Welcome to the ultimate comfort food experience! This Creamy Shrimp and Corn Chowder is a truly irresistible dish, perfect for cozy evenings or when you crave a hearty, soul-warming meal. Picture this: succulent, perfectly cooked shrimp mingling with sweet, vibrant corn kernels, all enveloped in a rich, velvety broth. But the indulgence doesn’t stop there. We elevate this classic with crispy, smoky bacon and tender, diced potatoes, creating a symphony of textures and flavors that will tantalize your taste buds with every spoonful. This recipe isn’t just about making a meal; it’s about crafting an experience, a moment of pure culinary bliss that’s surprisingly easy to achieve at home.
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Table of Contents
Key Ingredients
Crafting the perfect creamy shrimp and corn chowder begins with a selection of high-quality ingredients, each playing a crucial role in the dish’s overall harmony and depth of flavor. Here’s a closer look at the stars of our chowder:
- Shrimp: The undisputed star, providing a delicate seafood flavor and tender texture. We’ll delve into how to choose the best shrimp below.
- Bacon: Adds a crucial layer of smoky, savory flavor and a delightful crisp texture. The rendered fat also forms the flavorful base for our roux.
- Butter: Essential for sautéing our aromatic vegetables and creating a rich, smooth roux that thickens the chowder to perfection.
- Flour: The thickening agent in our roux, giving the chowder its characteristic creamy and substantial body.
- Carrots, Celery, and Onions (Mirepoix): This classic aromatic trio forms the foundational flavor profile of the chowder. When sautéed, they release sweet and savory notes that build complexity. Brandi’s Tip: To save prep time, consider purchasing pre-chopped mirepoix mixes, often found in the produce section of most grocery stores. Trader Joe’s offers a convenient option that includes all three.
- Garlic: Infuses the chowder with its pungent, warm aroma, complementing the other ingredients beautifully. Brandi’s Tip: Pre-peeled minced garlic is a fantastic time-saver.
- Broth (or Stock): Provides the liquid base for the chowder, enriching it with savory undertones. Seafood, chicken, or vegetable broth all work wonderfully.
- Potatoes: Hearty and comforting, potatoes add substance and a creamy texture as they break down slightly into the chowder. They also help to naturally thicken the soup.
- Corn: Whether fresh, frozen, or canned, sweet corn kernels burst with natural sweetness, creating a delightful contrast with the savory elements.
- Spices (Old Bay Seasoning, Salt, Pepper): Old Bay seasoning is a classic choice for seafood, bringing a unique blend of savory and zesty notes. Salt and pepper are crucial for seasoning to taste.
- Heavy Cream: The secret to achieving that luxurious, velvety texture and rich mouthfeel that defines a truly great chowder.
What Type of Shrimp to Use for Your Chowder
Choosing the right shrimp is key to a stellar chowder. You have options between fresh and frozen, and understanding the nuances will ensure a delicious outcome. If using frozen shrimp, it’s imperative to thaw them thoroughly before adding them to the chowder. The best way to do this is to place them in the refrigerator overnight or run them under cold water in a colander until defrosted. Avoid using pre-cooked shrimp for this recipe, as shrimp cooks incredibly fast, and reheating already cooked shrimp almost always results in a rubbery, dry texture that detracts from the chowder’s appeal.
For this chowder, medium-sized shrimp, typically labeled as 26-30 count (meaning there are 26 to 30 shrimp per pound), are ideal. Their size ensures they cook evenly and integrate well with the other ingredients without being too overwhelming or too small.
To save precious cooking time, I highly recommend opting for shrimp that has already been peeled and deveined. Deveining is the process of removing the digestive tract, often referred to as the “vein,” that runs along the back of the shrimp. While not harmful to eat, removing it improves the aesthetics and sometimes the taste.
