Go Back
+ servings
Shrimp and corn chowder is presented in a bowl with a spoon.
5 from 1 vote
Print Pin Recipe
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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

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

Want to save this recipe?

Email this recipe to yourself for easy access later!

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.

⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️

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