Creamy Shrimp Corn Chowder
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 people
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Calories
293 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Shrimp Corn Chowder
Description
This chowder starts by crisping bacon and reserving some of the grease to sauté onions, celery, bell pepper, and garlic, which build its aromatic base. Flour is added to coat the vegetables and thicken the chowder, followed by spices including paprika, ground mustard, celery salt, cumin, white pepper, kosher salt, and soy sauce for depth. A blend of creamed corn mixed with milk enriches the soup’s creamy texture before slowly adding chicken stock to create the body of the chowder. Finally, peeled and deveined shrimp, diced red potatoes, and remaining corn are added and cooked until tender and flavorful.
The chowder delivers a creamy yet hearty mouthfeel, combining the sweet corn and smoky bacon flavors with the freshness of the shrimp and vegetables. The red potatoes soften without falling apart, maintaining pleasant texture. The paprika and cumin introduce subtle warmth and earthiness, while the soy sauce balances overall seasoning. Cooking techniques ensure the chowder thickens nicely without becoming grainy.
This chowder serves well as a filling dinner accompanied by soft dinner rolls, Hawaiian rolls, or a slice of crusty French bread. Leftover chowder keeps well in airtight refrigeration containers for up to three days but does not freeze well due to milk-based ingredients, which can separate upon thawing.
Store leftovers in airtight containers in the fridge for up to 3 days; avoid freezing to prevent texture changes.Use canned, fresh, or thawed frozen corn interchangeably; fresh corn is preferred when in season.Frozen shrimp must be thawed before adding for best results.Cut potatoes smaller to ensure they become fork tender within 10-15 minutes while simmering.
Ingredients
- 1 lb Shrimp peeled and devined
- 2 cups potato diced, red
- 3 cups corn divided
- 1 cup white onion diced
- 2 cloves garlic
- 4 trips Bacon 1 tablespoon grease reserved
- 3/4 cup celery chopped, approximately 2 large stalks
- 1/2 red bell pepper chopped
- 4 tablespoons butter salted
- 4 tablespoons flour
- 1 1/2 cup milk divided, 2%
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 1 teaspoon cumin
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons soy sauce
- 4 cups chicken stock
Instructions
- Cook Bacon: Cook bacon over medium heat in a Dutch oven (or your soup pot) until crispy. Set aside to cool. Drain the grease from the Dutch oven, but keep 1 tablespoon of the grease in the pot. Crumble bacon when cooled and set aside.
- Cream Corn: Add 1 1/2 cups of corn to a blender with 1/2 cup of the milk and blend until corn is creamy. Set aside.
- Saute Veggies: Return heat to medium and add butter to melt. Add onion and saute for 2-3 minutes until translucent. Add garlic, celery, and bell pepper and saute for another 3 minutes.
- Add Flour: Add flour to the veggies and stir well to combine until all of the veggies are coated. Add paprika, ground mustard, celery salt, cumin, white pepper, and salt and stir well to combine.
- Add Corn and Milk: Add creamed corn, mix well, and then slowly add the milk, whisking as you add to thicken.
- Add Stock: Slowly add stock, whisking as you add to thicken. Add soy sauce. Once all of the stock is added, turn the heat up to high and add corn and diced potatoes. Bring the pot to a boil and then turn it down to a strong simmer. Let simmer for 10-15 minutes, until potatoes are fork tender (see recipe notes).
- Add Shrimp: Add the shrimp and crumbled bacon and let cook for 2 more minutes.
- Serve: Garnish with some fresh parsley and enjoy!
Notes
- Store chowder in airtight containers in the refrigerator for up to 3 days; freezing is not recommended due to texture changes from milk.
- You can use fresh, canned, or frozen corn; thaw frozen corn before using especially for the creamed portion.
- Frozen shrimp is acceptable but thaw before adding to the soup for even cooking.
- Smaller diced potatoes cook faster and become tender in 10-15 minutes; adjust size accordingly.
- Garnish with fresh parsley or reserved crumbled bacon for extra flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 961mg | 40% |
| Potassium | 664mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 22mg | 24% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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