Shrimp and Corn Chowder is the perfect one-pot meal for a cozy night in! Juicy shrimp, sweet corn, tender potatoes, and crispy bacon all come together in a rich and creamy broth.
Using fresh corn in the summer, or frozen corn in the winter, this Shrimp and Corn Chowder is always a hit no matter what time of year you make it! It’s creamy, filling, flavorful, and has the perfect amount of salty bacon to take it over the top. This is one of those soup recipes I love making for guests as they are always impressed. Thankfully this homemade masterpiece is secretly very easy to make!
Why We Love This Shrimp and Corn Chowder Recipe
- Quick and Easy: This shrimp chowder comes together in just one-pot in under an hour!
- Creamy: This thick, luscious chowder has a rich and velvety broth thanks to the combination of a roux and heavy cream.
- Packed with Flavor: Sweet corn, tender shrimp, savory vegetables, fresh herbs, and lots of crispy bacon make every bite irresistible.
Enjoy more of our best shrimp recipes all year long with our easy shrimp scampi, creamy shrimp Alfredo or our favorite shrimp and grits recipe!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this shrimp and corn chowder recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Bacon: Pork bacon is my go-to. Turkey bacon also works, but it may not yield enough grease, so supplement with oil or butter as needed.
- Shrimp: Raw, peeled, and deveined shrimp, with the tails removed. Frozen shrimp is always more affordable – just make sure they’re fully thawed prior to cooking.
- Heavy Cream: Heavy cream is needed to create the thickest, richest consistency. You can swap it for half and half or evaporated milk, but your chowder broth will be less creamy.
- White Wine: Dry white wine, like chardonnay or sauvignon blanc, is used to deglaze the pot. Swap it with chicken broth if needed, but the wine adds a great depth of flavor to the broth.
- Yellow Onion: This has the perfect amount of natural sweetness to compliment the corn! In a pinch, you can swap it with a white onion or a few large shallots.
- Celery: Make sure to rinse the celery well before using to ensure there is no hidden dirt that will make your chowder gritty. Like my mom taught me, I like to include some of the chopped up celery leaves for more flavor!
- Red Potatoes: You can use any potatoes you like, we just love red potatoes and always have them on hand. You can leave the skin on or remove it, it’s up to you!
- Frozen Corn: No need to thaw. You can also use fresh or canned corn in a pinch, just be sure to drain it well before adding.
- Paprika: For a smokier flavor, use smoked paprika instead.
How to Make Shrimp and Corn Chowder
You’re going to have your new favorite chowder ready in less than one hour – made all in one pot! Serve it with crusty beer bread, some easy cheesy jiffy corn bread, or oyster crackers to soak up every last drop of the creamy broth. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Cook the Bacon: Cook the bacon in a large pot until nice and crispy! Once cooked, use a slotted spoon to set it aside, but keep some of the bacon grease for sautéing your veggies in.
- Cook the Veggies: Add the onions and celery to the hot bacon grease and cook until softened. Stir in the green onions and garlic, cooking for just another minute.
- Deglaze: Use a wooden spoon to stir in the wine, scraping up any bits on the bottom of the pot a you go. This adds SO MUCH FLAVOR, so don’t skip it!
- Make a Roux: Stir in the butter until melted. Then, sprinkle in the flour and keep stirring and cooking until it’s light brown and fragrant.
- Add Potatoes: Then immediately slowly stir the broth into the roux and then bring to a boil. Add the potatoes and lower the heat to a gentle simmer, cooking until the potatoes are tender.
- Add Shrimp: Mix in the shrimp, heavy cream, corn, and seasonings. Bring to a simmer once more and cook until the shrimp are cooked through, no longer translucent and slightly curled.
- Serve: Garnish with bacon, green onions, and parsley on top and enjoy!
Cook’s Tips & Variations
- Don’t Burn the Roux: It’s very important to continuously stir the roux, this is what thickens the chowder. It can burn easily – and if it does, you’ll have to start all over.
- Consistency: If you prefer a thinner chowder, add more broth a ½ cup at a time until the desired consistency is reached. You can also use 1 cup less broth for an even thicker chowder. Remember you can always add more broth, but can’t take it back out!
- Make it Cajun Style: Sprinkle in some cajun seasoning, in place of the salt and pepper, for a spicy Louisiana flair! If you prefer to just add heat, sprinkle in a little cayenne pepper to taste.
- Add Cheese: You can mix in some freshly grated cheddar cheese right into the chowder or sprinkle it on top as a garnish.
- Crab Chowder: This shrimp chowder recipe is also great with the shrimp swapped for lump crab meat!
Yield: 4 servings
Shrimp and Corn Chowder
Shrimp and Corn Chowder is the perfect cozy dinner for any time of year! Shrimp, red potatoes, corn, bacon, and more come together to make this creamy chowder hearty as can be. It's ready in under an hour and always hits the spot!
Ingredients
- 6 slices bacon, cut into pieces
- 1 medium yellow onion, diced
- 2 celery stalks, chopped
- 1 bunch green onions, chopped and divided
- 1 tablespoon minced garlic
- ¼ cup white wine, or broth to deglaze the pot
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 lb red potatoes, diced
- 1 lb raw shrimp, peeled, deveined, tails removed
- 1 cup heavy cream
- 12 oz fresh or frozen corn
- 1 teaspoon fresh minced thyme, or 1/2 teaspoon dried
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon crushed black pepper
Instructions
- Using a Dutch oven or large soup pot over medium heat, cook the bacon until crispy, stirring often. Place the cooked bacon in a separate dish and set aside. Remove and discard all but 2 tablespoons of bacon grease.
- Add the onion and celery, and cook for 5 minutes, stirring occasionally. Stir in the green onions and garlic and continue to sauté for 1 minute more. To deglaze the bottom of the pot, add the wine, use a wooden spoon to scrape the bottom of the pot getting all the bits. This will add lots of flavor!
- Add the butter to the onion mixture. Once the butter has melted, sprinkle the flour over the vegetables and keep stirring – you don’t want the roux to burn! Cook for about 3 to 4 minutes, until the flour has started to lightly brown and become fragrant.
- While stirring, pour the broth into the roux. Keep stirring, making sure to get the sides of the pot, and bring to a soft boil for about 5 minutes. Add the potatoes, turn the heat down to a simmer, and stir often. Simmer for 12 to 14 minutes, until the potatoes are tender.
- Stir in the shrimp, cream, corn, thyme, paprika, salt, and pepper. Bring chowder back to a simmer, and cook for 5 minutes, until shrimp are cooked through.
- Serve hot, garnish with the crispy bacon, more chopped green onions, and fresh chopped parsley.
Notes
- Store: Transfer leftover cooled chowder to an airtight container and store in the refrigerator for up to 4 days.
- Reheat: Warm the chowder gently on the stovetop over low heat, stirring frequently to prevent separation. You can also reheat it in the microwave in 30-second intervals, stirring in between, until heated through. If it’s too thick, add a splash of broth or milk to bring it back to the right consistency.
Nutrition
Serving: 1 serving, Calories: 663kcal, Carbohydrates: 32g, Protein: 26g, Fat: 48g, Saturated Fat: 26g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 267mg, Sodium: 2155mg, Potassium: 908mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1671IU, Vitamin C: 15mg, Calcium: 147mg, Iron: 2mg
Made this for dinner it was so delicious, added extra celery it was so yummy