Shrimp Corn Chowder

5 from 1 vote

This easy shrimp and corn chowder recipe is brimming with juicy shrimp, fresh corn, and bacon. It's ready in one pot in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: shrimp corn chowder

Servings: servings

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

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.

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.