4.8 from 51 votes
Shrimp and Corn Chowder
Shrimp and Corn Chowder combines tender shrimp, sweet corn, and crispy bacon in a creamy, smoky broth. The soup thickens slightly after simmering with spices like smoked paprika, oregano, and basil, then gets pureed with heavy cream for a rich texture. Garnished with fresh parsley and bacon, it offers a balanced mix of seafood sweetness and savory smokiness. This chowder is warm and comforting, ideal for a satisfying meal on cooler days or anytime you want a hearty, flavorful soup with fresh ingredients.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course, Soup
Ingredients
- 4 lices Bacon diced
- 1 pound Shrimp peeled and deveined, medium
- 3 cloves garlic diced
- 1 onion diced
- 2 teaspoons smoked paprika or more, to taste
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 cups chicken stock
- 2 cups corn kernels frozen, canned or roasted
- 1 bay leaf
- ¼ cup heavy cream
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
- Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
- Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
Cup of Yum