I have been making this Shrimp and Sausage Corn Chowder recipe for years now.
And always during the beginning of fall because corn on the cob is still fresh and readily available.
Plus it’s perfect soup weather when it starts to get a little chilly.
This one pot wonder is so flavorful that you’ll be making it again and again too!
How to Make Shrimp and Sausage Corn Chowder
It starts with bacon, 3 slices cut into bite size pieces in a large soup pot over medium heat.
After the bacon is cooked add diced onion, red pepper, jalapeno, and poblano (seeds and ribs removed so it just adds flavor and no heat).
Cook this for about 5 minutes.
Next add the corn kernels and garlic.
I used 6 ears of corn on the cob and just cut the kernels off with a corn scraper.
If you’re using canned corn I would use 5 cups of corn.
Season with kosher salt, pepper, Old Bay, and season salt and cook another 5 minutes.
Add crushed red pepper flakes if you want to add some spice.
Then add the chicken broth, white wine, some sugar and a bundle of fresh thyme and bring to a boil.
Reduce heat to low and simmer 15 minutes.
Remove the thyme bundle and add the sausage and shrimp.
I browned my sausage to get a nice char on both sides, but it’s fully cooked so not necessary.
Simmer for another 5 minutes and taste for seasoning.
Most likely you’ll add more kosher salt, pepper, Old Bay, and season salt until it’s perfect for your taste.
This soup is perfect to make on the weekend and reheat during the week.
It stays good for several days in the fridge and it’s almost better the next day because all the flavors come together even more 🙂
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Shrimp and Sausage Corn Chowder
A fresh, and easy chowder with tons of amazing flavor!
- 1 pound smoked sausage cut into slices
- 3 slices bacon
- 1 onion diced
- 1 red pepper diced
- 1 jalapeno pepper seeded and diced
- 1 poblano pepper seeded and diced
- 6 ears corn on the cob (or 5 cups canned corn)
- 1 Tbsp minced garlic
- kosher salt, pepper, Old Bay, season salt, crushed red pepper flakes
- 4 cups chicken broth
- 1 cup white wine
- 1 Tbsp sugar
- 1 bunch fresh thyme tied in a bundle with string
- 1 pound shrimp peeled and deveined
In a large soup pot over medium high heat, add the sliced smoked sausage and cook 1 minute per side, just enough to brown the sausage on each side. Remove the sausage and set aside.
Turn heat to medium and cut the bacon using kitchen scissors directly into the pot in bite size pieces. Cook 5 minutes.
Add the diced onion, red pepper,poblano pepper, and jalapeno with the bacon. Cook 5 minutes, stirring occasionally.
Using a knife or corn scraper, cut the corn kernels off the cob. Add the corn and garlic to the pot along with kosher salt, pepper, Old Bay, season salt, and crushed red pepper flakes. Cook 5 minutes, stirring occasionally.
Add chicken broth, white wine, sugar, and fresh thyme bundle. Bring to a boil and reduce heat to simmer 15 minutes.
Remove the fresh thyme bundle and add the sausage and shrimp. Simmer 5 to 10 more minutes and taste for seasoning. Add more kosher salt, pepper, Old Bay, season salt, and crushed red pepper flakes until it’s seasoned just right for you.