Creamy Shrimp and Corn Chowder

Creamy Shrimp and Corn Chowder – this rich and dreamy soup is loaded with mouthwatering flavors and textures, making it the perfect cozy meal. Packed with tender, juicy shrimp, smoky bacon, and a medley of fresh veggies like buttery potatoes, sweet corn, carrots, and onions, every spoonful is a treat. The creamy, Cajun-spiced broth adds just the right touch of warmth and spice, giving this chowder a delightful depth that’s both comforting and vibrant. With only simple, fresh ingredients, it’s surprisingly easy to make and perfect for a busy weeknight or when you’re craving something satisfying. Pair it with crusty bread for the ultimate comfort food experience!

Why You’ll Love it:

• Loaded with Flavor: The combination of Cajun spices, smoky bacon, and tender shrimp gives each bite an irresistible, savory taste with a hint of warmth.
• Ultra Creamy and Comforting: With a thick, velvety broth and hearty veggies, this chowder brings that perfect comfort-food coziness that makes you want to go back for seconds.
• Quick and Easy: Made with simple ingredients, this chowder comes together in no time, making it a go-to option for busy weeknights without sacrificing flavor.
• Versatile and Adaptable: Easily adjust the heat level, swap in extra veggies, or even make it gluten-free, so it’s customizable to suit almost any dietary preference or taste.

Ingredient Notes:

• Butter – Use salted or unsalted butter as the main fat in your chowder. It adds a rich flavor and works with the flour to create a thick, creamy texture.
• Minced Garlic – Because garlic is a must! Adds a subtle depth to every bite.
• Vegetables – A hearty mix of diced yellow onion, quartered baby Dutch potatoes, sliced carrots, and sweet corn for a blend of flavors and textures.
• Cajun Seasoning Blend – A flavorful combination of paprika, dried basil, dried oregano, onion powder, bay leaf, salt, and pepper. This adds warmth and a hint of spice to the chowder.
• All-Purpose Flour – Combined with butter, it helps to thicken the chowder, creating a perfectly creamy base.
• White Wine – A splash of acidity that brightens and elevates the overall flavor. It adds complexity and balances the richness of the cream.
• Chicken or Seafood Broth – Either option complements the shrimp, adding depth to the chowder’s base.
• Bacon – For a smoky, salty addition that also adds texture. If you skip the bacon, consider adding a pinch more salt to balance flavors.
• Large Shrimp – Peeled, deveined, and thawed (if frozen). The shrimp cooks quickly and adds a juicy, tender bite.
• Heavy Cream – The key to a luxurious, creamy chowder with a velvety finish.
• Biscuits (Optional) – Perfect for serving alongside or dipping into the chowder for extra comfort!

Dietary Restriction & Allergy-Friendly Substitutions:

• Gluten-Free: Swap the all-purpose flour with a gluten-free alternative, such as cornstarch or gluten-free flour. Use about half the amount of cornstarch (1 tablespoon) as a thickener, mixing it with cold water before adding to the chowder.
• Dairy-Free: Replace the butter with a dairy-free butter or olive oil, and use coconut cream or a thick oat-based cream instead of heavy cream. Keep in mind that coconut cream may add a subtle coconut flavor, while oat cream is more neutral.
• Low-Fat Option: Substitute heavy cream with half-and-half or a lighter plant-based milk, like unsweetened almond or cashew milk. This will result in a slightly less creamy chowder but still delicious and satisfying.
• Low-Sodium: Opt for a low-sodium chicken or seafood broth, and reduce or omit added salt. Also, consider using turkey bacon or omitting bacon entirely, if needed.
• Vegetarian/Pescatarian: For pescatarians, skip the bacon and use seafood broth for added flavor. For vegetarians, leave out the bacon and shrimp, adding more veggies like bell peppers or zucchini. Use vegetable broth as the base.
• Shellfish-Free: Substitute the shrimp with diced chicken breast or sausage for a similar protein boost, cooking until fully done.

