Creamy shrimp and corn chowder loaded with fresh summer veggies! This summer chowder is creamy and filling, yet light enough for a warm summer day. Filled with sweet corn, zucchini, and chopped shrimp.
It has been HOT here lately. Our summer started off really nice… we had a warm yet mild June. July has ben full of humidity, storms, and excessive heat warnings.
Perfect time to make soup, right?
This creamy Summer Shrimp and Corn Chowder is actually perfect for warm summer days, especially if you like to shop local at farmer’s markets. It’s filled with sweet summer corn and zucchini, and also onion, potatoes, and red bell pepper. The chopped shrimp adds some nice protein, and actually pairs really well in this veggie-packed soup.
This soup is not only naturally gluten free, but also dairy free. It’s not thickened with a roux or flour, and doesn’t use heavy cream. It’s thickened with canned coconut milk, and also by puréeing a few cups of the soup and stirring it back in. Puréeing some of the soup adds a TON of extra flavor to the broth.
How to make Summer Shrimp and Corn Chowder
This soup is fairly simple to make:
Start by adding olive oil to a large stock pot. Cook the shrimp over medium heat, until they turn pink and curl slightly. Sprinkle with a little salt and paprika. Remove from the pan and cut into large chunks.
Add chopped onion and bell pepper to the pan, sauté until the onion is translucent, then stir in the garlic and spices. Let cook for a minute or two until the garlic is slightly soft and fragrant.
Next, add the potatoes and stir to coat with the spices. Add chicken broth and let simmer for 10 minutes. Then add in the chopped zucchini and corn, and let simmer for another 10 until the potatoes and zucchini are fork tender.
Transfer 2 cups of the soup to a blender and blend until smooth. Stir this purée back into the soup along with the canned coconut milk, chopped shrimp, and additional spices to taste.
Serve this soup with your favorite gluten free crackers or bread for the perfect summer comfort food!
Summer Shrimp and Corn Chowder
- 1 pound shrimp, peeled and deveined.
- 1-2 Tbsp olive oil, more as needed
- 1 cup yellow onion, chopped
- 1 cup red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp salt, more to taste
- ½ tsp pepper
- 1 tsp paprika
- ½ tsp dried thyme
- 1 pound baby red potatoes, peeled and quartered
- 4 cups chicken broth
- 1 ¼ cups zucchini, chopped
- 2 ¼ cups sweet fresh corn kernels
- 1 cup canned coconut milk
- Fresh chopped parsley
- Additional spices to taste
- In a large stock pot or dutch oven, add 1-2 Tablespoons of olive oil over medium heat. Sprinkle the shrimp with a pinch of salt and paprika, then cook the shrimp until pink on both sides and slightly curled, about 1-3 minutes. Remove onto a cutting board, roughly chop, then set aside.
- In the same pot, add another Tablespoon of olive oil. Sauté the onion and red bell pepper for a few minutes, stirring occasionally, until the onion is translucent. Stir in the garlic, salt, pepper, paprika, and thyme. Cook for another 1-2 minutes.
- Add the potatoes to the pot and stir to coat in the spice mixture. Add a little more olive oil if needed to keep the potatoes from sticking to the pan.
- Pour in the chicken broth, raise the heat and bring to a boil, then reduce to medium-low and let simmer for 10 minutes.
- Add the zucchini and corn to the pot, then continue to simmer for another 10-12 minutes until the zucchini and potatoes are fork tender. Turn the heat down to low.
- Transfer 2 cups of the soup to a blender or food processor and blend until smooth. Add this purée back into the pot along with the canned coconut milk (make sure to shake it and stir first), and the chopped shrimp. Stir together and add additional spices to taste, if needed. Cook for a few minutes, just until everything is heated through.
- Garnish with fresh chopped parsley and serve with your favorite gluten free crackers or bread.
Dairy Free: This soup is dairy free by using olive oil and canned coconut milk. You can use a different neutral oil to cook in, if needed. I recommend using full fat coconut milk, but light canned coconut milk should also work just fine.
Spices: You can add additional salt, pepper, or spices to taste.
Puréeing: I use my Blendtec to purée the soup. You can also use a food processor. When transferring the soup to blend, make sure to use quite a bit of veggies/potatoes and not as much broth. You want the purée to be fairly thick and smooth.
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Recipe adapted from Creme De La Crumb
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