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 below 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.
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!
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.
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.
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.
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.
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!
For a step-by-step of how to make this Shrimp Corn Chowder recipe, watch this short video:
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
- 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
- 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.
- 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.
- 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.
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
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