Smoked Shrimp & Corn Chowder with Smoked Tomato Broth
A velvety corn chowder enriched with locally foraged smoked shrimp and a deep, smoky tomato broth, finished with fresh herbs and a hint of cayenne. This seafood-inspired soups ready in about 60 minutes pairs smoked shrimp, fresh corn kernels, medium heirloom tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz smoked shrimp
- 2 cups fresh corn kernels
- 4 medium heirloom tomatoes
- 1/2 tsp smoked sea salt
- 1/2 cup heavy cream
- 1 tbsp fresh thyme
- 1/4 tsp cayenne pepper
- 3 tbsp all-purpose flour
- 4 cups chicken broth
Instructions
- Step 1: Dice 4 medium heirloom tomatoes. In a pot, melt 2 tbsp butter over medium heat, add tomatoes and 1/2 tsp smoked sea salt, and simmer for 15 minutes until tomatoes break down into a thick sauce.
- Step 2: Blend tomato mixture with 4 cups chicken broth until smooth, return to pot, and add 3 tbsp all-purpose flour. Whisk constantly over medium heat for 8 minutes until thickened and bubbling.
- Step 3: Stir in 2 cups fresh corn kernels and 8 oz smoked shrimp. Simmer gently for 5 minutes until shrimp turn pink and opaque.
- Step 4: Remove from heat, stir in 1/2 cup heavy cream and 1 tbsp fresh thyme. Season with 1/4 tsp cayenne pepper until the soup is rich and aromatic with a subtle heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Shrimp & Corn Chowder with Smoked Tomato Broth take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Shrimp & Corn Chowder with Smoked Tomato Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked shrimp from drying out.
Can I substitute ingredients in Smoked Shrimp & Corn Chowder with Smoked Tomato Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Shrimp & Corn Chowder with Smoked Tomato Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Shrimp & Corn Chowder with Smoked Tomato Broth?
Seafood soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
