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4.8 from 51 votes

Shrimp and Corn Chowder

An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course , Soup

Ingredients

  • 4 lices Bacon diced
  • 1 pound medium shrimp peeled and deveined
  • 3 cloves garlic diced
  • 1 onion diced
  • 2 teaspoons smoked paprika or more, to taste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes optional
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups chicken stock
  • 2 cups corn kernels frozen, canned or roasted
  • 1 bay leaf
  • ¼ cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. 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.
  2. Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. 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.
  4. 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.
  5. Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.