I just ladled up a bowl of this shrimp corn chowder and I’m practically melting into my chair because it’s so creamy, comforting, and absolutely perfect!
I was craving something warm and cozy but wanted seafood instead of the usual chicken soup, so when I spotted some beautiful shrimp at the market, inspiration struck immediately.
The combination of sweet corn, tender shrimp, and that rich, velvety broth is like a warm hug in a bowl – it’s got all those amazing coastal flavors but feels so hearty and satisfying.
I made a huge pot thinking it would last me a few days, but honestly, I’ve already gone back for seconds and I’m eyeing that pot again because it’s just that incredible!
Why You’ll Love This Recipe
This shrimp corn chowder is the ultimate comfort soup that feels fancy enough for entertaining but is actually super simple to make on any weeknight!
It’s loaded with tender shrimp and sweet corn kernels in a rich, creamy base that’s way more satisfying than regular vegetable soups.
You’ll love how quickly it comes together – the shrimp cooks in just minutes, and most of the flavor comes from building that amazing creamy broth that tastes like it simmered for hours.
Plus, it’s perfect for using frozen shrimp and corn, making it a pantry-friendly meal that you can whip up anytime you’re craving something warm, filling, and totally delicious without a trip to the seafood counter!
What You’ll Need
- 1 lb shrimp, peeled and deveined
- 4 slices bacon, diced
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or seafood broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp smoked paprika
- ½ tsp thyme
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Pro Tips
- Use raw shrimp. They cook quickly and add more flavor than pre-cooked shrimp.
- Don’t overcook the shrimp. Add them at the end so they stay tender and juicy.
- Bacon first. Cooking the bacon first adds richness to the base of the chowder.
- Potatoes make it hearty. Dice them small so they cook evenly and help thicken the soup.
- Balance the cream. Heavy cream makes it rich, but half-and-half works well for a lighter version.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Substitutions and Variations
- Seafood twist: Add scallops, crab, or clams alongside the shrimp.
- Spice it up: Stir in cayenne or a splash of hot sauce for heat.
- Herbs: Swap thyme for dill or parsley for a different flavor profile.
- Cream base: Use coconut milk instead of cream for a dairy-free version.
- Veggies: Add carrots, celery, or red bell peppers for extra flavor.
Make-Ahead Tips
- Cook the chowder base (without shrimp) a day in advance, refrigerate, and reheat before serving.
- Add shrimp right before serving so they stay tender.
- Store cooked chowder in airtight containers for easy meal prep lunches.
- Freeze the base (without shrimp and cream) for up to 2 months; add fresh cream and shrimp after thawing.
How to Make Shrimp Corn Chowder Soup
Step 1: Cook the bacon
In a large pot, cook diced bacon until crisp. Remove and set aside, leaving a little grease in the pot.
Step 2: Sauté aromatics
Add olive oil or butter, onion, and garlic to the pot. Cook until soft and fragrant.
Step 3: Add potatoes and corn
Stir in diced potatoes and corn. Cook for 5 minutes, stirring occasionally.
Step 4: Build the broth
Pour in broth, smoked paprika, thyme, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
Step 5: Add cream
Stir in heavy cream. Let the soup simmer gently for 5 minutes.
Step 6: Add shrimp
Add shrimp and cook until pink and opaque, about 3 minutes.
Step 7: Finish and serve
Stir in crispy bacon. Garnish with parsley before serving hot.
Serving Suggestions
- Serve with crusty bread or cornbread for dipping.
- Pair with a fresh green salad for a balanced meal.
- Add oyster crackers on top for crunch.
- Serve as a starter before seafood pasta or grilled fish.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without shrimp or cream for up to 2 months.
- Reheat: Warm gently on the stovetop—don’t boil or the shrimp can overcook.
Nutrition & Benefits
Shrimp is packed with lean protein, vitamins, and minerals like selenium and iodine.
Corn adds natural sweetness, fiber, and antioxidants, while potatoes make the chowder hearty and filling.
Using heavy cream makes it rich, but swapping in half-and-half or coconut milk lightens it up without losing that comforting feel.
Recipe FAQ
1. Can I use frozen shrimp?Â
Yes—just thaw and pat dry before adding to the soup.
2. Do I need to peel the potatoes?Â
No—you can leave the skins on for extra fiber and rustic texture.
3. Can I make this dairy-free?Â
Yes—use coconut milk or a dairy-free cream alternative.
4. Can I use canned corn?
Absolutely—just drain before adding.
5. How do I thicken the chowder more?Â
Mash some of the potatoes into the broth or add a cornstarch slurry.
6. Can I double the recipe?Â
Yes—this soup doubles easily and is great for a crowd.
7. Is this spicy?Â
Not unless you add heat—smoked paprika gives warmth without spice.
Creamy, Comforting, and Full of Flavor
This shrimp corn chowder soup is everything I want in a cozy meal: creamy, hearty, and full of flavor, but still easy enough for a weeknight dinner.
It’s versatile, crowd-pleasing, and makes the house smell amazing while it simmers away.
Whether you’re serving it for a family dinner or as part of a holiday seafood spread, it’s the kind of recipe that keeps everyone coming back for seconds.