It’s almost time for me to head home for the holidays, which means it’s almost time for SHRIMP CORN CHOWDER. This creamy, dreamy, spicy (or not spicy) as you like Shrimp Corn Chowder recipe is easy to make and comforting to eat. If your family devours it with the same gusto ours does, it will warm and fill you in the best possible way.

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

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.

Fact: no one keeps this rule, because it’s impossible. Every year, we each give ourselves a reasonable ladleful and savor it as slowly as we can, then everyone coyly side-eyes each other, waiting to see who will break first and go back for a second helping so that everyone else can follow suit.

Maybe it’s our recent cold snap, but I’ve been craving this comforting chowder more than usual this year. I’ll gladly sacrifice my pride for the second-helpings chowder cause!

Shrimp Corn Chowder. EASY and CREAMY! Loaded with big chunks of potatoes and shrimp. Recipe at | @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, but like Corn Chicken Chowder, 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

The Key to Lightening Up Shrimp Corn Chowder

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 bottom of the post), then added a can of cream-style corn.

The creamed corn gives the shrimp corn chowder body and a light, subtle 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.

If you’d like a spicy corn chowder, you can up the amount of cayenne, or do what my family does and pass a bottle of hot sauce around the table so that each person can doctor it to his or her preference.

To hasten the prep time for the Shrimp Corn Chowder, and make it more affordable for everyday enjoyment, I replaced the lump crab meat in my grammy’s recipe with frozen shrimp. Frozen shrimp is a go-to in many of my healthy shrimp recipes, including Garlic Shrimp with QuinoaGarlic Shrimp Pasta, and Healthy Shrimp Scampi with Zucchini Noodles.

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

When combined with other flavors as it is here, the shrimp tastes fresh, not at all “fishy,” and is a total timesaver. In fact, the shrimp 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.

Easy Shrimp and Corn Chowder with Bacon. Creamy, delicious, and made light with everyday ingredients! Recipe at | @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 that you and your family will too!

What to Serve with Shrimp Corn Chowder

  • Bread. For the ultimate dipping potential, serve this chowder with a tasty loaf from your local bakery or this Crock Pot Bread.
  • Salad. A light, fresh salad like Anytime Arugula Salad would pair nicely with this rich soup.
  • Tater Tots. A side of homemade Tater Tots would be a delicious and hearty side.

Other Warm and Comforting Chowders

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

Shrimp Corn Chowder

4.87 from 60 votes
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.

Prep: 10 mins
Cook: 30 mins
Total: 40 mins

Servings: 6 servings


  • 6 slices thick-cut bacon cut into 1/2-inch pieces
  • 1 tablespoon 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 nonfat milk
  • 1 1/2 cups fresh or frozen corn kernels about 3 ears if using fresh
  • 1 can cream-style corn (15 ounces)
  • 1/4 teaspoon ground cayenne pepper plus additional to taste
  • 1 pound frozen peeled & deveined shrimp any size you like, thawed
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup half-and-half
  • Hot sauce optional for serving


  • Cook the 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 it 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: 1servingCalories: 282kcalCarbohydrates: 27gProtein: 28gFat: 10gSaturated Fat: 4gCholesterol: 140mgSodium: 981mgFiber: 2gSugar: 10g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Grace! 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 this helps!

  1. I wanted to love this chowder based on other reviews but my family found the chowder to be bland with no depth of flavor other than sweetness from the corn. Not sure why but I think I would add less creamed corn and substitute potatoes. Worth trying if you like a sweeter chowder.2 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Sue. I know it’s frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!

    1. Hi Jennie! Unfortunately, I don’t know the exact amount per serving, but I think you could try and eyeball it into 6 fairly equal portions.

    1. Hi Haley! While I haven’t tried adding potatoes to this recipe myself, other readers have reported success with it. If you decide to try it too, I’d love to hear how it goes!

  2. This soup was the “bomb” for a week night dinner! I made my own stock with the shells, peppercorn, and a bay leaf. I was out of flour and cornstarch for thickening ( dang) so I added some instant mashed potatoes when I added the liquid….. tasted fine and didn’t need to run to the store! this will be placed at the top of my soup rotation!! Thanks for sharing!!!5 stars

  3. Really very good! I added a minced jalapeño to the veg sauté. Also heated the milk with the shrimp shells and bay leaves to extract all the shrimp flavor. Did not have creamed corn so just omitted. We really enjoyed this soup!!5 stars

  4. I made this today and it is FABULOUS!!! Tastes great and was really quick and easy to throw together. Usually I make soups a day a head to maximize the flavor profile but this chowder is seasoned perfectly to make just before dinner time! I doubled the recipe–using 3 good-sized fresh ears of corn, 2 cans of creamed corn, and 16oz frozen golden yellow corn. I also used 5 very large garlic cloves–I LOVE garlic so it was a great additional layer of flavor in the chowder. I also chopped up 4 large carrots and used 2lb of the little salad shrimp–this made it very chunky and we got multiple shrimp per bite!