Regarding tails: whether you prefer shrimp with the tail intact or removed is largely a matter of personal preference. Tail-on shrimp can add visual appeal and make for an attractive garnish, especially if you’re serving the chowder for guests. However, for sheer convenience and ease of eating, especially in a soup, tail-off shrimp is often favored. This allows for a smoother, uninterrupted eating experience.
When making a choice, consider the source of your shrimp. I always prefer wild-caught shrimp. Farm-raised shrimp are cultivated in controlled environments like ponds or tanks. While this method can be efficient, it often involves feeding the shrimp a diet of fishmeal, soy, and other ingredients, and sometimes the use of antibiotics or other chemicals to prevent disease. These substances can potentially be passed on in the food you consume. Wild-caught shrimp, on the other hand, are harvested from their natural habitats and tend to have a cleaner, more natural flavor profile.
Fresh, Frozen, or Canned Corn: Which is Best?
The beauty of this shrimp and corn chowder recipe is its flexibility when it comes to corn. You can use fresh, frozen, or canned corn, and the chowder will still turn out delicious. Each option brings its own unique advantages:
- Fresh Corn: If corn is in season, especially during summer months, fresh corn on the cob will offer the sweetest, most vibrant flavor and a satisfying crisp-tender texture. To use, simply slice the kernels off the cob.
- Frozen Corn: This is often my preferred choice due to its convenience and consistent quality. Frozen corn is typically picked and flash-frozen at its peak ripeness, preserving much of its sweetness and nutrients. If using frozen corn, remember to thaw it first. After thawing, gently squeeze out any excess moisture. This crucial step prevents the addition of watery liquid into your chowder, which could dilute the flavor and consistency. A great option to try is frozen grilled corn, which adds a subtle smoky note to the dish.
- Canned Corn: Canned corn is incredibly convenient and readily available year-round. It’s a perfectly acceptable option when fresh or frozen isn’t accessible. Just be sure to drain it thoroughly before adding it to your chowder to avoid excess liquid and sodium. A quick rinse can also help remove some of the canning liquid.
Regardless of your choice, ensuring the corn is properly prepared (thawed and drained if applicable) will contribute to the best possible flavor and texture in your creamy chowder.
What Type of Potatoes to Use
Potatoes are a fundamental ingredient in any great chowder, providing both texture and substance. When selecting potatoes for your shrimp and corn chowder, aim for varieties that are firm, smooth, and free from blemishes. The size and thickness of your potato chunks can be adjusted based on your personal preference; larger chunks will hold their shape better, while smaller ones will cook faster and contribute more to the chowder’s creamy consistency. Here’s a guide to some excellent potato options:
- Yukon Gold Potatoes: A highly popular choice for chowders and soups, Yukon Golds are known for their naturally creamy texture and slightly sweet, buttery flavor. They hold their shape exceptionally well during cooking, preventing the chowder from becoming overly mushy, while still adding a delightful richness.
- Red Potatoes: With their thin skin and firm, waxy texture, red potatoes are another excellent option. They maintain their shape beautifully when cooked, offering a slightly firmer bite compared to Yukon Golds, which can add a lovely textural contrast to the chowder. Peeling is optional; their skins add color and nutrients.
- New Potatoes: These young, small potatoes are essentially immature versions of various potato types. They boast a very thin skin (often not requiring peeling) and a firm, waxy texture similar to red potatoes. Their small size means they cook relatively quickly and integrate seamlessly into the chowder.
- Russet Potatoes (Baking Potatoes): While russet potatoes are more commonly associated with mashed potatoes or baking due to their starchy, fluffy interior, they can certainly be used in shrimp chowder. However, they tend to break down more easily during prolonged cooking, which can lead to a softer, more rustic texture. If you prefer a chowder with more distinct potato chunks, consider cutting russets into larger pieces to help them maintain their shape. Their starchiness can also contribute to a thicker chowder.
Ultimately, the best potato is one you enjoy and have on hand. Experiment with different types to find your favorite chowder experience!
