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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. And, it’s the inspiration for my classic Corn Chowder.

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

4.88 from 79 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 minutes
Cook: 30 minutes
Total: 40 minutes

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. 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).

    1. Hi Debbie, a serving is one-sixth of the whole recipe. I’m sorry, but I didn’t measure each serving exactly!

  1. 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

  2. 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!

    1. 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.

      1. 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!

    1. 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!

  3. 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!5 stars

    1. 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!

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

        1. 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.

    1. I’m happy to hear you loved the recipe, Jeff! Thanks so much for taking the time to leave this wonderful review!

    1. Awesome, Sara! I’m so happy to hear you enjoyed it, and I really appreciate your leaving this great review!

  4. 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!5 stars

    1. Hi Mary, that DOES sound absolutely delicious! I’m so glad you enjoyed it. Thanks for taking the time to share!

  5. 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! 5 stars

    1. 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. :)

  6. 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.5 stars

    1. 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!

  7. This was so yummy! – My husband’s first word was “amazing!” I added some red potatoes which I cooked up before the onion/celery. The little bit of spice was perfect! Already looking forward to my leftovers :)5 stars

    1. YAY Kallie! Thanks so much for giving the recipe a try and reporting back. I’m so happy to hear you enjoyed it!

  8. Made this tonight in our 25 degree weather. It’s AMAZING! Only things I did differently was added a small chopped yellow onion because we had one sitting around, and added the whole quart of milk because it was looking a little too thick. My boyfriend LOVES it and it’s so perfect for chilly weather! We’re enjoying it with a glass of Chardonnay :) thank you! 5 stars

    1. That sounds like the perfect dinner for a chilly night! I’m so glad you enjoyed the soup, Kimberly—thanks for taking the time to share this review!

    1. Hi Lauren, I have not, and I don’t think I can recommend it. Most of what makes the soup is cooking the base, and that would still have to happen separately, so there wouldn’t be a time or effort savings by using the Instant Pot.

  9. I bought a first ever Dutch oven, and this was the first recipe I tried with it. This has so much flavor and it was so easy to make. Thank you for sharing this!5 stars

    1. What a great way to break in your new Dutch oven, Alison! I’m so glad you enjoyed the recipe—thanks for sharing this awesome review!

    1. Hi Betsy! You could stir them in at the very end, just until they are warmed through (be careful not to overcook them). The flavor will be different because the shrimp won’t absorb much flavor from the chowder, but if you want to work with what you have on hand, I think they will be just fine! I hope you love the recipe and would love to hear how it goes if you make them.

  10. Great recipe, have made it several times for my family and is now a favorite! I follow the recipe with a few imprecise alterations based on what I have on hand, never disappointed.5 stars

  11. I made this last night. I used whole milk (that is what we had on hand) but skipped adding the half and half. 

    My family absolutely LOVED this soup. Even my 5 year old gave it a thumbs up.  I was told I need to make it more often.

    Thank you for a easy and delicious soup recipe!5 stars

    1. HOORAY, Amy! I’m so glad to hear the soup was a winner with your family. Thanks so much for giving it a try and taking the time to report back!

  12. Erin – I just discovered your site after an ingredient search led me to your Shrimp & Corn Chowder Recipe. Oh. Oh. Oh. I’ve been haunted by its deliciousness every since I made it and can’t wait for another visit to our Farmer’s Market this weekend for Ruby Red Shrimp & Silver Queen Corn. I can’t wait to explore all of your other recipes! A quick scroll through promises that I will have lots of memorable new meals in my future! Yea! I’m completing a condo renovation now and plan to have mini-cooking “classes” with my friend when my new kitchen is complete. Yea!!!5 stars

  13. Wondering if anyone has attempted this without the corn? The recipe looks fabulous as is but due to some food allergies at our house we need to avoid the corn for a few. Since you commented that helped with the soup base and gave it a slightly sweet flavor, I was hesitant to simply remove it. Thought about cooking it separately and having it available for those who could eat it, to spoon in to their bowls… I’ve done that with several other soup recipes. 

