Shrimp Corn Chowder


Between the upcoming holidays, my addiction to Top Chef: Charleston, and the rapid decline in temperature from “nippy” to “arctic,” I have been craving all manner of Southern comfort like today’s Shrimp Corn Chowder. Watch the short recipe video above to see it in action (email/RSS subscribers, click here to watch the video on my site), then read on below for the full scoop (er, ladle?) on why this easy Shrimp Corn Chowder deserves an immediate place at your table.

CREAMY Shrimp Corn Chowder with Bacon. Easy one-pot meal that’s ready in 30 minutes! Sweet, smoky, and lightened up with everyday ingredients. Recipe at wellplated.com | @wellplated

This post is sponsored by Pick ‘n Save.

This easy Shrimp Corn Chowder recipe was inspired by the corn crab chowder that my grammy serves at Christmas Eve dinner. At our Christmas Eve feast, we have one major rule: do not, under any circumstances, have more than one bowl of the chowder. If you do, you are sure to ruin your appetite for the delicious dishes to come.

Every member of my family breaks this rule. Once you try a bite of my version, I’m betting you will too!

Shrimp Corn Chowder. EASY and CREAMY! Loaded with big chunks of potatoes and shrimp. Recipe at wellplated.com | @wellplated

Like Grammy’s recipe, this Shrimp Corn Chowder is luxuriously rich and creamy, absolutely loaded with seafood (no wimpy chowder here!), and tastes decadent enough to serve at a special holiday meal. Unlike her recipe, however, it’s wholesome and easy enough to prepare on an average weeknight.

Believe me, I adore my grammy’s corn chowder and its unapologetic quantities of butter and cream; it’s just not something I can eat every week…which is why I break the rule and have two bowls on Christmas Eve. This Shrimp Corn Chowder, however, is a different tale.

The BEST Shrimp and Corn Chowder. Rich, creamy, and so delicious! Recipe at wellplated.com | @wellplated

To create a thick, rich chowder base that didn’t rely on heavy cream, I started by making a roux with flour, a touch of butter, and nonfat milk (for a step-by-step visual, check out the video at the top of the post), then added a can of cream-style corn. The creamed corn gives the chowder body and a light, lovely sweetness that’s beautifully balanced by a kick of cayenne pepper. For good measure, I added a splash of half-and-half at the end, but honestly, the Shrimp Corn Chowder hardly needs it.

Creamy Shrimp Corn Chowder with Bacon. Simple and delicious! Healthy recipe made with everyday ingredients.

To hasten the prep time for the Shrimp Corn Chowder, and make it more affordable, I replaced the lump crab meat in my grammy’s recipe with Simple Truth brand frozen shrimp. Simple Truth is a product line sold at Pick ‘n Save, my local grocery store with whom I partner each month to create fresh, seasonal recipes. Simple Truth products are minimally processed, and I’ve loved the quality of the different ones I’ve tried so far. Even though it was frozen, the Simple Truth shrimp tasted fresh, and I loved the fact that it came already peeled and deveined. Such a timesaver! It cooks right in the pot along with the rest of the chowder in fewer than three minutes.

Easy Shrimp Corn Chowder Soup

Although this Shrimp Corn Chowder recipe is fit enough for a weeknight meal, in keeping with a soup’s first mission to comfort (and to stay in good graces with Grammy), I did make one other addition: a topping of salty, crispy bacon.

Easy Shrimp and Corn Chowder with Bacon. Creamy, delicious, and made light with everyday ingredients! Recipe at wellplated.com | @wellplated

The bacon’s smoky flavor and crunch is divine combined with the juicy pink shrimp. I’m confident that my grammy would approve, and I hope that you and your family do too!

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Shrimp Corn Chowder

Shrimp Corn Chowder with Bacon. A creamy, one-pot meal that’s quick and easy to make! Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon.

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon Simple Truth unsalted butter
  • 4 small green onions, thinly sliced, with white and green parts divided
  • 2 stalks celery, diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 2/3 cups Simple Truth nonfat milk
  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
  • 1 (15-ounce) can cream-style corn
  • 1/4 teaspoon ground cayenne pepper, plus additional to taste
  • 1 pound frozen Simple Truth Peeled & Deveined Shrimp (any size you like), thawed
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup Simple Truth half-and-half
  • Hot sauce, optional for serving

Directions:

  1. Cook bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
  2. Add the butter to the pot and let melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
  3. Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 serving

  • Amount Per Serving:
  • Calories: 282
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 140mg
  • Sodium: 981mg
  • Carbohydrates: 27g
  • Fiber: 2g
  • Sugar: 10g
  • Protein: 28g

I am sharing this post in partnership with Pick ‘n Save. Thanks for supporting the brands and companies that make it possible for me to continue sharing quality content with you!

