Shrimp and Corn Chowder — Damn Delicious

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Shrimp and Corn Chowder

An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!

I’ve still been wearing flip flops here in Southern California but that doesn’t mean I can’t make a pot of piping hot soup in this 80 degree weather.

Especially when that soup has sautéed shrimp, sweet corn kernels and, of course, bacon. All in one smoky, creamy bowl of goodness.

And that bacon. Did I mention all that crisp bacon bits right there on top?

Best of all, you can control the heat levels by adding more or less paprika, to taste – although I say the more the better because that smokiness is the true star in this soup!

Shrimp and Corn Chowder

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!

Ingredients:

  • 4 slices bacon, diced
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, diced
  • 1 onion, diced
  • 2 teaspoons smoked paprika, or more, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups chicken stock
  • 2 cups corn kernels, frozen, canned or roasted
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
  2. Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
  4. Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
  5. Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

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81 comments

Love the smokiness in this chowda!

This is just classic Chung-Ah photography…soooo pretty! And I have a shrimp allergy and don’t eat bacon and I still want to dive into this 🙂

This looks great ChungAh!

WOW! This looks amazing!

Shrimp and Corn and Bacon OH MY!!

Can I use cream of corn instead of regular corn that is called for. Husband can NOT eat corn

Janet, you can certainly substitute cream of corn but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please make the appropriate substitutions at your discretion.

At first glance I thought this looks loaded with fat and calories BUT after reading the recipe, it’s not bad at all! 1/4 cup cream for the whole thing is hardly nothing! I am SO making this!

I noticed that you say to puree with immersion [email protected] end of the recipe but your corn kernels appear whole in the pictures …And do you puree the shrimp also?

I added corn kernels for photographic purposes – and no, the shrimp is not pureed. Please refer to the recipe as the shrimp is added in the very last step.

Mmm sweet and smoky, that’s what I call a tasty treat! Looks way better than the one chowder I have made ever so far, hehe. Might have to give this one a shot 😀 Thanks for the recipe and have a lovely Saturday eve! x

I just made this, and it is delicious! I also braised some scallops and added them at the end with the shrimp. I love that this is creamy without flour. The corn is a great thickener and adds a full richness to the soup. The cream is just enough for the flavor, but not so much that it feels heavy and decadent. Thank you!!

I just made it again, one week later…we LOVE IT!!

This looks really yummy! Soup can be boring with the same old flavors but this looks unique and tasty! Pinned!

This sounds great. Just wondering though, I’m not a fan of Bay leaf flavor. If I left it out, do you think that it would make it bland. Any suggestions for a substitute for it?

It should be fine to omit the bay leaf.

If I don’t have an immersion blender, would this be OK if the heavy cream was simply stirred in?

Maggie, it is certainly fine if you stir it in but you will not have that creamy texture. You can alternatively use a blender if you do not have an immersion blender.

This was SO GOOD!! Made a double batch and there was none left! My immersion blender broke – so did batches in my blender. Only complaint was mine turned out very soupy – didn’t have the chowder consistency. That said – it was awesome – super flavorful and very easy to make. A keeper!! Will make it again once I get a new immersion blender!

This looks and the ingredients sound amazing. I’m lactose intolerant. What can I use in place of the heavy cream without compromising flavor?

Nancy, you can certainly try substituting something else but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use you best judgment to make the appropriate substitutions to fit your dietary restrictions.

I appreciate your feedback! Thanks!!

Do you use regular paprika or smokey? I didn’t know regular paprika was smokey.

It is best to used smoked paprika.

I made your chicken and corn chowder last week since it’s started getting chilly here in Alabama, and my fiancé and I loved it! I’ve shared that recipe with all of my co-workers, and they love it, too. Definitely going to give this seafood version a try!

Shrimp and corn chowder on the stovetop right now. I am hovering over the pot “sampling” so there may not be enough for dinner :). Used canned cream of corn that I had in the pantry instead of whole corn and the immersion blender to chop up. Thank you for the recipe. This one will be in my regular rotation.

I made this tonight, and everything was going great until I got the the immersion blender step. I don’t have an immersion blender but I do have a very nice, strong Black & Decker with many different speeds and settings and something like 5hp. I added about half the soup to the blender, put the lid on and hit the lowest speed, purée. Soup everywhere. After I cleaned the stove, counter, microwave, floor, and dog I put the lid back and and a towel over that to catch anything that decided to try and escape this time.
… Adventures in blending aside, wonderful recipe and everyone enjoyed it, even the dog. Thanks.

Oh no! I can’t believe the lid flew off but I’m glad everyone still enjoyed it! 🙂

The same thing happened to me! I think it is because I should have waited until it cooled a little. It was definitely the heat pressure that blew the lid off. HOT soup everywhere, including me. Ugh. Lesson learned.

Oh my gosh me too! Lol but soup burns and mess aside, the recipe was amazing and my husband is already begging me to make it again and double it! He said “This soup tastes like it could be from a steakhouse.” The best part is how easy it was!

It was very good, but it needed a savory touch, so I added some Puerto Rican homemade “recaito” and some finely diced potatoes to give it more oomph. Worked. 🙂

I didn’t use an immersion blender or a blender at all. We really enjoyed it with whole corn in it. My husband wants me to add potatoes in it next time. It was a hit! Even better the second day.

This sounds delicious. I can’t tell if I’m just missing it on the recipe, but does the bacon get brought back in for pureeing? So everything is pureed except the shrimp? (minus anything for garnish, that is). Is that right?

