Shrimp & Corn Chowder

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 and corn chowder recipe

Shrimp & Corn Chowder

Herbs and Flour
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!
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 298 kcal

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

  • *if the veggies are not tender but are looking like they are beginning to brown, add a little stock (chicken or veggie) or water to the pot and let them simmer until they are soft.
  • Nutrition

    Calories: 298kcalCarbohydrates: 33gProtein: 24gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 159mgSodium: 958mgPotassium: 595mgFiber: 3gSugar: 13gVitamin A: 974IUVitamin C: 8mgCalcium: 252mgIron: 1mg
    Keyword chowder, fresh corn, frozen corn, shrimp, summer
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