Recipes

Smoked Shrimp and Corn Chowder

Many parts of the country are experiencing colder than normal weather. Right here in Miami, it was so cold recently that iguanas literally dropped out of the trees. (I found 3 on my property and, no, I didn’t grill them.)

So to warm things up, here’s a dish I did on my Project Smoke TV show: Smoked Shrimp and Corn Chowder. If desired, you can substitute a variety of smoked fish for the shrimp—salmon, arctic char, haddock, trout, etc. You can even leave out the corn and increase the potatoes, if desired. This chowder is highly customizable.

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

Related Reads

You might also enjoy these recipes and guides, all built around smoky seafood and winter cooking.

• Danish Smoked Shrimp
• Grilled Corn Chowder
• Episode 205: Seafood Gets Smoked
• Smoked Chicken and Sausage Gumbo
• Grill-Top Shrimp Boil