Go Back
–+ servings
shrimp and corn chowder with bacon and potatoes with a wooden spoon in a Dutch oven

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
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American
Servings 8 cups
Calories 338 kcal

Ingredients
  

  • 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
Tried this recipe?Let us know how it was!