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5.0 from 231 votes

Shrimp and Corn Chowder

This Shrimp and Corn Chowder is quick to make and full of smoky chipotle flavor. It's one of my all time favorite soups and tastes amazing. You'll love how cheesy and delicious it is; definitely restaurant-worthy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 610 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 3 Tablespoons unsalted butter divided
  • 1 pound small shrimp deveined and tails removed
  • 4 slices of bacon, chopped into small pieces (I use thick cut)
  • 1 medium onion chopped
  • 1 medium red bell pepper chopped
  • 1 Stalk of Celery chopped
  • 2 tablespoons all purpose flour
  • 3 cups chicken broth (I use low sodium)
  • 1 cup heavy cream
  • 2 tablespoons jarred diced chipotle chiles
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/2 teaspoon cumin
  • 2 cups corn fresh or frozen
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded monterrey jack cheese
  • Chopped cilantro for serving optional

Instructions

    Cup of Yum
  1. Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the shrimp and cook for about 4 minutes, or until the shrimp start to curl up and turn light pink. Remove the shrimp from the pan and drain any liquid from the pot.
  2. Place the pot back on the stove over medium high heat and add the bacon. Cook until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.
  3. Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
  4. Add the corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Stir in the cooked shrimp. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!

Notes

  • Frozen, Fresh, or Canned Corn will all work. You can replace the frozen corn with fresh corn when it's in season, or even canned corn that has been drained really well. I also LOVE this with grilled corn!
  • Feel free to leave the shrimp out of the recipe if you don't have any on hand, or if shrimp isn't your thing. You could also replace the shrimp with sliced, smoked sausage.
  • My favorite kind of cheese to use in this Shrimp and Corn Chowder is a combination of sharp cheddar and Monterrey Jack cheeses, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your own cheese from a large block as it will melt into the soup much better.
  • Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition Information

Calories 610kcal (31%) Carbohydrates 23g (8%) Protein 30g (60%) Fat 46g (71%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 221mg (74%) Sodium 1676mg (70%) Potassium 505mg (14%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2144IU (43%) Vitamin C 38mg (42%) Calcium 510mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 610

% Daily Value*

Calories 610kcal 31%
Carbohydrates 23g 8%
Protein 30g 60%
Fat 46g 71%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 221mg 74%
Sodium 1676mg 70%
Potassium 505mg 11%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 2144IU 43%
Vitamin C 38mg 42%
Calcium 510mg 51%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.