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!
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Recipe adapted from Creme De La Crumb