How to Get That Perfect Creamy Texture
The hallmark of a great chowder is its rich, creamy texture, and there are a few key elements that contribute to achieving this. Our recipe primarily relies on a classic roux and heavy cream for that luxurious mouthfeel:
- Roux Base: The process begins by creating a roux, a mixture of butter and flour cooked together. This forms a stable thickening agent that gives the chowder its initial body and helps prevent it from being too thin. The longer you cook the roux, the deeper its flavor, though for a chowder, a lighter roux is typically preferred to maintain the delicate flavors of the seafood and corn.
- Starchy Potatoes: As the potatoes simmer in the broth, they naturally release starch. This starch helps to further thicken the chowder, contributing to its hearty consistency. Potatoes that break down a bit, like russets, will add more starch, while waxier potatoes like red or Yukon Gold will keep their shape better but still contribute to the overall texture.
- Heavy Cream: This is where the true velvety magic happens. Stirring in heavy cream at the end of the cooking process adds unparalleled richness and creates that signature smooth, luxurious texture that defines a creamy chowder. It rounds out all the flavors and provides a comforting finish.
For a Dairy-Free or Lighter Option: If you’re looking to avoid dairy or prefer a lighter soup, you can absolutely omit the heavy cream. To maintain a good consistency, simply substitute an equal amount of additional broth for the cream. While it won’t have the same rich creaminess, it will still be a flavorful and satisfying soup, relying more on the roux and potato starch for body. Coconut milk can also be used as a dairy-free alternative for creaminess, though it will impart a subtle coconut flavor.
The Difference Between Chowder and Soup
While often used interchangeably, “chowder” and “soup” actually refer to distinct categories of liquid-based dishes, primarily differing in their texture, consistency, and key ingredients. Understanding these differences can enhance your appreciation for both:
- Soups:
- Base: Soups typically feature a thinner, clearer base, which can be made from broth, stock, or water. This base is often lightly seasoned and flavored with various ingredients such as vegetables, herbs, spices, and sometimes meat or legumes.
- Consistency: They range from clear broths (like consommé) to lightly thickened purees (like tomato soup) or brothy mixtures with visible pieces of ingredients (like chicken noodle soup). The emphasis is generally on the liquid component.
- Ingredients: While versatile, soups usually have smaller, more uniformly cut ingredients. The focus is often on a lighter, more refreshing experience.
- Examples: Minestrone, French onion soup, lentil soup, chicken noodle soup.
- Chowders:
- Base: Chowders are characterized by a thicker, heartier, and typically creamier base. This base is usually made with a combination of milk or cream and broth or stock.
- Consistency: They are inherently robust and substantial, often thickened with a roux (a mixture of fat and flour), crushed crackers, or the starches released from vegetables like potatoes. The texture is rich and opaque.
- Ingredients: A defining characteristic of chowders is the presence of chunky ingredients. Potatoes, onions, and various other vegetables (like corn, celery) are common, along with seafood (clams, fish, shrimp) or meat (bacon). These ingredients add significant substance and texture, making chowder a meal in itself.
- Examples: New England clam chowder, corn chowder, seafood chowder.
In essence, while all chowders are soups, not all soups are chowders. Chowders are distinguished by their hearty, thick, and creamy nature, packed with chunky ingredients that make them a truly filling and comforting dish.
How to Make Shrimp, Bacon, and Corn Chowder with Potatoes
Creating this delicious, creamy chowder is a straightforward process that yields incredibly satisfying results. Follow these steps carefully, and you’ll be enjoying a bowl of homemade comfort in no time. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the Bacon: Begin by heating a large Dutch oven or a heavy-bottomed soup pot over medium heat. Add the chopped bacon and cook it until it’s beautifully browned and crispy. This step not only renders the bacon fat but also infuses the pot with a deep, smoky flavor that will build the foundation of our chowder.