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

35 comments

  1. Looks delish! Do you know how many cups the recipe makes though? Thank you!

    • Thanks, Mia! Unfortunately I don’t have an exact amount…the pot in the video holds a max of 5.5 quarts and was filled not quite to the top with all the ingredients in it, so I’d estimate about 4 to 4.5 quarts (or 16-18 cups).

  2. How much is a serving?

  3. I love everything about this!

  4. hey girl- this looks amazing! I love shrimp!

  5. Oh wow, I’ve got a serious craving for this chowder after seeing the photo, Erin! It looks fabulous!!! Love the combo of shrimp & bacon….Mmmm! xo

  6. Your soup looks delicious! It is 21 in Indianapolis and rain and ice are coming so I am making this for the weekend! Do you recommend using jumbo shrimp as pictured and cutting to bite size or using medium sized shrimp? I am thinking the jumbo would be more tender? Thank you!

    • This soup would be perfect for that chilly weather! You can truly use any size shrimp you prefer…if you think jumbo would be most tender, go with that! The overall key is to not overcook the shrimp. I don’t mind the chunkier size in a spoonful, but you prefer smaller, you could certainly cut them.

      • Just wanted you to know I fixed the soup for dinner tonight and it was delicious! I used jumbo shrimp and they were perfect! Kroger, my main grocer, carried Simple Truth products. Thanks so much!

  7. Could you make this ahead of time and place in the freezer and just heat it up when ready to eat?

    • Hi Jennifer! I’ve honestly never tried, but I would be worried about the shrimp overcooking and becoming tough when reheated. Unfortunately, bacon doesn’t freeze and reheat well either. You could try making the soup but omitting the bacon and shrimp (saute the veggies in olive oil or butter instead of the bacon fat), then when you reheat, add the shrimp and cook it then. You can then make a fresh batch of bacon to sprinkle over the top. I hope that’s a good happy-medium for you!

  8. I made this tonight and my husband said “this is literally the best soup I’ve ever had!” It was amazing! Thanks for sharing your recipe! We will definitely make it again!

    Rating: 5
    • Heather, I am so happy to hear this!!! Thank you so much for trying the recipe and taking time to stop back by to leave this lovely review and rating. It means a lot!

  9. So delicious! My family said to save this recipe. Thank you!

    Rating: 5
    • Hi Taylor, I’m so happy to hear it’s a winner! Thank you for reporting back with this wonderful review!

      • Hi could you substitute the flour to make it gluten free? Or use a gluten free flour?

        • Hi Sarah, I’ve never tested this chowder without the flour. If you’ve had success thickening other chowders with a different kind of flour (such as rice flour), you are welcome to experiment, but I’m afraid I’ve never thickened a chowder with something that was gluten free.

  10. Loved it, like shrimp and grits but a soup! Thanks.

    Rating: 4.5
  11. Best soup ever made!

    Rating: 5
  12. THIS WAS SUCH A HIT for both me and my husband.  We loved everything about it, thanks for sharing!

    Rating: 5
  13. Please forgive me for taking liberties with your recipe as I did not have bacon, green onions, or shrimp on hand. I made this and used a small white onion and 3/4 pound of bay scallops and it is absolutely delicious. I will certainly use the recipe as written when I make it again!

    Rating: 5
  14. I have to make a soup for a soup exchange party and love a local sandwich shop that serves Shrimp Corn Chowder. Your recipe is very close to the their soup. I just need to cut or buy bite size shrimp for it to be perfect. It is actually a cold and wet day in Florida so my trial soup went over very well with me and my husband for lunch. Thanks for the awesome step by step video too! 

    Rating: 5
    • Thank you so much, Nancy! I’m glad you enjoyed the recipe and video! I really appreciate that you took the time to leave this nice comment. :)

  15. Can I use cream instead of half and half?

    Rating: 5
  16. I made this last night. Oh, so good. I was a little apprehensive about so little “chowder”. But that wonderful creamy sauce with all manner of corn, vegies and shrimp was to die for. I loved the minimal addition of thyme and the cayenne. I brought some to a friend and she called me and said it was the best she’d ever had. I have to agree. Thank you for sharing. P.S. I followed your recipe, but I had a half a red pepper hanging around and diced that up and saute’d that with the onions and celery. A bit more flavor and lot’s of added color.

    Rating: 5
    • I’m so excited to hear that you loved the recipe, Sandy! Thank you so much for giving the recipe a try and taking the time to share how it went!

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