Shrimp Corn Chowder – This recipe is a bit of a love letter to the kind of meals that make you stop, sit down, and savor every bite. Shrimp Corn Chowder wasn’t always in my repertoire, but once it made an appearance, it stayed for good. It all started during a late summer family gathering when we were juggling the last of the barbecue season with that inevitable shift to cozier foods.
Someone brought fresh shrimp straight from the coast (a perk of living near the water), and there were ears of corn everywhere—seriously, everywhere. What started as a casual attempt to use up the corn turned into a creamy, dreamy chowder that made everyone pause mid-conversation to say, “Wow, this is good.”
Fast forward a few years, and it’s become my secret weapon for impressing guests or just treating myself. There’s something about the sweet corn and smoky bacon that feels like a warm hug, and the shrimp? It’s like the fancy cherry on top.
Why You’ll Love This Shrimp Corn Chowder Recipe?
Okay, let’s get into it. Why should you add this recipe to your rotation? Well:
- It’s the ultimate comfort food. Creamy, smoky, and just the right amount of sweetness from the corn—it’s like a bowl of happiness.
- Quick but impressive. It tastes like it took hours to make, but you’ll have it ready in under an hour.
- Packed with flavor. The bacon, thyme, and shrimp come together like the perfect harmony in a song you can’t stop humming.
- Totally adaptable. Want more heat? Add some hot sauce. Prefer crab over shrimp? Go for it. This chowder can flex with your cravings.
Ingredient Notes:
Here’s why each ingredient is a star in its own way:
- Bacon: Smoky, salty, and crisp—it’s the foundation of the chowder’s flavor. Plus, who doesn’t love a little bacon crumble on top?
- Corn: The sweet, sunny heart of the dish. Frozen is great, but if you’ve got fresh corn, it’s a total game-changer.
- Shrimp: Adds that seafood richness that makes the chowder feel just a bit fancy. Fresh shrimp are best, but frozen ones work in a pinch.
- Onion and celery: The quiet MVPs of soup-making. They bring a subtle depth to the chowder.
- Garlic and thyme: These aromatics add a layer of warmth and earthiness that ties everything together.
- Chicken broth: The base that carries all the flavors. Low-sodium is ideal so you can control the salt.
- Half-and-half: For that rich, creamy texture. You can swap for milk or cream depending on how indulgent you’re feeling.
Pro Tip: If you’re using fresh corn, try roasting it first for a smoky-sweet flavor that takes this chowder to another level.
How To Make Shrimp Corn Chowder?
Making this Shrimp Corn Chowder is way easier than you’d think. Let’s break it down:
- Cook the bacon:
Start by cooking your bacon in a large skillet over medium heat. Flip it occasionally until it’s crispy and perfect (you know the kind). Set it aside on a paper towel-lined plate, but don’t pour out all the grease—you’ll need some for the veggies. - Sauté the veggies:
In the same skillet, toss in your onion, celery, garlic, and thyme. Cook everything in that glorious bacon grease for about 5 minutes, stirring occasionally, until the veggies are soft and your kitchen smells amazing. - Build the soup base:
Transfer the veggie mixture to a big pot. Add the corn and chicken broth, then bring it all to a boil. Let it simmer for about 5 minutes to let those flavors mingle. - Blend for creaminess:
Carefully scoop about 2 cups of the soup into a blender and puree until smooth. Add it back to the pot—this step gives the chowder that velvety texture while keeping some chunky bits for bite. - Finish with shrimp and cream:
Stir in the half-and-half, salt, and pepper. Bring the soup to a gentle boil, then toss in the shrimp. Let them cook for 3 to 4 minutes, or until they’re pink and opaque. - Serve and garnish:
Ladle the chowder into bowls, crumble the reserved bacon on top, and serve immediately. Bonus points for a sprinkle of fresh herbs or a dash of hot sauce.
Want To Save This Recipe?
Storage Options:
Chowder leftovers? Yes, please. Here’s how to store them:
- Refrigerator: Keep in an airtight container for up to 3 days. Reheat gently on the stove or microwave to avoid overcooking the shrimp.
- Freezer: Freeze the chowder without the shrimp for up to 2 months. Add freshly cooked shrimp when reheating to keep that tender texture.
Variations and Substitutions:
This chowder is the ultimate blank canvas. Here’s how you can make it your own:
- Add more veggies: Bell peppers, diced potatoes, or even a handful of spinach can make it heartier.
- Change the protein: Try crab, scallops, or even chunks of salmon instead of shrimp.
- Spice it up: Add cayenne pepper, red pepper flakes, or a splash of hot sauce for extra heat.
- Make it lighter: Use milk instead of half-and-half or swap the bacon for turkey bacon.
What to Serve with Shrimp Corn Chowder?
This chowder can hold its own, but pairing it with the right side makes it a full-on feast:
- Crusty bread: Because nothing beats dipping into creamy chowder.
- A light salad: Something citrusy and fresh balances the richness of the soup.
- Cornbread: Double down on the corn theme—trust me, it works.
- Grilled veggies: Think asparagus or zucchini for a fresh, simple side.
Frequently Asked Questions:
Can I use canned corn?
Definitely! Just make sure to drain and rinse it first. Fresh corn is also a great option if it’s in season.
Can I make it ahead of time?
Absolutely. Just leave out the shrimp until you’re ready to serve, so they stay tender and juicy.
This Shrimp Corn Chowder is the kind of recipe that feels like a treat every time you make it. It’s rich, flavorful, and totally comforting—perfect for a cozy night in or even as a show-stopping starter for a dinner party. Give it a try, and let me know how it turns out! Did you add your own twist? I’d love to hear about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Shrimp Corn Chowder
Ingredients
- 6 slices bacon
- 1 cup chopped onion
- ½ cup chopped celery
- 1 teaspoon minced garlic
- 1 teaspoon fresh thyme
- 4 cups frozen corn kernels thawed
- 2 cups chicken broth
- ½ cup half-and-half
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 1 pound fresh peeled and deveined shrimp
Instructions
Cook the bacon:
- In a large skillet, cook the bacon over medium-high heat until crispy, approximately 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Reserve 2 slices for garnish and crumble the remaining 4 slices. Discard any excess grease.
Sauté the aromatics:
- Using the same skillet, sauté the onion, celery, garlic, and thyme over medium heat for about 5 minutes, or until the vegetables are softened and fragrant. Stir occasionally to prevent sticking.
Combine the base ingredients:
- Transfer the sautéed mixture to a large pot. Add the corn and chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes, allowing the flavors to meld.
Blend for a creamy texture:
- Carefully ladle approximately 2 cups of the soup into a blender. Cover securely and puree until smooth. Return the pureed mixture to the pot, stirring to combine with the remaining soup.
Incorporate the shrimp and cream:
- Stir in the half-and-half, salt, and black pepper. Bring the soup to a gentle boil. Add the shrimp and cook for 3 to 4 minutes, or until the shrimp are pink and opaque.
Serve and garnish:
- Ladle the chowder into serving bowls. Garnish each portion with the reserved crumbled bacon. Serve immediately with your choice of side dish or bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