Lisa, the bacon is added at the very end:

Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

Made this chowder last night and it…was…DELICIOUS! It’s smokey and warm and extremely filling. My 7 year old even loved it, closing her eyes and savoring each bite! Perfect for a cold night next to the fire. I think next time we may add extra corn after blending the soup to add a little more texture, and our shrimp was fairly big, so I’ll probably chop smaller before adding back to the soup – just so the bites are SO big. Thanks for a great recipe (many great recipes!!).

great flavor but mine came out very watery 🙁 I even reduced it longer than the recipe calls for. Bummer because I was so set on that chowdery texture…I’ll add potatoes next time.

Bummer! Did you puree with an immersion blender?

This was superb! I followed exactly as written and after puree’ing I added a little extra corn when adding in the shrimp and bacon. One of my teens professes to hate shrimp but he even gobbled it up, using some warm ciabatta to get every last drip. My only thought is this barely serves four….either that or we are just gluttons 🙂

Thanks so much for the recipe! I am making right now… what do I do with the 1 TBSP of bacon fat that was set aside? Do I add that back in when I am adding the heavy cream maybe?

Jennifer, the reserved bacon fat should have been used when cooking the shrimp.

Me and the hubby loved this recipe. I made it for dinner and we both love the heat and the smokiness from this recipe. Will definitely make again.

Just made this soup, followed the directions exactly, and used the immersion blender. However my soup also came out with a watery consistency. Could it be that I used canned corn? Hmm. Flavors are great just wish it was a bit more of a creamy chowder consistency

Nicole, this soup does not have that super thick consistency as, say, clam chowder. However, with the help of the immersion blender, there should still be a bit of thickness and texture to the soup. Also, if you did not drain the corn prior to using, that could also contribute to the consistency of the soup.

This soup was delicious!. I added potatos and peppers and made stock (using shrimp shells, corn cobs, onion and garlic) instead of chicken stock. So comforting on a cold winter day. Will definitely be checking out more of your recipes!

Great flavour, but mine came out quite thin. Definitely not as thick as the picture. I even tried adding more corn. Any suggestions?

Unfortunately, corn will not really help thicken up the soup. But you can try adding a little more heavy cream as needed.

I just wanted to say YUMMY! I made this for dinner and my hubby and I loved it.

Made this last weekend. I doubled most of the spices because I love smoked paprika. It was outstanding and even better the next day. Next time, I will try adding a little white wine.

I tried this recipe as written. Drained the corn, did everything correctly except the red peppers since my wife can’t handle anything hot. It was not very thick, but all I care about is taste. We both liked it and decided it was a keeper. There was enough for another serving for me and this time I added a good dose of Siracha and mixed well and lemme tell ya- it was fantastic!!
Excellent recipe!. thank you. It went to another taste level with the hot sauce added.

It may be over 100 degrees here, but I LOVE soup and had to try your recipe tonight. I loved it! I roasted fresh corn first and added half the shrimp and bacon back to the pot when pureeing. I loved it! I will say, it was a little stiff (almost grit texture), so I’m wondering if canned corn would have a better texture since it’s softer than roasted. Anyways, thanks for the fantastic recipe!!

Can I blend together with a ninja blender? I don’t have an immersion blender. Maybe Santa will bring me one? 😉

Also, can I substitute fresh herbs?

Yes, absolutely. You can use a blender and substitute fresh herbs. The ratio for dry to fresh herbs is typically 1:3.

Made this tonight. After blending, added 2 more cups of corn to make it thicker then blended again. Otherwise, followed the recipe exactly. It was awesome. Will be making for my family for the holidays!

This is delicious! And easy! I roasted the shrimp in the oven and diced instead of using the blender. Also added some sherry, yummm!

this recipe looks delicious…I don’t eat red meat or pork. is there any substitute for the bacon? maybe turkey bacon?

Bruh… I have this soup on the burner right now… out of this world! Can’t wait to eat. Upped the corn factor by one cup to reserve for the end because I insist on corn chunks 🙂 Fairly certain this shall wind up (adapted and credited, naturally) on my blog one of these days. Thanks!

I will be cutting corn from the cob. Will I need to cook it some way before adding?

There’s no need to – it will cook with the soup.

Do I cook the bacon in the stockpot then cook the shrimp in the dry pot or is should some bacon grease be present to cook it? Also you said to reserve some bacon grease but do not mention it again

Laura, please refer to steps 1-2:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
2. Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

The shrimp is cooked in the same stockpot where the excess fat is reserved.

Do you have the calorie count on this per serving? I can’t find it anywhere. 🙁

​Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Will this soup freeze well? Do you think?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

This recipe is AMAZING! Made it for a dinner party tonight and there was not a drop left! 🙂 It helps that I was able to make it with shrimp fresh off the boat this weekend but seriously it was good. The flavors were incredible. The only thing I did was make a little extra bacon for the top!

Made this and it was wonderful. I did however reduce the amount of broth by half.

Looking forward to making this – question I have is on the “oregano” I don’t have dry but a powder version would that work – I’m going to town so I can pick up some dry – but before I do would ground oregano work.

Does your cookbook have this recipe for Shrimp and Corn Chowder in it? Thanks!

No, it does not. The cookbook is mostly comprised of exclusive, never-seen-before recipes! 🙂

Hi, if I am completely out of milk or heavy cream, do you think I could try using cream of shrimp soup? Thank you so much!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

So I’m wondering how this would be with a few red potatoes. I would think it would help with the creaminess and give it a little more filler – any thoughts?

I would like to serve this at a large gathering of about 25 people. Can I just quadruple the recipe?

what if I use veal instead of chicken stock? I ave a family member who is allergic to chicken

Vegetable stock would be a great substitute.

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