One spoonful of this shrimp and corn chowder will have you hooked, line and sinker!
Sweet corn, tender potatoes, and juicy jumbo shrimp swim in a creamy, smoky broth.
The secret to the incredible flavor is bacon! It adds so much depth and makes the chowder even more incredible.
As a bonus, this recipe is made in one pot. It’s quick, easy, and perfect for busy nights!
Why You’ll Love This Shrimp and Corn Chowder
Easy Prep: Made in one pot, this chowder recipe is easy to follow and simple to make. It’s perfect for weeknight meals and special occasions alike.
Year-Round Comfort: Summer flavors meet winter vibes in this cozy chowder. Fresh, creamy, and oh-so comforting, it’s great any time of year.
Taste Sensation: Smoky bacon, sweet corn, and succulent shrimp come together in a slightly spicy rich, creamy broth. In other words, it’s chef’s kiss!
Crowd-Pleaser: Familiar yet elevated, simple yet luxurious, this easy chowder will be a hit at any gathering.
Ingredients
- Jumbo Raw Shrimp: The star of the show! Use peeled and deveined jumbo raw shrimp.
- Fresh Sweet Corn Kernels: Take them straight from the cob for maximum sweetness and crunch. You can also use frozen if corn is not in season.
- Thick-Cut Bacon: It’s smoky, salty, and adds depth and richness to every spoonful.
- Unsalted Butter: For sauteing and making the chowder even richer.
- Onion, Celery, Garlic: Onion and garlic add complexity while celery adds more substance.
- All-Purpose Flour: It thickens the chowder and creates a velvety texture.
- Chicken Stock: The foundation of the chowder.
- Yukon Gold Potatoes: They’re creamy, buttery, and perfectly tender. Dice them into bite-sized pieces.
- Fresh Thyme and Fresh Parsley or Chives: They add a burst of freshness to every bite.
- Cayenne Pepper, Salt, and Black Pepper: For a spicy kick and proper seasoning. Add a pinch of each.
- Heavy Cream: It’s rich, luxurious, and oh-so-creamy! It’s a must for building the base of this dreamy chowder.
How to Make Shrimp and Corn Chowder
Say goodbye to dining out!
With a few simple steps, you can make this restaurant-worthy shrimp and corn chowder at home.
1. Cook the bacon. In a large Dutch oven, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Reserved 1 tablespoon of the bacon fat and drain.
2. Sauté the veggies. Add the butter to the pot. Once melted, add the onion and celery. Cook for about 5 minutes. Add the garlic and cook for 1 minute.
3. Add flour and stock. Sprinkle the flour over the vegetables. Cook for 1 minute, stirring constantly. Gradually stir in the chicken stock.
4. Simmer with corn and potatoes. Add the corn, potatoes, thyme, and cayenne. Bring to a boil, then reduce the heat to medium-low. Simmer for about 15 minutes.
5. Add the shrimp. Stir in the salt and pepper seasoned shrimp. Cook for about 3 minutes.
6. Add the cream. Stir in the heavy cream and cook for 1-2 minutes.
7. Garnish and serve. Garnish with the reserved bacon and chopped parsley or chives. Serve hot.
Tips For the Best Shrimp and Corn Chowder
Here are some tips to elevate your homemade chowder experience:
- Separate the roux. To help achieve the right consistency, make the roux separately then add it to the pot and mix.
- Take a shortcut. If fresh corn isn’t available, you can easily substitute it with frozen corn. Use about 4 cups.
- Select your seasoning. Taste and adjust the salt and pepper as needed. Also, add more or less cayenne to your liking.
- Give it a flavor boost. Try smoked paprika for a flavorful twist. Or add a can of drained and rinsed white beans for more heartiness.
- Try tasty variations. Add seafood like scallops or crab, try other types of potatoes, or substitute heavy cream with half-and-half or non-dairy milk.
How to Store
This one-pot wonder is perfect for busy weeknights, lazy weekends, or entertaining. But no matter when you serve it, here’s how to store it.
To Store: Transfer cooled leftovers to an air-tight container. Store in the refrigerator for up to 3 days.
To Freeze: Pour cooled chowder into freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Gently warm the chowder in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk or cream if needed to restore the original consistency.
Shrimp and Corn Chowder
6
servings10
minutes35
minutes487
kcalThis creamy shrimp and corn chowder will warm your heart and soul! It’s sweet, smoky, and full of delicious flavor.
Ingredients
6 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken stock
3 cups fresh sweet corn kernels (from about 4 ears)
1 pound Yukon Gold potatoes, diced into 1/2-inch pieces
1 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1 pound jumbo raw shrimp (16-20 count), peeled and deveined
1 cup heavy cream
Salt and freshly ground black pepper, to taste
Chopped fresh parsley or chives, for garnish
Instructions
- In a large Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat.
- Add the butter to the pot. Once melted, add the onion and celery. Cook until softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually stir in the chicken stock, scraping up any browned bits from the bottom of the pot.
- Add the corn, potatoes, thyme, and cayenne. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
- Season the shrimp with salt and pepper. Stir into the chowder and cook until opaque, about 3 minutes.
- Stir in the heavy cream and heat through, 1-2 minutes. Season with additional salt and pepper to taste.
- Garnish with the reserved bacon and chopped parsley or chives. Serve hot and enjoy!