    1. I swapped  a couple small mostly cooked potatoes and a pinch of sugar for the corn. It was a very tasty soup. I recommend both versions. Bon  Appetite5 stars

  14. HI Erin…Thank you so much for your recipes! I would like to make this for a casual party of about 20 people…was thinking of making and putting in a crockpot to keep warm and then adding the shrimp and bacon at the end? Could I do that in the crockpot?  Also, what accompanying food would you suggest…we are having so many guests I thought maybe a ham to go with?? Thanks, again!5 stars

    1. Hi Keri, I think keeping it warm in the slow cooker could work. I would cook it all the way, including the shrimp, but add the bacon right before serving so it stays crisp. I hope it’s a hit!

      1. Hi Erin…I have 18 adults, 6 kids…serving baked ham as well. Do you think if I quadruple the recipe I’d have enough? Thanks!!

        1. Keri, WOW what a crowd! Honestly, I don’t think I can answer this with a 100% guarantee. You’d need to think about how many other things are on your menu in addition to the soup and ham and how big of eaters everyone is. If you are unsure, you can always err on the side of more, but I know that would be a GIANT pot of chowder. Maybe do a double batch of it first early in the day or even the day before and see how it looks to you? Then you can do another double (or triple) later once you get a clear picture of how much soup a double batch feels to you. I’m sorry I can’t be of more help!

  15. Has anyone tried it with either full fat coconut milk or alternative milks….I have a gluten intolerant granddaughter and she and her mom also are allergic to cows milk. This sound absolutely delicious and who doesn’t love shrimp!?

    1. Jill, I haven’t heard of anyone trying that swap, but I think you could experiment with almond milk instead of the nonfat milk and full fat coconut milk instead of the half and half. I’ve never done it that way, so if you do play around, I’d love to hear what you thnk!

  16. What I really like about your recipe is how you lightened it up and still have plenty of flavorful ingredients. Pinning this to my soup board and will have to make it soon. You have me drooling!5 stars

  17. I made this for our Christmas Eve supper this year. It was SO easy to put together and turned out incredibly delicious!! My husband absolutely adored this chowder. I used large (21-25 count shrimp) wild-caught Louisiana shrimp and upped the corn to 2 cups as it seemed a bit more corn would be a good thing. Definitely a new favorite chowder recipe in our house now!5 stars

  18. This is my favorite recipe from your site so far and believe me, I read them all. I’ve made this before as written.  Marvelous. Then this time making it,  I added some carrots since I love them in soup and made a HUGE batch of this soup.  I didn’t quite have enough milk so I thickened it a little more with some flour and added a carton of chicken broth.  I made it earlier in the day and let it simmer and then before dinner I heated it up again and put the shrimp in.  This was truly delicious.  Oh……and I added a little kick with a can of chopped green chilis.  Try it, it gives a little southwestern flare chowder!5 stars

    1. Diane, I am soooo pleased to hear how much you enjoyed this, and your tweaks sound to die for! Thanks so much for taking time to share this wonderful review.

  19. I made your shrimp corn chowder today. It was really good. My fiancee’s 10-year-old grandson said it belongs in a restaurant.
    Thank you

  20. Made this for dinner tonight. It was good. I found it to be a bit on the sweet side. Most likely because of the creamed corn. The hot sauce on top was must for me. It was just the perfect addition. Thank you for sharing the recipe.4 stars

  21. Can you please clarify the quantity on this? The recipe says that it serves 6. On one of the comments, you say it makes 16-18 cups, but I don’t see how it could make that much. Thanks!

    1. Hi Penny! I’m sorry for the confusion—that does seem high. Unfortunately, it’s been a long enough time since I made it, I don’t remember the exact yield by cup, but “serves 6” should be fairly accurate. I hope you enjoy the chowder!

