Creamy Shrimp and Corn Chowder

Creamy Shrimp and Corn Chowder– this dreamy, creamy soup is chock-full of all kinds of goodies.

Tender juicy shrimp, savory bacon, fresh potatoes, carrots, onions, and corn, and a thick Cajun-spiced base. This chowder uses only simple, fresh ingredients and is an absolute cinch to make, resulting in an ultra-comforting weeknight meal.

This is actually one of my partner’s favorite recipes of mine, and was adamant I tell you “Two thumbs up. Best served with biscuits”. He’s right about the biscuits.

• Servings– 6
• Total Time– 40 minutes

Shrimp & Corn Chowder Ingredients:

• Butter– salted or unsalted. This is the main fat of your chowder. It not only adds flavor but also works with the flour to thicken the chowder.
• Minced Garlic– always and forever.
• Vegetables– diced yellow onion, quartered baby dutch potatoes, sliced carrots, and corn.
• Cajun Seasoning Blend– paprika, dried basil, dried oregano, onion powder, bay leaf, salt, and pepper.
• All-Purpose Flour– this works with your main fat to help thicken the chowder.
• White Wine– to add acidity. A little acidity truly brings out the flavor and elevates your dish.
• Chicken or Seafood Broth
• Bacon– to add salt and texture. If you’d like to skip the bacon, you may need to add a bit more salt.
• Large Shrimp– peeled, deveined, thawed (if previously frozen).
• Heavy Cream
• Biscuits– for serving and dipping.

How to Make Shrimp & Corn Chowder:

• Saute Onions & Garlic– in a large pot over medium low heat, melt butter. Add diced onion and saute 3-4 minutes. Add garlic, sweet paprika, kosher salt, ground pepper, onion powder, dried basil, and dried oregano. Stir and cook for another minute until fragrant.

• Add Thickener & Broth– turn heat to low and sprinkle onion mixture with 4 tbsp flour. Stir to fully combine. Slowly whisk in 1 cup broth followed by white wine. Whisk until combined and there are no lumps of flour. Whisk in remaining broth.

• Add Vegetables and Simmer– turn heat to medium high and bring broth to a simmer. Add quartered potatoes, sliced carrots, and bay leaf to pot. Allow to simmer uncovered for 12 minutes.

• Cook Bacon– while vegetables are simmering, cook bacon in a frying pan. Set bacon on a paper towel lined plate to drain.

• Add Shrimp & Corn– add shrimp and corn to pot. Cover and simmer for another 6-8 minutes until shrimp is pink and cooked through (with an Internal temperature of 120F).

• Finish & Serve- turn heat down to low. Add chopped bacon and heavy cream to pot. Stir to combine and simmer for another minute or two. Plate and serve with buttery biscuits.

More Shrimp Recipes You Will Love:

• Creamy Chipotle Shrimp
• Shrimp & White Cheddar Grits
• Baked Shrimp, Feta, and Butternut Squash Orzo Pasta

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Creamy Shrimp & Corn Chowder

Creamy Shrimp and Corn Chowder: tender juicy shrimp, savory bacon, fresh potatoes, carrots, onions, and corn, and a thick Cajun-spiced base.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Southern

Servings 6

Equipment

• Knife
• Cutting Board
• Large Pot
• Whisk
• Ladle
• Frying Pan

Ingredients

  

1x2x3x

• 3 tbsp butter
• 1 yellow onion diced (about 1.5 cups)
• 1 tbsp garlic minced (3-4 cloves)
• 1.5 tsp kosher salt
• 1 tsp sweet paprika
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 3 tbsp flour
• 7 cups chicken or seafood broth
• 1/2 cup white wine
• 1 lb baby dutch potatoes rinsed and quartered
• 3-4 carrots sliced (about 1 cup)
• 1 bay leaf
• 6-8 strips bacon
• 1 lb shrimp peeled and deveined
• 15 oz can corn drained
• 1 cup heavy cream
• Biscuits for serving

Instructions

 

• Saute Onions & Garlic– in a large pot over medium low heat, melt butter. Add diced onion and saute 3-4 minutes. Add garlic, sweet paprika, kosher salt, ground pepper, onion powder, dried basil, and dried oregano. Stir and cook for another minute until fragrant.
• Add Thickener & Broth– turn heat to low and sprinkle onion mixture with 4 tbsp flour. Stir to fully combine. Slowly whisk in 1 cup broth followed by white wine. Whisk until combined and there are no lumps of flour. Whisk in remaining broth.
• Add Vegetables and Simmer– turn heat to medium high and bring broth to a simmer. Add quartered potatoes, sliced carrots, and bay leaf to pot. Allow to simmer uncovered for 12 minutes.
• Cook Bacon– while vegetables are simmering, cook bacon in a frying pan. Set bacon on a paper towel lined plate to drain.
• Add Shrimp & Corn– add shrimp and corn to pot. Cover and simmer for another 6-8 minutes until shrimp is pink and cooked through (with an Internal temperature of 120F).
• Finish & Serve- turn heat down to low. Add chopped bacon and heavy cream to pot. Stir to combine and simmer for another minute or two. Plate and serve with buttery biscuits.

Keyword chowder, comfort food, corn, easy, shrimp, soup, stew

Tried this recipe?Let me know how it was!