How To Make Shrimp and Corn Chowder at Home


 Shrimp and Corn Chowder is a hearty and flavorful soup that is perfect for a cozy dinner on a cold evening. This delicious recipe combines fresh shrimp, sweet corn, creamy potatoes, and savory bacon to create a comforting and satisfying meal that everyone will love.

How To Make Shrimp and Corn Chowder at Home

How To Make:

To start, you'll need to gather your ingredients. You'll need fresh shrimp, sweet corn, diced potatoes, diced onion, minced garlic, diced celery, diced carrots, diced bacon, chicken broth, heavy cream, butter, flour, salt, and pepper. You can also add additional spices such as thyme or cayenne pepper to give the chowder an extra kick.

To prepare the chowder, start by cooking the bacon in a large pot until it is crispy. From the pot, take out the bacon, and set it aside. In the same pot, melt the butter and sauté the onion, garlic, celery, and carrots until they are softened. Add the flour to the pot and cook for a few minutes to make a roux.

Next, add the chicken broth, diced potatoes, and corn to the pot. After bringing the mixture to a boil, lower the heat to a simmer. Let the chowder cook for about 15-20 minutes, or until the potatoes are tender.

While the chowder is simmering, season the shrimp with salt and pepper and cook them in a separate pan until they are pink and opaque. Add the cooked shrimp and heavy cream to the chowder and stir until everything is well combined.

Finally, crumble the cooked bacon and sprinkle it over the top of the chowder. Serve the chowder hot with some crusty bread on the side.

Tips and Variations:

How To Make Shrimp and Corn Chowder at Home


Use fresh shrimp: Whenever possible, use fresh shrimp instead of frozen ones. Fresh shrimp will have a better flavor and texture, and they'll cook more evenly.

Cut the shrimp into smaller pieces: If you're using large shrimp, consider cutting them into smaller pieces before adding them to the soup. This will ensure that they cook evenly and make each bite more manageable.

Add herbs for flavor: To give your chowder a boost of flavor, consider adding fresh herbs like thyme, parsley, or dill.

Use cream for richness: For a richer, creamier chowder, use heavy cream instead of milk. You can also add a tablespoon of butter to the soup for extra richness.

Experiment with spices: Don't be afraid to experiment with different spices and seasonings to give your chowder a unique flavor. Some options include cumin, smoked paprika, or even curry powder.


Use different types of seafood: While shrimp is a classic choice for chowder, you can also use other types of seafood like crab, lobster, or scallops.

Add vegetables: To make your chowder even more nutritious, consider adding vegetables like potatoes, carrots, or celery.

Make it spicy: If you like your food with a kick, add some chopped jalapeños or a dash of hot sauce to your chowder.

Make it dairy-free: If you're lactose intolerant or avoiding dairy, you can make a dairy-free chowder using coconut milk or almond milk instead of cream.

Make it gluten-free: If you're avoiding gluten, use cornstarch instead of flour to thicken your chowder. You can also use gluten-free crackers or bread as a garnish.


  • 1 lb. shrimp, peeled and deveined
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups fresh or frozen corn kernels
  • 2 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tbsp. all-purpose flour
  • 2 tbsp. butter
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

How To Make Shrimp and Corn Chowder at Home


Heat the butter in a large pot over medium-high heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until the onion is translucent.

Add the flour to the pot and stir to combine with the onion and garlic. Cook for another minute or two, stirring constantly.

Add the chicken or vegetable broth and corn kernels to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the corn is tender.

Use an immersion blender or transfer half of the soup to a blender and puree until smooth.

Add the shrimp to the pot and cook for 2-3 minutes until pink and cooked through.

Stir in the heavy cream and cook for another 2-3 minutes until the soup is heated through.

Season with salt and pepper to taste.

Serve hot with fresh parsley on top, if desired.