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This shrimp and corn chowder is brimming with juicy shrimp, fresh corn, and bacon, creating a smoky-sweet flavor that’s so delicious yet easy to prepare. Best of all, you can have this chowder ready in one pot in 30 minutes!
If you love this easy shrimp corn chowder recipe, you might also like my creamy crab soup, easy seafood boil, and slow cooker shrimp and grits.
This creamy shrimp and corn chowder is what you eat when you pick up bushels and bushels of sweet Indiana corn! 🌽 Starting with some sizzling bacon and fresh ingredients like onion, celery, and garlic, this end-of-harvest chowder recipe gets its heartiness from juicy corn and shrimp. Although it tastes like it’s meant for a special occasion, shrimp corn chowder is just as easy to prepare as my turkey corn chowder, making it perfect for weeknight dinners.
Reasons to Love This Shrimp Corn Chowder Recipe
- Comforting flavors. Garnished with bacon bits and green onions, this chowder is just what you need for a comforting meal that’s easy to whip up.
- Extra thick and creamy. Blending part of the corn mixture gives the chowder a rich, creamy texture, while a touch of milk adds just the right amount of smoothness.
- Not overly “fishy”. The shrimp in this recipe blends with the other flavors, creating a fresh taste that isn’t strong or fishy.
- Great for busy weeknights. Ready in about 30 minutes, this one-pot shrimp corn chowder is quick and satisfying.
Let’s Have a Look at the Ingredients
This easy shrimp corn chowder recipe comes together with very few ingredients, so quality counts! I’ve included notes and substitution ideas below. Scroll down to the recipe card for the full recipe amounts and instructions.
- Bacon – I usually crisp up the bacon in a skillet or the air fryer while I prepare the other chowder ingredients. If you don’t have bacon, diced pancetta, ham, or chorizo would also taste great in this recipe.
- Onion and Celery – Create an aromatic flavor base for the soup. Yellow onion or another cooking onion, like shallot, works nicely here. Choose the freshest celery stalks you can find and chop them up thinly.
- Garlic – Freshly minced. I’m generous with garlic in my soup recipes, but you can adapt the number of cloves to taste. If fresh garlic isn’t available, substitute 1/4 teaspoon of garlic powder or onion powder per clove.
- Seasonings – I jazz up my shrimp corn chowder with thyme, cayenne, salt, and pepper. You could also use a spice blend. Cajun spice or Old Bay seasoning are great options.
- Sweet Corn Kernels – I love shaving the fresh kernels from leftover corn on the cob for my corn chowder recipes. You can also make this recipe with canned corn. Make sure to drain and rinse the kernels well.
- Chicken Broth – In addition to water, I use low-sodium, fat-free chicken stock or broth to make the base for this soup. You can use vegetable stock if needed. For more depth of flavor, consider substituting half the broth with dry white wine, like Pinot Grigio or Chardonnay.
- Shrimp – The shrimp can be fresh or frozen. Wild-caught shrimp will have the freshest, cleanest flavor. If you can’t find it where you are, try to look for shrimp that’s sustainably farmed. You’ll need to buy peeled and deveined shrimp, or prepare them yourself.
- Heavy Cream – Cream will yield a richer texture. Use milk or half-and-half for a lighter consistency. Optionally, you can skip the cream altogether or make dairy-free shrimp corn chowder with coconut milk.
Tips For The Best Shrimp Chowder
- Quality matters! Use fresh corn kernels and fresh shrimp for the best flavor.
- Avoid overcooked shrimp. Shrimp cook quickly, so watch them closely. Shrimp are cooked when they turn pink and curl into a “C”. If you’re using shrimp that’s pre-cooked and already pink, you’ll only need to cook it for a minute or two, enough to heat it through.
- To thicken your corn chowder, blend less of the corn mixture. For a smoother texture, blend more.
- Add potatoes. For a heartier chowder, simmer potatoes in the soup or blend in chunks of cooked potatoes. This is also a great way to make creamy corn chowder without adding cream!
- Make it spicy. Want to add more kick? Add extra cayenne pepper or try a spicy shrimp corn chowder with jalapeño slices. Or, pass a bottle of hot sauce around the table, letting everyone adjust the spice to their own taste.
What To Serve With Shrimp Corn Chowder
Garnish your bowls of fresh corn and shrimp chowder with bacon, green onions, or fresh herbs. Serve with a fresh loaf of crusty bread, like focaccia, or Red Lobster-style cheddar bay biscuits to soak up the delicious flavors. For a comforting meal, pair your chowder with a grilled cheese sandwich. Meanwhile, a fresh Mediterranean salad is a great way to balance the richness.
Frequently Asked Questions
Yes. If you’re making this shrimp corn chowder with frozen shrimp, make sure to thaw the shrimp completely. The cooking time will also depend on whether the shrimp you’re using is pre-cooked (pink) or uncooked (gray).
If you’re looking for a wine to complement the flavors of this chowder recipe, I’d suggest a bright, unoaked Chardonnay or dry rosé. Aromatic whites, like Riesling or Sauvignon Blanc, would also work nicely.
