Shrimp and Corn Chowder

5 from 9 votes

This creamy shrimp and corn chowder is loaded with smoky bacon, sweet corn, tender potatoes, and Old Bay shrimp. Everything simmers in one pot on the stovetop for a rich Southern bowl that comes together in about an hour.

Course Dinner, Lunch

Cuisine American, Southern

Keyword creamy shrimp soup, shrimp and corn chowder, shrimp soup, shrimp soup recipe, shrimp soup recipes

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 274kcal

Author Blair Lonergan

Ingredients

2 slices (about 1 ounce) thick-cut bacon, chopped
½ of a large onion, finely diced
1 large clove garlic, minced (about 1 teaspoon total)
1 ½ tablespoons all-purpose flour
3 cups chicken broth (or more to thin, if desired)
1 celery rib, diced
1 medium russet potato, peeled and diced into ½-inch pieces
1 bay leaf
½ teaspoon minced fresh thyme (or ⅛ teaspoon dried thyme)
1 (8.25 ounce) can cream-style corn
1 ½ cups fresh or frozen corn kernels
1 cup whole milk, cream, or half-and-half (or more to thin, if desired)
1 lb. medium shrimp, peeled and deveined
Old Bay seasoning, to taste
1 tablespoon minced fresh parsley
Kosher salt and ground black pepper, to taste
Optional garnish: additional cooked, chopped bacon; thyme or parsley; sliced green onion

Instructions

Fry the chopped bacon in a Dutch oven over medium-high heat, just until lightly browned and the fat has rendered.
Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
Sprinkle in the flour and cook for 1 minute, stirring constantly. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
Add the celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook, stirring occasionally, until the potatoes are fork-tender, about 15 to 20 minutes.
Stir in the corn kernels and the milk (or cream). Simmer over low heat, without boiling, until the kernels are tender but still slightly crunchy, about 5 minutes. Discard the bay leaf.
Season the shrimp with Old Bay, then stir them into the pot. Cook just until pink and opaque, about 4 minutes, and remove the pot from the heat.
Stir in the parsley, then season with salt and pepper to taste. Ladle into bowls and garnish with additional bacon, herbs, or sliced green onion.

Notes

Thickness: This chowder is thick by design. Thin it with additional broth or cream until it reaches the texture you like.
If it will not thicken: Whisk 1 tablespoon of flour with 2 tablespoons of cold water until smooth, then stir the slurry into the warm chowder over medium heat and simmer a few minutes.
Doubling the recipe: Double the flour along with everything else, or the chowder will come out thin.
Shrimp size: Medium shrimp are ideal for scooping with a spoon. Thaw frozen shrimp before adding, and pull the pot off the heat as soon as the shrimp turn pink.
Bacon substitutes: Use 1 tablespoon of bacon grease plus a handful of real bacon bits, or start with butter and a pinch of smoked paprika.
Dairy: Whole milk, half-and-half, or cream only. Lower-fat options will not give you the same velvety texture, and they are more likely to separate.
Seafood swaps: Substitute an equal amount of lump crab meat, or use half shrimp and half crab.
Add-ins: Drained diced tomatoes, chopped bell pepper, or diced carrots can go in with the celery. Crushed red pepper flakes or cayenne add heat.
Storage: Refrigerate for 1 to 2 days. Reheat over low heat without boiling. Freeze only a batch made without the dairy and shrimp.

Nutrition