- Prepare the Bacon Fat: Once the bacon is cooked to your liking, remove it from the pot with a slotted spoon and set it aside on a paper towel-lined plate to drain. This crispy bacon will be added back later for texture and flavor. Carefully drain most of the excess bacon fat from the pot, leaving approximately ½ to 1 inch of fat. This reserved fat is crucial for flavor and for creating our roux.
- Make the Roux: Reduce the heat to medium. Add the butter to the pot with the reserved bacon fat. Once the butter is melted, gradually add the all-purpose flour, stirring constantly. Adding the flour in stages and stirring continuously prevents clumps and ensures a smooth roux. Cook the roux for 1-2 minutes, stirring, until it forms a thick paste and takes on a light golden color. This is your thickening agent.
- Sauté the Aromatics: Add the chopped celery, onions, and carrots to the roux. Stir them well to coat with the roux. Sauté these vegetables for 3-4 minutes, or until they begin to soften and become fragrant. This step develops their sweet and savory flavors.
- Add Garlic: Stir in the minced garlic. Cook for another minute, stirring frequently, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Simmer the Base: Increase the heat on the stove to medium-high. Pour in the broth or stock (seafood, chicken, or vegetable broth all work), ensuring there’s enough liquid to completely cover the potatoes you’re about to add. Add the diced potatoes, most of the cooked bacon (reserve a little for garnish if desired), corn, Old Bay Seasoning, and season with salt and pepper to taste. Stir everything until all the ingredients are well combined.
- Cook the Potatoes: Reduce the heat to low, place the lid on the pot, and let the chowder simmer for 15-20 minutes. Cook until the potatoes are fork-tender. The simmering process allows the flavors to meld beautifully and the potatoes to soften, releasing some of their starch to further thicken the chowder.
- Add Cream: Once the potatoes are tender, remove the lid. Stir in the heavy cream until the chowder is smooth and creamy. Heat through gently, but avoid boiling once the cream is added to prevent scorching or separation.
- Add Shrimp and Serve: Finally, add the raw, peeled, and deveined shrimp to the chowder. Cook for only 1-2 minutes, or until the shrimp turn pink and opaque. Shrimp cooks very quickly, and overcooking will make it rubbery. Serve your creamy shrimp and corn chowder immediately, garnished with any reserved crispy bacon or fresh herbs if desired. Enjoy this hearty, flavorful meal!
Substitution and Add-in Ideas to Customize Your Chowder
This creamy shrimp and corn chowder is wonderfully versatile, offering plenty of opportunities for customization. Whether you’re looking to enhance the flavor, use what you have on hand, or cater to different dietary preferences, these substitution and add-in ideas will help you create your perfect bowl:
- Other Seafood:
- Crab: Add cooked lump crab meat along with the shrimp for an even richer seafood experience.
- Lobster: For a truly decadent chowder, stir in cooked lobster meat.
- Scallops or Mussels: Add these delicate seafoods at the very end, similar to shrimp, as they cook quickly.
- Meats & Proteins:
- Chicken: Diced cooked chicken can be added for a non-seafood version.
- Sausage: Cooked and crumbled sausage (like chorizo or Italian sausage) can add a spicy, savory kick.
- Vegetable Enhancements:
- Bell Peppers: Red or green bell peppers, diced and sautéed with the other aromatics, add sweetness and a pop of color.
- Green Beans: Fresh or frozen green beans can be added with the potatoes for extra crunch and nutrients.
- Mushrooms: Sliced mushrooms, sautéed until tender, add an earthy depth.
- Peas: Frozen peas, stirred in during the last few minutes of cooking, offer a sweet, vibrant addition.
- Sweet Potatoes: Replace or combine regular potatoes with diced sweet potatoes for a touch of natural sweetness and a different nutritional profile.
- Cauliflower or Butternut Squash: For a lower-carb option or an autumnal twist, swap some of the potatoes for diced cauliflower or butternut squash. They will soften and contribute to the chowder’s texture.
