Shrimp Corn Chowder

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This Shrimp and Corn Chowder is packed with fresh shrimp, corn, and bacon, creating a smoky-sweet flavor that’s so delicious yet simple to prepare. Best of all, you can have it ready to enjoy in about 30 minutes!

Shrimp Corn Chowder served in a white soup bowl.


 

Shrimp And Corn Chowder Recipe

Here’s what you eat when you pick up bushels and bushels of sweet Indiana corn! 🌽

Get ready to treat yourself to a bowl of comforting goodness with this Shrimp and Corn Chowder recipe. Starting with some sizzling bacon and fresh ingredients like onion, celery, and garlic, this chowder gets its heartiness from corn and shrimp. The blending of part of the corn mixture gives it that rich, creamy texture, and a touch of milk adds just the right amount of smoothness. Garnished with bacon bits and green onions, this chowder is just what you need for a comforting meal. It’s creamy, dreamy, and easy to whip up.

My Shrimp Corn Chowder is a real treat for the taste buds, boasting a creamy texture filled to the brim with seafood. It’s indulgent enough to be the star of a special holiday feast, but don’t be fooled by its lavish taste; it’s as easy to whip up as my turkey corn chowder, making it perfect for any regular weeknight dinner. Trust me, if your family’s anything like mine, they’ll dig in and be warm and satisfied in no time, no matter the time of year.

Frying corn, celery, and bacon in a Dutch oven.

Why You’ll Love This Chowder

  • Loaded with Seafood: If you’re a seafood lover, you’ll appreciate this dish! If you don’t care for it, you’ll be happy to know that the shrimp blends with the other flavors, creating a fresh taste that doesn’t come across as “fishy.”
  • Special Yet Simple: Although it tastes like it’s meant for a special occasion, it’s super easy to prepare.
  • Nutritious: With ingredients like onion, celery, garlic, and corn, it’s a wholesome choice that doesn’t compromise on flavor.
  • Quick Preparation: Ready in about 30 minutes, it’s a convenient option for a satisfying meal without the long wait.

How To Make Shrimp and Corn Chowder

This corn chowder is incredibly tasty, and adding a splash of cream or half & half at the end makes it even better. The combination of shrimp, bacon, and corn is just so darn good.

Ingredients To Make Shrimp Corn Chowder

  • For this chowder, you’ll need chopped bacon, diced yellow onion, thinly sliced celery ribs, minced garlic cloves, dried thyme, cayenne pepper, salt, ground black pepper, fresh corn kernels (or you can use canned corn, drained and well rinsed), fat-free lower-sodium chicken broth, water, peeled and deveined shrimp, and a choice of milk, cream, or half-and-half.
Overhead photo of a soup pot filled with chowder.

Directions

  1. Heat the Pot: Use a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
  2. Cook Bacon: Sauté the chopped bacon until it begins to brown.
  3. Add Vegetables and Seasoning: Stir in onion, celery, garlic, thyme, salt, and pepper; cook briefly.
  4. Stir in Corn: Add corn and heat through.
  5. Add Liquids: Pour in chicken broth and water; boil and cook for 5 minutes.
  6. Blend Corn Mixture: Remove some of the mixture, blend it until creamy, and return to the pot.
  7. Cook Shrimp: Stir in the shrimp and cook until done.
  8. Stir in Dairy: Remove from heat, add milk, cream, or half-and-half, and mix well.
  9. Season: Taste and adjust seasonings as needed.
  10. Garnish and Serve: Add bacon bits and green onions if desired, then serve.

Tips For The Best Chowder

  • Quality Ingredients: Use fresh corn kernels and fresh shrimp for the best flavor.
  • Don’t Overcook Shrimp: Shrimp cook quickly, so watch them closely to avoid overcooking.
  • Blend to Your Texture Preference: If you want a chunkier chowder, blend less of the corn mixture, and if you want it smoother, blend more.
  • Control the Spice: Want to add a kick to the corn chowder? You can increase the cayenne or pass a bottle of hot sauce around the table, letting everyone adjust the spice to their own taste.
  • Choose the Right Dairy: Depending on your preference for richness, choose milk, cream, or half-and-half. Cream will yield a richer texture.
  • Customize Garnish: Personalize with your choice of garnishes like bacon bits, green onions, or fresh herbs.
Close-up picture of a ladle spooning out Shrimp Corn Chowder.

What To Serve With Shrimp Corn Chowder

Shrimp and Corn Chowder served in a soup bowl.

Can You Freeze Shrimp and Corn Chowder?

Yes, but without the dairy. Dairy ingredients will turn gritty when frozen, compromising the chowder’s texture. To prevent this from happening, consider using non-dairy alternatives instead. You can proceed with the dairy if the texture is not an issue. To freeze, pour the completely cooled chowder into an airtight container and freeze it for up to 3 months.

More Recipes With Corn

ENJOY!

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5 from 1 vote

Shrimp Corn Chowder

This Shrimp and Corn Chowder is brimming with fresh shrimp, corn, and bacon, creating a delicious yet simple dinner. Best of all, you can have it ready to enjoy in just about 30 minutes!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

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
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Instructions 

  • 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.
  • 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 water and bring to a boil; continue to cook for 5 minutes.
  • Remove 3 cups of the corn mixture and transfer to a blender; blend until completely smooth and creamy.
  • Return the blended mixture to the soup pot; stir in shrimp and cook for 3 to 4 minutes or until shrimp is done.
  • Remove from heat and stir in the milk; stir until completely incorporated.
  • Taste for seasonings and adjust accordingly.
  • Garnish with bacon bits and green onions.
  • 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

Calories: 342kcal | Carbohydrates: 29g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 199mg | Sodium: 832mg | Potassium: 803mg | Fiber: 4g | Sugar: 9g | Vitamin A: 304IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 2mg

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.

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13 Comments

  1. JMEMB says:

    How many servings are the nutrition facts based on?

  2. Cindy McDonald says:

    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.