Shrimp and Corn Chowder

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When shopping for shrimp refer to our Shrimp Size Guide and Counts Per Pound, medium-sized shrimp, 26-30 count will work well.

Spices

• Old Bay Seasoning
• Salt and Pepper

How to Get it Creamy

If you want to avoid dairy or a creamy soup, simply omit the heavy cream. You can substitute additional broth for the same serving amounts.

How to Make Creamy Shrimp and Corn Chowder with Potatoes

Full detailed instructions are below in the recipe card.

1. Heat a Dutch oven or soup pot on medium heat and add chopped bacon. Cook until browned and crisp.
2. Remove the bacon from the pot and set aside. Drain any excess bacon fat.
3. Add butter to the pot on medium heat. When melted, add the flour in stages.
4. Add celery, onions, and carrots to the roux and stir.
5. Add garlic. Cook until the garlic is fragrant.
6. Adjust the heat on the stove to medium-high. Add in broth/stock, potatoes, corn, cooked bacon, Old Bay Seasoning, salt, and pepper to taste and stir. Stir until the ingredients are well combined.
7. Adjust to heat to low and place the lid on the pot. Simmer.
8. Remove the lid and add in heavy cream.
9. Add in the shrimp and serve.

Substitution and Add-in Ideas

• Crab
• Lobster
• Chicken
• Sausage
• Bell Peppers
• Green Beans
• Mushrooms
• Peas
• Grated Cheese
• Hot Sauce
• Sweet Potatoes
• Cauliflower
• Butternut Squash

How to Store Leftovers

Leftovers can be stored tightly covered and sealed for 3-4 days.

How to Reheat

If you know you plan to have leftovers and reheat the soup I would cook most of the shrimp separately and not all at once. Shrimp takes 3-4 minutes to cook.

You can prepare it fresh and toss it onto the chowder when you’re ready to eat it. If you reheat fully cooked shrimp you risk overcooking it which will result in a rubbery texture.

The best way to reheat the chowder is on the stove until warm. You can also use the microwave.

If the chowder seems too thick after reheating, add a splash of broth, milk, or cream to achieve the desired consistency.

Freezer Tips

If you plan to freeze it, I recommend freezing it without the shrimp. You can if you wish, but the shrimp texture may change and get rubbery. This chowder is also made with dairy. Dairy separates when thawed and reheated. This doesn’t change the taste, but it will change the way the soup looks.

More Soup Recipes

Shrimp Noodle Soup
Creamy Crab Bisque
Roasted Creamy Poblano Soup
Homestyle Chicken Noodle Soup

More Shrimp Recipes

How to Make Shrimp Cocktail
Shrimp Enchiladas
Shrimp Taco Salad
Spicy Shrimp Tacos
Steak and Shrimp Surf and Turf

Creamy Shrimp and Corn Chowder with Potatoes

This Creamy Shrimp and Corn Chowder is irresistible comfort food at its finest! This hearty soup is loaded with succulent shrimp, sweet corn kernels, crispy, smoky bacon, and tender chunks of potatoes. The velvety broth pairs wonderfully with the vegetables to bring everything together.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course dinner, lunch

Cuisine American

Servings 8 cups

Calories 338 kcal

Ingredients

  

1x2x3x

• 3-4 slices bacon Optional, Chopped into 1 inch pieces.
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onions
• 3 garlic cloves Minced
• 2 cups broth or stock Seafood, chicken, or vegetable stock.
• 1 pound potatoes I used red potatoes, diced into 1-2 inch cubes.
• 10 oz corn fresh, frozen (thawed), or canned (drained)
• 1 teaspoon Old Bay Seasoning
• salt and pepper to taste
• 1 cup heavy whipping cream
• 1 pound raw shrimp Peeled and deveined.

Instructions

 

• Heat a Dutch oven or soup pot on medium heat and add the chopped bacon. Cook until browned and crisp.
  3-4 slices bacon
• Remove the bacon from the pot and set aside. Drain any excess bacon fat. I like to reserve about 1/2-1 inch of the fat in the pot for flavor.
• Add the butter to the pot on medium heat. When melted, add the flour in stages and stir. You add it in stages to avoid clumping. This will create a roux.
  4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
• Add the celery, onions, and carrots to the roux and stir. Cook for 3-4 minutes or until the vegetables are soft.
  1/2 cup chopped carrots, 1/2 cup chopped celery, 1/2 cup chopped onions
• Add the garlic. Cook until the garlic is fragrant.
  3 garlic cloves
• Adjust the heat on the stove to medium-high. Add in the broth/stock, potatoes, corn, cooked bacon, Old Bay Seasoning, salt, and pepper to taste and stir. Stir until the ingredients are well combined.

  Use enough broth to completely cover the potatoes. You can also use water if you are out of broth. The potatoes need to be covered in liquid in order to soften.
  2 cups broth or stock, 1 pound potatoes, 10 oz corn, salt and pepper to taste, 1 teaspoon Old Bay Seasoning
• Adjust to heat to low and place the lid on the pot. Simmer for 15-20 minutes or however long it takes for the potatoes to soften and become fork tender.
• Remove the lid and add in the heavy cream. Stir until creamy.
  1 cup heavy whipping cream
• Add in the shrimp and cook for 1-2 minutes and serve.
  1 pound raw shrimp

Notes

You can use any type of potatoes you prefer. Keep in mind russet potatoes will soften up a lot and are more likely to fall apart when cooked.

You can peel the potatoes if you prefer.

If you want to avoid dairy or a creamy soup, simply omit the heavy cream. You can substitute additional broth for the same serving amounts.

You don’t need to add excess broth. This will make the chowder runny. You just need enough to completely cover the potatoes. The pot should not be filled entirely with liquid.

 

Once the chowder has cooked, if it’s too thick for your liking, add additional broth or heavy cream.

 

Nutrition

Serving: 1cupCalories: 338kcalCarbohydrates: 22gProtein: 14gFat: 20g

Keyword shrimp and corn chowder, shrimp and corn soup, shrimp chowder, shrimp soup

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