  22. This chowder is just excellent. We had it this weekend and it was creamy and delicious. This is definitely going in my “make it again” list. I’m on WW and I use your website often. You are making it a lot easier for me to cook interesting and flavor filled meals.5 stars

  23. Made this soup last night. So delicious! I cannot wait to make it again. It is definitely a favorite of mine now.

  24. My local deli makes an awesome shrimp chowder and this seems to be pretty similar with the sweetness of the corn. I may try it with some variation of clams/cod/imitation crab etc, but I’m sure they’ll all be amazing. Thanks for the recipe!5 stars

  25. It was the best I ever have enjoyed. I had some last week at a local restaurant and mine put theirs to shame, even said the owner. If I am going to use expensive ingrediants, I used heavy cream and half and half. It was very rich and to die for.5 stars

    1. Thank you for taking the time to share this kind review, Richard! I’m so happy to hear that you loved this recipe!

  26. Delightful! I am extremely stingy with fives in my personal recipe book, but I’ll give you a five here because I don’t want anyone to think I’d change a thing about this dish. 

    Your recipes have grown to become my go-to dinners since I discovered you a few months ago. Plus we are Wisconsin transplants in the South, and any fellow cheesehead is okay by us!

    Looking forward to your cookbook, keep up the great work. 5 stars

  27. This soup is divine! I didn’t have green onions so I just used half of a small yellow onion, cooked it for longer and added some Trader Joe’s onion salt. It worked out perfectly. I was shocked because I’m not a huge shrimp fan ever since pregnancy, but this soup brought me back to my shrimp lovin’ days! 
    Thanks Erin!5 stars

  28. I made the Recipe and it was delicious. I added a extra pound of Shrimp. I followed the recipe exactly as listed and it was perfect.5 stars

  29. My husband found this recipe and asked me to make it. The recipe was easy and very good tasting. The consistency was a little thin for us, but it did thicken when it cooled some. We just like a thick chowder. I would add some additional seasoning. The cayenne pepper gave it enough spice for us, but I just felt it needed something more. With that said, we each ate two bowls, so it was still good.5 stars

  30. Hi Erin, I made the Shrimp Corn Chowder and it was off the charts. I added a few potatoes to thicken it for the next day. My husband loved it he went back for seconds and sent a picture to his friend. My question is how much is one serving. 8oz or 16 oz. I’m on a diet and have to count my calories.5 stars

    1. I’m so happy that you enjoyed it, PJ! Unfortunately, I don’t know the exact amount of ounces per serving, but I think you could try and eyeball it into 6 fairly equal portions.

    2. Delish! I added carrots and omitted the bacon because the fam ate it for breakfast already. It was still absolutely yummy!5 stars

    1. Hi Tee! While I haven’t tried it myself, another reader has reported success with using scallops. If you decide to try it too, I’d love to hear how it goes!

  31. I consider myself a connoisseur of soup and I have to say, your Shrimp Corn Chowder is exceptional – exceptionally delicious, exceptionally easy to make. Creamed corn as a thickening agent is genius. I have enjoyed this soup all week – it’s not just for holidays as far as I’m considered. A good way to showcase the corn I grew this year that has been sitting in my freezer, just waiting for a great recipe like this to come along. Many thanks.5 stars

        1. Hi Samantha! 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!

  32. This dish is delicious! I made it exactly as written on a cold December night and my husband and I loved it ! I used fresh Atlantic Florida shrimp…. scrumptious! Thank you for sharing….By the way, I served it with the arugula salad you recommended and that’s is also delicious. A perfect meal ?5 stars

    1. Hi Peter! I didn’t use potatoes in this recipe, but other readers have done so with success. If you decide to try it, I’d love to hear how it goes!