- Flavor Boosters:
- Grated Cheese: A sprinkle of cheddar, Monterey Jack, or Parmesan cheese stirred in at the end can add extra creaminess and tang.
- Hot Sauce: A dash of your favorite hot sauce or a pinch of cayenne pepper can introduce a subtle warmth or a fiery kick.
- Herbs: Fresh parsley, chives, or dill make excellent garnishes and add a fresh, aromatic finish.
- Broth Variations: Experiment with different types of broths – a fish stock will intensify the seafood flavor, while a vegetable broth can keep it lighter.
Feel free to mix and match these ideas to create a chowder that perfectly suits your taste and culinary creativity!
How to Store Leftovers Safely
Proper storage is crucial for maintaining the quality and safety of your creamy shrimp and corn chowder leftovers. Once the chowder has cooled to room temperature (within two hours of cooking), transfer it to an airtight container. This helps to prevent bacterial growth and keeps the chowder fresh. Stored correctly in the refrigerator, the chowder will remain delicious for 3-4 days. For optimal flavor and texture, it’s best to consume it within this timeframe.
Ensure the container is completely sealed to prevent any absorption of refrigerator odors and to keep the chowder from drying out. A glass container with a tight-fitting lid is an excellent choice as it doesn’t absorb odors or colors.
How to Reheat Shrimp and Corn Chowder
Reheating chowder, especially one with shrimp, requires a bit of care to ensure it retains its delicious flavor and texture. The key challenge lies in not overcooking the shrimp, which can become rubbery when reheated. If you anticipate having leftovers, a smart strategy is to cook most of the shrimp separately and add it fresh to each serving when reheating.
- Reheating Without Pre-Cooked Shrimp: If you’ve prepared the chowder without the shrimp, simply reheat the base and cook fresh shrimp separately for 3-4 minutes, then toss it directly into the hot chowder just before serving. This ensures perfectly tender shrimp every time.
- Reheating With Shrimp Already in Chowder: If your leftovers already contain cooked shrimp, the best method for reheating is on the stove over low to medium heat. Stir frequently to ensure even heating and prevent scorching. Heat just until warm, being careful not to bring it to a vigorous boil, which can toughen the shrimp.
- Microwave Reheating: The microwave can also be used, but in shorter intervals, stirring in between, to prevent overcooking the shrimp and uneven heating. Heat in 1-minute increments until hot.
- Adjusting Consistency: Chowder can sometimes thicken further as it cools. If your chowder seems too thick after reheating, or if the dairy has separated slightly (which can happen but doesn’t affect taste), you can easily adjust its consistency. Add a splash of additional broth, milk, or heavy cream, stirring until you achieve your desired thickness and creaminess.
By following these tips, you can enjoy your leftover shrimp and corn chowder almost as much as the fresh batch!
Freezer Tips for Chowder
Freezing chowder can be a convenient way to enjoy this comforting meal at a later date, but there are a few important considerations, especially when shrimp and dairy are involved:
- Shrimp Texture: If you plan to freeze your chowder, I highly recommend freezing it without the shrimp. While you can freeze shrimp within the chowder, its delicate texture may change upon thawing and reheating, often becoming rubbery or mealy. For the best results, cook and add fresh shrimp when you reheat the thawed chowder.
- Dairy Separation: This chowder is made with heavy cream, a dairy product. Dairy-based soups and sauces tend to separate when frozen and then thawed and reheated. This phenomenon occurs because the fat and water components in the cream can split apart during the freezing process. While this separation doesn’t typically affect the taste of the chowder, it will alter its appearance, making it look a bit curdled or less smooth. If this happens, a vigorous whisking during reheating can help recombine the components, or you can stir in a fresh splash of cream or milk to restore some of the creaminess.
- Freezing Method: To freeze, allow the chowder (without shrimp) to cool completely. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months.
