Shrimp & Corn Chowder Recipe – Korean Chili & Potato Soup

Last Updated on 4 months by Neha Deshmukh

Shrimp & Corn Chowder Recipe – Korean Chili & Potato Soup

Hey everyone! I’m so excited to share this Shrimp & Corn Chowder with you. It’s a little different than your typical chowder, thanks to a touch of Korean chili powder that adds a lovely warmth and depth of flavour. I first stumbled upon this combination while experimenting with global flavours in my kitchen, and it quickly became a family favourite. It’s comforting, surprisingly easy to make, and perfect for a cozy night in.

Why You’ll Love This Recipe

This isn’t your grandma’s New England clam chowder (though I love that too!). This recipe brings together the creamy comfort of a classic chowder with the exciting kick of Korean gochugaru. It’s a beautiful fusion of flavours that’s both familiar and new. Plus, it’s ready in under 40 minutes – perfect for a weeknight meal!

Ingredients

Here’s what you’ll need to make this delicious Shrimp & Corn Chowder:

• 2 ears of corn
• 8 jumbo shrimps
• 1 leek
• 1 bunch green onions
• 1 medium potato
• 2 cloves garlic
• 1 cup milk
• 1 cup water
• 1 tablespoon butter
• 1 teaspoon cumin powder
• 1 teaspoon fennel powder
• 1-2 teaspoon Korean chili powder (gochugaru)
• Oil
• Salt
• Pepper

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chowder:

• Korean Chili Powder (Gochugaru): This is key to the flavour profile. Gochugaru isn’t just about heat; it has a slightly sweet, smoky flavour that’s amazing. You can find it at most Asian grocery stores or online. There are different grinds – for this recipe, a medium grind works best.
• Potatoes: I prefer using Yukon Gold potatoes for their creamy texture, but red potatoes or even Maris Piper will work well too. Avoid waxy potatoes like Charlotte, as they won’t break down enough to thicken the chowder. About 200g of potatoes is perfect.
• Fennel Powder: Now, fennel might seem a little unusual in a chowder, but trust me on this one! It’s a common spice in Indian cooking, adding a subtle anise-like flavour that complements the shrimp and corn beautifully. It adds a lovely complexity.
• Shrimp: Jumbo shrimp are best here, as they hold their shape well during cooking. You’ll need around 200g.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter with about a tablespoon of oil in a deep pan over medium heat. Add the chopped leek and minced garlic, sprinkle with a little salt, and sauté for about 3 minutes, until they’re softened and fragrant.
2. Now, add the corn kernels (cut from the cob!), diced potatoes, and half of the chopped green onions to the pan. Season with salt, cumin powder, fennel powder, and 1 teaspoon of Korean chili powder. Give everything a good stir and cook for about a minute.
3. Pour in the water and milk. Reduce the heat to medium-low and let it simmer until the potatoes are tender – this usually takes around 10-15 minutes.
4. While the chowder simmers, let’s prep the shrimp. Rub them with a little oil, salt, and about ½ teaspoon of Korean chili powder. Then, heat a separate pan and pan-fry the shrimp for about 3 minutes per side, until they’re pink, curled, and cooked through. Set them aside.
5. Once the potatoes are soft, carefully transfer about half of the chowder to a blender. Blend until smooth and creamy, then pour it back into the pan. This gives the chowder a lovely, velvety texture.
6. Finally, taste and adjust the salt if needed. Ladle the chowder into bowls, top with the pan-fried shrimp, and garnish with the remaining green onions. Enjoy!

Expert Tips

• Don’t overcook the shrimp! They become rubbery really quickly.
• If you want a richer chowder, use full-fat milk or even a splash of cream.
• For a smoother chowder, you can blend the entire batch, but I like leaving some chunks for texture.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the butter for a plant-based butter and the milk for your favourite plant-based milk (oat milk works really well!).
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice labels to be sure.
• Spice Level Adjustments: My family loves a bit of a kick, so I use 2 teaspoons of gochugaru. Feel free to adjust the amount to your liking.
• Seafood Substitutions: Don’t like shrimp? Try scallops or even chunks of firm white fish like cod. My friend, Priya, loves using crab meat in hers!

Serving Suggestions

This chowder is fantastic on its own, but it also pairs well with:

• A side of crusty bread for dipping.
• A simple green salad.
• A sprinkle of fresh cilantro.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The texture might change slightly after refrigeration, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this chowder best served immediately? Yes, it’s best enjoyed fresh! But leftovers are still tasty.
• Can I use frozen corn in this recipe? Absolutely! Just make sure to thaw it before adding it to the pan.
• What type of shrimp works best? Jumbo shrimp are ideal, but medium shrimp will also work.
• How can I adjust the thickness of the chowder? If it’s too thick, add a little more milk or water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
• Can I make this chowder ahead of time? You can make the chowder base ahead of time and store it in the refrigerator. Add the shrimp just before serving.

I hope you enjoy this Shrimp & Corn Chowder as much as my family does! Let me know in the comments if you try it and what you think. Happy cooking!