You know those nights when you’re craving something creamy and comforting, but don’t want to spend hours stirring a pot? That’s exactly how my Air Fryer Sweet Corn and Shrimp Chowder was born! I was exhausted after work one day, staring at some leftover corn and shrimp in my fridge, when I thought – “Why not throw it all in the air fryer?” What came out was magic – a rich, velvety chowder with pops of sweet corn and tender shrimp, ready in under 30 minutes.
Now it’s my go-to when friends drop by unexpectedly or when I need a quick lunch that feels special. The air fryer works its usual wonders here, giving that slow-cooked flavor without any of the fuss. And that first spoonful? Pure comfort in a bowl – sweet corn, plump shrimp, and just enough cream to make it luxurious without being heavy. Trust me, once you try this method, you’ll never want to make chowder the old-fashioned way again!
Why You’ll Love This Air Fryer Sweet Corn and Shrimp Chowder
Oh, where do I even start? This chowder is everything you want in a quick, cozy meal:
- Lightning fast: Ready in under 30 minutes—faster than ordering takeout!
- Creamy dreamy: That velvety texture feels indulgent but won’t weigh you down.
- Bursting with flavor: Sweet corn + plump shrimp + garlic butter = pure magic.
- One-dish wonder: Cook and serve in the same dish—hello, easy cleanup!
Seriously, it’s like a warm hug in bowl form. And did I mention the shrimp stay perfectly tender? No rubbery seafood here!
Ingredients for Air Fryer Sweet Corn and Shrimp Chowder
Listen, I’m all for improvisation in the kitchen, but some ingredients just make or break this chowder. Here’s exactly what you’ll need (and yes, I’ve learned these measurements the hard way through many “oops” moments):
- 1 cup sweet corn kernels – fresh-cut if it’s summer, frozen works great too (just thaw it first!)
- 200g medium shrimp, peeled and deveined – tails off unless you like fishing them out later
- 1 small yellow onion, diced – about a heaping 1/4 cup
- 2 garlic cloves, minced – or 1 if you’re garlic-shy (but why?)
- 1 tbsp real butter – no substitutes, it’s the flavor foundation
- 1 cup chicken or veggie broth – low-sodium so we control the salt
- 1/2 cup heavy cream – it’s chowder, let’s not skimp!
- 1 tsp kosher salt – plus more for seasoning the shrimp
- 1/2 tsp black pepper – freshly cracked is ideal
- 1/2 tsp smoked paprika – my secret flavor booster
- 1 tbsp fresh parsley, chopped – for that pretty green finish
Pro tip: Measure everything before you start – things move fast in the air fryer!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this chowder! Just grab:
- Your trusty air fryer (mine’s a basic 5-quart model)
- An oven-safe dish that fits inside—I use a small ceramic baking dish
- A silicone spatula or wooden spoon for stirring (metal scratches, boo!)
That’s it! No special attachments or single-use tools cluttering your drawers. Easy peasy.
How to Make Air Fryer Sweet Corn and Shrimp Chowder
Okay, let’s get cooking! This comes together so fast you’ll want to have everything ready to go. Here’s exactly how I make it – pay close attention to those timing cues because air fryers work quickly!
Step 1: Sauté the Aromatics
First, pop your oven-safe dish right into the cold air fryer basket. Add that glorious tablespoon of butter and set the air fryer to 375°F (190°C) for 2 minutes – just enough to melt the butter without smoking. Carefully slide out the basket (hot!!) and toss in your diced onion and minced garlic. Give it a quick stir to coat everything in butter, then cook for 2 more minutes. You want those onions just translucent, not browned – they’ll keep cooking later. Don’t overcrowd the dish or the veggies will steam instead of sauté.
Step 2: Cook the Shrimp and Corn
Now the fun part! Add your shrimp and corn all at once. Stir everything together gently – those shrimp are delicate! Cook for exactly 3 minutes. Set a timer because overcooked shrimp turn rubbery fast. The shrimp should be about halfway done – still slightly translucent in the centers. They’ll finish cooking in the next step, I promise!
Step 3: Simmer the Chowder
Time for the magic to happen! Pour in your broth and cream, then sprinkle all those seasonings right over the top. Stir gently to combine – I use figure-eight motions to distribute everything evenly. Cook for 10 minutes total, but here’s the key: at the 5-minute mark, pull out the basket and give it another good stir. This prevents hot spots and ensures every spoonful is perfectly creamy. When time’s up, do the spoon test – the chowder should coat the back of a spoon nicely. Finish with a shower of fresh parsley and serve immediately!