Yes, but I recommend freezing without the dairy. Dairy ingredients turn gritty when frozen, compromising the chowder’s texture. See the storage section below the recipe card for detailed freezing instructions.
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Shrimp Corn Chowder
Ingredients
- 4 slices bacon, diced
- 1 small yellow onion, diced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ¾ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground black pepper
- 4 cups fresh corn kernels, you can also use 2 cans of corn, drained and well rinsed
- 2 cups low sodium chicken broth
- 1 cup water
- 1 pound fresh shrimp, peeled and deveined
- ¼ cup cream, milk, or half-and-half
- bacon bits, for garnish, optional
- sliced green onions, for garnish, optional
Instructions
- Cook the bacon. Heat a large Dutch oven or a heavy-bottomed soup pot over medium-high heat. Add bacon to the pot; saute for 3 to 4 minutes or until the bacon begins to brown.
- Sauté the veggies. Add onions, celery, garlic, dried thyme, cayenne pepper, salt, and pepper; cook for 4 minutes, stirring occasionally. Stir in corn and cook for 2 more minutes, or until heated through.
- Add broth and cook. Add broth and water and bring to a boil; continue to cook for 5 minutes.
- Blend. Remove 3 cups of the corn mixture and transfer to a blender; blend until completely smooth and creamy.
- Add shrimp. Return the blended mixture to the soup pot; stir in shrimp and cook for 3 to 4 minutes or until shrimp is done.
- Make it creamy. Remove from heat and stir in the milk; stir until completely incorporated.
- Finish and serve. Taste for seasonings and adjust accordingly. Garnish with bacon bits and green onions, and serve.
Notes
- Use Fresh Ingredients: Opt for fresh corn and fresh shrimp.
- Dairy Selection: Choose milk, cream, or half-and-half for desired richness.
- Avoid Overcooking Shrimp: Shrimp cooks fast – overcooked shrimp is chewy and inedible.
- Texture: Blend the corn mixture to your liking for chunkiness.
- Spice Level: Adjust spiciness by adding more cayenne pepper or serve the chowder with hot sauce.
- Storing: Store the cooled chowder in an airtight container and keep it refrigerated for 3 to 4 days, or freeze for up to 3 months.
- Reheating: Gently warm leftovers over medium-low heat, adding liquid if needed.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Shrimp Corn Chowder
I recommend preparing your chowder in a large Dutch oven or heavy-bottomed soup pot. These are the steps:
- Cook the bacon and veggies. Begin by sautéeing chopped bacon until it starts to brown. Stir in the onion, celery, garlic, and seasonings. Lastly, add the corn kernels.
- Add broth. Now, add chicken broth and water to the pot. Bring the chowder to a steady boil for 5 minutes.
- Blend. Scoop out about 3 cups of chowder. Blend the mixture in a food processor or a blender with an open top (do NOT blend hot soup in a sealed blender!). Afterward, return the blended portion to the pot. Alternatively, you can blend the chowder right in the pot using a handheld immersion blender if you have one.
- Add the shrimp. Stir in your shrimp, and simmer for 3-4 minutes, or until it’s cooked through.
- Make it creamy. Take the pot of chowder off the heat, and stir in the milk, cream, or half-and-half. It’s important to do this when the chowder is no longer boiling; otherwise, the dairy can curdle.
- Garnish and serve! Finally, taste and adjust for seasonings, and serve your shrimp corn chowder in bowls garnished with bacon and green onions.
Storage and Reheating Instructions
- Refrigerate. Store any leftover shrimp corn chowder in an airtight container in the fridge for up to 4 days.
- Reheat. Warm the chowder over medium-low heat on the stovetop until it’s hot throughout. Add a splash of water or broth if the chowder has thickened with storage.
- A note on freezing. I don’t recommend freezing soup recipes that contain dairy or potatoes, as these ingredients become gritty when thawed. If you plan to freeze your chowder, consider using a non-dairy alternative (like coconut milk). To freeze, pour the cooled chowder into an airtight container and freeze it for up to 3 months. Thaw in the fridge before reheating.
How many servings are the nutrition facts based on?
I just saw this on your site again. I made it last summer, but didn’t post a comment. It’s a meal for me as well, but I also have to make something extra for the hubby. Why are men so difficult? Lol. I live in Jersey, the garden state, and our corn, bi-color and white (my personal favorite) is considered the best you can find in the US. So naturally I had to make this. It was superb. And to think most people gain weight in the winter. I always seem to have to diet after my delicious corn season. In season, I usually gorge myself with corn at least 4 days a week. I’ve been obsessed with our Jersey corn from as far back as I can remember. I usually like to douse it in butter with salt. Wonder why I gain weight in the summer? For a change of pace, I made the chowder. All I can say is wowza. It is sooooo stinking delicious!!Thanks for the recipe. Corn season, if you want the best we have, starts middle of July. I can see this chowder in my very near future. Thanks for sharing this delicious recipe.