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Creamy Shrimp Corn Chowder

Creamy and dreamy without any heavy cream, hearty, and packed full of flavor!

Prep Time
10 mins
Cook Time
10 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 red potatoes diced
  • 3 cups corn divided
  • 1 cup white onion diced
  • 2 cloves garlic
  • 4 strips Bacon 1 tablespoon grease reserved
  • 3/4 cup celery chopped, approximately 2 large stalks
  • 1/2 red bell pepper chopped
  • 4 tablespoons salted butter
  • 4 tablespoons flour
  • 1 1/2 cup 2% milk divided
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Corn and Milk: Add creamed corn, mix well, and then slowly add the milk, whisking as you add to thicken.
  6. 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).
  7. Add Shrimp: Add the shrimp and crumbled bacon and let cook for 2 more minutes.
  8. Serve: Garnish with some fresh parsley and enjoy!

Notes

  • Storage
  • Storage
  • Fridge: Store in the fridge in an airtight container for up to 3 days. 
  • Freezer: Milk-based soups and chowders are hard to freeze because the texture when they defrost is often grainy. 
  • Substitutions
  • Substitutions
  • Milk: We think that this creamy chowder is creamy enough with just 2% milk, but you can of course use anything from 2% to cream, or any combination of it all.
  • Corn: Canned, frozen, or fresh!  Fresh is of course always best, but when it's not available, canned or frozen works great. You'll need to thaw first if using frozen for at least the creamed 1 1/2 cups, but you can add frozen corn right to the soup. 
  • Shrimp: We've made this recipe with both frozen and fresh and fresh is of course preferred, but frozen is also delicious. Be sure to thaw the frozen shrimp first before adding it to the chowder. 
  • Simmer Time
  • Simmer Time
  • Simmering time will depend on the size of your potatoes.  Keep the potatoes cut smaller so that they are fork tender in 10-15 minutes, if they are larger, you may need more time for them to fully cook.
  • Garnish
  • Garnish
  • Garnish with fresh parsley or you can save as much of the bacon crumbles as you'd like to finish the bowls of soup.  
  • Serve it with
  • Serve it with
  • Easy Homemade Dinner Rolls, Hawaiian Rolls, Saltines From Scratch, or a piece of Crusty French Baguette!

Nutrition Information

Calories 293kcal (15%) Carbohydrates 37g (12%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 30mg (10%) Sodium 961mg (40%) Potassium 664mg (19%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 1039IU (21%) Vitamin C 22mg (24%) Calcium 103mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

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.