This Shrimp and Corn Chowder recipe is a delightful blend of savory shrimp, sweet corn and rich creamy goodness that will warm you from the inside, out. Utilizing the shrimp shells to make homemade shrimp stock sends this chowder recipe over the top! Packed with robust flavors and easy-to-find ingredients, this hearty shrimp soup recipe is sure to comfort and warm your belly on a chilly evening.
Let’s Talk Shrimp for Chowder
Since shrimp is the star of this comforting chowder recipe, it’s ideal to opt for fresh, high-quality shrimp. In this particular recipe, wild-caught North Carolina shrimp are used for their exceptional flavor and freshness. Here are some other things to consider, as well as alternatives, if you cannot locate wild-caught shrimp:
- If you intend on making shrimp stock, be sure to purchase shrimp with the shell-on.
- Be sure to devein the shrimp.
- Size really does not matter, as you will be cutting the shrimp into bite-sized pieces.
- EZ-peel shrimp will work great in this recipe, as these shrimp are typically deveined.
- Frozen shrimp can be used as an alternative.
Ingredients for Shrimp and Corn Chowder
- Thick-cut Bacon: Swap with smoked turkey or chicken bacon, pancetta, or tempeh bacon for vegetarian or vegan options.
- Shrimp: This recipe would also work great with lump crab meat.
- Corn: Options include frozen corn kernels, fresh off-the-cob, or canned corn.
- Homemade Shrimp Stock: If you do not want to make homemade shrimp stock, substitute with seafood stock, vegetable stock or clam juice mixed with water.
- White Onion: Use yellow onions, shallots or red onions.
- Celery: Alternatives include fennel bulb or celery root (celeriac)
- Yukon Gold Potatoes: Consider using russet potatoes, red potatoes, or baby potatoes for a different texture, but similar starchiness.
- Heavy Whipping Cream: Try full-fat coconut milk, cashew cream or a dairy-free or vegan alternative.
- Fresh Thyme: Dried thyme (use 1/3 of the amount of fresh) or alternatively, use fresh rosemary.
- Old Bay Seasoning: Swap with Cajun seasoning, seafood seasoning blend, or a homemade seasoning mix for a similar flavor profile.
Homemade Shrimp Stock
Although not necessary, making your own homemade shrimp stock can really elevate this delicious chowder to another level. Honestly, it’s quite easy. Once everything is in the pot, it’s just a matter of allowing the stock to simmer:
- Heat olive oil in a pot, add shrimp shells and smashed garlic. Cook for a minute.
- Stir in tomato paste and cook for an additional minute.
- Add onion, carrot, celery, thyme, parsley, bay leaf, salt, and peppercorns.
- Cook for another minute before deglazing with white wine. Add the water.
- Bring to a boil, then reduce heat and let it simmer for 45 minutes.
- Strain the stock and set it aside for later use in the chowder.
How to Make Shrimp Chowder
- Crisp diced bacon pieces in a large soup pot. Remove and reserve a few pieces for garnish and keep the remaining crisp bacon and two tablespoons of bacon fat in the pot.
- Add the minced celery, onions and diced potatoes to the pot. Season with salt and pepper. Sauté for a few minutes.
- Sprinkle bacon and vegetables with flour. Cook for a couple of minutes to remove the raw flour taste.
- Pour in the homemade shrimp stock, scraping up the flavorful bits from the bottom of the pot. Add bay leaves and fresh thyme. Turn up the heat to almost a boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream and simmer for an additional 5 minutes.
- Cut shrimp into pieces and add them to the pot along with fresh or frozen corn. Cook until shrimp are no longer translucent.
- Stir in fresh parsley. Taste for salt.
- Serve hot, garnished with crisp bacon, fresh parsley, cracked black pepper and a sprinkle of Old Bay seasoning (optional).
How to Serve and Store Creamy Shrimp Chowder with Corn
- This homemade chowder with shrimp is a hearty dish. Simply pair with crusty bread, garlic bread, or oyster crackers on the side.
- Pair with a grilled cheese for the perfect soup and sandwich combo, for lunch.
Storing:
- Once cooled to room temperature, store any leftover creamy shrimp and corn chowder in an airtight container or sealed food storage bag. Store in the fridge for up to 3-4 days.
- Reheat: Gently reheat the homemade chowder in a saucepan over medium-low heat, stirring occasionally. Microwaving is not recommended for reheating.
