Grilled Shrimp & Corn Chowder Recipe

Marinate shrimp

In a medium bowl combine shrimp, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon lemon juice and 1 teaspoon minced garlic. Toss to coat and let sit 10 minutes while you prepare the chowder base.

Grill or pan-sear shrimp

Preheat a grill or heavy skillet to medium-high. Grill shrimp 1.5–2 minutes per side (until opaque and just cooked through) or sear in skillet 1–2 minutes per side. Remove from heat and set aside on a plate; keep warm. Reserve any juices to stir into the chowder at the end if desired.

In a large heavy pot or Dutch oven, melt 2 tablespoons butter over medium heat until foaming.

Add the diced onion, celery and carrot. Sauté 6–8 minutes until softened and translucent, stirring occasionally.

Stir in the diced red bell pepper and corn kernels and cook 2–3 minutes to develop a little color.

Sprinkle the 3 tablespoons flour over the vegetables and stir continuously 1–2 minutes to cook the raw flour taste and create a light roux.

Slowly whisk in the 6 cups vegetable broth, scraping the bottom of the pot to dissolve any browned bits. Add the bay leaf and smoked paprika. Bring to a gentle simmer.

Add the diced potatoes. Simmer gently for 12–15 minutes, until potatoes are tender when pierced with a fork.

Remove and discard the bay leaf. Reduce heat to low.

Stir in 1 cup half-and-half and 1 teaspoon thyme. Warm through (do not boil) for 3–4 minutes. Taste and adjust seasoning with salt and pepper.

If you prefer a slightly thicker/creamier chowder, remove 1 to 1 1/2 cups of the chowder (vegetables and broth), blend until smooth with an immersion blender or in a stand blender, then return to the pot and stir to combine.

Stir the reserved grilled shrimp juices (if any) into the chowder for extra flavor. Gently fold in most of the cooked shrimp, reserving 6–8 shrimp for garnish so some remain whole on top of bowls.

Warm everything together 1–2 minutes on low (do not overcook shrimp). Check final seasoning and adjust with additional salt, pepper or a squeeze of lemon juice to brighten.

Ladle chowder into bowls or quart container. Top each serving with the reserved whole shrimp, sprinkle with sliced chives, optional crispy bacon crumbs and a pinch more smoked paprika. Serve with lemon wedges on the side.