- Thawing: Thaw frozen chowder in the refrigerator overnight before reheating. Avoid thawing at room temperature for food safety.
By keeping these tips in mind, you can successfully freeze and enjoy your homemade shrimp and corn chowder later!
More Delicious Soup Recipes
If you’re a fan of hearty, comforting soups and chowders, you’ll love exploring these other fantastic recipes:
- Homestyle Chicken Noodle Soup
- Creamy Crab Bisque
- Salmon Corn Chowder
- Cajun Jambalaya Soup
- Marry Me Chicken Soup
- Beer Cheese Soup with Bacon
- Stovetop Broccoli Cheddar Soup
Shrimp, Bacon, and Corn Chowder with Potatoes
By Brandi Crawford
This Creamy Shrimp and Corn Chowder is irresistible comfort food at its finest! This hearty soup is loaded with succulent shrimp, sweet corn kernels, crispy, smoky bacon, and tender chunks of potatoes. The velvety broth pairs wonderfully with the vegetables to bring everything together.
Rated 5 stars from 1 vote.
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20 mins
25 mins
45 mins
Dinner, Lunch
American
8 cups
338 kcal
Equipment
- Cast Iron Dutch Oven
Ingredients
- 3-4 slices bacon Optional. Chopped into 1-inch pieces.
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ½ cup chopped carrots
- ½ cup chopped celery
- ½ cup chopped onions
- 3 garlic cloves Minced
- 2 cups broth or stock Seafood, chicken, or vegetable stock.
- 1 pound potatoes I used red potatoes diced into 1-2 inch cubes.
- 10 oz corn Fresh, frozen (thawed), or canned (drained)
- 1 teaspoon Old Bay Seasoning
- Salt and pepper to taste
- 1 cup heavy whipping cream
- 1 pound raw shrimp Peeled and deveined.
Instructions
- Heat a Dutch oven or soup pot on medium heat and add the chopped bacon. Cook until browned and crisp.
- Remove the bacon from the pot and set aside. Drain any excess bacon fat, reserving about ½-1 inch of the fat in the pot for flavor.
- Add the butter to the pot on medium heat. When melted, add the flour in stages and stir continuously to create a smooth roux and avoid clumping.
- Add the celery, onions, and carrots to the roux and stir. Cook for 3-4 minutes or until the vegetables are soft.
- Add the minced garlic. Cook for another minute until the garlic is fragrant.
- Adjust the heat on the stove to medium-high. Add in the broth/stock, potatoes, corn, cooked bacon, Old Bay Seasoning, salt, and pepper to taste and stir until the ingredients are well combined.
- Ensure enough broth is used to completely cover the potatoes for proper softening. The pot should not be entirely full of liquid, just enough to submerge the potatoes.
- Adjust the heat to low and place the lid on the pot. Simmer for 15-20 minutes, or however long it takes for the potatoes to soften and become fork-tender.
- Remove the lid and add in the heavy cream. Stir until the chowder is creamy and heated through.
- Add in the shrimp and cook for only 1-2 minutes, or until the shrimp turn pink and opaque. Overcooking will make them rubbery. Serve immediately.
Notes
You can use any type of potatoes you prefer. Keep in mind russet potatoes will soften up a lot and are more likely to fall apart when cooked.
You can peel the potatoes if you prefer.
If you want to avoid dairy or a creamy soup, simply omit the heavy cream. You can substitute additional broth for the same serving amounts to maintain liquid volume.
You don’t need to add an excessive amount of broth. This will make the chowder runny. Just enough to completely cover the potatoes is sufficient; the pot should not be entirely filled with liquid.
Once the chowder has cooked, if it’s too thick for your liking, add additional broth or heavy cream a splash at a time until you reach your desired consistency.
Nutrition
Calories: 338 kcal
Carbohydrates: 22g
Protein: 14g
Fat: 20g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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