Shrimp and Corn Chowder
An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!
I’ve still been wearing flip flops here in Southern California but that doesn’t mean I can’t make a pot of piping hot soup in this 80 degree weather.
Especially when that soup has sautéed shrimp, sweet corn kernels and, of course, bacon. All in one smoky, creamy bowl of goodness.
And that bacon. Did I mention all that crisp bacon bits right there on top?
Best of all, you can control the heat levels by adding more or less paprika, to taste – although I say the more the better because that smokiness is the true star in this soup!
Shrimp and Corn Chowder
An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!
Ingredients
- 4 slices bacon, diced
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, diced
- 1 onion, diced
- 2 teaspoons smoked paprika, or more, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken stock
- 2 cups corn kernels, frozen, canned or roasted
- 1 bay leaf
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
- Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
- Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
Did you make this recipe?
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With all the five star reviews maybe I was expecting too much. I followed the recipe exactly except for using the immersion blender – maybe that was the issue, but this was just OK for me. I was expecting a much thicker, creamier chowder -maybe had I used the immersion blender it would have been thicker/creamier. It’s not bad by any means but I was expecting “outstanding”.
Delicious soup with just the right amount of everything. I made this for 8 and added 1.5 pounds of diced red potatoes. Served with crusty French bread. A+
Great taste! Used blender before adding shrimp corn added precooked chopped small red potatoes and thickened with flour
Definitely a redo
Wow, this was just delicious. I made it for the two of us for Christmas Eve and there were lots of mmm sounds while we were almost licking our bowls. I did add a cubed red potato and also did not puree, but left the soup chunky. Will absolutely make this again. This is company worthy!
Great soup! I used far free half and half (doubled), and threw in some cowboy candy for a sweet punch!
I made this recipe for our dinner tonight & the only change I made was addition of 2 1/2 cups of diced red potatoes. I used my immersion blender to purée only a portion of the soup, leaving some of the corn & potatoes for texture. It is absolutely delicious!! I will definitely be making this again!
This is delicious!!! I used jalapeño bacon (that’s what I had defrosted) and did not drain the fat before I cooked the shrimp. If you haven’t tried this recipe, you need to this week!!
Delicioso. Outstanding recipe. Thanks for sharing this Shrimp Corn Chowder, this one is so amazing.
This was delicious and so easy! Just follow the recipe. We did cayenne pepper and slap ya mama hot instead of res pepper flakes. Followed exactly otherwise! Will make it again.
I made this last night and it was delicous! Love the smokey flavour. I did add two cans of creamed corn in addition to the frozen corn and an extra lb of shrimp. So tasty! Thank you for the inspiration!
easy to make and SUPER YUMMY. I did double the bacon because hey why not right! lol. Next time i think i will add more shrimp and perhaps some whole corn after i puree it… overall very tasty!
Not a review more of a question really. I make an oven roasted corn and seafood chowder, and was wondering why you use chicken broth? Why not use vegetable or seafood broth? Seems like most use chicken and I think the others would have a better taste. I know it’s ok to use whatever I chose. I was just curious as to why chicken?
Thank you
I made this soup last night, and husband and I were both enthralled and blown away. Whenever I try a new-to-me recipe, I always make it as written, but then in the future I make changes constantly until I think it’s perfect for us. This is the first recipe in ages of cooking that I will not change a single thing. It was absolutely delicious on a damp and chilly night, and I’m a bit sorry that I have to share the leftovers today for lunch. It’s so worth the effort, so don’t change a thing.
Note on use of Immersion Blender: I used “grilled Corn,” it had some blackened kernels, and use of the blender did not destroy the corn, but it did help thicken the s a bit more. We actually loved the added charred pieces both visually and gastronomically!
I made this soup last night and we both enjoyed it and were blown away. Whenever I try a new-to-me recipe, I always make it as written, but then in the future I made changes constantly until I think it’s perfect for us. This is the first recipe in ages of cooking that I did not change any ingredients. It was delicious on a damp and chilly night, and I’m a bit sorry that I have to share the leftovers today for lunch! It’s so worth the effort so just enjoy its simplicity.
I used the immersion blender only long enough to break down some of the corn, and doing that helped thicken the soup. I used “grilled corn on the cob” which did have blackened kernels, and because I did not over blend the soup, it did not break up the shrimp. We loved the added charred pieces of corn both visually and gastronomically.
i made this tonight – it was super tasty. i’m on low carb, so i subbed frozen cauliflower florets for the corn and buzzed with the immersion blender – it turned out great!
Quick question!
“ Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. add heavy cream and puree with an immersion blender.”
Using an immersion blender with corn will purée the corn too won’t it?
I made this recipe with my parents and it’s delicious. Ideal for a cold day.
This was amazing. I reduced broth by half, added more cream and also added shredded cheese to thicken. One question though! Is pureeing necessary? I did not do this step and wonder if I should next time?
WOW!! YUMMY! served it with cornbread.
This soup was very yummy! It was easy to make and didn’t take a lot of time. My kids ate all of it and I have no left overs. They definitely want me to make it again!!!!
When do you add back bacon fat reserved? How do you bring stock to a thickened state, isn’t it essentially water? Otherwise, great!
The reserved bacon fat remains in the stockpot or Dutch oven so the shrimp can cook in the reserved fat. The stock will thicken as it reduces. Hope that helps, Scott!