: it’s surprisingly easy to make, and you don’t have to be a seafood or spice pro to pull it off. So grab your favorite pot and let’s get cooking—trust me, your taste buds will thank you.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Main Dish:
1 lb andouille sausage, sliced into ½-inch rounds
1 lb raw shrimp, peeled and deveined
4 cups fresh or frozen corn kernels
1 large onion, diced
3 cloves garlic, minced
2 medium red potatoes, diced into ½-inch cubes
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Heat the olive oil in a large pot over medium heat. Add the sliced sausage and cook until nicely browned and crispy around the edges, about 5–7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the flavorful oil in the pot.
Step 2:
Add the diced onion and minced garlic to the pot. Sauté until translucent and fragrant, about 3–4 minutes. This is where the base flavor starts building, so don’t rush it.
Step 3:
Throw in the diced potatoes, corn kernels, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine everything with the onion mixture. Then pour in the chicken broth. Bring to a boil, reduce to a simmer, and let it cook until potatoes are tender, about 15 minutes.
Step 4:
Once potatoes are soft, stir in the heavy cream and add the browned sausage back into the pot. Let it simmer for another 5 minutes to bring everything together.
Step 5:
Add the shrimp last because they cook really fast—just 3–4 minutes until pink and opaque. Overcooked shrimp turn rubbery, so keep an eye on them.
Step 6:
Give the chowder a final taste for seasoning. If it needs more heat, a splash of hot sauce or extra cayenne works perfectly. Ladle into bowls, garnish with fresh parsley, and dive in!
Variations & Tips
Swap andouille sausage for spicy chorizo or smoked kielbasa for a flavor twist.
Use sweet white corn or multicolored “Mexican street corn” kernels for visual pop.
For a dairy-free version, substitute coconut milk for the heavy cream—it adds a lovely richness!
If you don’t have fresh potatoes, frozen diced hash browns also work in a pinch.
Want it extra spicy? Add a diced jalapeño with the onions or finish with a drizzle of chili oil.
If you love a thicker chowder, mash a few potatoes against the side of the pot before adding the shrimp.
How I Like to Serve It
This chowder shines best on a chilly evening when you want something soul-satisfying and flavorful. Pair it with rustic crusty bread for dipping or a simple green salad tossed with lemon vinaigrette to brighten things up. It’s perfect for casual weeknights but also jazzes up weekend family dinners without any fuss.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling.
You can prepare the broth and veggies ahead of time; just add shrimp last minute for freshness.
Closing: Every spoonful of this chowder is a cozy, spicy hug—one that’s guaranteed to warm you up and keep you coming back for more.
