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.
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!
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?
Hi Christina, I’m not sure what the serving size would be on 3 gallons, I’ve never attempted to make that much of it before. You’ll likely need to do at least 3x the recipe. If you decide to experiment, let me know how it goes!
We absolutely love this Shrimp Corn Chowder. I have celiac disease so I use gluten free flour but, other than that, follow the recipe as-is. Such a delicious chowder to warm up on a cool day – making for the 1st time this season right now!!
I left out the bacon but added a little smoked paprika and red pepper flake when I added the cayenne. I also didn’t have 1/2 and 1/2 so I used heavy cream. Added another 1/2 cup corn because we like it corn heavy. It was delicious! Thank you
I loved my first attempt but I think I may want to add a bit of pop/flavor to it. I am curious how Paprika or a chili powder marinade on the shrimp would fare before making this again? I loved smoked paprika but last time I put thin slices of Tasso as a topper which is very smoky so I am afraid of adding more smoke. :)
FYI I also made cream corn cayenne biscuits which my guests dropped in the chowder and ate with.. was a HUGE hit!
This sounds DELISH Brandon! Are you looking for more of a kick? If so an extra pinch of cayenne or some hot sauce might do the trick. I’m not sure how much bang you’d get from marinading the shrimp vs. just adding the spices to the chowder, but it would be a fun experiment. Please let me know how it turns out!
Hi Erin! So here is what I did.. But firstly, I LOVE this recipe. The only real core change I make is I use shallots and forgo the celery since celery and I are enemies. :) So to knock it up a bit this past weekend I added sliced up chili peppers in adobo sauce and shishito peppers. I stirred most of these in during the ‘add garlic’ portion. I also added roasted baby blue/white potatoes to each individual bowl and topped with smoked Tasso. Also, this goes great with a ‘cream corn biscuit’ that I split and sit along the side that ends up meshing well with the chowder!
So good! Went by the recipe, added pepperika instead of cayenne. Did not have cream style corn, added sour cream instead. Made x1, should have made x2. This is now my cold weather dish 👍
I made this today and it is delicious! A cold day and warm chowder…great combination.
I did use canned whole kernel corn and used Old Bay seasoning. This recipe will be shared!! Thank you
I made this for a contest. Following some of the comments, I used half chicken broth/half milk, added a couple small potatoes, smoked paprika and Italian seasoning instead of thyme. The recommendation to add hot sauce was a good one, even though I don’t like hot food. Just a little kick. It was outstanding! Will definitely make again and I hope to bring home a winner! Thank you!
Hi Steve, you probably could. You’d want to make sure you thaw them first and just stir them in at the end just long enough to warm them through. Enjoy!
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.
Love to hear that! Thank you Shanta!
I am coming this chowder tonight but have no creamed corn. Can I use cream and more corn instead?
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!
I have blended steamed corn instead of using cream of corn and it works just fine :)
Thanks so much for the feedback, Tiffany!
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?
Thanks
Hi Sharon, it’s fine to leave it off. Let me know how it goes if you end up using smoked paprika! Enjoy!
Can you freeze this recipe? I like to cook in large batches and freeze small containers because I bring food to two other households
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.
SO good! My only comment would be to have a bit more flavor – add paprika and used some chicken broth.
Thanks for the feedback!
Hi Erin!
First off, this soup is amazing, I’ve made it and my husband and I LOVE it.
I didn’t see mention of this in the article, but can this soup be frozen as an easy make-ahead lunch?
Hi Jessica! So glad you enjoy the chowder! I don’t love to freeze chowder due to how the texture is when it is unfrozen, but yes it could be frozen.
This weekend we are making about 3 gallons of this – for a large crowd – any rec’s on ratios?
Hi Christina, I’m not sure what the serving size would be on 3 gallons, I’ve never attempted to make that much of it before. You’ll likely need to do at least 3x the recipe. If you decide to experiment, let me know how it goes!
We absolutely love this Shrimp Corn Chowder. I have celiac disease so I use gluten free flour but, other than that, follow the recipe as-is. Such a delicious chowder to warm up on a cool day – making for the 1st time this season right now!!
Great to hear, Sarah! Glad it worked well!
I left out the bacon but added a little smoked paprika and red pepper flake when I added the cayenne. I also didn’t have 1/2 and 1/2 so I used heavy cream. Added another 1/2 cup corn because we like it corn heavy. It was delicious! Thank you
YAY glad to hear it Judy!
I loved my first attempt but I think I may want to add a bit of pop/flavor to it. I am curious how Paprika or a chili powder marinade on the shrimp would fare before making this again? I loved smoked paprika but last time I put thin slices of Tasso as a topper which is very smoky so I am afraid of adding more smoke. :)
FYI I also made cream corn cayenne biscuits which my guests dropped in the chowder and ate with.. was a HUGE hit!
This sounds DELISH Brandon! Are you looking for more of a kick? If so an extra pinch of cayenne or some hot sauce might do the trick. I’m not sure how much bang you’d get from marinading the shrimp vs. just adding the spices to the chowder, but it would be a fun experiment. Please let me know how it turns out!
Hi Erin! So here is what I did.. But firstly, I LOVE this recipe. The only real core change I make is I use shallots and forgo the celery since celery and I are enemies. :) So to knock it up a bit this past weekend I added sliced up chili peppers in adobo sauce and shishito peppers. I stirred most of these in during the ‘add garlic’ portion. I also added roasted baby blue/white potatoes to each individual bowl and topped with smoked Tasso. Also, this goes great with a ‘cream corn biscuit’ that I split and sit along the side that ends up meshing well with the chowder!
LOVE hearing about this, sound INCREDIBLE! Thanks for taking time to report back!
So good! Went by the recipe, added pepperika instead of cayenne. Did not have cream style corn, added sour cream instead. Made x1, should have made x2. This is now my cold weather dish 👍
So glad to hear you enjoyed the chowder, Jim! Thank you!
I made this today and it is delicious! A cold day and warm chowder…great combination.
I did use canned whole kernel corn and used Old Bay seasoning. This recipe will be shared!! Thank you
So glad you enjoyed it, Marge! Thank you!
I made this for a contest. Following some of the comments, I used half chicken broth/half milk, added a couple small potatoes, smoked paprika and Italian seasoning instead of thyme. The recommendation to add hot sauce was a good one, even though I don’t like hot food. Just a little kick. It was outstanding! Will definitely make again and I hope to bring home a winner! Thank you!
So great to hear, Sally! Good luck!
Could I substitute cornstarch for the flour? My husband doesn’t eat any flour.
Hi Kristi, I have tried it specifically in this dish, but normally hat would be a good substitute. Let us know how it goes if you do try it!
Can you use frozen cooked shrimp?
Hi Steve, you probably could. You’d want to make sure you thaw them first and just stir them in at the end just long enough to warm them through. Enjoy!
Loved it. Very Good and easy.
Thank you Kimberly!
Healthy and delicious! I make this in large batches and I freeze small containers for my lunch at work. I made it today and added bay scallops.
Glad to hear you enjoyed it, Kristen! Thank you!
This was the best chowder ever !!!! I used heavy cream and half and half and it was fantastic. Thank you
Virginia
So glad you enjoyed the chowder, Virginia!
Can I add some clams? Don’t have quite enough shrimp
Hi Dana, I haven’t tried it but it should work! Enjoy!
Amazing! Restaurant quality.
Thank you Deborah!