Shrimp and Corn Chowder
This hearty shrimp and corn chowder features rich flavor in one quick and easy recipe. Filled with tender shrimp, sweet corn, potatoes, and bacon, this one-pot soup has the best thick and creamy texture (but is made without cream)!
Servings 5
Calories 469kcal
Ingredients
- 4 slices bacon
- 1 Tablespoon olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 6 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried thyme leaves
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 1 ½ cups reduced-sodium chicken broth
- 2 ½ cups milk
- 1 pound yellow potatoes ¾-1 inch dice
- 3 ½ to 4 cups sweet corn kernels (see note)
- 1 pound raw peeled and deveined shrimp (see note)
Instructions
- If starting with corn on the cob, remove the husk and silk, then slice off kernels and set aside.
- Add bacon to a large pot set over medium heat. Cook fully, then remove to a paper towel-lined plate to drain. Crumble once cooled enough to handle.
- Carefully wipe out any burnt bits and remove and discard about half of the fat. Add the olive oil and set the pot over medium heat. Add the onion and celery and cook for 6 minutes, then add the garlic and cook for 1 minute more.
- Season the vegetables with kosher salt, paprika, smoked paprika, thyme, black pepper, and cayenne. Sprinkle in the flour and stir as everything forms a very thick consistency. Cook, stirring frequently, for 2-3 minutes.
- Deglaze the pot with a splash of the broth, scraping up any stuck-on bits from the bottom of the pot. Pour in the remaining broth and milk, then stir in the potatoes and corn kernels. Place the lid partially-on the pot (leave a crack so steam escapes) and bring everything to a simmer. Simmer for 10 minutes, stirring several times to bring up any corn that gets stuck on the bottom, or until the potatoes are fork-tender.
- Raise the heat if necessary so the soup is at a moderate (not low) simmer. Add the raw shrimp and simmer until they are fully-cooked: opaque, pink, and curled into a nice "C" shape. This can take anywhere from 4-7 minutes depending upon the size of your shrimp.
- Serve with crumbled bacon over top.
Notes
Corn: Anything in this range is fine. This amount can come from 4 large/5 medium whole ears of corn, a 16-ounce bag of frozen corn (thaw before using), or two drained and rinsed 15.25-ounce cans.
Shrimp: Medium or medium/large shrimp (around 31-40 count per pound) are easiest to eat in a soup. Tail-off is ideal.
Nutrition
Calories: 469kcal | Carbohydrates: 50.7g | Protein: 36.3g | Fat: 14.4g | Saturated Fat: 4.7g | Cholesterol: 203mg | Sodium: 981mg | Potassium: 474mg | Fiber: 4.8g | Sugar: 13.8g | Calcium: 268mg | Iron: 4mg
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