    I can’t wait for the holidays to try it with some crab! I will definitely be adding this recipe to our “food staples” list. Thanks so much!5 stars

  5. I added red skinned potatoes, which increased the cook time, and switched out green onions for a simple white onion that I had on hand. This recipe is a keeper!5 stars

  6. Great recipe , very tasty , added a touch more corn, 5 ears, 1 1/2 lbs. shrimp,little xtra on seasoning , doubled the recipe. Well received , none left for lunch.5 stars

  7. I made this recipe tonight and it was fantastic. I will omitted the bacon because I don’t eat meat, but that’s the fun of cooking, making it your own. And for a little bit of extra spice I added O’bay seafood seasoning. Then sprinkle fresh lime Juice. Served it with toasted brioche bread. It was amazing and I would definitely make it again. I will also try it with crab. Thank you for sharing your recipe. It was so quick and easy. Take care. Stay safe5 stars

  8. I strongly advise anyone preparing this recipe to double it. And to scrap the notion of making any sides Bc once people start eating this, they want little else except seconds or thirds and leftovers the next day. Cannot recommend enough. Also, doesn’t take long to make so that’s a huge plus!

    Incidentally, I made this with oat milk (all I had) and then the third cup of half and half at the end as described and it was still insanely good—no detectable anything “off” whatsoever.5 stars

  9. I love this recipe! It’s delicious all seasons. Here are my hacks:
    -I prefer regular bacon, but for chickenatarians, I have used turkey bacon. I cooked regular bacon on the side for the topping.
    -I double the recipe.
    -I use 2 bulbs of fennel instead of celery.
    -I use whole milk.
    -I defrost and de-tail frozen shrimp. (I usually have shrimp in my freezer, so this makes for a quick impromptu dinner.)
    -That being said, when chowder is made in the am it has time to meld flavors. Then prior to serving, you can adjust salt/pepper (I use cracked pepper), and cayenne.5 stars

    1. Hi Joanne! Non-fat meaning fat free milk. It is not always labeled as skim milk depending on the brand you buy. If it was for canned evaporated non-fat milk I would of specifically said that as to not confuse anyone. Hope this helps!

        1. Hi Jim! I’ve only tested the recipe as written, but you might be able to use peas. If you decide to experiment, let me know how it goes!

  10. My family LOVED this! We doubled the recipe because we love left overs. Super simple, easy to follow, and delicious! Would definitely recommend and will be printing it out to make again many more times. Thank you!5 stars

  11. This was very good! If it is too sweet because of the corn, just add a splash of lemon juice to tone down the sweetness. I did boil potatoes in chicken broth separately and then add them in only because when I think of chowder I think of potatoes. This recipe is definitely a keeper!4 stars

  12. This was the first recipe I tried from the Well Plated blog and it was far from my last. This has become a family favorite and I almost always have to double it just to satisfy everyone. It’s absolutely delicious and I’ve come to find out that with the recipes here, that’s not a surprise. I haven’t had any recipes from Erin swing and miss so far.5 stars

  13. I made this a month ago and we LOVED IT. I froze half and we had the rest tonight. Still love it. Thank you for a great recipe.5 stars

  14. I made this for our Easter Dinner main course and served it in individual sourdough bread bowls. Everyone also went back for seconds! Truly a delicious chowder! I doubled the recipe and used 2 lbs. of extra large Red Argentinian shrimp. It made enough to fill 5 good sized bread bowls leaving enough for about 3 cups for tomorrow’s lunch! It was soooooo good!

    We also had an Arugula and spinach salad with dried cranberries and poppy seed dressing along with stuffed portabella mushroom caps as a second course.

    We ended our feast with strawberry shortcake on homemade shortbread biscuits topped with whiled cream!

    Needless to say we all enjoyed our meal and no one needed dinner as we were still full!

    This made a wonderful holiday meal to enjoy with family and switched things up from the traditional meals our family usually has!

    Thank you Erin for sharing this recipe… we will be enjoying this for years to come!5 stars

  15. Amazing!! I added extra Cajun seasoning because I like a kick to my seafood but it was delicious!5 stars

  16. I was pretty impressed with this recipe, however I think next time I’ll likely omit or use a bit less of the thyme. To add some texture flavor I added some cubed up potatoes, sun dried tomatoes, and hit it with a dash of paprika. Overall a great recipe and I’ll definitely be making it again!4 stars

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