This shrimp corn chowder is the kind of dish that’s perfect for all seasons. Great for using all that summer sweet corn, but also hearty enough to warm up on a cozy day.
It is made with sweet corn, shrimp, crispy bacon, tender vegetables, and lots of bold seasonings, all in a creamy soup base. It’s just as delicious as my Potato Corn Chowder!
This shrimp corn chowder has it all! Sweet corn, savory bacon and shrimp, and tender veggies like red bell pepper and red potatoes. Everything comes together in a creamy and incredibly flavorful soup.
My shrimp chowder recipe uses both Old Bay seasoning and smoked paprika, both of which work together beautifully to create deep and smoky flavors with a slight kick.
This flavor profile in this shrimp corn chowder is very similar to my Chicken and Sausage Jambalaya recipe and my Jambalaya Pasta. So good! Make a big batch for the week or freeze for later!
Love shrimp? Try my Garlic Shrimp Pasta and Mango Shrimp Salad! For summer grilling, use my easy grilled shrimp marinade to make wonderful skewers!
Why I Love This Recipe
- Sweet, savory, smoky with a kick. The sweetness of the corn pairs so well with the savory shrimp and bacon. The spices in this soup pair really well with seafood.
- One pot meal. Easy clean up and great for busy weeknights.
- Great year-round. Use fresh corn in the summer, or frozen in the winter.
- Make-ahead and freezer-friendly. Ideal for meal prep or stocking the freezer.
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Ingredients Notes
Below are a few helpful ingredient notes and substitutions from our rounds of recipe testing. We’ve tested our shrimp corn chowder several times until just perfect!
- Bacon: I like to use a thick cut to make it easier to dice.
- Shrimp: Use large or extra large shrimp. Deveined and tails removed. I use frozen, fully thawed.
- Unsalted butter: Adds rich flavor for the base, used for sautéing veggies and aromatics.
- Minced garlic: The aromatic that provides such a flavorful base.
- Yellow Corn: If it’s in season, use fresh for best flavor! If not, either canned or frozen will work.
- Celery, bell pepper and onions: The vegetable base for the soup for incredible flavor.
- Old Bay seasoning and smoked paprika: Both of these work together beautifully to add smoky flavors with a slight kick. This seasoning combination is popular with seafood, which is perfect for this shrimp corn chowder.
- Red potatoes: A hearty veggie that helps thicken the soup. Cut into ¼ inch cubes.
- Fresh thyme leaves: Fresh herbs are best. If you can’t find fresh, use Italian seasoning.
- All-purpose flour: Helps to thicken the soup.
- Chicken broth: Use homemade or store bought. You can use a teaspoon of Lobster base from Better than Bouillon to elevate the shrimp flavor.
- Heavy cream: Gives the soup a rich and creamy taste.
- Italian parsley, freshly chopped
Quantities are listed in the recipe card down below.
How to Make Shrimp Corn Chowder
Here’s how you make the best shrimp corn chowder recipe in four easy steps!
Step 1 | Cook bacon and shrimp
In a large pot or Dutch oven, cook the diced bacon until crispy. Transfer to a bowl and set aside. Leave some of the bacon fat (2 tablespoons) and then cook the shrimp. Remove and set aside.
Step 2 | Sauté aromatics and veggies
Melt 2 tablespoons of butter and add in the reserved bacon fat to the pot. Sauté celery, onions and bell peppers until softened which is about 8 minutes. Then, add in the minced garlic, thyme, Old Bay seasoning and smoked paprika. Sauté until fragrant. Stir in the diced potatoes and cook for 5 more minutes.
Step 3 | Simmer
Sprinkle in the flour and toss to coat the veggies. Next, add the chicken broth, stirring until the flour dissolves. Bring to a boil then simmer on low for 15 minutes, with the lid partially covered.
Step 4 | Add corn, shrimp, bacon
Add the frozen corn and let simmer for an additional 5 minutes. Finish the soup by adding in the heavy cream and let simmer for 1-2 minutes until creamy.
Then, return the cooked shrimp and diced bacon, leaving some aside for garnish. Season with salt and pepper to taste. Serve your shrimp corn chowder with chopped parsley, cracked black pepper and garnish.
Tips for Success
- Shrimp: I use frozen shrimp, fully thawed. If you can, get large or extra large shrimp since they will shrink when cooked. Peeled and deveined.
- Shrimp cooks fast. They need about 4 minutes per side.
- How to build amazing flavor: Sauté the shrimp, veggies and aromatics in bacon fat and butter. Don’t skimp on the smoked paprika and Old Bay seasoning – they both add great flavor.
- Cut the potatoes into small ¼ inch cubes to make sure they soften fully during the cooking time.
- For a rich and creamy soup, use heavy cream instead of half and half, but either one works.
- For extra thickness, blend a portion of soup before adding back the shrimp and bacon.
Make Ahead and Freezing
Make ahead: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth or milk to loosen it up, as it thickens when stored.
