Shrimp And Corn Chowder

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.

Homemade shrimp and corn chowder with potatoes and bacon in a bowl. - 3

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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.

Close-up of a hearty shrimp and corn chowder in a rich and golden broth. - 4

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.

A comforting shrimp and corn chowder in a Dutch oven. - 5

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.

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.

A spoon dipping into a bowl of shrimp and corn chowder in a bowl. - 6

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.

Thick and creamy corn chowder with Yukon gold potatoes and bacon. - 7

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.

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