Succulent shrimp, corn, and crispy bacon come together to make this easy, flavourful Shrimp & Corn Chowder. This quick and healthy recipe is sure to be a hit with the whole family!
If there are shrimp involved in a dish, I am there! They are so irresistibly tasty and it sure doesn’t hurt that they are also quick and easy to cook! This chowder is no exception. It is quick, easy, and full of flavour.
This particular chowder lends itself well to weeknight meals all year-round! I use frozen shrimp and corn as the base of this soup and you really can’t get more convenient than that. I’m sure many of you already have everything you need in your freezer, fridge and pantry so no extra grocery trips are needed!
Shrimp and corn chowder is hearty and sure to please the whole family. It’s also something you can feel good about serving your family because its pretty darn healthy too! I make this soup without any heavy cream and while there is a bit of bacon in there (which you could omit if you wanted to, but I don’t recommend- bacon is everything!), the end result is pretty healthy.
How to make Shrimp & Corn Chowder
To make this chowder, you will need:
- 4 slices bacon, cut into 1/4 inch pieces
- 1 tablespoon butter
- 2 green onions, thinly sliced (reserve some sliced tops for garnish)
- 1 rib celery, finely diced
- 1/4 teaspoon paprika
- 2 tablespoons flour
- 2 1/2 cups milk
- 1 cup vegetable or chicken stock
- 2 1/2 cups corn
- 1 lb raw shrimp, peeled and deveined
- 1 teaspoon fresh thyme
- salt and pepper, to taste
In a large dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove from the pot, using a slotted spoon and place on a plate lined with paper towel. Set aside. Leave fat from bacon in the pot.
Add the shrimp to the pot and cook on both sides until pink, about 4 minutes. Remove shrimp and set aside. Chop into bite sized pieces if desired.
To the dutch oven, add 1 tablespoon of butter. Add the green onions and celery and cook, stirring frequently until they are tender.* Season with paprika, salt and pepper.
Sprinkle flour over the vegetables and stir for 1 minute. Add the milk and stock to the pot, stirring it in. Add the corn, fresh thyme, and cooked shrimp into the pot, stirring until it thickens. Taste and adjust seasoning if needed.
Before serving, sprinkle with the bacon and reserved green onion.
Hope you enjoy this hearty chowder!
-Cathy
You may also like:
Summer Vegetable Chowder
Shrimp Ramen Stir Fry
Teriyaki Shrimp and Asparagus
Creamy Coconut Turmeric Shrimp
Lightened Up Tuscan Shrimp
Shrimp & Corn Chowder
Ingredients
- 4 slices bacon cut into 1/4 inch pieces
- 1 tablespoon butter
- 2 green onions thinly sliced (reserve some sliced tops for garnish)
- 1 rib celery finely diced
- 1/4 teaspoon paprika
- 2 tablespoons flour
- 2 1/2 cups milk
- 1 cup vegetable stock or chicken stock
- 2 1/2 cups corn
- 1 lb raw shrimp peeled and deveined
- 1 teaspoon fresh thyme
- salt and pepper, to taste
Instructions
- In a large dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove from the pot, using a slotted spoon and place on a plate lined with paper towel. Set aside. Leave fat from bacon in the pot.
- Add the shrimp to the pot and cook on both sides until pink, about 4 minutes. Remove shrimp and set aside. Chop into bite sized pieces if desired.
- To the dutch oven, add 1 tablespoon of butter. Add the green onions and celery and cook, stirring frequently until they are tender.* Season with paprika, salt and pepper.
- Sprinkle flour over the vegetables and stir for 1 minute. Add the milk and stock to the pot, stirring it in. Add the corn, fresh thyme, and cooked shrimp into the pot, stirring until it thickens. Taste and adjust seasoning if needed.
- Before serving, sprinkle with the bacon and reserved green onion.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