Optional Additions & Variations:

• Vegetables: Feel free to add or substitute other vegetables like diced bell peppers, celery, or spinach for added color and nutrition. Frozen peas or green beans can also be mixed in for a pop of freshness.
• Spices and Herbs: Experiment with other seasonings like cayenne pepper for an extra kick, thyme for an aromatic touch, or fresh herbs like parsley or cilantro as a finishing garnish.
• Cheese: Stir in some grated cheese like sharp cheddar or pepper jack at the end for a cheesy twist. This adds flavor and creaminess to the chowder.
• Sweet Potatoes: Try using sweet potatoes instead of regular potatoes for a slightly sweeter flavor and added nutrients.
• Protein Alternatives: If you’re not a fan of shrimp, consider substituting with scallops, crab meat, shredded chicken, or smoked sausage.
• Coconut Twist: For a tropical flair, add a splash of coconut milk along with the heavy cream. This will give the chowder a creamy texture and a hint of coconut flavor.
• Serving Suggestions: Serve the chowder over a bed of cooked rice for a heartier meal.

Tips & Recipe Notes:

• Prep Ahead: Chop all your vegetables and shrimp beforehand to streamline the cooking process. This will make assembly quick and easy when you’re ready to cook.
• Don’t Overcook the Shrimp: Add the shrimp toward the end of cooking to ensure they remain tender and juicy. Cook them just until they turn pink, as they can become rubbery if overcooked.
• Adjust Consistency: If you prefer a thicker chowder, let it simmer a bit longer to reduce and thicken. For a thinner consistency, add more broth or water to reach your desired thickness.
• Taste as You Go: Always taste your chowder before serving and adjust the seasoning as necessary. You may want to add more salt, pepper, or Cajun seasoning based on your preference.
• Use Fresh Ingredients: Whenever possible, use fresh vegetables and high-quality shrimp for the best flavor. Frozen shrimp can work in a pinch, but fresh shrimp will elevate the dish.
• Make It Ahead: This chowder stores well and tastes even better the next day. Make a big batch and store leftovers in the fridge for up to 3 days, or freeze for later.
• Garnish for Presentation: Top each bowl with fresh herbs, a sprinkle of Cajun seasoning, or a drizzle of cream before serving to add color and a touch of elegance.
• Flavor Enhancements: Consider adding a splash of hot sauce or a pinch of smoked paprika for an extra layer of flavor.
• Storage Tips: Store any leftover chowder in an airtight container in the fridge. When reheating, add a splash of broth or water to restore the creamy consistency.

More Soup & Stew Recipes You Will Love:

• One-Pot Creamy Sausage & Kale Pasta Soup with Feta
• Minestrone Soup
• Beef, Vegetable, & Noodle Soup
• Pierogi, Kielbasa, & Cabbage Soup
• Creamy Parmesan, Mushroom, & Wild Rice Soup
• Pasta e Fagioli Soup (Italian Pasta & Beans)
• Easy Chicken & Rice Soup with Pesto and Corn
• Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
• Crock-Pot Chicken Pot Pie Gnocchi Soup
• Easy Spicy Sausage & White Bean Soup

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Creamy Shrimp & Corn Chowder

Creamy Shrimp and Corn Chowder: tender, juicy shrimp, savory bacon, and a medley of fresh potatoes, carrots, onions, and sweet corn, all enveloped in a rich, Cajun-spiced creamy base.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine Southern

Servings 6

Calories 383 kcal

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.

Notes

• Gluten-Free: Swap the all-purpose flour with a gluten-free alternative, such as cornstarch or gluten-free flour. Use about half the amount of cornstarch (1 tablespoon) as a thickener, mixing it with cold water before adding to the chowder.
• Dairy-Free: Replace the butter with a dairy-free butter or olive oil, and use coconut cream or a thick oat-based cream instead of heavy cream. Keep in mind that coconut cream may add a subtle coconut flavor, while oat cream is more neutral.
• Don’t Overcook the Shrimp: Add the shrimp toward the end of cooking to ensure they remain tender and juicy. Cook them just until they turn pink, as they can become rubbery if overcooked.
• Storage Tips: Store any leftover chowder in an airtight container in the fridge. When reheating, add a splash of broth or water to restore the creamy consistency.
• Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 383kcalCarbohydrates: 17.9gProtein: 22.1gFat: 23.1gSaturated Fat: 13gCholesterol: 176.2mgFiber: 2.4gSugar: 6.5g

Keyword shrimp and corn chowder

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