- Freezing: Freeze the chowder in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
More Chowder to Love
- Creamy Seafood and Corn Chowder
- New England Clam Chowder
- Manhattan Clam Chowder
- Conch Chowder
- Crab and Corn Chowder
Shrimp and Corn Chowder
- Total Time: 1 hour, 25 minutes
- Yield: 6 servings 1x
Description
This Shrimp and Corn Chowder recipe is a delightful blend of savory shrimp, sweet corn and rich creamy goodness that will warm you from the inside, out. Utilizing the shrimp shells to make homemade shrimp stock sends this chowder recipe over the top!
Ingredients
Ingredients for Shrimp and Corn Chowder:
- 1 pound, 16-20 count, fresh shrimp (cleaned and deveined, cut into bite-sized pieces)
- 4 pieces thick-cut bacon, diced
- 1 1/2 cups fresh or frozen corn
- 1/4 white onion, minced
- 1 celery stalk, minced
- 3 Yukon gold potatoes, diced
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 3 1/2 cups homemade shrimp stock (recipe provided below)
- 2 cups heavy whipping cream
- 2 bay leaves
- 3 to 4 sprigs fresh thyme
- 2 tablespoons fresh parsley
- Old Bay seasoning for garnish, optional
Ingredients for Homemade Shrimp Stock:
- 2 tablespoons butter
- Shells from 1 pound shrimp
- 2 tablespoons tomato paste
- 2 garlic cloves, smashed
- 1/3 cup white wine
- 6 cups water
- 1/2 white onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 4 sprigs thyme
- 4 sprigs parsley
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black peppercorns
Instructions
Instructions for Homemade Shrimp Stock:
- Heat butter in a large soup pot. Add shrimp shells and smashed garlic. Cook for a minute.
- Stir in tomato paste and cook for an additional minute.
- Add onion, carrot, celery, thyme, parsley, bay leaf, salt and peppercorns.
- Sauté for another minute or two, before deglazing with white wine.
- Add the water.
- Bring to a boil. Reduce heat and let simmer for 45 minutes.
- Strain the stock and keep warm for use in the chowder.
Instructions for Shrimp and Corn Chowder:
- Crisp the bacon pieces in a large soup pot. Remove and reserve a few pieces of bacon for garnish. Keep the remaining bacon and two tablespoons of bacon fat in the pot.
- Add minced celery, onions and diced potatoes to the pot. Season with salt and pepper. Sauté for a few minutes.
- Sprinkle bacon and vegetables with flour. Cook for a couple of minutes to remove the raw flour taste.
- Pour in the homemade shrimp stock, scraping up the flavorful bits from the bottom of the pot.
- Add bay leaves and fresh thyme. Simmer for 10 minutes to thicken and allow the potatoes to become tender.
- Stir in heavy cream. Simmer for an additional 5 minutes.
- Remove and discard the bay leaves.
- Cut shrimp into pieces and add them to the pot along with fresh or frozen corn. Cook until shrimp are no longer translucent (this will only take a minute, or two).
- Stir in fresh parsley. Taste for salt.
- Serve hot, garnished with crisp bacon, fresh parsley, and a sprinkle of Old Bay seasoning (optional).
- ENJOY!
Notes
- Choose fresh, high-quality shrimp for the best flavor profile.
- Be sure to rinse and devein the shrimp.
- Thaw frozen shrimp properly, if using as an alternative to fresh.
- Prepare homemade shrimp stock to enhance the overall taste of the chowder.
- Use seafood or vegetable stock as alternatives to homemade shrimp stock.
- If after the chowder seems to thick after the initial simmer, add in a touch more shrimp stock.
- Cool and freeze any leftover shrimp stock for up to 2 months.
- Reserve some bacon for garnishing.
- Cook to eliminate the raw flour taste.
- Add shrimp and corn towards the end to prevent overcooking. Shrimp cook quickly and turn opaque when done.
- Taste and adjust for salt prior to serving.
- Garnish each serving with crisp bacon, fresh parsley, cracked black pepper and a sprinkle of Old Bay seasoning for added flavor and presentation.
- Store leftovers in the fridge for up to 3-4 days.
- Reheat leftovers gently on the stovetop.
- Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Soup, Chowder
- Method: Moderate
- Cuisine: Seafood
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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