  33. Can you post your original Granny’s Shrimp Chowder recipe please. I’d love to make the decadent version for the holidays :)

    1. Hi! We’re still trying to get my grandma to put a pen to paper with it and she changes it up a bit each year, but hers has heavy cream (of course!) and she also adds fresh jumbo lump crab meat. I hope you enjoy this version if you try it!

  34. It was ok. I had never had this soup before. While it sounded very appealing, it didn’t taste how I expected it would. I thought it would have more of a sweet corn flavor, and be a thicker consistency. It had more of a fishy flavor than anticipated and was almost too spicy for my liking. For those who asked, this made enough for two as a main course meal, with a bit left over. Thank you for the recipe. It was nice to try something new.3 stars

    1. I’m sorry that this recipe wasn’t to your tastes, Rowan. I (and other readers) have really enjoyed it, so I truly wish it would’ve been a hit for you too!

  35. I prepared this chowder yesterday. The only change I made was instead of using fat free milk, I took the “middle road” from your grandmothers version vs yours and used 1/2 & 1/2. I was told it’s the best meal I have ever made. I could not stop with just a single serving. Thank you!!!5 stars

    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!

  36. 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!

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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!

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

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

  51. 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

  52. Super delicious recipe and super easy. This one will be on the top of the recipe stack for some time to come. Great go to for quick and savory. My only comment is the recipe says for 6 servings. These servings must be extremely small. The amount of liquid in the recipe is only 2 2/3 cups of milk and a 1/3 of half and half. From a soup perspective 3 cups is barely one serving in my household. I added two more cups of chicken stock with more flower to thicken it up and more half and half. Turned out great and I got 4 servings. Of course I understand the concept of servings is subjective and I live in a house of BIG eaters but I still felt that to be a bit skimpy.5 stars

  53. I made this and everyone – kids, men, women – all loved it! It is such a beautiful dish, too! I followed directions precisely, and the only thing I would change is the amount of time I sautéed the veggies. I would first do the onions, then when they were translucent, add the celery and carrots and only sauté them together for 2 minutes. I think they will be less soft that way. Regardless, even with soft veggies this chowder was a 5-star recipe!5 stars

  54. Delicious chowder! We had enough for 3 servings plus plenty of leftovers. I used gluten free flour and added some shredded carrots and diced potatoes because I was trying to use up stuff in the fridge. Thanks for such a great recipe!4 stars

  55. Hi Erin,
    Five star rating! Delicious!
    I’m not a fan of heavy cream soups, this recipe is a winner because no heavy cream is used. I substituted 2% for non fat. Perfect consistency.
    I sautéed the veggies longer but still al dente.
    It produced three large bowls, in the future I will double or triple the recipe.
    When on the West Coast I will make your Grandmother’s original recipe with San Francisco Dungeness crab and no bacon.
    Thank you!!5 stars

  56. Another great recipe from Erin! Even my daughter who doesn’t like soup enjoyed this.
    I did a few things differently out of personal preference. I don’t like to cook bacon so I used precooked, (microwaved) for garnish only. I used butter only in the pot. I left out green onions as they don’t agree with me. I added a bit more shrimp and corn. I used low fat milk as that’s what I have on hand. Just a splash of half and half.
    For the person who said there wasn’t enough liquid, they didn’t mention the can of creamed corn , which adds a lot of liquid. I used 3 cups of milk. Will definately make this again !5 stars

  57. Wow, what an incredible easy recipe. Made this for my wife and I and we loved it. This is definitely something that I will make again soon.5 stars

  58. So simple to make yet deliciously complex in flavor—this will be a new weeknight staple for us. I especially loved how creamy the texture was despite using mostly skim milk. Ps. Made this for my pescatarian husband without the bacon and it was still 100%!5 stars

  59. Great recipe! I used Canadian bacon instead of regular bacon. Had frozen corn in the freezer from last summer and used two cobs. Added in one of the empty cobs for a bit of extra flavor. Used 21-30 shrimp and dried thyme. Definitely a keeper. Thank you Erin.5 stars

