Ingredients
- 1 lb wild-caught South Carolina shrimp, peeled and deveined (save shells for stock if desired)
- 4 ears Certified SC Grown fresh corn, kernels cut off, cobs reserved
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups chicken, seafood, or vegetable stock
- 1 cup heavy cream (or half-and-half)
- Salt & black pepper, to taste
- 2 tbsp fresh parsley or chives, chopped (for garnish)
- Optional: bacon crumbles or hot sauce for serving
Directions
By Chef Amethyst Ganaway
Serves 4
Shrimp and corn chowder is a bowl of comfort that blends the sweetness of summer corn with the briny richness of fresh shrimp. Corn is at its peak in South Carolina from late spring through early fall, when markets overflow with golden ears bursting with flavor. Using fresh corn not only gives the chowder a natural sweetness but also allows you to simmer the stripped cobs in the broth to deepen the flavor. The shrimp, quick-cooking and tender, bring coastal flair to the dish while keeping it light enough for warm-weather eating. A splash of cream ties it together, making it hearty without being heavy. This chowder is perfect served with crusty bread or cornbread on the side. It’s a recipe that honors both the coastal waters and the fields, combining the best of land and sea in a bowl that feels both homey and elevated.
- If using shrimp shells, simmer them with the reserved corn cobs in 4 cups of water for 20 minutes to make a quick stock. Strain and set aside. Otherwise, use prepared stock.
- In a large pot, heat butter and olive oil over medium heat. Add onion and celery. Sauté 5 minutes until softened.
- Stir in garlic and potatoes, and cook for 2 minutes more.
- Add corn kernels and prepared stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Optional step: For a creamier consistency, transfer 1 cup of the cooked corn kernels and ½ cup of cream to a blender. Blend until smooth, then stir back into the chowder.
- Stir in cream and shrimp. Cook until shrimp are just pink and firm, about 3–4 minutes.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley or chives. Add bacon or hot sauce if desired.
