Shrimp Corn Chowder

5 from 2 votes

This shrimp corn chowder has it all! Tender shrimp, savory bacon, potatoes, corn, and veggies in a creamy soup base. The shrimp corn chowder is so flavorful, full of aromatics and spices.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: people

Calories: 368kcal

Author: Tania

Equipment

6-quart Dutch oven

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.

Substitutions and variations

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition