5 from 12 votes
Creamy Shrimp Corn Chowder
Creamy Shrimp Corn Chowder balances tender shrimp, diced red potatoes, and a mix of fresh vegetables in a thick broth enhanced by creamed corn and bacon. The chowder is seasoned with paprika, cumin, and other spices, creating a comforting flavor profile with a creamy texture. It is an ideal warming dish that pairs well with dinner rolls or crusty bread for a complete and satisfying meal.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
people
Calories:
293 kcal
Course:
Main Course, Soup
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 293
% 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.