Tips for Perfect Air Fryer Sweet Corn and Shrimp Chowder
After making this chowder more times than I can count (my neighbors keep “dropping by” at dinnertime!), I’ve picked up some foolproof tricks:
- Corn choices: Fresh summer corn makes this next-level, but frozen works great too – just pat it dry to avoid watery chowder.
- Shrimp secrets: Buy them deveined to save time. If using frozen shrimp, thaw overnight in the fridge—never in water!
- Seasoning savvy: Start with less salt – you can always add more after tasting. I often throw in a pinch of cayenne for a subtle kick.
- Cream swap: For a lighter version, use half-and-half instead of heavy cream—it’ll still be luxuriously creamy.
Trust me, once you nail these little details, you’ll be making this chowder on repeat!
Variations for Air Fryer Sweet Corn and Shrimp Chowder
One of my favorite things about this recipe? How easily it adapts to whatever’s in your fridge! Here are my go-to twists when I’m feeling creative:
- Protein swap: Chicken works beautifully – just dice it small and add an extra minute of cooking.
- Spice it up: Swap regular paprika for smoked paprika or add a dash of Old Bay seasoning.
- Veggie boost: Toss in some diced red bell pepper with the onions for extra color and crunch.
Don’t be afraid to play around – that’s how all the best recipes are born!
Serving Suggestions
This chowder is heaven in a bowl all on its own, but here’s how I love to serve it: with thick slices of warm, crusty bread for dipping (that garlic butter from the chowder makes the perfect sauce!) or a simple green salad with lemon vinaigrette to cut through the richness. Sometimes I even sprinkle extra shrimp on top for a fancy touch when company comes over!
Storage and Reheating
Got leftovers? Lucky you! This chowder keeps beautifully in the fridge for up to 3 days—just store it in an airtight container. When reheating, go low and slow: microwave at 50% power in 30-second bursts, stirring between each, or warm gently on the stovetop. The shrimp stay tender this way—no rubbery surprises!
Nutritional Information
Okay, let’s talk numbers—but remember, these are estimates (your exact counts will vary based on ingredients). Per generous serving of this dreamy chowder:
- 320 calories – not bad for something this indulgent!
- 18g fat (10g saturated) – thank you, glorious cream and butter
- 20g protein – those shrimp pack a punch
- 22g carbs – mostly from that sweet corn goodness
Pro tip: Want it lighter? Swap half the cream for whole milk—still creamy, just trimmer!
Frequently Asked Questions
I get so many questions about this chowder—here are the ones that pop up most often from friends and readers:
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge (never in water—they’ll get mushy). Pat them dry before cooking to prevent extra liquid in your chowder.
How can I thicken the chowder if it’s too thin?
Easy fix! Mix 1 tsp cornstarch with 1 tbsp cold water, stir it in during the last 2 minutes of cooking. Or let it sit uncovered for 5 minutes—the air fryer’s heat will naturally reduce it.
Can I make this dairy-free?
Sure thing! Swap the butter for olive oil and use full-fat coconut milk instead of cream. The flavor changes slightly, but it’s still deliciously creamy.
My air fryer doesn’t have a preheat setting—what should I do?
No worries! Just add 2 extra minutes to the initial butter-melting step. Keep an eye on it—you’ll know it’s ready when the butter’s fully melted and bubbly.
Final Thoughts
There you have it—my beloved Air Fryer Sweet Corn and Shrimp Chowder in all its speedy, creamy glory! I can’t wait for you to try this little miracle of a recipe. When you do, pop back and tell me how it turned out (and what creative twists you added!). Happy air frying!
Print
30-Minute Air Fryer Sweet Corn and Shrimp Chowder – Creamy Bliss!
- Total Time: 25 mins
- Yield: 2 servings
- Diet: Low Calorie
Description
A creamy and flavorful chowder made with sweet corn and shrimp, cooked quickly in an air fryer.
Ingredients
- 1 cup sweet corn kernels
- 200g shrimp, peeled and deveined
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the air fryer to 375°F (190°C).
- Melt butter in an oven-safe dish inside the air fryer.
- Add diced onion and minced garlic, cook for 2 minutes.
- Add shrimp and corn, cook for another 3 minutes.
- Pour in broth and cream, stir well.
- Season with salt, pepper, and paprika.
- Cook for 10 minutes, stirring halfway.
- Garnish with parsley before serving.
Notes
- Use fresh corn for the best flavor.
- Adjust seasoning to taste.
- Swap shrimp for chicken if preferred.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Air Fryer
- Cuisine: American