  60. I love shrimp chowder and this recipe excels in ease of preparation, appearance, and taste!
    (I added a splash of cooking sherry to my broth for upbeat flavor)
    Good recipe!5 stars

  61. Delicious! I’ve made this recipe as-is multiple times and it’s always perfect. Tonight I tweaked it slightly based on what I had in the fridge and it was still just as good. Instead of green onions I used a half yellow onion I had in the fridge. I didn’t reserve any for topping, and threw it all in with the celery. To save money on not buying a whole thing of half & half when I was only going to use 1/3 cup of it, I used a 1/3 cup of plain Greek yogurt instead. Tasted the same! Super good recipe regardless!5 stars

    1. Hi Sydney! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the tweaks!

  62. Second time I’m making this… my 11 y.o. LOVED it and had asked for more. That’s a win bc he’s picky!! Bringing it to my girlfriend’s Annual Pumpkin Party tonight! Left the bacon out for us vegetarians, and used gluten free flour for the GF people, and added JO seasoning bc …we’re Marylanders!5 stars

  63. Hi Erin, thanks so much for this delicious recipe!! I included a few additional ingredients (2 russett potatoes cubed and cooked, chicken stock & Old Bay seasoning).
    My family (Marylanders) love Old Bay! Again, great recipe that I will continue to make as often as possible! 😊5 stars

    1. Hi Terri! I haven’t tested this recipe in the slow cooker but I have made this corn chicken chowder in the slow cooker: The shrimp would only need to cook 20-30 minutes at the end. If you decide to experiment, I’d love to know how it goes. Enjoy!

  64. I used this recipe as an inspiration as a start for my chowder recipe. I did make quite a few modifications as I cook a lot myself and know my family’s taste. Doubled the recipe. Added 3 carrots and a shallot. Did 1/2 shrimp 1/2 scallops. Used 1% milk and added a touch more than recommended, eliminated the half & half as it didn’t need it at the end. I put the chopped bacon in the soup when the milk was added. Also added two large potatoes chopped, which was why I added more milk. Careful not to scorch the soup while getting the potatoes cooked. Let it softly boil (stirring every minute) for 15 mins. It got sticky on the bottom once, but I saved it. Did a couple shakes of Old Bay. Used half the cayenne as we have 2 little ones that can’t handle the heat. Turned out AMAZING!!! I added Cholula to mine 😎5 stars

  65. Super easy and super good. I used 1 can corn and 2 can creamed corn (it was what I had on hand) and added shredded carrots. Came out beautifully. Also used red pepper flakes instead of cayenne.
    Adding to my rotation.5 stars

  66. My husband wasn’t thrilled about me doing this recipe thinking it wouldn’t be as good as in restaurants. At the end of the meal he and my 5 year old were scrambling for the remaining chowder and asking when next I would make it. To say this recipe and meal my exceeded expectations is an understatement. Nothing changed in the recipe except for a little more milk. Absolutely love and will be a staple in my household.5 stars

    1. Hi Pat, you could try to actually puree some of your corn to get a creamy like texture. Or add more corn and use some heavy cream. I haven’t tested either way so I am unsure what the result would be. If you decide to experiment, I’d love to know how it goes!

  67. Hi Erin,
    I have to make a meatless soup – would it be OK to make this recipe without the bacon or should I add another seasoning, maybe smoked paprika, to give that flavor? If so, how much would you recommend?


    1. Hi Sharon, it’s fine to leave it off. Let me know how it goes if you end up using smoked paprika! Enjoy!

  68. Can you freeze this recipe? I like to cook in large batches and freeze small containers because I bring food to two other households

    1. Hi Emily, I don’t love to freeze chowder due to how the texture is when it is unfrozen, but yes it could be frozen.

  69. SO good! My only comment would be to have a bit more flavor – add paprika and used some chicken broth.4 stars