Shrimp Corn Chowder
This creamy, spicy, Shrimp Corn Chowder comes together in a little over an hour, for a great weeknight or weekend treat. Top it with crumbled bacon and sliced scallion for a super satisfying meal!JUMP TO RECIPE
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Hearty, smoky, and rich- this Shrimp Corn Chowder really hits the spot.
This soup is great on a cold day- but I’m one of those people who would eat soup during any season- so to me, it’s good all year ’round. And it’s easy to pull together, using simple ingredients.
Shrimp Corn Chowder Shopping List
To make this chowder, you will need:
- Shell-on Shrimp (Surprise!). Shrimp to eat, shells to flavor the broth.
- Bacon. For smokiness, for a topping, for the love of bacon.
- Frozen Corn. Don’t hate! Frozen corn is cheap, easy and delicious.
- Russet Potatoes. Good ol’ standard russets get the job done here.
- An Onion. To build stock flavor.
- Fresh Garlic. For even more stock flavor.
- All-Purpose Flour. For thickening.
- Chicken Stock. A soup prerequisite? Almost?
- Good Ol’ Old Bay. For flavor/ to enhance the seafood vibe.
- Bay Leaves. For magical flavor enhancement.
- Onion Powder. More stock love.
- Garlic Powder. Even more stock love.
- Cayenne Pepper. For that BAM factor, and bringing out your inner Emeril Lagasse.
- White Wine. For the love of booze. I kid. For a deeper stock flavor and richness, and let’s not kids ourselves- it’s already open..
- Heavy Cream. For a richer stock, to go with all that flavor.
- Half and Half. For Sweet Creaminess.
- Worcestershire sauce. For rich, umami (you guessed it) flavor.
- A teeny-tiny bit of sugar. To bring out the sweetness of the corn.
With a little prep and patience, you’ll be chowing down on a primo bowl of chowda in no time! Send me a postcard from Flavortown, and enjoy your stay!
Shrimp Corn Chowder
- Food Processor
- 1 lb large or jumbo shrimp peeled and deveined, shells reserved
- 4 strips Bacon, chopped fine
- 3 cups frozen sweet corn (2 processed 1 not)*
- 1 small onion, finely chopped
- 3 cloves garlic, crushed
- 2 medium russet potatoes, peeled and finely chopped
- 2 tbsp all-purpose flour
- 32 oz chicken stock
- 1 cup heavy cream
- 2 cups half and half
- 2 tsp Old Bay (1 tsp reserved until end of cooking)
- 2 bay leaves
- 1/4 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/3 cup white wine*
- 1 tsp
- salt and pepper, to taste
- 1 tsp sugar
- Add 2 cups of thawed corn to a food processor, and pulse until finely chopped/paste-like. Set aside for later. 2. Peel and devein shrimp. Reserve shells for stock, and place peeled shrimp in the refrigerator for later. 3. In a large stock pot, cook bacon over low heat – stirring occasionally until crisp, about 12-14 minutes. 4. Once crisp, remove the bacon with a slotted spoon to paper towel lined plate and reserve for serving. 5. Add onion, garlic, potatoes, salt and pepper to the pot with the reserved bacon fat, and stir to combine. Continue cooking over low heat until the onions are translucent and potatoes are slightly softened, about 10 minutes. 6. While the onions, garlic and potatoes cook- heat the chicken stock and shrimp shells in a separate saucepan over high heat. Bring to a boil, reduce heat to medium-low, and cook until shells are pink, about 3 minutes. Remove and discard shells. 7. After veggies have cooked 10 minutes, add 2 tbsp flour to the pot with them and stir or whisk well to combine. Cook 2 minutes, stirring occasionally, then slowly stir in shrimp-infused chicken broth, processed and whole corn kernels, half and half, heavy cream, bay leaves, 1 tsp old bay, thyme, onion powder, garlic powder, cayenne, white wine, Worcestershire sauce, and salt and pepper (to taste). 8. Cover, turn heat to medium-low, and continue to cook, stirring frequently (to ensure cream doesn’t break) for 30 minutes. 9. After 30 minutes, add the shrimp, reserved tsp Old Bay and 1 tsp sugar and cook, stirring occasionally- for 10 minutes. 10. Turn off heat, discard bay leaves, and serve soup hot with bacon and sliced scallion (and some crusty bread!).
Process 2 cups of the corn, and leave 1 cup whole. The processed corn thickens and flavors the broth, and the whole corn adds texture.
Not feeling/don’t have the wine? Leave it out.
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