Freezing: Skip the cream if freezing, as dairy doesn’t freeze well. Freeze for up to 3 months. Souper Cubes work great for freezing soup! Thaw overnight in the fridge or reheat from frozen over the stovetop. Stir in the cream or half-and-half when reheating.
Serving and Pairing Ideas
This shrimp corn chowder pairs wonderfully with a side salad, or any type of bread or biscuit to dip into the soup!
Love creamy soups? Try my Cream of Asparagus Soup and this Cream of Broccoli Soup. For something heartier, this Creamy Chicken Gnocchi Soup is great!
Recipe FAQs
Either one will work. During summer peak season, I like to use fresh corn, but frozen or canned work just as fine.
I’ve tested it with seafood stock, but found the flavor a bit too strong for my taste, though it comes down to personal preference. Instead, for a balanced seafood flavor, use chicken broth and add a bit of Better Than Bouillon Lobster Base for that seafood flavor.
Either one will work! I like using heavy cream so it’s creamier.
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Shrimp Corn Chowder
Equipment
Ingredients
- 8 slices bacon - diced
- 1 pound large or extra large shrimp - thawed, peeled and deveined
- 2 tablespoons unsalted butter
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 2 teaspoons Old Bay seasoning
- 1 teaspoon smoked paprika
- 2 cups diced red potatoes - cut into small ¼ inch cubes
- 3 tablespoons all-purpose flour
- 4 cups chicken broth - plus more as needed
- 1 to 2 teaspoons Better Than Bouillon Lobster Base - optional
- 3 cups fresh or frozen yellow corn kernels
- 1 cup heavy cream - or half-and-half
- Salt and pepper to taste
- Chopped Italian parsley - for garnish
Instructions
- In a large 6-quart pot, cook the diced bacon until crispy. Transfer to a plate and set aside. Then, remove all except 2 tablespoons of bacon fat from the pot, and reserve the rest for later.
- In the same pot over medium heat, cook the shrimp for about 4 minutes per side until cooked through. Remove and set aside.
- Melt 2 tablespoons of butter and add 2 tablespoons of the reserved bacon fat. Sauté celery, onions, red bell peppers until softened, about 8 minutes, stirring occasionally.
- Add minced garlic, thyme, Old Bay seasoning, and smoked paprika. Sauté for another 1 to 2 minutes until fragrant. Then, add the diced potatoes and cook for 5 more minutes, stirring occasionally.
- Sprinkle flour and stir to coat. Add chicken broth, stirring to dissolve the flour. Bring to a boil and then simmer on low for 15 minutes, with the lid half-covered. It will start to thicken. Season with salt and pepper to taste.
- Optional: For a boost in seafood stock flavors, dissolve 1-2 teaspoons Better Than Bouillon Lobster base, or to taste.
- Add the yellow corn kernels and simmer for another 5 minutes.
- Then, return the cooked shrimp and bacon into the soup. Finish with heavy cream (for a rich consistency) or half-and-half (for a slightly thinner consistency), and cook over low heat for another 2 minutes or so until creamy.
- To serve, garnish with chopped parsley and cracked black pepper. Enjoy warm!
Notes
- Use large or XL shrimp since it will shrink while cooking. Keep an eye on the shrimp as they cook up fast, 4 minutes per side is all it needs.
- Cut the potatoes into small ¼-inch cubes to account for the total cooking time
- Optional: For extra thickness, blend a portion of the soup before adding the shrimp and bacon back. An immersion blender is very helpful here!
- Store in the fridge for up to 3 days. Reheat with a splash of broth or milk since it will thicken when stored.
- Freezing: Omit the cream as dairy doesn’t freeze very well. Freeze for up to 3 months. Add heavy cream when reheating over the stovetop.
- Potatoes: Red, yukon gold, or russets.
- Heavy cream: Half-and-half works just as fine!
- Fresh thyme: Use dried Italian seasoning instead, about ⅓ of the amount of fresh.
Melissa says
This soup was a big hit. I left out the potatoes and carrots. Added spinach at the very end of cooking. Thank you for sharing this great recipe.
Tania says
Thank you for your kind words, Melissa!
Deidre says
I just made this and served it for dinner. It is absolutely delicious. Thank you for this recipe.
Meesa Watts says
Hi l made this last night. We have one who doesn’t eat shrimp. So after l added the seasoning and herbs to vegetables to cook l pulled yhem out added the shrimp into it for the extra spice on the shrimp. Pulled the shrimp out followed directions from there. We then added shrimp in to our individual bowls and ate with buttermilk cornbread. It was really good? Thank you for recipe.
Tania says
Thank you for making it!
duck confit says
A question, as I haven’t tried the recipe yet (photos look delicious!):
Why are you using chicken stock in a seafood soup? Why not shrimp stock? Shrimp stock is so easily made from the shrimp shells from the shrimp in your recipe prior to making your soup. Is the chicken flavor important? Thank you!
Tania says
Hi there – that’s a great idea! Feel free to try it with shrimp stock and let me know how it turns out! I may try it next week 🙂