Shrimp and Corn Chowder
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Shrimp and Corn Chowder

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Soups and chili are not something I make often in the summer. But Shrimp and Corn Chowder is filled with fresh summer corn, veggies, and succulent shrimp.

So I make an exception because it’s a soup/chowder that has a more summery feel.

Fun Fact: Chowder is basically just a soup that’s a little thicker and usually cream based, often with seafood.

And this one starts just like any soup should…with BACON!

Eight strips of bacon go into a soup pot over medium heat, I cut them with kitchen scissors right into the pot.

Once the bacon crumbles are cooked, remove half of them and set aside to garnish the soup (or hide them to prevent your husband and kids from nibbling at them- haha).

cooked and crumbled bacon

And drain half of the bacon grease.

Then to the same pot with the bacon, add diced onion, red bell pepper, and jalapeno (seeds removed unless you want the extra spice).

veggies for soup in pot

As the veggies cook for about 5 minutes, cut the kernels off 8 large ears of corn.

I love doing this with my handy dandy corn scraper.

corn cut from the cob

Click below to order one from Amazon

Add the corn kernels along with garlic, kosher salt, pepper, Old Bay seasoning, and crushed red pepper flakes. I don’t measure these because everyone has different preferences for seasoning.

old bay seasoning container

Just add in what you prefer and taste test at the end, adding more of whatever you like.

adding corn to the soup pot

Cook the corn for 5 minutes and then add 4 cups of chicken broth.

Once that comes to a boil add in diced potatoes, sugar, and a bundle of fresh thyme that’s tied together with string.

It will simmer 15 minutes and then you can remove the thyme bundle.

This is an optional step…I pulse with my immersion blender just a few times to create a thicker, creamier soup.

Finally add in half and half and shrimp, after 10 more minutes this chowder is ready!

adding potatoes and thyme to soup

Taste for seasoning and add in more kosher salt, pepper, Old Bay, and crushed red pepper flakes until it’s perfectly perfect for you.

Garnish this gorgeous Shrimp and Corn Chowder with the bacon crumbles from earlier and fresh thyme.

SOOOO good just like this, but also with crackers or toasted french baguette!

Shrimp and Corn Chowder
Shrimp and Corn Chowder
Shrimp and Corn Chowder

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Similar recipes you may enjoy like Shrimp and Corn Chowder…

Mexican Street Corn Soup

Mexican Street Corn Soup

Shrimp Sausage and Corn Chowder

This one is very similar, but a little lighter with no half and half.

Shrimp and Sausage Corn Chowder

Poblano Corn and Zucchini Chowder

Poblano Corn and Zucchini Chowder

Smoked Lobster Bisque

Smoked Lobster Bisque

Sweet Summertime Corn Salad

Sweet Summertime Corn Salad

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Shrimp and Corn Chowder

Shrimp and Corn Chowder is a light, refreshing, and delicious soup using fresh summer corn, veggies, and lots of succulent shrimp!

Course Main Course, Soup
Cuisine American
Keyword Chowder, Corn, Corn Chowder, Shrimp, Soup
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 410 kcal
Author Cheri Renee

Ingredients

  • 8 slices bacon
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 jalapeno seeds removed and minced
  • 8 ears corn on the cob
  • 1 Tbsp garlic paste or minced garlic
  • kosher salt, pepper, Old Bay, crushed red pepper flakes
  • 4 cups chicken broth
  • 2 Russet potatoes peeled and diced
  • 1/2 Tbsp sugar
  • 1 bunch fresh thyme (plus more for garnish if desired) tied in a bundle with string
  • 1 pint half and half (or whole milk)
  • 1 1/2 pounds jumbo shrimp peeled and deveined

Instructions

  1. Put a large soup pot over medium heat and cut the bacon using kitchen scissors directly into the pot in bite size pieces. Cook 5 minutes. Remove half of the bacon (for garnishing the soup) and half of the bacon grease.

  2. Add the diced onion, red pepper, and jalapeno with the bacon in the soup pot. Cook 5 minutes, stirring occasionally. 

  3. 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, and crushed red pepper flakes. Cook 5 minutes, stirring occasionally.

  4. Add chicken broth, bring to a boil and add the potatoes, sugar, and fresh thyme bundle. Reduce heat to low and simmer 15 minutes, stirring occasionally. Remove thyme bundle.

  5. Optional: Pulse a few times with an immersion blender for a creamier, thicker soup if desired.

    Bring back to a boil and add the half and half and the shrimp. Reduce heat to low and simmer 10 more minutes. Taste for seasoning and add more kosher salt, pepper, Old Bay, or crushed red pepper flakes if needed.

  6. Garnish with remaining bacon crumbles and fresh thyme if desired.

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